Farmers' Market Box 3-26-15

Bok Choy – Be Wise Ranch
Fennel – Rutiz Farm
Ruby Red Grapefruit – Sundance
Flowering Thyme – Rutiz Farms
Black Kale – Coleman Family Farms
Hydro Butter Lettuce – Sundial Farms
Red Onions – Jaime Farms
Navel Oranges – Stehly Farms
Purple Potatoes – Weiser Family Farms
Lime Radish – Black Sheep Produce
Red Beets – Black Sheep Produce
Heirloom Mixed Tomatoes – Hometown Farms
Organic Juicing Bag:
Meiwa Kumquats – Garcia Organic Farms
Limes – Koral’s Tropical Farm
Vanilla Blood Oranges – Tom King Farm
Red Beets – Coastal Organics
Fennel – Cal Organics
Farmer’s Choice:
Strawberries – Be Wise Ranch
Macadamia Nuts – Russel Farm
Feature:
Sonora/Red Fife Wheat Berries – Roan Mills

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Catalina Offshore catch of the week: Ono
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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
citrus shot
2 Kumquats
1/2 lime
1 blood orange
fennel love
3 inches fennel
1/2 beet
2 oranges
beet dream
1.2 beet
2 oranges
1/3 lime
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
BLT Salad
Serves 4 to 6
For the dressing
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons fresh lemon juice
Grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped thyme
1/4 cup finely chopped red onions
Salt and pepper to taste
1. In a medium-size bowl, whisk together the dressing ingredients until well blended. Taste for seasoning, and adjust with salt and pepper.
2. Cover and refrigerate at least 2 hours or for up to 4 days.
3. Cook’s Note: This is a delicious dressing for pasta and potato salads, makes a great dip for veggies, and is a nice sauce to serve with grilled poultry or seafood.
For the Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, such as oregano, rosemary, basil, marjoram, thyme, sage, or a combination
4 cups cubed leftover French or Italian bread (1/2-inch cubes)
1. Preheat the oven to 350°F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs. Add the bread cubes and toss.
3. Spread the bread over the prepared baking sheet and bake for 15 minutes. Turn the cubes, bake for another 5 to 10 minutes, and turn the cubes again. Cook until the cubes are dry and begin to turn golden.
4. Remove the croutons from the oven and let cool completely.
5. Do-Ahead: At this point, you can store in an airtight container or zipper-top plastic bags at room temperature for up to 3 days or freeze for up to 6 months.

For the Salad
One head butter lettuce, washed, spun dry and torn into pieces
2 cups heirloom Tomatoes, washed cored, and quartered
Fresh Herb Dressing (see recipe above)
6 strips thick cut bacon, cooked crisp and crumbled (vegetarian option, omit, and sub in 1/2 avocado finely diced)
Garlic Croutons (see recipe above)
1. For each salad, arrange some of the lettuce on a salad plate, top with some slices of tomato, drizzle with dressing, sprinkle with the bacon and croutons, and serve.
Crostini with Black Kale and Buratta
Serves 8
Crostini
Makes 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
For the Kale
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
Pinch of red pepper flakes
1 bunch black kale, tough stems removed and sliced into 1/2-inch ribbons
Salt and pepper
Buratta
1. In a large skillet, heat the oil over medium high heat, and saute the garlic until it becomes golden, remove from the pan, toss in the red pepper flakes, and swirl in the pan for 10 seconds, then add the kale.
2. Toss the kale in the garlic oil, and season with salt and pepper.
3. Cover the lid, and simmer the kale for about 10 minutes, until it is tender. Taste for seasoning and adjust, using salt and pepper.
Assembly
Crostini (see preceding recipe)
Sautéed kale (see preceding recipe)
Buratta
Arrange some of the kale onto the crostini, then top with a small piece of Buratta. Serve warm.
Beans and Greens
Serves 4 to 6
1/3 cup extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 cup vegetables or chicken broth
1 14.5-ounce can cannellini or small white beans
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic and pepper flakes until the garlic is fragrant, about 1 minute.
2. Add the kale, and toss in the garlic oil to coat.
3. Add the broth and beans, and simmer, covered for 30 to 40 minutes, until the kale is tender.
4. Taste for seasoning and add salt or pepper to taste.
Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6
One bunch red beets, tops trimmed, and scrubbed
One head butter lettuce, washed and spun dry
2 burratta (burratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find burratta—it’s available at Specialty Produce or Mona Lisa)
2 navel 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. 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 lettuce on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the burratta, and arrange 3 pieces over the beets.
