Farmers' Market Box 5/10/2018

 
This week’s local produce and featured farms:
Cara Cara Oranges – Rancho Del Sol
Sierra Gold Potatoes – Rutiz Farms
Red Dandelion Greens  – Be Wise Ranch
Red Torpedo Onion – Tutti Frutti Farms

Fava Beans – Lucky Dog Ranch
Star Ruby Grapefruit – Point Loma Farms
Baby Red Beets – Black Sheep Produce
Baby Gold Beets – Black Sheep Produce
Rhubarb – Trevino Farms
Pixie Tangerine – Garcia Organics
black kale  – Be Wise Ranch
Juicing Bag:
Fennel – Judies
Green Kale – Lakeside Organics
Strawberries – Stehly Farms
Carrots – Cal Organics
Grapefruit – Sundance
Farmer’s Choice:
Strawberries – Black Sheep Produce
Grain Medley – Kandarian Organic 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)

Mediterranean Potato salad

Serves 4 to 6
One pound Sierra Gold Potatoes
Salt and pepper
1/4 cup finely chopped spring onion
2 ribs celery, finely chopped
1/4 cup finely chopped basil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
 

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until tender.  Remove from the water, and cool completely.
2. Peel the potatoes, and cut into bite sized pieces, and put into a salad bowl.
3. Season with salt and pepper, and toss to coat.
4. Add the onion, celery, and basil.
5. In a small bowl, whisk together the lemon juice, zest, mustard and olive oil.  Season with salt and pepper.
6. Pour over the potatoes and toss to coat the potatoes.  Serve the potato salad at room temperature.  If you would like to make the salad ahead of time, it can be covered and refrigerated for up to 24 hours.  Bring to room temperature for 45 minutes before serving.

 

Baby Beet Salad with Red Dandelions

Serves 4
One bunch red dandelions, tough stems removed, and chopped
One bunch baby red beets, scrubbed and tops trimmed
One bunch golden beets, scrubbed, and tops trimmed
1/4 cup orange juice
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese
 

1. Put the greens into a salad bowl and set aside.
2. Steam the red and golden beets until tender, about 15 minutes.  When cool enough to handle, slip off the skins, and quarter the beets.  Set aside.
3. In a small bowl, whisk together the juice, vinegar, and olive oil.  Season with salt and pepper.
4. Toss the dandelions with some of the dressing, plate the dandelions, then top with the beets, and goat cheese.  Drizzle with the remaining dressing and serve.

 

Margaritaville Chicken

Serves 6
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 chopped fresh cilantro, or Italian parsley, plus extra for garnish
8 skinless, boneless chicken breast halves
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. Diva 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. Serve garnished with thinly sliced oranges and chopped cilantro.

 
 

Rhubarb Orange Upside Down Cake

Serves 6 to 8
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
1/2 pound rhubarb, finely chopped
2 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 skillet on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Add the rhubarb and cook for 3 to 4 minutes until the rhubarb begins to soften.
4. 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
1/4 teaspoon almond 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 almond extract and beat to combine.
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.

 

Orange Glazed Chicken

Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
 

1. In a shallow wide dish, combine the flour, salt and pepper.  Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes.  Remove the chicken from the skillet, to a plate, and cover to keep warm.  Add the shallot, and saute for 2 minutes, until softened.  Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce.  Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

 

Fava Bean Mint Pesto

Makes about 1 cup
A sure sign of spring in the Mediterranean, this delicious pesto can be spread on crostini, stirred into pasta, or risotto. 
 
1/2 pound fava beans
2 teaspoons almonds, roughly chopped
1/2 teaspoon lemon zest
1 garlic clove
1⁄4 cup finely grated Parmigiano-Reggiano
1⁄4 cup loosely packed mint leaves
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
Salt and pepper
 
Fava beans come in a pod.  Slit the pod with a knife or your fingernail and remove the beans from the pod.  The beans will have a membrane covering them.  If the favas are small, about the size of your little finger nail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside.  The favas are now ready to be used in soups, salads, and pastas. 
 

1. Put the fava beans, almonds, lemon zest, garlic, cheese, and mint into a food processor.
2. Pulse on and off to break up the garlic and almonds.
3. With the machine running, add the oil, until the mixture forms a pasta.
4. Stir in the lemon juice, and season with salt and pepper.
5. Transfer to an airtight container, pour a bit of olive oil over the top to seal, and refrigerate for up to 1 week, or freeze for up to 3 months.

 

Roasted Salmon with Spring Onion and Grapefruit Sauce

Serves 6
2 pound salmon filets
1/4 cup extra virgin olive oil
2 ruby red grapefruits
2 tablespoons olive oil
1 spring onion, finely chopped using the white and tender green part
1 teaspoon grated fresh ginger
1 tablespoon honey
Pinch of cayenne pepper
2 teaspoons fresh lemon juice
2 Tablespoons thinly sliced fresh basil
 

1. Preheat the oven to 400 degrees, put the salmon into a baking dish, and brush with olive oil.  Rosat the salmon until it reaches 155 degrees internal temperature.
2. While the salmon is roasting, juice one of the grapefruits and set aside.  Segment the other grapefruit (remove the peel and pith)
3. Heat the olive oil, and saute the spring onion and ginger for 2 to 3 minutes, until the onion begins to soften.
4. Add the honey, cayenne, grapefruit juice, the grapefruit segments, lemon juice, and basil, and simmer for 10 minutes until the mixture begins to thicken.  Season with salt and pepper and serve over the roasted salmon.

Fruit Smoothie

Serves 2
½ cup (one good ice cream scoop) lime sherbet (or lemon sorbet)
½ cup orange juice
1 cup plain yogurt
1 cup frozen pineapple chunks
2 cups hulled strawberries
Fresh berries and pineapple spears for garnish
 

1. Place the ingredients in a blender container in the order they are listed.  Blend on high speed until pureed.
2. Pour into tall glasses and serve garnished with a fresh berry and pineapple spear if desired.  If fresh pineapple and berries aren’t in season, small tropical umbrellas make a nice statement, too!

 

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