Farmers' Market Box 3-1-18



This week’s local produce and featured farms:

Green Cabbage Be Wise Ranch
Red Dandelion Greens –Be Wise Ranch
Navel Orange  – Golden Door
Freemont Tangerine – Garcia Organics
Celtuce/Asparagus Lettuce – Coleman
Green Butter Lettuce – Coleman
Red Radish – Black Sheep Produce
Broccolini – Black Sheep Produce
Golden Nugget Tangerine – Lee Farms
Arugula – Sundial
Sanguinelli Blood Orange – Murray
 
Juicing Bag:
celery – Lakeside Organics
Red Beet – Cal Organics
Black Kale – Coastal Valley Farms
Lemons – Sundance
Strawberry – Central West
Farmer’s Choice:
Cara Cara Oranges – Lee Farms
Cocktail Grapefruit – Garcia Organics
Ruby Red Grapefruit – Golden Door

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Click the links above & search for products on our website with recipes attached
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

 

Pinky Sweets

½ lb Strawberry

1 Lemon

2 Beets

Sunny Greens

1 lemon

1 bunch celery

1 bunch Kale

Power Pack

1 beet

1 celery

1 lemon

1 bunch kale

 

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

Colcannon

Serves 4 to 6
Just in time for St. Patrick’s Day, try this traditional Irish side dish with smoked meats, grilled poultry or seafood.  Colcannon is typically made with kale, spinach, cabbage or other greens.  Tatsoi provides a nice flavor here. 
 
6 large Yukon gold potatoes, scrubbed
6 to 8 Tbsp butter
One bunch Tatsoi, washed, spun dry and chopped
1 1/3 cups milk
2 to 3 scallions, finely chopped using the white and tender green part
Salt and pepper
 

  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 40 minutes, until tender.  Set aside.
  2. Melt 4 Tbsp of the butter in a large skillet over medium-high heat. Add the Tatsoi and cook until just wilted, about 5 minutes.
  3. Combine the milk, scallions, and remaining butter in a saucepan and bring to a simmer over medium heat. Cook for about 2 minutes, then add the Tatsoi and stir in well. Cover, and set aside.
  4. Drain and carefully peel the potatoes, return them to their cooking pot.
  5. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.  Serve warm.  Any leftovers can be made into potato cakes and griddled to serve with breakfast.

 

Pasta with Cabbage and Bacon

Serves 4 to 6
 
1-pound penne pasta, cooked 3 minutes short of al dente, saving some pasta water
2 strips bacon
1/2 cup red onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 head green cabbage, finely sliced
1/4 cup golden raisins
2 teaspoons grated lemon zest
3 tablespoons white wine
1/2 cup milk
1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
 

  1. In a large skillet, cook the bacon and cook until the bacon is just becoming crispy.  Add the onions, garlic, bacon, and red pepper flakes and sauté until the onions soften and garlic is fragrant.  Add the cabbage, raisins, and lemon zest and cook until the cabbage is slightly caramelized and barely tender, about 6 minutes.
  2. Add the wine, stirring to deglaze the pan. Add the milk, and cheese, stirring to melt the cheese, adding some of the pasta water to make a creamy sauce.  Add the penne to the pan, stirring to coat the pasta.
  3. Serve garnished with additional cheese.

 

Slow Cooker Cabbage Rolls

Serves 6 to 8

Cabbage and Sauce

One large head green cabbage
One 32-ounce can tomato puree
¼ cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
One package fresh sauerkraut, drained and rinsed (about 6 ounces)
One large onion, sliced into half moons
 
 

  1. Core the cabbage, and heat6 quartsof boiling salted water on the stove top.  Remove each leaf of cabbage carefully so that it doesn’t tear, dip the cabbage into the boiling water, and remove after about 30 seconds.  Drain the cabbage leaves in a large colander and repeat until all the leaves that are large enough (you will need 8 nice sized ones) have been blanched.  Coarsely chop the remaining cabbage if there is any left.
  2. Place the chopped cabbage, tomato puree, sugar, vinegar, sauerkraut and onion into the insert of a 5 to 7-quart slow cooker insert.  Stir the mixture to combine.  Turn the slow cooker up to high, and cover while making the rolls.

