Farmers' Market Box 2-15-2018

This week’s local produce and featured farms:
Black Sheep – Black Sheep Produce
Green Garlic – Black Sheep Produce
red beets – Be Wise Ranch
Valencia Orange – Golden Door
Clementine – 3 Nuts
Sumo Oranges – Suntreat
Redbor Kale – Be Wise Ranch
Arugula – Sundial
Snow Peas -Lucky Dog Ranch
Pomelo  – Golden Door
Peewee Potato Mix  –Weiser Family Farm
Tatsoi – Sundial
Juicing Bag:
Jumbo Carrot – Cal Organics
Red Beet – Cal Organics
Green Kale – Coastal Valley
Lemons – Sundance Organics
Grapefruit – Sundance Organics
Farmer’s Choice:
Perfection Tangerine – Murray Family Farms
Yosemite Gold Tangerine – Murray Family Farms
Daisy Tangeine – 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

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

Crostini with Arugula Pesto

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 wild 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 salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak. 

Valentine’s Pomelo and Beet Salad

Serves 4
 
1 bunch beets, tops removed, and scrubbed
2 Valentine Pomelo, peel, and pith removed, seeded and sliced 1/2-inch thick
One bunch arugula, washed and spun dry
1/4 cup pomelo juice
2 tablespoons honey
2 tablespoons rice vinegar
1/2 cup vegetable oil
Salt and pepper
4 ounces crumbled goat cheese
Finely chopped chives for garnish
 

1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 45 to 50 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, peel the beets and thinly slice.
3. Arrange the arugula on salad plates, or a serving platter.  Arrange the beets and pomelo slices on the arugula.
4. In a small bowl, whisk together the pomelo juice, honey, vinegar, and oil.  Season with salt and pepper.
5. Drizzle the dressing over the beets and pomelo, top with goat cheese and chives, drizzling the remaining dressing over the cheese and serve.

 

Green Garlic Bread

Serves 8
 
One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano
 

1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces.  Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven and cut the bread into 1-inch pieces.

 

Braised Green Cabbage with Green Garlic

Serves 4
The secret to this dish is to cook it low and slow, it may take about an hour, but it’s well worth it. 
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 tablespoon chopped green garlic
1 head green cabbage, cored, and thinly sliced
Salt and pepper
1/4 cup beef broth
1/2 cup grated Parmigiano Reggiano
 

1. In a large skillet, heat the oil and melt 2 tablespoons of the butter.  Saute the garlic over low heat for 2 to 3 minutes until softened.
2. Add the cabbage and toss in the garlic/oil/butter mixture.  Season with salt and pepper, and cook for 15 minutes, stirring occasionally.
3. Add the broth, and continue cooking for another 20 to 30 minutes, until the cabbage is wilted, and almost caramelized.
4. Stir in the butter, and half of the cheese, stirring to melt the butter and the cheese.
5. Serve garnished with the remaining cheese.

 

Pan Roasted Salmon with Snow Pea and Tatsoi Stir Fry

Serves 4 to 6
 
1/4 cup extra virgin olive oil
1/2 cup orange juice
1/4 cup soy sauce
2 1/2 pounds salmon filets
2 tablespoons vegetable oil
2 teaspoons finely chopped green garlic
1 teaspoon grated ginger
1 bunch Tatsoi, washed and spun dry
1/2 pound snow peas, strings removed
1 Orange, thinly sliced for garnish
 

1. Preheat the oven to 400 degrees.  In a small bowl, combine the oil, orange juice, and soy sauce.
2. Put the salmon filets into a 13-by-9-inch baking dish.  Pour the orange juice mixture over the salmon, and roast for 10 minutes per inch of thickness of the fish, or until the salmon registers 155 degrees on an instant read thermometer.
3. While the salmon is roasting heat the vegetable oil in a large skillet, or wok.  Saute the garlic and ginger for 30 seconds, until fragrant.  Add the Tatsoi, and stir fry for 1 minute, add the snow peas, and stir fry for 2 to 3 minutes until crisp/tender.
4. Spread the vegetables onto a serving platter, top with the salmon, garnish with orange slices and serve.

