Farmers' Market Box 10-16-2018

 
This week’s local produce and featured farms:
Summer Squash – Black Sheep Produce
Pink Grapefruit – Point Loma Farms
Pink Radish  – Black Sheep Produce
Chocolate Mint – Terra Madre
Vulcan Lettuce – ColemanFarms
Navel Oranges – Ken’s Top Notch
Yellow Nectarines – Fitzgerald Farms
Garlic Chives – Terra Madre
Black Kale – Be Wise Ranch
Juicing Bag:
Black Kale – Lakeside Organics
Green Chard – Lakeside Organics
Strawberries – Stehly Farms
Carrots – Cal Organics
Golden Beet – Cal Organics
Farmer’s Choice:
blackberries – Pudwill
Triticale – Kandarian Organic Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduceClick 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 

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

Chocolate Mint Simple Syrup

Makes about 2 cups
 
1 1/2 cups water
1 1/2 cups sugar
1 bunch chocolate mint, washed and chopped
 

1. In a saucepan, heat the water and sugar, until the sugar is dissolved.  Add the chocolate mint, turn off the heat, and let steep for 30 minutes.
2. Strain through a fine mesh strainer into a jar, cool and refrigerate.
3. Use the syrup in drinks, cocktails and frostings for flavoring.

 
 

Chocolate Mint Zucchini Cake

Makes one 9-inch tube pan
 
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup finely chopped chocolate mint
1/2 cup chocolate chips
 

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla and sour cream, and stir until combined.  Add the remaining ingredients and beat on low speed until blended.
4. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
5. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
6. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely.    Serve the cake garnished with sifted powdered sugar.

 

Sicilian Orange and Fennel Salad

Serves 4 to 6
 
One fennel bulb, root end trimmed, wispy ends trimmed, and thinly sliced on a mandoline
3 oranges, peel and pith removed, thinly sliced
1/4 cup red wine vinegar
2 tablespoons finely chopped garlic chives
1 teaspoon finely chopped oregano
1/2 cup extra virgin olive oil
Salt and pepper
 

1. Arrange the fennel and orange in an alternating pattern on a serving platter.
2. In a small bowl, whisk together the vinegar, garlic chives, oregano and olive oil.
3. Season with salt and pepper and pour over the salad.  Serve the salad at room temperature.
4. Do-Ahead:  If you would like to make this ahead, arrange the fennel and oranges on the platter, cover
5. and refrigerate.  Remove from the refrigerator 1 hour before serving, pour the dressing over the salad, and allow to come to room temperature, before serving.

Cook’s Note:  To dress this up, alternate sliced fresh mozzarella with the fennel and oranges.
 
 

Roasted Salmon with Pink Grapefruit Salsa

Serves 4 to 6

For the Salsa

2 pink grapefruit, peel and pith removed, sectioned, and chopped
1/4 cup finely chopped garlic chives
1 chipotle chili in adobo, finely chopped (if you would like a little more heat, 1 to 2 tablespoons of chopped jalapeno can be substituted)
3 pinch radishes, tops trimmed, and finely diced
1/4 cup finely chopped Italian parsley
2 tablespoons grapefruit juice (squeeze the segments over the bowl)
1/4 cup extra virgin olive oil
Salt and pepper
 

1. In a bowl, combine the grapefruit, chili, radishes, parsley, juice, and oil. Season with salt and pepper.
2. Set aside at room temperature while roasting the salmon.  The salsa can be refrigerated for up to 5 days.  Bring to room temperature before serving.

 

For the Salmon

2 1/2 pounds salmon filet
1/4 cup extra virgin olive oil
2 teaspoons fresh lemon juice
 

1. Preheat the oven to 400 degrees.
2. Arrange the salmon in a 13-by-9-inch baking dish.  Drizzle with the oil and lemon juice, turning to coat.
3. Roast for 10 minutes per inch of thickness, or until an instant read meat thermometer registers 155 degrees.  Allow the salmon to rest for 5 minutes before serving.
4. Cook’s Note:  If the salmon comes with the skin on, wait until it is cooked to remove it, otherwise it’s like wrestling a whale.

 

Kale and Potato Gratin

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
4 medium Yukon gold potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic chives
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese
 

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale.  Saute the kale until it begins to wilt.
3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic chives. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender.  Season with salt and pepper.
4. Combine the cheeses in a bowl.
5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
6. Do-Ahead:  At this point, you can cool, cover and refrigerate overnight.
7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
8. Allow the gratin to rest for 10 minutes before serving.

 

Grilled Nectarine Salad

Serves 4 to 6
 
4 nectarines, halved, and pitted
Raw sugar
1 head Vulcan lettuce, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
2 tablespoons finely chopped garlic chives
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese, or blue cheese for garnish
 

1. Preheat the grill, broiler or a grill pan.  Dip the cut halves of the nectarines in the raw sugar and grill cut side down for about 3 to 4 minutes, until the fruit is softened.  Remove from the grill.  (Depending on how many salads you are making you can either cut the halves into wedges, or leave them whole)
2. Put the lettuce into a salad bowl.
3. In a small bowl, whisk together the orange juice, honey, Dijon mustard, rice vinegar, garlic chives, and oil.  Season with salt and pepper.  Toss the salad greens with some of the dressing and plate the salad.
4. Arrange the nectarines on the lettuce, sprinkle with some of the dressing, and garnish with some of the cheese.
5. Cook’s Note:  This salad is great using any stone fruit, the basic recipe remains the same, you can change out the type of lettuce, and use your favorites.

 

Nectarine Coffee Cake

Makes One 9-inch tube

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, chilled and cut into pieces
 

1. In a food processor, process the flour, sugars and cinnamon.  Remove 2 tablespoons and set aside.
2. Add the butter to the work bowl and pulse the flour mixture on and off until it becomes crumbly.  Set aside.

For the Coffee Cake

 
1 1/4 cup sugar
12 tablespoons unsalted butter softened
4 large eggs
1 tablespoon vanilla paste or vanilla extract
2 1/4 cup all-purpose flour
1 tablespoons baking powder
3/4 teaspoon baking soda
1 1/2 cups sour cream
2 cups chopped peeled nectarines
 

1. Coat the inside of a tube or bundt pan with non-stick cooking spray and preheat the oven to 350 degrees.  Set aside while preparing the cake.
2. In the bowl of an electric mixer, cream together the sugar and butter until light.  Add the eggs, vanilla and beat together until combined (it may look curdled)
3. Add the remaining ingredients except the nectarines and beat until smooth.
4. Pour half the batter into the prepared tube pan.
5. Toss the nectarines with the 2 tablespoons of the reserved streusel flour mixture and spread into the center of the batter.
6. Top with the remaining batter and sprinkle with the streusel topping.
7. Bake for 55 to 65 minutes until a skewer inserted in the center comes out clean. Cool on a wire rack for 30 minutes, remove from the tube pan and allow to cool on a wire rack.  I have cut this when it was still warm at 60 minutes, it is a bit crumbly, but still delish!

Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!