Farmers' Market Box 2-19-15

Strawberries – Be Wise Ranch
Broccoli – Life’s A Choke Farms
Rainbow Bunch Carrots – Black Sheep Produce
Jumbo Garlic – Coke Farms
Chandler Pomelo – Rancho Haluza
Curly Parsley – Be Wise Ranch
Meyer Lemons – Polito Farms
Leopard Romaine – Suzie’s Farm
Navel Oranges – Koral’s Tropical Farm
Purple Potatoes – Coke Farms
Butternut Squash – Rutiz Farms
Organic Juicing Bag:
Pink Lady Apples – Fair Hills Farm
Strawberries – Be Wise Ranch
White Carrots – Tutti Frutti Farms
Red Chard – Coastal Organics
Cara Cara Oranges – Ken’s Top Notch Produce
Farmer’s Choice:
Large Asparagus – Life’s A Choke Farm
Green Garlic – Black Sheep Produce
Macadamia Nuts – Russell Family Farms
Blood Oranges:
Blood Oranges – Polito Family Farms

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Catalina Offshore catch of the week: Opah
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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!
FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv
SPRING MIST
9 Strawberries
1/2 Apple
1 Orange
WINTER WARMER
3 Chard Leaves
3 Carrots
3 Strawberries
1.5 Oranges
SIMPLY SWEET
2 Apples
7 Strawberries
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Orange Shortcakes with Strawberries and Navel Oranges
Serves 4 to 6
(Recipe for shortcakes will make 6 to 8)
For the Shortcakes
2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
Pinch salt
1/4 cup sugar
1 1/4 cups heavy cream
2 tablespoons fresh orange juice
1/2 teaspoon grated orange zest
1 large egg yolk
1 tablespoon milk or heavy cream
1 tablespoon sugar
1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl. Stir in the heavy cream, juice and zest. Continue stirring until the dough begins to form a rough mass.
3. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times.
4. Divide in half and shape into two disks about 3/4 inches thick. Cut the disks into 2-inch biscuits with a fluted biscuit cutter, and transfer to the prepared baking sheet.
5. Do-Ahead: At this point, you can freeze the shortcakes. Once they are frozen, transfer to a zipper-top plastic bag, where they will keep for 1 month. Defrost for 30 minutes before continuing.
6. Preheat the oven to 400°F.
7. Whisk together the egg yolks and milk, brush over the tops of the shortcakes, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Strawberry and Orange Filling
2 navel oranges, peel and pith removed, and cut into segments, squeezing excess juice into bowl
One cup strawberries, washed, hulled and cut into quarters
1/4 to 1/3 cup sugar (if needed to sweeten berries)
1 1/2 cup heavy cream whipped stiffly
1. Combine the oranges, berries, and sugar in a large bowl, stirring to dissolve the sugar. Cover and let stand at room temperature for up to 4 hours. (If you plan to refrigerate them, they will only keep for about 36 hours—the acid in the oranges will begin to “cook” the berries and they will become soft and unappetizing)
2. To serve the shortcakes, split the shortcakes in half, and top the bottom half with some of the orange and berry mixture. Replace the top and garnish with whipped cream.
Pasta with Roasted Baby Broccoli and Butternut Squash
Serves 6
A great meat-less Monday pasta dish.
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 cups peeled and diced butternut squash (cut into 1/2-inch pieces)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
One bunch baby broccoli, tough stems trimmed (usually the bottom 1-inch) and coarsely chopped
Grated zest of 1 lemon
One pound farfalle, cooked 3 minutes short of al dente, drained, saving some of the pasta water
1/4 cup half and half (optional—you can use the pasta water instead)
1 1/2 cups shredded Asiago, or grated Parmigiano Reggiano cheese
1. Preheat the oven to 400 degrees, and line a baking dish with parchment, silicone baking liner, or aluminum foil.
2. In a mixing bowl, toss together 2 tablespoons of the oil, garlic, squash, salt and pepper.
3. Arrange in one layer on the baking sheet and roast for 15 minute
4. s. Add the broccoli, lemon zest, and the remaining 2 tablespoons of the oil, and toss to mix on the baking sheet. Roast another 5 minutes, until the broccoli begins to get a golden color on the ends.