Roasted Pee Wee Potatoes

Serves 4
 
1 pound pee wee mixed potatoes
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons finely chopped rosemary
 

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a bowl, combine the potatoes, oil, salt, pepper and rosemary, tossing the potatoes to coat.
3. Spread the potatoes onto the baking sheet in one layer.  Roast for 40 to 50 minutes turning occasionally during the cooking time, until the potatoes are crispy, and tender.  Serve the potatoes hot or at room temperature.

 

Redbor Kale Frittata

Serves 6
 
3 tablespoons olive oil
2 teaspoons green garlic, finely chopped
1/4 teaspoon red pepper flakes
1 bunch Redbor kale, tough stems removed, and finely chopped
Salt and pepper
8 large eggs
1 cup shredded Asiago cheese
 

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil, saute the garlic and red pepper for 30 seconds.  Add the kale, and saute for 3 to 5 minutes, until the kale is wilted and tender.  Season with salt and pepper.  Cool.
3. In a mixing bowl, whisk the eggs, add the cooled kale, and 1/2 cup of cheese.
4. Pour the mixture into the prepared pan, sprinkle with the remaining cheese, and bake for 40 to 45 minutes until the frittata is set in the center.
5. Allow to rest for 10 minutes before serving.  The frittata can be served hot or at room temperature.

Clementine Slaw

Serves 4 to 6
 
1 head green cabbage, thinly sliced
2 medium carrots, coarsely grated
3 clementines, peeled, separated into segments
1/4 cup clementine juice
1/4 cup rice vinegar
3 tablespoons honey
1/2 cup vegetable oil
 

1. In a large bowl, combine the cabbage, carrots, and clementines.
2. In a small mixing bowl, whisk together the juice, vinegar, honey, and oil.  Pour over the cabbage mixture and toss to coat.
3. The slaw can be refrigerated for up to 24 hours before serving.

Orange Panna Cotta

Serves 6
 
2 teaspoons unflavored gelatin
1/4 cup orange juice
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 teaspoon orange extract
1 cup sour cream

1. Sprinkle the gelatin over the juice. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and extract, over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4.  Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours, until set.

 

Orange Semolina Cookies

Makes about 3 dozen
 
1/2 cup unsalted butter
2 tablespoons extra virgin olive oil
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoons grated orange zest
1/4 cup orange juice
2 cups all purpose flour
2/3 cup semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Raw sugar
 

1. Preheat the oven to 325 degrees, and line baking sheets with parchment, silicone or aluminum foil.
2. In the bowl of an electric mixer, cream together the butter, oil, and sugar.  Add the egg, yolk, zest and orange juice.  The mixture may look curdled.
3. Add the flour, semolina, baking powder, soda and salt.
4. Beat until the mixture begins to come together.  It will be a soft dough.
5. Wrap the dough in plastic wrap, and refrigerate for at least 1 hour, until firm.
6. Using a small portion scoop, form the dough into small balls, roll in the sugar, and put onto the baking sheets.  Bake for 14 to 16 minutes, until the cookies have turned a pale golden brown.
7. Allow the cookies to cool for 1 to 2 minutes on the baking sheets before transferring to wire racks to cool completely.  The cookies will keep in an airtight container for up to 4 days, the dough can be frozen for up to 3 months, and the baked cookies will keep in the freezer for up to 6 weeks.

 

Choice Recipes:

Farro Salad with Tangerines

Serves 6
1 cup pearlized farro
2 tangerines, peeled, segmented and chopped (about 1 cup)
2 scallions, finely chopped
2 rib celery, finely chopped
1/2 cup packed arugula, chopped
1/2 cup orange or tangerine juice
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper
 

1. Bring 4 quarts of salted water to a boil.  Add the farro, and simmer for 15 to 17 minutes until al dente.
2. Drain and set aside to cool.
3. When the farro is cooled, add the tangerines, scallions, celery, and arugula.
4. In a small bowl, whisk together the juice, vinegar, and oil.  Season with salt and pepper.
5. Pour the dressing over the salad and toss to coat.  Serve the salad at room temperature.

 
 
 
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