Farmers' Market Box 5-11-17
This weeks local produce and featured farms:
Strawberries – Be Wise Ranch
Carrots – Be Wise Ranch
Cucumbers – Black Sheep Produce
Fennel – Black Sheep Produce
Star Pink Grapefruit – Point Loma Farms
Chocolate Mint – Terra Madre Farms
Russian Banana Fingerling Potatoes – Weiser Family Farm
Sierra Lettuce – Coleman Family Farm
Red Torpedo Onions – Tutti Frutti Farms
Jalapeno Peppers – Milliken Family Farm
Juicing Bag:
Carrots – Cal Organics
Lemons – Eco Farms
Cucumbers – Lakeside Organic Gardens
Green Kale – Deardorff Farm
Fennel – Cal Organics
Farmer’s Choice:
Pakistan Mulberries – Forbidden Fruit Orchards
French Breakfast Radishes – Terra Madre Farms
Crookneck Squash – Be Wise Ranch
Feature:
Rainier Cherries – Murray Family Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:
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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!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Sweet Carrots
1 gold beet
2 rainbow carrots
1/2in of turmeric
Delicious Grapefruit
1 grapefruit
1 roman lettuce
2 rainbow carrots
Super Kale
Handful of green kale
1 cucumber
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chocolate Mint Panna Cotta
Serves 6 to 8
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
1/4 cup finely chopped chocolate mint
1/4 cocoa powder
Pinch of salt
1 teaspoon vanilla paste
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, chocolate mint, cocoa powder, salt, and vanilla, over medium-high heat. Do not let it boil. Let steep for 10 minutes.
3. Stir in the gelatin until thoroughly dissolved.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.
Cook’s Note: If the mint is chopped finely enough, you don’t have to strain it, but if you would prefer, strain it after letting it steep, then add the gelatin, and other ingredients.
Potato and Fennel Gratin
Serves 6
1 fennel bulb, wispy ends trimmed, and thinly sliced
1 torpedo onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
One pound fingerling potatoes scrubbed and thinly sliced
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese (1/2 pound)
½ cup finely grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees F.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, sauté the fennel and onion in the olive oil and butter on medium-low heat for 5 minutes, until tender.
4. Add the cream and milk to the skillet, and add the potatoes, salt and Tabasco. Simmer the potato mixture until the potatoes are tender.
5. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
6. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
Roasted Salmon with Pink Grapefruit Salsa
Serves 4 to 6
For the Salsa:
3 Pink grapefruit, peel and pith removed, cut into segments and chopped
2 Jalapenos, seeded, and finely chopped
1 garlic clove, minced
1 torpedo onion, finely chopped
2 Persian cucumbers, scrubbed, and finely copped
1/2 cup extra virgin olive oil
1/4 cup fresh grapefruit juice (see note)
1/4 cup finely chopped cilantro or Italian parsley
1. In a bowl, combine the grapefruit, jalapeno, onion, cucumber, oil, juice, and cilantro or parsley, until combined. Season with salt and pepper. Adjust using more juice, or jalapeno. Refrigerate for at least 2 hours, or up to 24 hours.
2. The salsa is delicious with roasted or grilled seafood, and poultry.
Cook’s Note: When you have segmented the grapefruit, squeeze the remaining flesh to get the amount of grapefruit juice.
For the Salmon and Finishing:
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pound salmon filets
1. Preheat the oven to 400 degrees.
2. In a 13-by-9-inch baking dish, combine the oil, and Old Bay. Dip the salmon into the mixture, and turn to coat.
3. Roast the salmon for 10 minutes per inch of thickness or until an instant read meat thermometer registers 155 degrees.
4. Allow the salmon to rest for 5 minutes, and serve garnished with the grapefruit salsa.
Farro Salad
Serves 6
2 cups pearlized farro
2 torpedo onions, finely chopped
4 Persian cucumbers, scrubbed and cut into 1/2-inch dice
1/2 cup finely chopped fennel
1/2 cup finely chopped carrots
1/2 cup crumbled Feta cheese
2/3 cup extra virgin olive oil
1/3 cup rice vinegar
1 tablespoons honey
1 tablespoons Dijon mustard
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Bring 8 cups of salted water to a boil, add the farro and cook until the farro is just al dente. Drain thoroughly and allow to cool.
2. Add the onions, cucumber, fennel, carrots and Feta.
3. In a small bowl, whisk together the oil, rice vinegar, honey and mustard. Season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Garnish with the parsley and serve the salad at room temperature.
5. If you would like to refrigerate the salad (up to 12 hours) remove from the refrigerator for at least 2 hours before serving.
