Farmers' Market Box 04-12-2018

This week’s local produce and featured farms:
Rainwbow Chard – Black Sheep Produce
Candy Striped Beets  – Black Sheep Produce
Basil –  Sundial Farms
Baby Bok Choy – Sundial Farms
Arugula – Be Wise Ranch
Baby Red Russian Kale – Point Loma Farms
Murcott Tangerine – Regier Family Farms
Tarocco Blood Orange – JJ Lone’s Daughter Ranch
Oro Blanco Grapefruit – Garcia Family Farms
Kumato Heirloom Tomato – Dassi family Farms
Broccoli Spigarello – Coleman Family Farms
Shunkyo Radish – Coleman Family Farms
Juicing Bag:
Dandelion Greens – Something Good Organics
Collard Greens – Cal Organics
Celery – Foxy Organics
Carrots – Cal Organics
Red Beets – Cal Organics
Farmer’s Choice:
Artichoke – Beylik Family Farms
Baby Fennel – Black Sheep Produce
Pixie Tangerines – Garcia Family Farms

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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

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6
 
One bunch beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
2 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 blood oranges, peeled, pith removed, and cut into 1/2-inch slices, then into 1/2 moons
1/2 cup extra virgin olive oil
1/4 cup fresh Murcott tangerine juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
 

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet, cover with aluminum foil and bake for 30 to 45 minutes (small) 40 to 50 minutes (medium) 50 to 60 minutes (large) 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, and peel the beets.
3. Arrange the arugula on 6 salad plates. Thinly slice the beets and arrange over the arugula.
4. Thinly slice the buratta and arrange 3 pieces over the beets.
5. Arrange the orange slices around the outside of each plate.
6. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

 
Candy Stripe Beet Pasta with Greens and Pancetta
Serves 4 to 6
 
2 tablespoons extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into fine dice
4 garlic cloves, minced
1/2 cup finely chopped onion (or red scallion)
Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons
1 bunch candy striped beets, peeled, cut in half, and thinly sliced
Salt and pepper
1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth)
1 cup chicken or vegetable broth
1 pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some of the hot pasta water
1 cup grated Parmigiano Reggiano
 

1. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
2. Add the garlic, onion and beet greens and saute until the greens begin to wilt.
3.  Add the beet slices and saute turning frequently, until the beets begin to wilt.  Season with salt and pepper.
4. Add the wine and bring to a boil.
5. Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
6. Toss the pasta with the sauce and add 1/2 of the cheese to the pan.  If the sauce seems dry, add a bit of pasta water to the pan.  Serve the pasta garnished with the remaining cheese.

 
Heirloom Tomato and Goat Cheese Tart
Serves 6 to 8
 
1 sheet frozen puff pastry, defrosted
3 eggs
1/2 cup heavy cream
3 tablespoons Dijon mustard
6 ounces goat cheese, crumbled
Salt and freshly ground pepper
tablespoons each chopped fresh Italian parsley, and basil
1 pound heirloom tomatoes (Kumato or other variety)
1 tablespoon extra-virgin olive oil
 

1. Preheat the oven to 425 degrees. Coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the puff pastry to fit the tart pan, and fit the pastry into the pan, cutting the edges. Refrigerate while you prepare the filling.
2. In a mixing bowl, whisk together the eggs, cream, mustard, and cheese. Add salt, pepper, and herbs.
3. Pour the mixture into the prepared tart pan and arrange the tomatoes over egg mixture overlapping them slightly.
4. Drizzle on the olive oil. Place in the oven and bake 12 minutes, lower the heat to 350 degrees and bake an additional 20 to 30 minutes, until the top is nicely browned.
5. Remove from the oven and allow to cool for 10 minutes before serving. Allow the tart to rest for 10 minutes, and warm or at room temperature.

