Farmers' market Box 6-14-2018

 
This week’s local produce and featured farms:
Sierra Lettuce  – Coleman Family Farms
Mixed Summer squash – Terra Madre Farms
Rosemary – Terra Madre Farms
Yellow Zee Fire Nectarines – Fitzgerald’s Premium Ripe Tree Fruit
Blue Lake green Beans – Black Sheep Produce
Kumato Tomato  –Dassi Family Farm
Mixed Baby Radishes – Coleman Farms
Sweet White Corn – Black Sheep Produce
Rhubarb – Trevino Farms
Juicing Bag:
Kale – Coastal Valley Farms
Celery – The Nunes co.
Valencia Orange – Stehly Farms
Carrots – Cal Organics
Dandelion Greens – Lakeside Organics
Farmer’s Choice:
Strawberries – JF Organics
Broccolini –Milliken Family Farm

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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 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Green Bean and Corn Salad

Serves 4 to 6
 
3/4 pound green beans, ends trimmed, and cut into 1-inch pieces
Salt and pepper
3 ears white corn, cut from the cob
1/2 cup sliced radishes
1/2 cup mayonnaise
1/4 cup milk
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons finely chopped chives
2 tablespoons finely chopped basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
 

1. Bring 4 quarts of salted water to a boil.  Add the beans and cook for 3 to 4 minutes until crisp/tender.
2. Drain thoroughly, season with salt and pepper and cool.
3. In a salad bowl, combine the cooled beans, corn and radishes.
4. In a small mixing bowl, whisk together the mayonnaise, milk, lemon juice chives, basil, salt and pepper.
5. Pour over the salad and toss to coat.  The salad can be made 2 to 4 hours ahead of time and refrigerated.
6. Do-Ahead: The beans, corn and radishes and the dressing can be refrigerated separately for up to 2 days.  Toss before serving.

Crispy Roasted Summer Squash

Serves 4 to 6
This recipe works for any summer squash, make sure to salt the squash before roasting, to remove excess moisture. 
 
1 1/2 pounds summer squash, ends trimmed and sliced lengthwise into 1/4-inch slices
Salt
1/3 cup extra virgin olive oil
1 teaspoon freshly ground black pepper
3/4 cup panko
1/2 cup grated Pecorino Romano cheese
1/2 teaspoon dried oregano
 

1. Lay the squash on a baking sheet and sprinkle with salt.  Let stand at room temperature for 1 hour.
2. Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil, parchment or silicone.
3. Blot off excess moisture from the squash.  Mix the oil with the pepper and pour 1/2 of it onto the baking sheet.  Dip the squash in the oil and turn to coat.
4. In a mixing bowl, combine the panko, pecorino and oregano.
5. Spread the panko mixture over the squash, and drizzle with the remaining oil mixture.
6. Roast for 15 to 20 minutes until the cheese is golden brown.

 

Marinated Goat Cheese

Serves 4 to 6
 
One 11-ounce log goat cheese
1 cup extra virgin olive oil
2 garlic cloves, sliced
2 tablespoons finely chopped rosemary
Pinch red pepper flakes
 

1. Using a small portion scoop, form the goat cheese into 1-inch balls.
2. Pour the olive oil into a large glass jar add the garlic, rosemary and red pepper.  Stir to blend.
3. Add the goat cheese, seal the jar and refrigerate for up to 1 month.
4. Bring the cheese to room temperature and serve with sliced baguettes.

Rosemary Roasted Lamb

Serves 6 to 8
 
One 3 to 4 pound boneless leg of lamb
1/4 cup extra virgin olive oil
2 tablespoons rosemary leaves
4 garlic cloves
2 tablespoon Dijon mustard
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
 

1. Unroll the lamb and put into a large zip-lock bag.
2. In a food processor or blender, combine the remaining ingredients until pureed.
3. Pour the marinade into the bag, seal and refrigerate for 12 to 24 hours, turning occasionally.
4. Preheat the oven to 400 degrees.  Remove the lamb from the bag, discard the marinade.
5. Roll the lamb, and secure with butchers’ twine or silicone bands.
6. Roast for 1 hour, turn down the heat to 350 degrees and roast until the lamb registers 135 to 140 on an instant read meat thermometer.
7. Remove from the oven, transfer to a cutting board, and allow to rest for 15 minutes before carving.

 

Kumato and Nectarine Salad

Serves 4 to 6
 
One head Sierra lettuce, washed, spun dry and chopped
3 Kumato, washed, cored, and cut into 1/2-inch slices
3 nectarines, washed, pitted, and sliced into 1/2-inch wedges
One 8-ounce ball fresh mozzarella, torn into small pieces
1/4 cup white wine vinegar
2 tablespoons honey
1/4 cup packed basil, thinly sliced
1/2 cup extra virgin olive oil
Salt and pepper
 

1. Arrange the lettuce on a serving platter.
2. Alternate the Kumato, and nectarine over the lettuce, and distribute the mozzarella evenly over the fruit.
3. In a small bowl, whisk together the vinegar, honey, basil, and oil.  Season with salt and pepper.
4. Pour over the salad and serve at room temperature.

 
 

Nectarine Galette

Serves 4 to 6
Basically, a free form tart, this is a snap to put together, and the result is a satisfying taste of summer.
 
