Farmers' Market Box 8-1-18

Farmers Market Box



This week’s local produce and featured farms:
Yellow Corn – Tamai Family Farms
Zucchini – Point Loma Farms
Early Girl Tomatoes – Point Loma Farms
Rainbow Chard – Terra Madre Gardens
chives – Terra Madre Gardens
Lemon Cucumbers – Tutti Frutti
Eggplant – Terra Madre Gardens
Valencia Oranges – Polito Family Farms
Juicing Bag:
Organic Collard Greens – Lakeside Organic Garden – Watsonville, CA
Organic Raspberries – Bella Vita – Los Angeles, CA
Organic Celery – Lakeside Organic Garden – Watsonville, CA
Organic Ruby Red Grapefruit – Sundance – Oceanside, CA
Organic Green Kale – Better Life Produce – Los Angeles, CA
Organic Romaine – Cal-Organics – Bakersfield, CA
Organic Valencia Oranges – Stehly Farms – Valley Center, CA
Organic Red Beets – Cal-Organics – Bakersfield, CA
Farmer’s Choice:
Ananas Melon – Munak Ranch
Green Grapes – Ken’s Top Notch

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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

Red Monster

Raspberry

Beet

Celery

 

Orange Burst

Kale

Orange

Romaine

 

CGC

Collards

Grapefruit

Celery

Cucumber Ginger Water
Serves 6 to 8
This is a real refresher on hot days.
6 cups water
3 lemon cucumbers, seeded, and thinly sliced
1 tbsp of grated ginger
1 lemon sliced
1/2 cup of mint leaves
Ice for serving
1. In a 1/2 gallon container, combine all the ingredients.
2. Cover and refrigerate overnight. Serve over ice in tall glasses with paper straws.
Summer Saute
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 cups zucchini cut into 1/2-inch dice
2 ears yellow corn cut from the cob
1 cup chopped early girl tomato
Salt and pepper
1/4 cup finely chopped onion chive
1. In a large skillet, heat the butter with the olive oil and saute the zucchini until it begins to color.
2. Add the corn and saute about 3 minutes.
3. Add the tomato, saute another 3 minutes, until the tomatoes are softened.
4. Season with salt and pepper and stir in the onion chives.
5. This is delicious served with grilled steak, poultry or seafood.
Pasta with Rainbow Chard and Pancetta
Serves 6
You can easily leave out the pancetta, but it gives this dish a lovely flavor.
3 tablespoons extra virgin olive oil
One 1/4-inch slice of pancetta cut into small dice
2 garlic cloves minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1 pound penne, shells, or farfalle pasta cooked 3 minutes short of al dente saving some of the hot pasta water
1/2 cup toasted pine nuts
1/3 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil, and saute the pancetta until it is crispy.
2. Add the garlic, and saute for 30 seconds, until fragrant.
3. Add the chard, and saute until just wilted. Season with salt and pepper
4. Add the cooked and drained pasta to the skillet and toss to coat the pasta.
5. Add some of the pasta water if the sauce seems dry.
6. Add the pine nuts, and some of the cheese, continuing to toss until there is a creamy sauce.
7. Serve garnished with the remaining cheese.
Eggplant Napoleons
Serves 4 to 6
One purple eggplant
3/4 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tomatoes sliced 1/2-inch thick
8-ounces fresh mozzarella cheese sliced 1/4 inch thick
1 bunch basil, washed, spun dry and thinly sliced
1/2 cup grated Parmigiano Reggiano cheese for garnish
1. Remove the stem from the eggplant, and slice into 1/2-inch rounds.
2. In a measuring cup, combine the olive oil, salt and pepper. Preheat the broiler or gas grill. Paint the eggplant with the oil mixture, and grill/broil until the eggplant begins to turn golden, turn, and grill another 2 minutes. Remove from the grill and allow to cool for 5 minutes.
3. Arrange an eggplant slice in a 13-by-9-inch baking dish, top with a tomato slice, drizzle with some of the seasoned olive oil, and top with a slice of mozzarella and a sprinkle of basil.
4. Top the stack with another eggplant round and drizzle with a bit of the seasoned oil. Repeat the process until you have used up the ingredients and drizzle the remaining oil over the napoleons and top with the Parmigiano.
5. Do-Ahead: At this point, the dish can be covered and refrigerated for up to 24 hours. When ready to serve preheat the oven to 350 degrees and remove the baking dish from the refrigerator for at least 30 minutes. Bake the Napoleons for 15 minutes, until the cheese is melted.
Eggplant Meat(less) Ball
Serves 6
1/4 cup extra virgin olive oil
1 large eggplant, stem end trimmed, and cut in half (about 1 pound)
2 garlic cloves minced
3 cups fresh bread crumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs
1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 20 to 30 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the bread crumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the meatballs until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The meatballs can be added to marinara sauce or served plain as an appetizer.
Tomato Basil Marinara
Serves 6
This is an excellent sauce to serve with any meatballs, regardless of whether its meat, or vegetable.
2 tablespoons extra virgin olive oil
