Farmers' Market Box 7-17-13

Blue Lake Beans – Gloria Tamai Farms
White Corn – Gloria Tamai Farms
Lemon Cucumber – Jaime Farms
Ruby Red Grapefruit – Crows Pass Farm
Dino Kale – Be Wise Ranch
Arava Melon – Weiser Farms
Gold Beets – Lakeside Organics
Yellow Peaches – Fitzgerald Farms
Squash Mix – Wynola Flats
Organic Juicing Bag:
Baby Carrots – McGrath Family Farm
Fuji Apples – Earthbound Farms
Cucumber – Be Wise Ranch
Green Kale – Be Wise Ranch
Valencia Oranges – Polito Farms

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Catalina Offshore catch of the week: Yellowtail

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click the links above & search for products on our website with recipes attached
Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!
FMB JUICE RECIPES
Carrot Cooler
Carrots 6-8 each
Apples 1 each
Cucumbers 2 each
Kalicious
Kale 2 leaves
Cucumber 2 each
Apples 2 each
The OJ-Carrot-Kale Juice
Carrots 6-8 each
Oranges 2 each
Kale 2 leaves
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Arava Melon Sorbet
Serves 4
1 cup granulated sugar
1 cup water
1 ripe arava melon, peeled, seeded and cut into 1 inch chunks
2 Tbs. finely chopped fresh mint, plus more for garnish
1 Tbs. fresh lime juice
1. Put the sugar and water into a medium saucepan, cook, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Set aside to cool completely or refrigerate for up to 1 day. For faster cooling, set the bowl over a bowl filled with ice and stir occasionally until well chilled.
2. Put the melon into a food processor and process until smooth, about 1 minute (you’ll have about 2-1/2 cups). Add the fruit puree to the sugar syrup along with the mint, lime juice, and a pinch of salt and stir until blended. Set aside to cool completely, then refrigerate until chilled or for up to 1 day.
3. Pour the chilled mixture into an ice cream maker, and pour the chilled mixture into the ice cream maker and process according to the manufacturer’s instructions. Serve immediately (it will be soft) or scrape into the chilled loaf pan, cover, and freeze until firm or for up to 2 days. Or if you don’t have an ice cream maker, pour into a chilled loaf and freeze for 6 hours, until firm. Serve garnished with mint.
Ruby Red Grapefruit Upside Down Cake
Serves 6 to 8
For the Grapefruit
1/3 cup butter or margarine
½ cup packed brown sugar
1 Red grapefruit, peeled and sliced into 6 cartwheel slices, pat dry
1. Melt butter in 9-inch square baking pan while oven is preheating to 325 degrees.
2. Remove baking pan from oven, sprinkle brown sugar evenly over melted butter. Arrange grapefruit cartwheels over sugar.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated grapefruit zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh grapefruit juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche, or vanilla ice cream.
Green Bean and Smoked Mozzarella Salad
Serves 6
For the Rosemary Balsamic Vinaigrette
3/4 cups olive oil
1/2 cup balsamic vinegar
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In a medium-size bowl, whisk together the vinaigrette ingredients until thickened.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days. Bring to room temperature before using.
For the Salad
1 pound green beans, ends trimmed, cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 scallions (white and tender green parts), chopped
3/4 cups smoked mozzarella cheese cut into matchsticks
1/2 cup pine nuts, toasted
1/4 cup chopped fresh Italian parsley
1. To begin the salad, cook the green beans in boiling water until crisp-tender, about 7 to 10 minutes, and drain and cool the beans to room temperature.
2. In a large salad bowl, combine the beans, salt, pepper, scallions, and cheese, tossing together until blended.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 24 hours.
4. When ready to serve, pour the dressing over the beans and toss to coat.
5. Add half the pine nuts and toss again. Serve garnished with the remaining pine nuts and the parsley.
Chipotle Corn Dip
Makes about 3 cups
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 cups white corn, cut from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotle powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture.
3. Transfer to a medium-size bowl and allow to cool.
4. Stir in the sour cream, mayonnaise, and cheeses.
5. Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight.
6. Serve the dip with yellow and blue corn tortilla chips.
Spinach Salad with Roasted Golden Beets
Serves 6
To Roast the Beets
One bunch golden beets, scrubbed and tops removed
1. Preheat the oven to 400 degrees. Arrange the beets on a sheet tray and cover the tray with aluminum foil. Roast the beets for 35 to 45 minutes, until the sharp tip of a knife goes into the beets without any resistance.
2. Cool the beets, peel, and slice into 1/2-inch slices.
For the Salad
One bunch spinach, washed and spun dry
1.Arrange the greens in a salad bowl.
For the Dressing
1/4 cup white wine vinegar
1/4 cup orange juice
2 tablespoons sugar
1 tablespoons Dijon mustard
2 tablespoons finely chopped shallot
1/2 cup grape seed or canola oil
Salt and pepper to taste
In a mixing bowl, whisk together the vinegar, juice, sugar, mustard, shallot and oil. Season with salt and pepper to taste.
To Assemble
Sliced golden beets (see above)
Spinach (see above)
Dressing (see above)
1 cup crumbled goat cheese
1. Drizzle a bit of the dressing over the beets and toss to coat. Set aside.
2. Toss the spinach with the remaining dressing, coating the leaves.
3. Plate the salad, and arrange a few slices of the beets over the spinach, and garnish each serving with crumbled goat cheese.
Stuffed Zucchini
warm Serves 8
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh bread crumbs
1/3 cup mayonnaise
1 1/4 cups shredded white cheddar cheese
1. Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2. Bring an inch of water to a boil in a large pot. Place the zucchini in a steamer insert, fit it into the pot, cover, and steam the zucchini until tender when pierced with a knife, but the skin is still crisp, about 5 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the zucchini with a melon baller or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the zucchini finely.
3. In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped zucchini and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, bread crumbs, and mayonnaise until blended.
4. Stuff the zucchini shells with the mixture and place on the prepared baking sheet or in the baking dishes.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
6. Preheat the oven to 375°F. Cover the zucchini evenly with the cheese and bake until the cheese is golden and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.
Variations
You can add the following to the filling:
*1/2 cup finely chopped ham
*1/2 cup finely chopped cooked chicken or turkey
*2 links Andouille sausage, cooked and finely chopped
*1/2 cup lump crabmeat, picked over for shells and cartilage, or baby shrimp
*vary the cheese, using smoked mozzarella, Parmigiano, Fontina, blue, or goat cheese
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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