Farmers' Market Box 2-23-2018

This week’s local produce and featured farms:
Mizuna – Be Wise Ranch
Rainbow Chard –Be Wise Ranch
Navel Orange  – Golden Door
Gold Nugget Tangerine – Lee Farms
Pomelo – Golden Door
Rainbow Carrot – Black Sheep Produce
Red Beets – Black Sheep Produce
Arugula – Milliken
Clementines  – 3 Nuts
Meyer Lemon –
Tatsoi – Sundial
Sierra Gold Potatoes – Rutiz
Juicing Bag:
Jumbo Carrot – Cal Organics
Red Beet – Cal Organics
romaine – Lakeside Organics
Dandelion Greens – Lakeside Organics
Grapefruit – Sundance
Farmer’s Choice:
Cara Cara Oranges – JJ Lone Daughter
Moro Blood Oranges – JJ Lone Daughter
Tango Tangerine – Murray

 
 
 
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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)
 

Chicken Stir Fry with Mizuna

Serves 4
 
1/4 cup canola oil
1/2 pound skinless, boneless chicken breast cut into thin strips
1 tablespoon Asian fish sauce
3 carrots, cut into julienne
1 cup snow peas (about 3 ounces)
1 bunch mizuna, tough stems removed, and cut into 1/2-inch ribbons
1 garlic clove, thinly sliced
1 tablespoon minced fresh ginger
1 teaspoon sambal oelek or Chinese chile-garlic sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 scallions, finely chopped using the white and tender green parts
1 tablespoon fresh lime juice
Jasmine rice for serving
 

1. In a wok or large skillet, over high heat, add 2 tablespoons of oil to the pan, saute the chicken, until the chicken is white all over.  Stir in the fish sauce, and transfer to a plate.
2. Heat the remaining oil, add the carrots, and stir fry for 3 minutes, add the peas, mizuna, garlic, ginger, chile garlic sauce, hoisin, and oyster sauce, and saute for another 2 minutes.
3. Add the chicken back to the pan, add the scallions, and lime juice, and stir fry another 2 minutes.
4. Serve over jasmine rice.

 

Pasta with Sausage and Rainbow Chard

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 pound bulk sweet Italian sausage
1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
1 cup grated Parmigiano Reggiano cheese
 

1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds.  A
2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted.  Season with salt and pepper.
3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color.  Add the chard back to the pan, and saute for 2 more minutes.
4. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese.  Stir to make a creamy sauce.  Season with salt or pepper if needed
5. Serve the pasta garnished with the remaining cheese.

Margaritaville Grilled Chicken

Serves 6 to 8
 
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
 

1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
5. Allow the chicken to rest for 5 minutes before serving.

 

Roasted Salmon with Orange Cilantro Salsa

Serves 6
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Valencia oranges, peel and pith removed, segmented and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
2 tablespoons finely chopped Jalapeno pepper
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil
 

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil and Old Bay.
3. Dip the filets into the oil mixture and arrange on the baking sheet.
4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees.  Allow to rest for 5 minutes.
5. In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic and oil.  Season with salt if needed.
6. Serve the salsa alongside the fish.  The salsa will keep in the refrigerator for up to 1 week.

Tangerine Beef Stir Fry

Serves 4
 
1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated zest
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)
 

1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
4. In a wok or large skillet, over high heat, heat the oil.  Add the beef and stir fry for 2 minutes.  Remove to a plate.
5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes.  Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened.  Serve over rice.

 

Pomelo Curd

Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh pomelo 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.
4. Cool, and refrigerate, the curd will set up in the refrigerator.
5. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Refrigerator Pickled Beets

Makes about 1 quart
 
1 bunch red beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt
 

1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter.  Cool, and slip off the skins.  Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours.  The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

 

Roasted Rainbow Carrots with Dilled Butter Sauce

Serves 4
 
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons finely chopped dill
 

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
2. In a bowl, combine the carrots, oil, salt and pepper.
3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
4. While the carrots are cooking, melt the butter, and saute the shallot for 3 minutes, until softened.
5. Add the dill.
6. When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat.  Serve warm.

 

Carrot top pesto

Makes about 3 cups
 
2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper
 

1. In a food processor or blender, combine the carrot tops, garlic, and almonds.  Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper.  Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.

