Farmers' Market Box 12-3-15

Hydroponic Watercress – Go Green Agriculture
Fuji Apples – Fair Hill Apple Farm
Carrots – Be Wise Ranch
Arugula – Be Wise Ranch
Tuscan Kale – Coastal Farms
Red Fire Lettuce – Black Sheep Produce
Limes – Koral’s Tropical Fruit Farm
Walla Walla Onions – Milliken Family Farm
Ruby Crescent Fingerling Potatoes – Weiser Family Farm
Satsuma Tangerines – Regier Family Farms
Butternut Squash – A & A Organics
Organic Juicing Bag:
Green Kale – Be Wise Ranch
Carrots – Kern Ridge
Celery – Earth Fresh Organics
Lemons – Sundance
Gold Beets – Lakeside Organic Gardens
Farmer’s Choice:
Honey Dates – Dates by DaVall
Brown Turkey Figs – People’s Plus Organics
Fuyu Persimmons – Fuyu Farm
Catalina Offshore catch of the week: King Clip Filet

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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
Cel Me on It
3 Leaves of Kale
2 Stalks of Celery
½ Lemon
Orange Drink
1 Gold Beet
2 Carrots
½ Lemon
Beet It
4 Leaves of Kale
3 Carrots
1 Gold Beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Watercress Soup
Serves 6
2 tablespoons unsalted butter
1/2 cup finely chopped Walla Walla Onion, finely chopped
1 bunch watercress, tough stems removed, and chopped
4 cups chicken or vegetable broth
2 cups russet potatoes, peeled, and cut into 1/2 inch cubes
1/2 cup heavy cream (see note)
Salt and pepper
2 to 3 tablespoons finely chopped chives
1. In a Dutch oven, heat the butter, and saute the onion for 3 to 4 minutes, until softened.
2. Add the watercress, and toss to coat in the butter.
3. Add the broth and potatoes, cover, bring to a boil, and simmer for 15 to 20 minutes, until the potatoes are tender.
4. Puree the soup with an immersion blender, and return to the pot. Add the cream, and season with salt and pepper. Serve the soup warm, garnished with chopped chives if desired.
5. Cook’s Note: If you decide not to use the cream, add a bit more broth to the soup, it will still be creamy, but not as luxurious.
6. If you would like to freeze the soup, freeze it after pureeing, but before adding the cream. Defrost and add the cream before serving.
Butternut Squash Risotto
Serves 6
2 tablespoons extra-virgin olive oil
1/4 cup packed sage leaves, thinly sliced
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
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 cups chicken or vegetable broth, simmering on the stove
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. Heat the oil in a small skillet, and fry the sage, until it begins to get crispy, about 45 seconds. Remove from the oil, and drain on paper towels. Save the oil.
2. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat; add the onion and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
3. Add the rice and stir to coat the grains. Add the wine and bring to a boil
4. Ladle in a cupful of broth, and stir until the broth is just about absorbed.
5. Add another cupful of broth, and continue to add broth until you reach the 15 minute mark.
6. At this point, taste the rice; it should be al dente, with a bit of resistance when eaten.
7. Stir in the remaining butter and Parmigiano Reggiano, and serve the risotto in shallow bowls, garnished with fried sage. The sage oil can be used as garnish as well.
Arugula Pesto
Makes about 2 cups
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the arugula.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.
Arugula, Farro and Pecorino Salad
Serves 6 to 8
2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped
1. Bring 4 quarts salted water to a boil, and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3. Remove from the pan, and add to the farro.
4. Add the pecorino, and zest, and toss to combine.
5. Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad, and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
6. Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
7. Cook’s Note: If fresh pecorino (soft) is not available, use Asiago instead.
8. Note on Farro: Many people call farro spelt or emmer wheat, but farro is farro, not either of the others. It is a wheat-like grain but with a low gluten index. Pearlized farro cooks faster than the non-pearlized; although I have not found non-pearlized in the US.
Slow Cooker Portuguese Sausage and Kale Soup
Serves 6 to 8
2 tbsp. extra-virgin olive oil
1/2 lb. linguiça or Spanish (not Mexican) chorizo sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 1/2 lb. /kale, tough ends trimmed and thinly sliced
8 cups chicken broth
1 pound ruby crescent fingerling potatoes, scrubbed and cut into 1/2-in pieces
Salt and freshly ground black pepper
1. In a large skillet, heat the oil over medium heat and cook the sausages, pricking the skin with the tip of a sharp knife to release some fat.