Tzatziki Sauce
Makes 2 cups
1 1/2 cups Greek style yogurt
1 torpedo onion, finely chopped
3 Persian cucumbers, scrubbed, and finely diced
2 garlic cloves, minced
3 tablespoons lemon juice
Grated zest of 1 lemon
1/4 cup chopped dill
Salt and pepper
1. In a bowl, whisk together all the ingredients, season with salt and pepper.
2. Serve with crudités, like fennel, carrots, and zucchini.
Strawberry Dip
Serves 2 to 4
1 basket strawberries, hulled
1 cup sour cream or Greek style yogurt
1/2 cup brown sugar
1. Set our separate bowls of strawberries, sour cream (or yogurt) and sugar.
2. Dip the berries into the sour cream (or yogurt) then the brown sugar, and consume.
3. This is a simple, delicious dessert, that you can put together anytime. It also works with sliced fresh peaches.
Sierra Lettuce Salad with Creamy Jalapeno Dressing
Serves 4
One head sierra lettuce, washed, spun dry and chopped
1 torpedo onion, thinly sliced
2 Persian cucumbers, scrubbed and thinly sliced
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
2 garlic cloves
1/4 cup fresh lime juice
1jalapeno, seeded, and finely chopped
1/4 cup cilantro or Italian parsley
Salt and pepper
1. Put the lettuce, onion, and cucumbers into a salad bowl.
2. In a blender, or food processor, combine the mayonnaise, yogurt, garlic, lime juice, jalapeno and cilantro or parsley.
3. Blend until the mixture is smooth. Season with salt and pepper, and additional lime juice if necessary. Pour the dressing over the salad, and toss to coat. Serve.
Choice
Traditional French Breakfast Radishes on Baguette
Serves 6
One baguette, sliced 1/2-inch thick
Unsalted butter
French breakfast radishes, scrubbed, and thinly sliced
Fleur de Sel
1. Spread the butter onto the baguettes, top with sliced radishes and sprinkle with fleur de sel.
Yellow Squash Casserole
Serves 6 to 8
This is a great dish to serve at a BBQ during the summer, it’s creamy, cheesy, and has a crunchy topping, just the thing to serve with your favorite grilled entrees.
1/4 cup unsalted butter
1 garlic clove, minced
2 torpedo onions, finely chopped
6 cups diced yellow squash (about 2 pounds)
Salt and pepper
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1/2 cup whole milk
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup fresh bread crumbs
3 tablespoons extra virgin olive oil
2. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter, add the garlic, and swirl in the pan for 30 seconds, until fragrant.
4. Add the onion, and saute until the onions are translucent.
5. Add the squash, season with salt and pepper and continue to cook until the squash begins to soften, about 3 minutes.
6. Sprinkle the flour over the vegetables and cook for 2 to 3 minutes.
7. Gradually add the broth and milk, bringing the mixture to a boil. Season with salt and pepper, transfer to the prepared pan.
8. In a bowl, combine the cheeses, bread crumbs, and oil.
9. Sprinkle over the casserole, and bake for 30 to 40 minutes, until bubbling and the topping is golden brown.
10. Allow to rest for 5 minutes before serving.
Mulberry Mascarpone Parfait
Serves 4
1 cup heavy cream
1/2 cup mascarpone
1 basket mulberries, washed, and dried
1/4 cup sugar
2 to 3 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
1/2 cup toasted sliced almonds
1. In the bowl of an electric mixer, beat the cream, until stiff peaks form.
2. Blend in the mascarpone. Set aside.
3. In a bowl, combine the mulberries, sugar and amaretto or extract.
4. In old fashioned glasses or parfait glasses layer mascarpone, mulberries, ending with mascarpone. Sprinkle with almonds, and serve cold.
5. The parfaits can be made 24 hours ahead, make sure to sprinkle the almonds on just before serving.
Featured:
Cherry Cream Cheese Brownies
Serves 6 to 8
For the Cream Cheese Filling
One 8-ounce package cream cheese, softened
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup pitted cherries, quartered
1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a food processor or mixer, combine the cream cheese, sugar, egg, and extract until blended. Fold in the cherries. Remove from the bowl and set aside.
For the Brownie Batter
1 cup (2 sticks) unsalted butter, softened and cut into chunks
2 cups sugar
4 large eggs
1 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour
1. In the same mixer or food processor, process the butter, sugar, and eggs, until smooth.
2. Add the cocoa and flour and blend until the flour disappears.
3. Spread half of the mixture into the prepared pan, top with the cream cheese and cherry mixture, and dollop with the remaining half of the brownie mixer smoothing the top.
4. Bake for 35 to 45 minutes until a toothpick inserted into the center comes out with a few crumbs adhering to it.
For the Frosting
This might seem like gilding the lily, but the frosting is awesome. You will need to pour the frosting onto the hot brownies, and cut the brownies while they are warm. (see note)
1 cup sugar
5 tablespoons unsalted butter
1/3 cup milk
1 cup chopped semi-sweet chocolate
1. In a saucepan, bring to the sugar, butter and milk to a boil. Boil for 1 minute. Remove from the heat add the chocolate and stir to melt to the chocolate.
2. Pour the frosting over the warm brownies.
3. Cut the brownies while they are still warm.
4. Cook’s Note: Many chefs say to cut the brownies when they are cooled, but with a cream cheese middle, if you wait, you will pull up the cream cheese center cutting into cold brownies. By cutting them when they are warm, you will slice right through the cream cheese, and be able to remove them from the pan when they are cooled without disrupting the delicious middle.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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