 
Kumato, Blood Orange, Caprese
Serves 4
 
One pound Kumato tomatoes, thinly sliced
4 blood oranges, peel and pith removed, and thinly sliced
1 pound fresh mozzarella, thinly sliced
Salt and pepper
2/3 to 3/4 cup extra virgin olive oil
1/3 cup packed basil leaves, thinly sliced
 

1. Arrange the tomatoes, oranges, and mozzarella in an alternating pattern on a serving platter.
2. Season with salt and pepper.
3. Drizzle with olive oil and scatter the basil leaves over the salad.  Serve at room temperature.

 
Chicken and Pasta with Sundried Tomato Pesto Sauce
Serves 6
The pesto in this recipe can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months. 
 
2 tablespoons unsalted butter
2 chicken breasts, cut into bite sized pieces
Salt and pepper
3/4 cups oil-packed sun-dried tomatoes
3 medium-size cloves garlic, peeled
1/2cup packed fresh basil leaves
1 cup freshly grated Parmigiano Reggiano cheese
1/3 cup olive oil
2 tablespoons balsamic vinegar
1/4 to 1/3 cup heavy cream
1 pound penne, farfalle, or other shaped pasta cooked 3 minutes short of al dente, saving some of the pasta water
Salt and freshly ground black pepper
 

1. In a large skillet, heat the butter, and saute the chicken until it is cooked through.  Season with salt and pepper and keep warm.
2. In a food processor, combine the tomatoes, garlic, basil, and 1/2 cup of the Parmigiano and process for about 1 minute.  With the machine running, gradually add the oil and vinegar and process until thoroughly incorporated. Scrape down the sides of the bowl and process for another 30 seconds.
3. Season with salt and pepper, toss the pesto with the cooked chicken, add the cream, and hot pasta, and toss to coat.
4. Season with salt and pepper and serve garnished with the remaining cheese.

 
Sautéed Shunkyo Radish and Greens
Serves 4
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon grated ginger
One bunch Shunkyo radishes, scrubbed, and thinly sliced, greens trimmed, and cut into 1/2-inch ribbons
Salt and pepper or soy sauce
 

1. In a large skillet, heat the oil add the garlic and ginger, and swirl in the pan for 30 seconds, until fragrant.
2. Add the radishes and greens, saute until the greens are wilted, and the radishes are crisp/tender, about 5 minutes.  Season with salt and pepper, or soy sauce, and serve as a bed for grilled meats or poultry.

Cold Sesame Noodle Salad
Serves 6
 
1 pound linguine, cooked in boiling salted water until al dente and drained
1/4 cup toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1/4 cup soy sauce
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
2 teaspoons brown sugar
1 cup thinly sliced bok choy
3 scallions (white and tender green parts), thinly sliced on the diagonal
2 bunch radishes, scrubbed, and julienned
3 medium carrots, cut into julienne
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds
 

1. Toss the pasta with 1 or 2 tablespoons of the sesame oil and put into a large salad bowl.
2. In a blender or food processor, process together the remaining sesame oil, the vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth.  Taste for soy sauce and sugar.  Set aside.  The dressing can be refrigerated for up to 1 week.
3. Add the bok choy, scallions, radishes, and carrots to the linguine in the bowl.  Toss with half of the dressing, until all the noodles and vegetables are coat.  At this point the salad can be refrigerated for up to 2 days.
4. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed.  Garnish with peanuts and sesame seeds.

Baby Red Kale Frittata
Serves 4 to 6
 
2 tablespoons unsalted butter
2 thin sliced imported Prosciutto di Parma, julienned
1 bunch baby red Russian Kale, tough stems trimmed, chopped
1/4 cup finely chopped onion
4 large eggs
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup grated Parmigiano Reggiano
 

1. Preheat the oven to 375 degrees.
2. In a 10-inch skillet, heat the butter, and sauté the prosciutto, kale and onions, until the kale and onions begin to soften—this will take about 3 minutes.
3. In another bowl, whisk together the eggs, cream, and goat cheese.
4. Pour over the vegetables in the pan, mixture, sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the eggs are set.
5. Remove from the oven, allow to rest for 5 minutes before cutting into wedges and serving.