5. Remove from the oven and transfer the vegetables to a large serving bowl. (At this point, the vegetables can be cooled, covered and refrigerated for up to 8 hours; reheat in a skillet before proceeding)
6. When the pasta is cooked, add it to the vegetables and toss to coat.
7. Add some of the pasta water or half and half and 1/2 of the cheese, tossing to make a creamy sauce. Taste for seasoning and add salt or pepper to taste. Serve garnished with the remaining cheese.
Butternut Squash Risotto
Serves 4 to 6
Don’t shy away from making risotto; a good risotto should take 20 minutes at the most on the stovetop. Just keep the broth simmering on the stove, and you will be in good shape.
4 tablespoons unsalted butter
1/2 cup finely chopped sweet onion, such as Vidalia
2 cups chopped butternut squash (1/2-inch pieces)
1 1/2 cups Arborio rice
1/3 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
41/2 cups chicken or vegetable broth, kept simmering on the stove top
2 tablespoons extra-virgin olive oil
1/4 cup packed sage leaves, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese
6 slices thick cut bacon, cooked crisp, and crumbled
1. Melt 2 tablespoons of the butter in a 4-quart saucepan over medium-high heat; add the onion and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
2. Add the rice and stir to coat the grains.
3. Add the wine and bring to a boil. Pour in 1 ladle-full of the broth (about 1/2 to 3/4 cup) and simmer till the liquid in the pan almost been absorbed by the rice; you should see a bit of starchy liquid on the bottom of the pan.
4. Add the broth a ladle-full at a time, each time the liquid is absorbed. After the 4th addition, the rice may not absorb any more of the broth, taste the rice, at this point, it should still have some resistance when you bite into it.
5. When the risotto is cooked, stir in the remaining 2 tablespoons of butter and the Parmigiano.
6. Spoon the risotto onto plates and sprinkle with the bacon and garnish with additional Parmigiano if desired.
Meyer Lemon Chicken Orzo Soup
Serves 4 to 6
A great way to use up that rotisserie chicken from two nights ago.
2 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
Grated zest of 1 Meyer lemon
2 carrots, finely chopped
2 ribs celery, finely chopped
5 cups chicken or vegetable broth
1/2 cup orzo pasta
2 cups finely chopped or shredded cooked chicken
1/4 cup fresh Meyer lemon juice
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the onion, zest, carrots and celery for 3 to 4 minutes until the onion is beginning to soften.
2. Add the broth, pasta and chicken, and simmer for 15 minutes, until the orzo is tender.
3. Add the lemon juice, parsley, and season with salt and pepper. Serve immediately.
4. Cook’s Note: Feel free to add leftover vegetables to this soup. If you want to keep this vegetarian, omit the chicken, add chopped baby broccoli to step #1 and use vegetable broth.
Meyer Lemon Chicken Piccata
Serves 4
4 skinless and boneless chicken breasts, pounded to an even thickness
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/3 cup fresh Meyer lemon juice
1/4 cup chicken stock
1/4 cup brined capers, drained
1/4 cup finely chopped Italian parsley
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, 4 tablespoons of butter with 3 tablespoons olive oil.
3. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
4. Remove and transfer to plate. Add the lemon juice, stock and capers to the skillet, and bring to boil, scraping up brown bits from the pan. Season with salt and pepper.
5. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
6. Add the remaining butter to sauce and whisk until thickened.
7. Pour sauce over chicken and garnish with parsley.
Curried Roasted Purple Potatoes and Rainbow Carrots
Serves 4
1 pound purple potatoes, scrubbed, and cut into quarters
One bunch rainbow carrots, scrubbed, and cut into pieces equal to the potato pieces (if they are small leave whole)
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 to 1 teaspoon sweet curry powder
Fleur de Sel for finishing
2 tablespoons finely chopped Italian parsley
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the potatoes, carrots, oil, garlic, and curry, tossing to coat the vegetables.