6. Arrange the orange slices around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.
Save the Greens—Beet Green Frittata
Beet and carrot greens are totally edible and can be added to frittatas, salads and greens sautés with aromatic ingredients like garlic, onion, and herbs. This simple recipe for a beet green frittata can be on the table in under 30 minutes. Frittatas are not like quiche, they don’t puff up in the oven, and they tend to be flat.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch beet greens, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs, beaten
1 cup shredded mozzarella cheese
1/3 cup freshly grated Parmigiano Reggiano cheese
1. In a 10-inch skillet, heat the oil, add the garlic cloves, and swirl in the pan for 30 seconds until fragrant.
2. Add the beet greens, and saute until the greens begin to wilt. Season generously with salt and pepper.
3. Pour the eggs into the pan, and lift up on the greens to make sure the eggs cover the bottom of the frittata.
4. Sprinkle the frittata with the cheeses, and bake for 10 to 12 minutes until just set. Remove from the oven and let rest for 3 to 5 minutes before cutting into wedges and serving.
Pickled Lime Radish with Red Onion
Makes 2 cups
One bunch green radish, scrubbed, and sliced into 1/4-inch matchsticks
One red onion, cut into 1/2-inch slices, then cut into 1/2 moons
3 medium carrots, cut into 1/4-inch matchsticks
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
1 (1/2-inch) piece ginger, peeled and thinly sliced
1. In a large bowl, combine the radish, onion, and carrots. In another bowl, whisk together the vinegar, sugar, salt, and ginger.
2. Pour over the vegetables, cover, and refrigerate for 2 days.
3. Drain off the marinade, and serve the pickles with burgers, Bahn Mi, and grilled meats and poultry.
Ruby Grapefruit, Orange and Fennel Salad
Serves 4 to 6
One Ruby star grapefruit, pith and peel removed
2 Navel oranges, pith and peel removed
One fennel bulb, root end trimmed, and wispy ends trimmed
1/2 cup oil cured pitted black olives, or Kalamata pitted olives, cut in half
1/3 cup extra virgin olive oil
1 teaspoon Fleur de sel
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley
1. Cut the grapefruit and oranges into 1/2-inch slices, then cut into half-moons. Thinly sliced the fennel, about 1/4-inch thick.
2. Arrange the fennel and fruit on a serving platter, sprinkle with the olives, and drizzle with the oil, and sprinkle evenly with the salt, pepper and Italian parsley.
3. The salad can sit, covered at room temperature for up to 3 hours, or refrigerate for up to 8 hours. Remove from the refrigerator at least 2 hours before serving.
Thymely Purple Potatoes
Serves 6
One pound purple potatoes, scrubbed and cut into quarters
3/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 teaspoons finely chopped fresh thyme
1 cup fresh bread crumbs
2 garlic cloves, minced
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons finely chopped Italian parsley
1. Preheat the oven to 350 degrees, and coat the inside of a baking dish with non-stick cooking spray.
2. In a large bowl, combine the potatoes, 1/2 cup oil, red onion, salt, pepper, and 2 teaspoons thyme. Toss the potatoes and transfer to the baking dish.
3. In another bowl, combine the bread crumbs, garlic, cheese, parsley, remaining thyme, and oil, tossing to combine.
4. Spread the mixture over the potatoes and bake for 45 minutes, to 1 hour, until the potatoes are crisp, and the topping is golden brown.
5. Remove from the oven and allow to rest for about 5 minutes before serving.
6. This dish is a colorful and delicious side dish with grilled or roasted meats and poultry, as well as seafood.
Chicken Miso Soup with Bok Choy
Serves 4 to 6
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1 chicken breast, cut into 1/2-inch dice
1 head bok choy, root end trimmed, and tough outer leaves discarded, cut into 1/2-inch ribbons
2 tablespoons soy sauce
6 cups chicken broth
1/3 cup white miso
2 tablespoons sesame oil for garnish
1/2 cup finely chopped green onion, for garnish
2 tablespoons sesame seeds, for garnish
Sprouts (been, radish, broccoli) for garnish
1. In a large Dutch oven, heat the oil, and saute the garlic and ginger for 30 seconds. Add the chicken, and saute until it is white on all sides.