2. When the sausage is browned, transfer it to the insert of a 5- to 7-qt/4.5- to 6.5-l slow cooker.
3. Add the onion and garlic, and sauté for 3 minutes, or until the onion begins to soften.
4. Add the kale to the skillet, and stir with the garlic, onion, and oil to coat.
5. Transfer the contents of the skillet to the slow cooker insert, and stir in the broth and potatoes.
6. Cover the slow cooker, and cook on high for 3 hours or on low for 6 hours. Skim the excess fat off the surface of the soup, season with salt and pepper, and serve.
7. Cook’s Note: No slow cooker? Follow the instructions, but keep everything in a 5-quart Dutch oven, and cook over medium heat for 1 1/2 to 2 hours, until the potatoes are tender.
Best Carrot Cake on the Planet with Tangerine Frosting
Makes one 13-by-9-inch sheet cake
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (or golden raisins)
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 with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the 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
Variation: This recipe will make about 30 standard-size cupcakes. Bake until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Tangerine Cream Cheese Frosting
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter softened
5 cups confectioners’ sugar
1 to 2 tablespoons tangerine juice
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar, juice and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Red Fire Lettuce and Tangerine Salad
Serves 4 to 6
One head red fire lettuce, washed, spun dry and torn
2 tangerines, peeled, and segmented
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1/2 cup toasted sliced almonds
1. Put the lettuce and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.
3. Pour some of the dressing over the salad, and plate the salad.
4. Sprinkle the salad with the almonds, and serve. Any remaining dressing can be refrigerated for up to 3 days.
Mom’s Apple Pie Cake
Serves 6
This simple dessert can easily be doubled and cooked in a 13-by-9-inch pan.
1 pound Fuji apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
1 1/2 sticks (12 tablespoons) unsalted butter or margarine, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large eggs
3/4 cups pecan halves
1. Preheat the oven to 375 degrees; coat the inside of a 9-inch baking dish with non-stick cooking spray. Toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
3. Pour over the apples and bake until the top is crisp and golden and the apples are bubbling underneath, 35 to 45 minutes.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Margarita Chicken
Serves 6
1/4 cup olive oil
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat. At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
3. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil until cooked through and golden brown, about 3 minutes per side.
4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days.
5. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro and lime and orange slices.
Farmers’ Choice:
Slow Cooker Lamb Tagine with Dates and Apricots
Serves 6
4 tbsp. extra-virgin olive oil
1 1/2 tsp salt
1 tsp freshly ground black pepper
3 pounds lamb, cut into 1-inch pieces
3 large onions, coarsely chopped
2 garlic cloves, chopped
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates, quartered
1 cup dried apricots, quartered
1/4 cup finely chopped fresh cilantro
Couscous for serving
1. Heat the 2 tbsp. of the oil in a large skillet over medium-high heat and brown the lamb, a few pieces at a time, transferring the browned meat to the insert of a 5- to 7-qt slow cooker.
2. Add the remaining 2 tbsp. of oil to the pan and sauté the onions, garlic, cumin, cinnamon, ginger, and saffron until the onions begin to soften, about 3 minutes. Pour in the chicken broth, bring to a boil, and scrape up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the slow cooker, and add the beef broth, dates, and apricots.
3. Cover and cook on low for 6 to 7 hours, until the lamb is tender. Skim off any excess fat from the surface of the sauce, stir in the cilantro, and serve with couscous.
4. No Slow Cooker? Follow the instructions starting the tagine in a Dutch oven, and cooking for 2 1/2 to 3 hours, until the lamb is tender. This tagine actually tastes better the next day, so you can make it a day ahead, and then reheat.
Balsamic Figs with Goat Cheese
Serves 4
4 Brown turkey figs, quartered
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon finely chopped thyme
Salt and pepper
1/2 cup crumbled goat cheese
2 to 3 Tablespoons aged Balsamic vinegar
Bruschetta or crostini for serving
1. Preheat the oven to 400 degrees. Coat the inside of a 9-inch baking dish with non-stick cooking spray. Sit the figs in the baking dish. In a small bowl, combine the oil, garlic, and thyme. Season with salt and pepper.
2. Sprinkle the goat cheese over the figs, and drizzle with the garlic thyme oil. Bake for 10 to 15 minutes, until the goat cheese begins to melt. Remove from the oven, and drizzle the figs with balsamic vinegar.
3. Serve the figs warm, on bruschetta or crostini.
4. Variation: These figs can also be served on a green salad that has been dressed with olive oil, salt and pepper.
Persimmon Muffins
Makes about 24
2 teaspoons baking soda
3 persimmons, peeled, and finely chopped (should be about 2 cups)
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins
1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a portion scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300-degree oven for about 10 minutes.
@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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