3. Arrange the vegetables on the baking sheet, and roast for 20 to 30 minutes, until tender. (this will depend on the size of the vegetables; smaller pieces will be tender inside and crisp on the outside after 20 minutes, if not, continue to roast for another 10 minutes)
4. Remove from the heat, sprinkle with fleur de sel, chopped parsley, and serve hot.
5. Cook’s note: if you are not fond of curry, omit it, and use your favorite dried herb or spice here, good choices are rosemary, oregano, ground cumin, chili powder, or thyme.
Other ideas for purple potatoes: Roast with cut up butternut squash, it’s a beautiful dish dish.
Best Kept Secrets About Italian Parsley
· Italian parsley has a flavor; it is what I call a neutralizer; if you have a dish with a strong flavor, that needs a bit of toning down (like citrus, or spice) add some chopped Italian parsley at the end and simmer for a couple of minutes.
· If you think you won’t use the entire bunch, wash and spin dry. Wrap in paper toweling, and put into a zip-lock bag. Freeze the parsley. It will stay bright and green and you can use it right from the bag.
· Unfortunately, it’s the only herb you can do this with. I sometimes will chop the entire bunch and then put it into the zip-lock bag — don’t forget the paper toweling, since it will absorb any excess moisture.
· Remember the 30-minute rule: use a dried herb for dishes requiring more than 30 minutes of cooking time, or high oven temps over 375 degrees. (this would include braises, and roasts)
At the end of the cooking time, to refresh the flavors of the dish, add fresh herbs if you have them on hand.
Mediterranean Chopped Salad
Serves 4 to 6
For the Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 cup packed basil leaves, finely sliced
Salt and pepper
1. In a mixing bowl, whisk together the oil, vinegar, garlic and basil. Season with salt and pepper to taste.
2. The dressing will keep refrigerated for up to 4 days.
For the Salad
1 head romaine lettuce, washed, spun dry and chopped into 1/2-inch ribbons
1/2 cup cherry or grape tomatoes, cut in half (vari-colored tomatoes are beautiful in this salad)
1 bulb fennel, wispy ends trimmed and sliced thin
1 medium zucchini, finely sliced
1/2 cup cremini mushrooms, finely sliced
1/4 medium red onion, finely sliced, and separated into rings
One 14.5-ounce can garbanzo beans, rinsed and drained
1/2 yellow bell pepper, cored, de-ribbed, and thinly sliced
1/2 cup shaved Parmigiano Reggiano cheese
1. Arrange the vegetables in layers in a large bowl and end with the cheese. Dress with the salad dressing, and toss.
Cook’s Note: Chopped Salads are a cook’s greatest weapon against weeknight malaise. Look in your fridge, and find some protein (leftover meats from a previous meal) and whatever leftover vegetables you have and toss them with the romaine and dressing above. Romaine is a great “host” since it is strong enough to hold up to heavier ingredients like beans, and tomatoes. Change up the cheese, beans, and add your favorite flavors to this salad to make it your own.
FARMER’S CHOICE
Macadamia Nut Crusted Chicken Tenders
Serves 4 to 6
2 large eggs
2 tablespoons water
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound chicken tenders
2 cups panko crumbs, or dry bread crumbs (panko gives a crispier coating)
1 cup finely chopped macadamia nuts
1/3 cup unsalted butter, melted and cooled
1. In a shallow wide dish, beat together the eggs, water, salt and pepper.
2. Add the chicken to the egg mixture, and stir to coat the chicken.
3. In another wide dish, combine the crumbs and macadamia nuts.
4. Dip the chicken into the panko mixture, and coat on both sides. Lay the chicken onto a baking sheet lined with aluminum foil, parchment or silicone baking liner. Continue to layer the chicken. Drizzle each chicken tender with some of the butter and refrigerate for at least 2 hours.