 
Creamy Basil and Tangerine Dressing
Makes about 2 cups
 
1/2 cup packed basil leaves
1/3 cup Murcott Tangerine juice
1 cup mayonnaise
1/2 cup sour cream
Grated zest of one tangerine
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper
 

1. In a food processor or blender, combine the basil leaves, juice, mayonnaise, sour cream, zest, mustard and honey.  Process until the mixture is thick.
2. Season with salt and pepper, cover and refrigerate for up to 1 week.  This dressing is delicious on sturdy greens like romaine and can be a terrific dip for crudités.

 
 
Rainbow Swiss Chard Bruschetta with Crispy Prosciutto
Serves 6

For the Bread

 
One baguette, sliced into 1/2-inch slices on the diagonal
1/2 cup extra virgin olive oil
 

1. Line a baking sheet with a silicone baking liner, parchment, or foil, and preheat the oven to 350 degrees.
2. Lay the slices of bread on the baking sheet. Brush the bread with the oil, and bake for 10 to 12 minutes, until the bread is crisp, and the oil is beginning to turn golden brown.
3. Do-Ahead:  Bruschetta can be cooled and stored in zip-lock bags at room temperature for 3 days, or frozen for 1 month.

For the Prosciutto

Olive oil
8 slices prosciutto, finely diced

1. Film the bottom of a large sauté pan with some of the oil from toasting the bread.
2. Add the prosciutto and cook over medium heat, until the prosciutto is crispy.
3. Drain the prosciutto on paper towels, as you would bacon. Use the prosciutto as a garnish for soups, salads, and bruschetta.
4. Do-Ahead:  The prosciutto can be stored in zipper-top plastic bags in the refrigerator for up to 4 days. Zap in the microwave to bring to room temperature before using.

 

For the Swiss Chard

1/4 cup olive oil
4 cloves garlic, sliced
Pinch red pepper flakes
One bunch rainbow chard, stems cut and removed, and the chard chopped
Salt and pepper to taste
 

1. Using any leftover oil from toasting the bread, film the bottom of a large skillet over medium high heat, and cook the garlic and pepper flakes for 30 seconds, until the garlic is fragrant.
2. Add the chard and toss in the garlic oil. Sprinkle with salt and pepper, cover, and cook over medium heat for 10 minutes, stirring occasionally, until the chard is tender.
3. Season with salt and pepper and serve.

Assembly

Toasted bread (see preceding recipe)
1/2 cup whole milk ricotta cheese
Cooked Swiss chard (see preceding recipe)
Crispy Prosciutto (see preceding recipe)
 

1. Spread a thin layer of ricotta on each piece of toast.
2. Top with some of the chard and sprinkle a bit of prosciutto over the top.
3. Serve the bruschetta at room temperature.

Spigarello Broccoli Farro Salad
Serves 4 to 6
 
3/4 cup pearlized farro
1/3 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 pound spigarello broccoli, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup finely chopped red onion
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
1/2 cup crumbled feta
3 tablespoons rice vinegar; more as needed
 

1. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until tender.  Drain thoroughly, season with salt and pepper. Put the farro into a large salad bowl.
2. While the farro is cooking, heat 3 tablespoons of extra virgin olive oil in a saute pan, add the garlic and pepper flakes, swirl in the pan for 30 seconds.
3. Add the broccoli, and saute until tender, and wilted.  Season with salt and pepper.
4. Add the cooled broccoli red onion, parsley, feta, remaining oil, and vinegar to the farro.  Toss to combine, season with additional salt, pepper, and vinegar if needed.  Serve the salad at room temperature.

 
Blood Orange Oro Blanco Sorbet
Makes about 3 cups
 
1 cup Blood orange juice
2 cups Oro Blanco juice
1 cup sugar
 

1. Stir together the juices, and sugar, until the sugar is dissolved.
2. Chill the mixture for at least 4 hours, before processing in an ice cream machine according to the manufacturers directions.

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

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