Farmers' Market Box 7-5-2018

 

This week’s local produce and featured farms:
Santa Rosa Plums  – Scott Farms
Yellow Corn – Gloria Tamai
Chocolate Mint – Terra Madre
Arugula – Black Sheep Produce
Red Beets -Terra Madre
Romano Beans – Black Sheep Produce
Red Spring Onions – Terra Madre
Green Tomatoes – Valdivia
Valencia Oranges – Polito Family Farm
Juicing Bag:
Baby Spinach – Classic Salads
Baby Arugula – Classic Salads
Cucumber – Oceanside Organics
Lemons – Stehly Farms
Blackberries – Stehly Farms
Farmer’s Choice:
Sun Gold Tomatoes – Munak Ranch
Moro Blood Oranges – JJ Lone Daughter Ranch
 
 

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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)

Chocolate Mint Granita

Serves 4 to 6
 
2 cups water
1 cup chopped fresh chocolate mint leaves
1/2 cup sugar
 

1. In a saucepan, bring the water, mint, and sugar to a boil. Stir until the sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
2. Pour the mixture into a shallow glass or ceramic container, freeze.  Stir and crush any lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.  Scrape lightly with a fork crushing any large lumps.  Spoon into glasses or bowls.  Garnish with additional mint leaves.

 

Summer Squash Salad

Serves 4
 
1 clove garlic, minced
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons finely chopped chives
2 Tablespoons capers, rinsed well
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and pepper
2 to 3 cups thinly sliced summer squash
One bunch arugula, tough stems removed, washed and spun dry
1/3 cup shredded Parmigiano Reggiano
 

1. In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil.  Season with salt and pepper.
2. In a salad bowl, combine the squash and arugula.  Pour the dressing over the salad and toss to coat.  Add 1/2 the cheese and toss again.
3. Serve the salad garnished with the remaining cheese.

 

Orange Salsa

Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.
 
2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
1/4 cup finely chopped red spring onion
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley or cilantro
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt and pepper
 

1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving.  The salsa will keep in the refrigerator for up to 1 week.

 
 

Margaritaville Grilled Chicken

Serves 8 to 10

 
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 packed fresh cilantro, plus extra for garnish
12 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
2 limes, thinly sliced, for garnish
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. Marinate the chicken for at least 4 hours or overnight.
   1. Remove the chicken from the bag and discard the marinade.
   2. 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.
   3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
   4. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro and lime and orange slices.

 

Braised Romano Beans

Serves 4
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped red spring onion
1/2 pound Romano beans, ends trimmed, and cut into 1-inch pieces
One 14.5-ounce can chopped tomatoes and their juice
Salt and pepper
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped basil
 

1. In a large skillet, heat the oil, and sauté the garlic and onion for 2 minutes, add the beans, and toss with the garlic and onion.  Add the tomatoes and bring to a simmer.
2. Simmer for 15 to 20 minutes until the beans are tender.  Season with salt and pepper, add the parsley and basil and serve warm or at room temperature.
3. Cook’s Note: Ricotta salata makes a nice garnish if you are so inclined.

 

Plum Torte

Serves 6 to 8
 
1 cup (250 g) unsalted butter, softened
2 cups (325 g) sugar
4 large eggs
2 cups (250 g) self-rising flour (here in Italy they sell farina con levito—it’s awesome)
8 to 12 plums, cut in half and pitted
 

1. Coat the inside of a 10-inch (25cm) spring form pan with non-stick cooking spray.  Preheat the oven to 350 degrees.
2. In a mixing bowl, cream the butter and sugar together until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the flour and stir to blend.
5. Transfer to the prepared pan and arrange the plums skin side up in a decorative pattern, cutting some to fit into small spaces, the more plums you have the better.
6. Bake for 1 hour to 1 hour and 10 minutes, until a skewer inserted into the batter comes out clean.
7. Allow to cool for 10 minutes before removing the pan.
8. Serve slightly warm.

 
 

Fried Green Tomatoes

Serves 2 to 4
 
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
4 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil for frying
 

1. In a shallow plate, like a pie plate, combine the cornmeal, flour, sugar, salt and pepper.
2. Heat 1/2-inch of oil in a large skillet, to 325 degrees.
3. Dip the tomatoes into the cornmeal mixture, and fry on one side till golden brown, carefully turn the tomatoes and fry on the other side, till golden brown.  Remove to paper toweling and drain.
4. Serve hot.  We like to dip ours in homemade Ranch dressing.

 

Corn Fritters

Serves 4
 
4 ears corn (about 3 cups)
1/2 teaspoon salt
1/4 cup all-purpose flour
1/4 cup finely chopped red spring onion
2 tablespoons grated Parmigiano Reggiano
1 tablespoon cornstarch
3 drops Tabasco
1 large egg
Vegetable oil for frying
 

1. In a blender puree 1 1/2 cups of the corn, add to a mixing bowl, and combine with the remaining ingredients.
   1. Heat 1/2-inch of vegetable oil to 350 degrees, drop 2 tablespoons of the corn mixture into the oil, flatten to 2 1/2 to 3 inches, and cook until golden brown on each side, about 3 minutes.  Remove to paper toweling and serve warm.

Arugula, Orange and Beet Salad with Burrata

Serves 4
 
One bunch beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
1 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 Valencia oranges, segmented
1/2 cup extra virgin olive oil
1/4 cup fresh orange 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 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.

 
 

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