5. Bring the chicken to room temperature for about 30 minutes before proceeding.
6. When ready to bake, preheat the oven to 400 degrees. Bake the chicken for 12 to 16 minutes, until golden brown, and cooked through. (Registers 165 on an instant read thermometer)
7. Allow the chicken to rest for 5 minutes before removing from the baking sheet and serving. The chicken is great hot, warm, or cold. Leftovers keep in the fridge for up to 3 days.
Pineapple Cream Cheese Stuffed Macadamia Nut Muffins
Makes 12
One 8-ounce package cream cheese, softened
One 4-ounce can pineapple chunks in syrup, thoroughly drained
1 cup plus 1 tablespoon sugar
10 tablespoons (1 1/4 sticks) unsalted butter, softened and cut into chunks
2 large eggs
1/4 cup whole milk
2 cups cake flour
1/2 cup chopped macadamia nuts
1/4 teaspoon baking powder
1. Preheat the oven to 400°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a medium-size bowl, cream together the cream cheese, pineapple, and 1 tablespoon of the sugar.
3. In the bowl of an electric mixer, cream together the butter and remaining 1 cup of sugar.
4. Add the eggs and milk and beat until thoroughly combined.
5. Add the flour, nuts, and baking powder and continue to beat until the batter is blended. (It will be stiff.)
6. Spoon 1 heaping tablespoon of batter into each of the prepared muffin cups.
7. Top with 1 tablespoon of cream cheese filling and spoon another tablespoon of batter over the filling.
8. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake until golden and a skewer inserted in the center comes out clean, another 10 minutes. Serve warm.
9. Do-Ahead: You can let cool and refrigerate overnight or freeze for up to 6 weeks.
Asparagus and Green Garlic Frittata with Goat Cheese
Serves 6
2 tablespoons extra virgin olive oil
1 teaspoon green garlic, finely chopped
1/2 pound asparagus, tough ends trimmed, and cut into 1-inch pieces
8 large eggs, beaten with 2 tablespoons water
1 cup crumbled goat cheese
1. Preheat the oven to 350 degrees.
2. In a large ovenproof skillet, heat the oil and sauté the garlic for 30 seconds until it is fragrant.
3. Add the asparagus to the pan, and toss to combine. Sauté for 2 minutes, until the asparagus begins to soften.
4. Add the eggs to the skillet, and make sure to lift the eggs, so the eggs settle on the bottom of the pan.
5. Sprinkle the cheese evenly over the frittata and bake for 10 to 12 minutes, until the eggs are set and the cheese is melted.
6. Remove from the oven; allow to rest for 5 minutes before cutting into wedges and serving.
Roasted Asparagus Soup
Serves 4 to 6
1 pound asparagus, ends trimmed, and peeled, cut into 1-inch lengths
2 leeks, cleaned, trimmed and cut into 1-inch pieces (using part of the tender green part)
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
1. Preheat the oven to 425 degrees and line a sheet tray with silicone or aluminum foil. Arrange the asparagus and leeks on the sheet tray. Drizzle the olive oil, salt and pepper over the vegetables, and toss to coat.
2. Roast the vegetables for 5 minutes, until the asparagus is crisp/tender.
3. Cool the vegetables. (You can refrigerate the vegetables for up to 2 days)
4. In a 3-quart saucepan, melt the butter, add flour and whisk until combined. Cook the roux for 3 minutes. Gradually add the broth and bring to a boil.
5. Add the cream, and reserved vegetables.
6. Using an immersion blender, puree the soup until smooth, bring the soup to serving temperature, and serve.
7. Cook’s note: If you prefer not to use the heavy cream, add about 1/3 to 1/2 cup more broth, you will still have a creamy soup, just not so luxurious.
Another Note: Garnish the soup with your favorites: Crispy bacon or prosciutto, goat cheese, crispy onion/leeks, or lump crab meat.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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