1 medium onion finely chopped
2 garlic cloves minced
3 28-ounce cans crushed tomatoes
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large Dutch oven, heat the oil, and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
2. Add the tomatoes, and simmer for 20 to 30 minutes. Stir in the basil, parsley, salt, and pepper to taste. Simmer another 10 minutes. Taste for seasoning and adjust using salt or pepper.
3. The sauce can be cooled and refrigerated for up to 5 days, or frozen for up to 3 months.
Prosciutto and Melon Salad with Mint
Serves 6
One melon peeled, seeded and thinly sliced
6 thin slices Prosciutto di Parma cut into julienne
6 mint leaves thinly sliced
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
Freshly ground black pepper
1. Arrange the cantaloupe on a serving platter.
2. Sprinkle the prosciutto and mint over the cantaloupe.
3. Drizzle with the lime juice and oil.
4. Grind pepper over the salad and serve at room temperature.
Braised Sausage and Green Grapes
Serves 6
This simple dish is delicious served over cheesy polenta.
2 pounds sweet Italian sausage
1 cup Riesling
2 cups green grapes
1. In a large skillet, heat the sausage, over medium high heat, browning the sausage on all sides. Add the Riesling and grapes and simmer for 25 to 30 minutes, reducing the wine by half, and cooking the sausage all the way through. (registers 165 degrees on an instant read meat thermometer)
2. Serve over cheesy polenta.
Tortellini Salad with Green Grapes and Chive Aioli
Serves 6
1 pound tortellini pasta cooked 3 minutes short of al dente (see note)
1 lemon cucumber, seeds removed, and finely diced
3 radishes, trimmed, scrubbed, and cut into julienne
One 5.5-ounce jar marinated artichokes, drained and chopped
1 cup green grapes cut in half or quartered if large
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
3 garlic cloves
1/4 cup chopped onion chives
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper
1. Put the pasta into a large salad bowl and cool the pasta at room temperature. Add the cucumber, radishes, artichokes, and grapes.
2. Put the mayonnaise, yogurt, garlic, chives, zest and lemon juice into a food processor or blender. Blend until smooth. Season with salt and pepper.
3. Pour over the pasta in the bowl and toss to coat. Season again with salt and pepper if needed and serve.
4. The salad will keep in the refrigerator for 3 days. If you refrigerate it before serving, save some of the dressing to re-dress before serving, the pasta will absorb every bit of dressing in the refrigerator, best to re-dress with a bit before serving. The dressing is delicious with potato salad, too.
5. Pasta Salad Note: Undercook your pasta for salads, because the acid in the dressing will further “cook” the salad like seafood cooks in acid for ceviche.
Zucchini Stuffed Chicken
Serves 6 to 8
8 boneless, skinless chicken breast halves pounded thin
1 package Boursin, or Alouette garlic herb cheese
2 medium zucchinis grated
½ cup grated Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
1/4 cup dry white wine
½ cup chicken broth
1. In a medium bowl, combine the cheese, zucchini and Parmesan.
2. Spoon 2 tablespoons of filling onto the center of each breast and roll up to make a package. Refrigerate 2 hours, or overnight.
3. In a large skillet, heat the butter and oil over medium high heat. Add the chicken breasts and saute until browned well on all sides.
4. Remove to an ovenproof dish. Pour off all but 2 tablespoons of fat from the pan.
5. Add the wine and reduce to a glaze over medium heat, about 4 minutes, scraping the bottom of the skillet.
6. Add the chicken broth and bring to a boil.
7. Return the stuffed breasts to the skillet and cover and simmer until tender, about 15 minutes. Transfer to a serving platter and keep warm. Reduce the pan juices over high heat, whisking constantly about 1 – 2 minutes. Spoon the sauce over the chicken or pass it separately.
Frittata with Artichokes, Zucchini and Goat Cheese
Serves 6 to 8
2 tablespoons extra virgin olive oil
2 garlic cloves minced
One cup frozen artichoke hearts coarsely chopped
2 medium zucchini, thinly sliced
Salt and pepper
8 large eggs, beaten
2 tablespoons water
1/4 cup finely chopped onion chives
1 cup crumbled goat cheese
1/4 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees.
2. In a large oven proof skillet, heat the oil, and add the garlic and swirl in the oil for 1 minute.
3. Add the artichokes and zucchini; season with salt and pepper.
4. Sauté for 2 to 3 minutes, until the vegetables begin to soften.
5. Whisk the eggs with the water, onion chives, season with salt and pepper, and pour over the vegetable mixture in the pan.
6. Sprinkle with the goat cheese and Parmigiano.
7. Bake the frittata for 10 to 15 minutes until the eggs are set in the center. Remove from the oven, allow to rest for 5 minutes, before cutting into wedges.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
@Diane Phillips  www.dianephillips.com   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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