 
 

Miso Maple Sweet Potatoes

Serves 4
 
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
 

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl.  Garnish with sesame seeds, and scallions.
6. Do-Ahead:  You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

 

Roasted Japanese Sweet Potatoes with Miso Scallion Butter

Serves 4
 
1 pound Japanese sweet potatoes, scrubbed
1 cup unsalted butter, softened
1 tablespoon white miso
2 scallions, finely chopped using the white and tender green part
 

1. Preheat the oven to 400 degrees, and roast the potatoes for 50 to 60 minutes, until they are tender.
2. While the potatoes are roasting, cream together the butter, miso and scallions.  Set aside.
3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of scallion butter, and serve.
4. Leftover scallion butter is delicious over vegetables, or seafood.

 

Hasselback Garlic Butter Sierra Gold Potatoes

Serves 4
 
1 pound Sierra Gold potatoes, scrubbed
1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup shredded Asiago cheese
 

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes onto a cutting board and cut slits 1/8 to 1/4-inch apart down the potato, but not cutting through the bottom of the potato.
3. Arrange the potatoes onto the baking sheet.
4. In a bowl, combine the butter, oil, garlic, salt and pepper.
5. Brush the potatoes with the garlic butter and bake for 30 minutes.  At this point the potatoes will have fanned out a bit, make sure to baste them liberally with the garlic butter, getting down into the cracks.
6. Sprinkle the cheese over the potatoes and bake another 20 to 30 minutes until the potatoes are crispy and the cheese is golden brown.
7. Serve these hot.

 
Why are they called Hasselback potatoes? A Hasselback Potato is the Swedish version of a baked potato. It takes its name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. 
 
 

Meyer Lemon Salsa

Makes 2 cups
 
1 pound Meyer lemons, peel and pith removed, segmented and chopped ( you need at least 1 1/2 cups)
1 European cucumber, finely diced
1/8 teaspoon red pepper flakes
1/4 cup finely chopped red onion
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped oregano
Salt and pepper
 

1. In a bowl, combine all the ingredients, seasoning liberally with salt and pepper.  Refrigerate the salsa for up to 1 week.  Serve alongside grilled poultry, seafood or lamb.

 

Meyer Lemon Blueberry Bread Pudding

Serves 8
 
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
 
 

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.  Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.  Pour into the prepared dish.
3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. Preheat the oven to 350°F.  Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes.  Remove from the oven and let rest for 10 minutes.

 
 

Orange Cupcakes with Creamsicle Frosting

Makes 24 cupcakes
 
 
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange or tangerine juice
 

1. Preheat the oven to 350 degrees, coat the inside of 24 standard muffin tins with non-stick cooking spray or use paper liners.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and 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 and 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 minutes to 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer to a rack and allow to cool for EXACTLY 10 minutes. Remove from the tins, and allow to cool on a wire rack.

 
 

Creamsicle Frosting

Makes enough for 24 to 36 cupcakes, or 2 9-inch cake rounds
 
one 8-ounce package cream cheese, softened
1/2 cup unsalted butter
1 teaspoon vanilla paste or extract
Pinch of salt
1/4 cup milk
6 cups confectioner’s sugar
 

1. In the bowl of an electric mixer fitted with the paddle attachment, bat the cream cheese and butter together until smooth.  Add the vanilla, salt and milk.
2. Beat in the sugar until the mixture is spreading consistency, adding more milk as needed if the frosting is too thick.  Spread onto the cupcakes and serve.

 
 
 
 
 

Choice Recipes:

Orange Cupcakes with Creamsicle Frosting

Makes 24 cupcakes
 
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange or tangerine juice
 

1. Preheat the oven to 350 degrees, coat the inside of 24 standard muffin tins with non-stick cooking spray or use paper liners.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and 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 and 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 minutes to 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer to a rack and allow to cool for EXACTLY 10 minutes. Remove from the tins, and allow to cool on a wire rack.

 
 

Creamsicle Frosting

Makes enough for 24 to 36 cupcakes, or 2 9-inch cake rounds
 
one 8-ounce package cream cheese, softened
1/2 cup unsalted butter
1 teaspoon vanilla paste or extract
Pinch of salt
1/4 cup milk
6 cups confectioner’s sugar
 

1. In the bowl of an electric mixer fitted with the paddle attachment, bat the cream cheese and butter together until smooth.  Add the vanilla, salt and milk.
2. Beat in the sugar until the mixture is spreading consistency, adding more milk as needed if the frosting is too thick.  Spread onto the cupcakes and serve.

 
 
 
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