One recipe for 9-inch pie crust, or store bought, or 1 sheet of puff pastry, defrosted
3/4 cup almonds, toasted and finely ground
1/2 cup sugar
1/2 tsp. finely grated lemon zest
1 egg yolk
4 large nectarines, pitted and thinly   sliced
1 tablespoon unsalted butter
 

1. On a floured board, roll out the dough into a round about 12 inches in diameter and about 1/8 inch thick. Line a baking sheet with parchment paper and transfer the dough round to the prepared sheet.
2. In a small bowl, stir together the almonds, the 1/4 cup sugar, the lemon zest and egg yolk.
3. Spread the almond mixture into an 8-inch circle in the center of the dough.
4. In a large bowl, toss the nectarine slices with the remaining sugar.
5. Pour the fruit filling into the center of the dough and spread it evenly over the almond mixture, leaving a 2-inch border of dough uncovered along the edge.
6. Fold the edge of the dough up and over the nectarines, pleating the dough loosely and leaving the galette uncovered in the center. Dot with the butter. Refrigerate until the dough is firm, at least 30 minutes.
7. Preheat an oven to 400°F, bake the galette until the crust is golden brown and the nectarines are tender, 45 to 60 minutes. Transfer the baking sheet to a rack and let the galette cool for 20 minutes before serving.

My Favorite Pie Crust

1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling
 

1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.
6. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
7. Shape into a disc and wrap in plastic wrap.  Refrigerate for 1 hour.

 
 

Rhubarb Oat Bars

Makes about 20
3 cups rhubarb, thinly sliced
1 cup granulated sugar
1/4 cup water
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla paste or extract
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking rolled oats
1 cup packed brown sugar
1/4 teaspoon baking soda
1 cup unsalted butter
1/2 cup chopped pecans or walnuts
 

1. Coat the inside of 13x9x2-inch baking dish with non-stick cooking spray.  Preheat the oven to 375 degrees.
2. In a medium saucepan, combine rhubarb, 1 cup sugar and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
3. In a small bowl combine 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture.
4. Cook and stir about 1 minute more or till thick. Remove from heat; stir in vanilla. Set aside.
5. In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender or 2 knives, cut in the butter till the mixture resembles coarse crumbs. Stir in 1/2 cup pecans or walnuts.
6. Reserve 1 cup of the crumb mixture.
7. Press remaining crumb mixture into the bottom of prepared pan. Evenly spread rhubarb mixture on top.
8. Sprinkle with reserved crumb mixture and additional chopped nuts, if desired.
9. Bake for 30 to 35 minutes or till the top is golden. Cool on a wire rack before cutting into bars.

 

Summer Squash Carbonara

Serves 6
One pound buccatini, cooked 3 minutes short of al dente, saving the pasta water
2 tablespoons extra virgin olive oil
1/4 pound pancetta, cut into fine dice
3 cups finely diced summer squash
4 egg yolks, room temperature
1 teaspoon freshly ground black pepper
1 1/2 cups grated Parmigiano Reggiano
 

1. In a large skillet, heat the oil, and saute the pancetta until crispy.
2. Add the squash and saute until the squash begins to color.
3. In a small bowl, whisk together the yolks, pepper and 1 cup Parmigiano.
4. Add the hot pasta, and the yolk mixture to the skillet, and toss to coat, adding hot pasta water to make a creamy sauce.
5. Serve the pasta garnished with additional cheese.

 
 

Sweet Corn Chowder

Serves 6
6 cups chicken or vegetable broth
4 cups diced Yukon gold or red potatoes
3 medium carrots, diced
8 strips thick cut bacon, cut into ½-inch dice
1 cup finely chopped onion
3 ribs celery, chopped finely
1 1/2 teaspoons dried thyme leaves
½ cup flour
2 cups white corn cut from the cob
1 cup heavy cream
Salt and more Tabasco to taste
 

1. In a saucepan, bring the broth, potatoes and carrots to a boil.  Simmer for 10 to 12 minutes until the potatoes are tender.  Drain, save the broth and vegetables.
2. In a Dutch oven, cook the bacon until it is crisp.  Add the onion, celery and thyme, and saute until the onion is softened, about 5 minutes.  Add the flour, and saute for 2 to 3 minutes to cook the flour.
3. Add the reserved broth and bring to a boil. Add the carrots, potatoes, and corn, and simmer for 5 minutes.  Add the cream, and season with salt and Tabasco.  Serve warm.
4. Cook’s Note:  You can omit the cream if you would like, add a bit more broth if desired.

 

Grilled Lemon Rosemary Chicken

Serves 8
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 tablespoons chopped rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
 

1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend.  Add the chicken, turning to coat it, and seal.
2. Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
3. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes.  Remove the chicken from the marinade, discard the marinade, and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks.  Serve cold or bring to room temperature before serving.

Rosemary Marinade

 
1/2 teaspoon ground black pepper
2 bay leaves
1⁄2 cup red wine
2 tablespoons red wine vinegar
2 tablespoons Worcestershire
4 cloves garlic, crushed
2 sprigs fresh rosemary
1⁄2 cup extra-virgin olive oil
 

1. Combine all the ingredients, and store in an airtight container in the refrigerator.  This is an excellent marinade for flank steak, or pork.

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