Farmers' Market Box 6-20-18

 

This week’s local produce and featured farms:
Mixed Zucchini  – Tamai Family Farms
Broccolini – Black Sheep Produce
Chocolate Mint – Terra Madre Gardens
White Nectarines – Fitzgerald’s Premium Ripe Tree Fruit
Valencia Oranges – Polito Family Farm
Purple Spring Onion  – Terra Madre Gardens
Red Ace Beets – Terra Madre Gardens
Sweet White Corn – Black Sheep Produce
Fennel – Black Sheep Produce
Rainbow Swiss Chard – Terra Madre Gardens
Grapefruit – Point Loma Farms
Juicing Bag:
Kale – Coastal Valley Farms
Celery – Lakeside Organics
Blue Berries – Belmont
Carrots – Cal Organics
Lemons – California fruit
Farmer’s Choice:
Page Tangerines – Garcia Organics
Honey Dates – Dates by Davall

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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)
 

Pasta with Rainbow Chard, Chickpeas and Pancetta

Serves 6
One pound shell pasta, cooked 3 minutes short of al dente, and hot pasta water saved
3 tablespoons extra virgin olive oil
2 ounces pancetta, finely chopped
2 purple spring onions, finely chopped
2 garlic, minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1/4 cup white wine or water
One 14.5-ounce can garbanzo beans, rinsed and drained
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
Salt and pepper
 

1. In a large skillet, heat the oil, and saute the pancetta, till it is crispy.
2. Add the onions, garlic, and pepper flakes.  Saute for 2 to 3 minutes, until the onion is softened.  Add the chard, and saute until the chard is wilted.
3. Add the wine, and beans, simmer for 2 to 3 minutes.
4. Add the pasta, and toss to coat, adding some of the hot pasta water, and 1/2 the cheese.  Season with salt and pepper and serve garnished with additional grated cheese.

 

Swiss Chard, Black Bean Tacos

Serves 4 to 6
The filling for these meatless Monday tacos also makes a nice side dish.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 purple spring onions, finely chopped, using the bulb
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
One bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
2 ears corn, cut from the cob
Salt and pepper
One 14.5-ounce can black beans, rinsed and drained
2 tablespoons fresh lime juice
Six 6-inch corn or flour tortillas, warmed
1 cup crumbled cotija cheese
 

1. In a large skillet, heat the oil, saute the garlic, onions, cumin and oregano until the onions begin to soften.  Add the chard and corn, and saute till the chard is wilted, season with salt and pepper.
2. Stir in the beans, and lime juice, and heat through.
3. Serve the mixture in tortillas garnished with cheese.

 

Zucchini Corn Saute

Serves 4 to 6
 
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 purple spring onions, finely chopped, using the bulb, and tender green leaves
4 cup zucchini, scrubbed and cut into julienne
2 ears white corn, cut from the cob
Salt and pepper
 

1. In a large skillet, heat the butter and oil, saute the onions until they begin to soften about 2 minutes.
2. Add the zucchini and corn, and saute until the zucchini begins to color.  Season with salt and pepper.
3. This dish makes a nice base for grilled seafood, poultry or meats.
4. Nice add-ins:  diced tomatoes, chopped fresh basil, spinach, or fresh peas.

 

Beet, Orange and Fennel Salad

Serves 4 to 6
 
1 bunch bull’s blood beets, scrubbed and tops removed (save the tops)
1 fennel bulb, wispy ends removed, and thinly sliced
3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
One 8-ounce ball fresh mozzarella, sliced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup packed fresh basil or Italian parsley, finely chopped
Salt and pepper
 

1. Steam the beets till they are tender, about 20 minutes.  When cool, slip off the skins, and slice thinly.
2. Arrange the fennel on a serving platter, then top with the oranges ending with the beets.  Arrange the mozzarella in the center of the platter, in a decorative pattern.
3. In a bowl, whisk together the vinegar, oil, and basil or parsley.
4. Season with salt and pepper and pour over the salad.  Serve the salad at room temperature.

 

Zucchini Parmesan Rice

Serves 8
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese
 

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.  Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes.  Season with the salt, pepper, and Tabasco.
2. Sprinkle with the flour and cook, stirring, for 2 minutes.  Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.  Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6. Cook’s Note:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Quick zucchini bread and butter pickles

Makes 1 quart
 
1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
Ice
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric
 

1. In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
3. Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
4. The pickles can be refrigerated in the brine for up to 1 week.

 

Broccolini Shakshuka

Serves 4
This is a simple breakfast/brunch dish from the Southern Mediterranean.  You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving. 
 
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 purple spring onions, finely chopped
6 sage leaves, finely chopped
Pinch red pepper flakes (make it hotter with a bit more if you prefer)
1 bunch broccolini, tough stems removed, and finely chopped
2 medium Yukon gold potatoes, cut into 1/2-inch dice
1/4 cup vegetable or chicken broth
1/2 cup tomato puree
Salt and pepper
4 large eggs
1 cup crumbled goat or Feta cheese
 

1. In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes.  Add the broccolini and toss in the garlic oil mixture.
2. Add the potatoes and toss again.  Saute for 5 to 6 minutes until the broccoli beings to soften, and the potatoes begin to color.
3. Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes.  (At this point you can cool, cover and refrigerate overnight if desired)
4. Preheat the oven to 400 degrees.
5. Make 4 depressions into the vegetable mixture and slide the eggs into the depressions.  Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference.  5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.

 

White Nectarine Tart

Serves 8
 

For the Crust

3 cups crushed graham crackers
1/3 cup sugar
6 tablespoons unsalted butter, melted
 

1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
2. Add butter and blend until crumbs are evenly moistened.
3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
4. Bake crust until color darkens, about 8 minutes. Cool completely.

For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice
1/4 teaspoon vanilla paste or extract
 

1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust.
2. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For the Topping

4 to 5 small white nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
 

1. Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

Red Grapefruit Sangria

Serves 6
1 750 mL bottle Riesling
1 cup grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
 

1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries and grapefruit.  Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries.  Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup:  Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted.  Cool the syrup and store in the refrigerator for up to 2 weeks.

 

Chocolate Mint Zucchini Cake

Makes 1 9-inch Bundt
 
 
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste or extract
1/4 cup finely chopped chocolate mint
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 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.  Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. 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.

 

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