 
8 large cabbage leaves, blanched (see above)
1 pound 15% lean ground beef
½ cup finely chopped onion
½ cup cooked white rice
½ cup ketchup
1 teaspoon salt
½ teaspoon freshly ground black pepper
 

  1. In a large mixing bowl, combine all the ingredients, and stir to blend.
  2. Form the mixture into 8 portions and place one in the center of each cabbage leaf and roll into a neat packet around the filling.
  3. Place the rolls seam side down in the sauce in the slow cooker.  Cook on high for 1 hour, then cook on low for 4 to 5 hours, until the meat reaches 165 degrees on an instant read meat thermometer.
  4. Taste the sauce for seasoning and adjust with salt and pepper if needed, skimming off any excess fat that may have come to the surface.  Serve the rolls directly from the cooker on the warm setting.

 

Red Dandelion Salad with Oranges and Buratta

Serves 4
 
One bunch red dandelion greens, tough stems removed, washed, and spun dry
1/4 cup orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 Valencia oranges, peel and pith removed, sliced 1/2-inch thick
1 buratta, sliced
 

  1. Put the dandelion greens into a salad bowl.
  2. In another bowl, whisk together the orange juice, honey, vinegar, and oil.  Season with salt and pepper.
  3. Toss the greens with some of the dressing.
  4. Plate the greens, garnish with the oranges, and sliced buratta.
  5. Drizzle with additional dressing.

 

Blood Orange Upside Down Cake

Serves 8
 
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick
 

  1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
  2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
  3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter.

 

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
 

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
  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 orange 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 to 55 minutes 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.
  7. Turn the cake out onto a serving platter and serve at room temperature.
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

 

Crostini with Arugula Pesto

Serves 8

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. 

 
 

Butter Lettuce Salad with Fresh Herb Ranch Dressing

Serves 4 to 6
 
One head butter lettuce, washed, spun dry and separated into leaves
3 radishes, scrubbed, trimmed, and thinly sliced
1 1/2 cup mayonnaise
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
 

  1. Arrange the lettuce on salad plates, and top with some of the radishes.
  2. In a bowl, whisk together the mayonnaise, buttermilk, herbs, garlic, salt, pepper and zest.
  3. Drizzle the dressing over the salad and serve.
  4. The dressing is delicious served as a topping for baked potatoes or used as a dressing for pasta salad.

 

Pasta with Broccolini and Sausage

Serves 6
 
1/2 pound bulk sweet Italian sausage
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 teaspoon red pepper flakes
1 teaspoon grated lemon zest
1 bunch broccolini, chopped
1/2 cup red wine
1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water
1/2 to 3/4 cups grated Parmigiano Reggiano
Salt and pepper
 

  1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink.
  2. Transfer the sausage to a plate, and wipe out the skillet, draining off any fat.
  3. Heat the oil in the same skillet, add the garlic, red pepper and zest, sautéing for 1 minute.
  4. Add the broccolini, and saute for 2 to 3 minutes, until crisp/tender.  Add the red wine and reserved sausage, bringing the mixture to a boil, simmer for 5 minutes, until the liquid is reduced.
  5. Add the pasta to the pan and toss to coat the pasta.  Season with salt and pepper.
  6. Add 1/2 of the cheese, adding pasta water to create a creamy sauce.
  7. Serve the pasta garnished with the remaining cheese.

 

Celtuce and Chicken Stir Fry

Serves 4 to 6

For the Chicken

 
2 tablespoons toasted sesame oil
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup Mirin rice wine
1 pound chicken breast, cut into bite sized pieces
 

  1. In a bowl, combine the oil, cornstarch, soy sauce, and Mirin.  Add the chicken and toss to coat.  Cover and refrigerate for 30 minutes, or up to 4 hours.

 

For the Stir Fry

2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 teaspoon chili garlic sauce
2 stalks celtuce
1/4 cup chicken broth
2 tablespoon Mirin rice wine
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon cornstarch
Rice for serving
 
To prepare the celtuce, cut off the leaves, and cut into 1/2-inch ribbons.  Peel the tough stem, and thinly slice the stalk. 
 

