Farmers' Market Box 3-07-2019
This week’s local produce and featured farms:
Sir Prize Avocados – J.K. Thille Ranches
Shanghai Bok Choy – Her Produce
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Mustard Greens – Coleman Family Farms
Arugula – Tamai Family Farms
Rhubarb – Trevino Farms
Murcott Tangerines – Regier Family Farms
Tahoe Gold Tangerines – Friends Ranches
Ruby Grapefruit – Bernard Ranch
Passion Fruit – Hong Sky Farm
Sunchokes – Weiser Family Farm
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Farmers’ Market Box Recipes
Wedge Salad with Avocado Green Goddess Dressing
I know that iceberg is the polyester of vegetables, but you need iceberg for a wedge salad. If you absolutely can’t handle it, use romaine in this one.
1 head iceberg lettuce, cored, washed, spun dry and cut into quarters
1 cup mayonnaise
1/2 cup Greek style yogurt
1 Sir Prize avocado, peeled, pitted, and chopped
4 scallions, chopped, using the white and green parts
1 cup fresh basil leaves, chopped.
1/4 cup lemon juice
2 garlic cloves
2 teaspoons anchovy paste
Salt and freshly ground black pepper
1/2 cup chopped avocado for garnish
1. Put the lettuce onto salad plates.
2. In a blender, combine the mayonnaise, yogurt, avocado, scallions, basil, lemon juice, garlic cloves, and anchovy paste. Blend until pureed.
3. Season with salt and pepper.
4. Pour the dressing over each wedge, and garnish with chopped avocado.
World’s Best Carrot Cake with Tangerine Frosting
Makes one 13-by9-inch sheet, or two 9-inch layers or 24 cupcakes
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 tangerine
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or two 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the zest, carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Chopped Salad with Avocado Chipotle Dressing
For the Dressing
2 ripe avocados
3 tablespoons fresh lemon juice
1 1/2 cups mayonnaise
1 tablespoon honey
1 clove garlic, minced
1 1/2 teaspoons salt
2 chipotle chilis, finely chopped
1/3 cup chopped scallions (white and tender green parts)
1. To make the dressing, peel and pit the avocadoes and place the pieces in a blender or food processor. Add the lemon juice, mayonnaise, honey, garlic, salt, and chipotles and process until smooth. Add the scallions and pulse to break them up.
2. Do-Ahead: At this point, cover and refrigerate for at least 24 hours and up to 3 days. Stir before using.
For the Salad
2 heads romaine lettuce, washed, spun dry and chopped
2 cups assorted cherry tomatoes (yellow and red if possible), cut in half
4 cups cubed (1/2-inch) cooked chicken (1/2-inch cubes)
One red bell pepper, cored, and chopped
One yellow bell pepper cored, and chopped
1/2 cup finely chopped red onion
1 cup shredded queso fresco
1. When ready to serve, assemble the salad, in a large salad bowl, combine the greens, tomatoes, chicken, peppers, and onion in a large salad bowl.
2. Add some of the avocado dressing and toss to coat evenly. Add the queso fresco and toss again.
Chicken Miso Soup with Bok Choy
Serves 4 to 6
2 tablespoons vegetable oil
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup finely chopped onion
2 medium carrots, finely diced
One bunch bok choy, root end trimmed, and cut into 1/2-inch ribbons
1/4 cup white or yellow miso paste
8 cups chicken broth
3 cups cooked shredded chicken
12 oz. fresh udon noodles
4 scallions, finely chopped, using the white and tender green parts
Soy sauce and chili oil to taste
1. In a Dutch oven, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant.
2. Add the onion, carrots and bok choy, and saute until the onion begins to soften.
3. Add the miso and chicken broth and bring to a boil.
4. Add the chicken and udon. Simmer for 5 minutes. Season with soy sauce (or salt) and chili oil (or pepper)
5. Garnish the soup with scallions.
Makes about 20
3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish
1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.
