Farmers' Market Box 4-19-2018

April 18, 2018 KellyH 0 Comments




This week’s local produce and featured farms:
Carrots – Be Wise Ranch
Red Radish  – Be Wise Ranch
Fennel –Black Sheep Produce
Celery – Black Sheep Produce
Tatsoi – Sundial
arugula – Sundial
Gold Nugget Tangerines – Lee Farms
Kumquat – Maria Stolic
Murcott Tangerines – Reiger
Blood Oranges – Polito Farms
Oranges – 3 Nuts
Strawberries – Be Wise Ranch
 
Juicing Bag:
Valencia Orange – Lodge Ranch
Green Kale – Lakeside Organics
Red Beets – Cal Organics
Carrots – Cal Organics
Celery – Lakeside Organics
Farmer’s Choice:
Rhubarb – Trevino
Yosemite Tangerines – Murray
Lee Tangerines – Rancho Del Sol

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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 

Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

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

Breakfast Carrot Cake

Serves 8
This is an adaptation of a recipe from Tasting Table, it’s for all those who love coconut and pineapple in their carrot cake, and it qualifies as breakfast; for the win!
 

For the Crumble

½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
 

  1. In a medium bowl, stir together the coconut, pecans, sugar, flour and butter, until crumbly.  Set aside.

For the Cake

¾ cup vegetable oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup shredded carrots
½ cup crushed pineapple, drained
½ cup chopped pecans
½ cup sweetened flaked coconut
 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch round cake pan with non-stick cooking spray.  Set aside.
  2. In the bowl of a stand mixer combine the ingredients and beat on medium speed for 2 minutes, until combined.  Pour into the prepared pan and bake for 30 minutes.
  3. Cover with the crumble and bake another 15 to 20 minutes until a skewer inserted into the cake comes out clean.
  4. Cool completely before cutting and serving.

 

Curried Carrot Soup

Serves 4
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper
 

  1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
  2. Add the carrots and broth.  Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
  3. Using an immersion blender, puree the soup.  Add the cream, and parsley.  Taste for seasoning and adjust using salt or pepper.  Serve the soup warm.

 

Fennel and Blood Orange Salad

Serves 4
1 bulb fennel, wispy ends removed, root end trimmed, and thinly sliced on a mandoline
4 blood oranges, peel and pith removed, sliced 1/2-inch thick
8 to 12 ounces fresh mozzarella, sliced
1/4 cup packed basil, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup blood orange juice
2 tablespoons white vinegar
1 teaspoon honey
Salt and pepper

  1. Arrange the fennel, oranges, and mozzarella alternating on a platter.  Sprinkle with the basil.
  2. In a bowl, whisk together the oil, orange juice, vinegar, honey, and season with salt and pepper.  Pour over the salad and serve at room temperature.

 

Chopped Chicken Salad

Serves 6
One head romaine, washed spun dry and chopped
3 ribs celery, thinly sliced on the diagonal
3 radishes, cut into julienne
3 carrots, scrubbed, and julienned
2 to 3 cups shredded cooked chicken
2 scallions, finely chopped on the diagonal
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
2 tablespoons sesame seeds for garnish
 

  1. In a large salad bowl, combine the romaine, celery, radishes, carrots, apple, chicken and scallions.
  2. In another bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic.  Adjust seasoning using soy or sugar to taste.
  3. Toss the salad with the dressing, and garnish with sesame seeds before serving.

 

Celery and Pecorino Salad

Serves 4 to 6
1 head celery, root end trimmed, washed, and finely chopped
1 1/2 cup chopped toasted walnuts
1 1/2 cups diced fresh Pecorino cheese
1/2 to 2/3 cup extra virgin olive oil
Freshly ground black pepper
 

  1. In a large bowl, combine the celery walnuts and cheese.  Toss with the oil, and season with pepper.  Serve at room temperature.

 

Crostini with Balsamic Strawberries

Serves 6

For the Crostini

1 baguette, sliced 1/2-inch thick
Olive oil

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
  2. Lay the slices onto the baking sheet and brush with oil.
  3. Bake for 10 to 12 minutes until crunchy.

For the Strawberries

2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese
 

  1. Put the berries into a bowl, toss with the vinegar and basil.  Leave at room temperature until ready to serve.
  2. Spread the goat cheese onto the crostini and top with the strawberries.  Serve at room temperature.

 

Roasted Salmon with Blood Orange 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 Blood oranges, peel and pith removed, segmented and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
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.

 

Farro Salad with Arugula and Kumquats

Serves 6
1 1/2 cups pearlized farro
1 1/2 cups thinly sliced Kumquats, seeded
3 Gold Nugget tangerines, peeled, segmented and chopped
2 Persian cucumbers, scrubbed, and finely chopped
4 radishes, scrubbed, trimmed, and finely chopped
1 bunch arugula, washed, spun dry and chopped
1/3 cup Murcott tangerine juice
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
 

  1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until barely tender.  Drain thorough and put into a salad bowl to cool.
  2. When the farro is cool, add the Kumquats, tangerines, cucumbers, radishes, and arugula.
  3. In another bowl, whisk together the tangerine juice, honey, rice vinegar, and oil.  Taste for seasoning and adjust using salt and pepper.
  4. Pour some of the dressing over the salad and toss to coat, serve the salad at room temperature.
  5. If you are planning to refrigerate the salad, save some of the dressing to re-toss before serving.  The salad will keep in the refrigerator for up to 3 days.

 

Panna Cotta with Caramelized Kumquats

Serves 6
 
 

For the Kumquats

2 tablespoons unsalted butter
1/3 cup sugar
2 cups kumquats, thinly sliced and seeds removed
 

  1. In a large skillet, heat the butter, add the sugar, and cook until the sugar is liquid and turns a light amber color.  Add the kumquats and cook over medium high heat for 10 to 15 minutes until the kumquats begin to caramelize.  Cool and store in the refrigerator.

For the Panna Cotta

One package unflavored gelatin
2 tablespoons water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste
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 vanilla, 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.
  6. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

 

Tatsoi and Strawberry Salad

Serves 2
 
One bunch Tatsoi, washed and spun dry
1 bunch arugula, washed and spun dry
1 cup sliced strawberries
1/2 cup raspberry vinegar
1/4 cup sugar
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
2 teaspoons poppy seeds
1/2 cup vegetable oil
1 cup crumbled goat cheese or 1/2 cup toasted sliced almonds for garnish
 

  1. Put the Tatsoi, arugula and strawberries into a salad bowl.
  2. In another bowl, whisk together the vinegar, sugar, chopped onion, Dijon, poppy seeds, and oil.  Season with salt and pepper.
  3. Toss the salad until well coated, plate the salad and garnish with goat cheese or toasted almonds.
Choice Recipes:

Strawberry Rhubarb Crisp

Serves 6 to 8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice

  1.  Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish.   Set aside while making the crumble.

 

For the Crumble

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
 

  1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
  2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
  3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
  4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
  5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
  6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.

If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling.  This recipe will make about 8 ramekins. 
 

Tangerine Muffins

Makes 12
 
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel
 

  1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda and salt.
  3. In a small bowl, combine the yogurt, egg, butter and milk until smooth.  Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
  4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

 

Tangerine Chipotle Chicken Wings

Serves 4 to 6
 
2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoons grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish
 

  1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes.  Stir in the tangerine juice, zest, ketchup, and broth.  Simmer for 5 minutes.  Remove from the heat, and cool.
  2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
  3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

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