2. Add the bok choy, and saute until the bok choy begins to wilt. Add the soy sauce, broth, and miso and simmer for 30 minutes. Serve the soup garnished with sesame oil, green onion, sesame seeds, and sprout of desired.
3. Variation: Substitute firm tofu for the chicken and vegetable broth for a vegetarian option. Add your favorite vegetables to the soup like carrots, and leftover cooked vegetables at the end of the cooking time.
Creamsicle Cheesecake Bars
Serves 6 to 8
For the crust
8 oz. graham crackers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. unsalted butter, melted
Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. In a medium bowl, stir together the graham cracker crumbs and the 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to the prepared baking dish, and bake until the crust is fragrant about 9 to 12 minutes. Let the pan cool on a rack.
For the filling
2 8-oz. packages cream cheese, at room temperature
1 cup ricotta
1 Tbs. all-purpose flour
1 cup granulated sugar
1/4 orange juice
1 tsp. finely grated orange zest
1 Tbs. vanilla paste or extract
2 large eggs, at room temperature
1. In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, and flour on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.
2. Add the sugar and continue beating until well blended and smooth.
3. Add the juice, orange zest, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. Pour the filling into the cooled crust and smooth the top.
4. Bake for 45 to 50 minutes, until the cheesecake is set in the middle.
5. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour.
6. Set on a rack and cut the cheesecake into squares while still warm.
7. Cool the cheesecake completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
Orange Olive Oil Cake
Makes one 9-inch round cake
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup extra-virgin olive oil
1 1/4 cup whole milk
3 large eggs
1 1/2 tablespoon grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° F. Coat the inside of a 9-inch cake pan that is at least 2 inches deep with non-stick cooking spray.
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
4. Transfer the cake to a rack and let cool for 30 minutes.
5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
6. Serve this cake for breakfast, or for dessert with fresh fruits of the season.
Farmer’s Choice:
Eton Mess
A riff on trifle, this dessert is served at England’s famous boarding school, where princes and Kings have been schooled. There are many versions, this one is delicious (others not so much!) I have even frozen this mixture and served it as a “frozen” mess, heaped with warm berries.
2 cups heavy cream
1/4 cup sugar
4 cups hulled strawberries, sliced, plus more for garnish
1 cup crumbled meringue cookies (or Amaretti cookies)
1. Whip the cream until it forms soft peaks, add the sugar and beat another 30 seconds.
2. Using a potato masher, mash the berries, and add them to the cream with the meringue cookies.
3. Spoon the “mess” into dessert glasses, or ramekins, cover and refrigerate for up to 8 hours before serving. Garnish each serving with a few berries.
Macadamia Nut Crusted Chicken
Serves 4
6 boneless skinless chicken breasts
3 large eggs, beaten
3 tablespoons water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups panko or dry bread crumbs
3 ounces finely chopped macadamia nuts
1/2 cup vegetable oil
1/4 cup unsalted butter
1. Pound the chicken breasts to an even thickness. In a bowl, beat the eggs, and water together with the salt and pepper, and add the chicken to the egg mixture in the bowl. In a pie plate, combine the panko and nuts, and dip each chicken breast into the panko mixture coating on both sides. Refrigerate the chicken for at least 30 minutes, or up to 8 hours.
2. In a large skillet, heat the oil and butter over medium high heat, and brown the chicken on both sides; this should take about 3 minutes per side, depending on the thickness of your chicken.
3. Drain the chicken on paper towels, and serve warm or cold. This is delicious with a salad of field greens and vinaigrette.
Wheat berry Salad with Navel Orange
Serves 6
1 cup wheat berries
Salt and pepper
1 carrot, peeled and shredded
1/4 cup finely chopped red onion
1 navel orange, pith and peel removed, and cut into segments, and then cut into bite size pieces chunks
1 tablespoon minced fresh thyme
2 tablespoons red wine vinegar
1/4 cup orange juice
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon honey
Salt and pepper
1. Cook the Wheat berries in 4 quarts of salted water for 1 hour, until tender. Drain, and let cool to room temperature.
2. Put the wheat berries in a large bowl with the carrot, onion, and orange pieces.
3. In a small bowl, whisk the vinegar, orange juice, oil, mustard, shallot, garlic, and honey together, then pour over the wheat berry mixture and toss to coat.
4. Season with salt and pepper to taste and serve.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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