Arugula Salad with Tangerine Vinaigrette
One bunch arugula, washed and spun dry
1/4 cup tangerine juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 tangerines, peeled and segmented
1/2 cup crumbled ricotta salata for garnish
1. Put the arugula into a salad bowl.
2. In a small bowl, whisk together the juice, vinegar, and oil. Season with salt and pepper.
3. Pour some of the dressing over the arugula and toss to coat.
4. Plate the salad, and garnish each salad with some of the tangerines, and ricotta. Drizzle with any remaining dressing.
Pan Roasted Salmon with Grapefruit Sauce
For the Salmon
2 1/2 pounds salmon filets
1/3 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1. Preheat the oven to 400 degrees.
Put the salmon into a baking dish.
2. Combine the oil and Old Bay and pour into the baking dish. Turn the fish to coat.
3. Roast the fish for 10 minutes per inch of thickness, or until it reaches 160 degrees on an instant read thermometer.
For the Grapefruit Sauce
Two Oro blanco grapefruit (or two star ruby grapefruit)
2 tablespoons unsalted butter
2 scallions, finely chopped using the white and tender green parts
1/2 teaspoon finely grated ginger
1 tablespoon honey
2 to 3 tablespoons grapefruit juice
2 tablespoons finely chopped basil
Salt and cayenne to taste
1. Remove the peel and pith from the grapefruit, segment the grapefruit and set aside. Squeeze the sections to get 2 to 3 tablespoons of grapefruit juice.
2. In a small skillet, heat the butter, add the scallions and ginger, and sauté for 2 minutes.
3. Add the honey and grapefruit juice, and simmer for 2 minutes until the mixture reduces a bit.
4. Add the reserved grapefruit segments, and basil. Season with salt and cayenne and serve warm over the fish.
Mediterranean Mustard Greens
One bunch mustard green, washed, spun dry, tough stems removed, and cut into 1/-2inch ribbons
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
4 garlic cloves, sliced
Pinch red pepper flakes
1/3 cup chicken or vegetable broth
Salt and pepper
1. Bring 4 quarts of salted water to a boil and blanch the mustard greens in the water. Drain thoroughly and set aside.
2. In a large skillet, heat the oil, and cook the pancetta until crispy. Add the garlic and red pepper, and saute until the garlic is translucent.
3. Add the mustard greens, and broth, and simmer for 15 minutes, turning frequently, until the liquid in the pan is absorbed.
4. Season the greens with salt and pepper and serve
Makes one 9-inch cake
1/2 cup unsalted butter at room temperature
1 cup granulated sugar plus 2 teaspoons for sprinkling
1 large egg
1/2 cup buttermilk
1 1/2 teaspoon vanilla paste or extract
2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
2 cups thinly sliced rhubarb
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar, until fluffy.
3. Add the egg, buttermilk, and vanilla, and beat until blended.
4. Add the flour, baking powder, salt and rhubarb, and beat until blended.
5. Transfer to the prepared dish and bake for 40 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool completely and remove from the pan.
6. The cake will keep in an airtight container for 3 days.
Passion Fruit Pudding
Serves 4 to 6
2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)
1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.
Makes 16 ounces
2 small red organic grapefruit (about 12 ounces each), washed and dried
2½ cups granulated sugar
2 cups water
1. Cut 1 inch off both ends of each grapefruit and reserve. Cut the fruit into very thin round slices. Coarsely chop half the slices; cut the remaining slices into quarters. Reserve any seeds. Reserve any juice that accumulates on the cutting board.
2. Wrap the reserved ends and seeds in a double layer of cheesecloth and tie closed.
3. Place in a large nonreactive pot
4. Add the fruit, the reserved juice, sugar and water. Cook over medium heat, stirring frequently, until the sugar is completely dissolved, 2 to 3 minutes.
5. Increase heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture thickens and most of the fruit separates from the peels, about 20 minutes until thickened. Remove from heat.
6. Discard the cheesecloth bag. Let cool completely before serving or refrigerating. The marmalade will keep for 1 month in the refrigerator.
2 tablespoons unsalted butter
1/2 cup onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives
1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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