  1. Heat 1 tablespoon of oil in a large skillet, or wok, over high heat.  Stir fry the chicken until it turns white all over.  Remove to a plate and keep warm.
  2. Add the remaining oil to the wok, and stir fry the garlic, ginger and chili garlic sauce for 30 seconds, until fragrant.  Add the celtuce stalk pieces, and stir fry to 2 minutes, add the lettuce, and the chicken to the pan, and stir fry for another 2 minutes.
  3. In a small bowl, whisk together the broth, rice wine, soy sauce, oyster sauce, and cornstarch.  Add the mixture to the chicken and celtuce in the pan, and stir until the mixture begins to boil, and thicken.
  4. Serve the chicken and celtuce over rice.

 

Tangerine Panna Cotta

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

  1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and juice, 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 of the cream. Chill 4 to 24 hours.

 

Choice Recipes:

Hemingway Cocktail Slush

Serves 4
Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison. 
 
1/2 cup dark rum
1/4 cup fresh lime juice
1/2 cup cocktail grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice cubes
Maraschino cherries, and lime slices for garnish
 

  1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup and ice.  Blend until pureed.
  2. Serve in 4-ounce glasses garnished with cherries and lime slices

 

Cara Cara Salad

Serves 4
 
4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 tablespoons finely chopped oregano
Salt and pepper
 

  1. Arrange the orange slices on a serving platter.
  2. Drizzle with oil, vinegar, and sprinkle with the oregano.  Season with salt and pepper and serve at room temperature.

 

Farrotto with Shrimp and Red Grapefruit

Serves 4
Farrotto is farro cooked as if it were rice in risotto.  This is a simple dish with delicious results. 
 
1/2 cup unsalted butter
2 tablespoons extra virgin olive oil
2 large shallots, finely chopped
4 thin slices prosciutto di Parma, finely chopped
1 1/2 cups farro
1⁄2 cup dry white wine
4 cups chicken or vegetable broth
1⁄2 cup grated Parmigiano Reggiano
1 teaspoon grated red grapefruit zest
Salt and pepper
2 tablespoons roughly chopped tarragon
1 1/2 pounds large shrimp, peeled and deveined
2 grapefruit, peel and pith removed, and segmented
1/4 cup finely chopped Italian parsley
 

  1. In a saucepan, heat 2 tablespoons of the butter with 1 tablespoon of oil.  Add the shallot, and saute for 3 to 4 minutes, until softened.  Add the prosciutto and cook for 2 to 3 minutes.
  2. Stir in the farro and toast with the shallots and prosciutto.
  3. Add the wine and bring to a boil.  Simmer to allow the wine to evaporate.
  4. Add the broth, and simmer for 15 to 20 minutes, until the liquid is absorbed, and the farro is tender.  Stir in 2 tablespoons of butter, 1/4 cup of the Parmigiano and the zest. Season with salt and pepper.
  5. While the farrotto is cooking, 4 tablespoons of butter with the remaining oil.  Saute the tarragon for 1 minute, until fragrant.  Add the shrimp and saute until the shrimp turn pink.
  6. Serve the shrimp on the farrotto, garnish with grapefruit segments and parsley.

 
 

Citrus Salad

Serves 4 to 6
 
1/2 cup water
1/2 cup sugar
8 mint leaves, finely chopped
2 tablespoons fresh lime juice
1 teaspoon lime zest
3 grapefruits, peel and pith removed, and segmented
3 oranges, peel and pith removed, and segmented
2 tangerines, peeled and segmented
Mint leaves for garnish
 

  1. In a saucepan, combine the water, sugar, mint, lime juice and zest.  Bring to a boil, stirring until the sugar has dissolved.  Allow the mixture to steep for 20 minutes to cool.  Strain out the solids and put into a serving bowl.
  2. Add the grapefruit, oranges, and tangerines to the syrup, and allow to marinate at room temperature for 1 hour.  Cover and refrigerate for up to 5 days.   Garnish with mint leaves for serving.

 
@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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