Farmers' Market Bag 10-24-12


Cauliflower – Life’s a Choke
Celery & Fennel – Rutiz Farms
Meyer Lemon – Rancho Del Sol
Red Leaf Lettuce – Be Wise Organics
Golden Russet Bosc Pears – Frog Hollow Farms
Red Thumb Fingerling Potatoes – Weiser Farms
Spaghetti Squash – Tutti Frutti
Kiwi – Earthbound Farms
Organic Juicing Bag:
Parsley & Kiwi – Earthbound Farms
Mixed Carrots – Tutti Frutti Farms
Fuji Apples – Penryn Orchards
Strawberries – Naturipe Farms

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Shrimp

click the links above & search for products on our website with recipes attached
Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!
Specialty Produce Recipe Suggestions
Spaghetti Squash with Roasted Black Kale and Pancetta
courtesy of Diane Phillips (Cucina Divina)
Serves 6 to 8
For the Spaghetti Squash
1 spaghetti squash, cut in half
Extra virgin olive oil
Salt and pepper
1. Preheat the oven to 375 degrees and line a baking sheet with a silicone baking liner.
2. Arrange the spaghetti squash, cut side up on the baking sheet.
3. Drizzle the squash with some olive oil, and sprinkle with salt and pepper.
4. Cover the baking sheet with aluminum foil, and bake for 45 minutes, until the squash is tender.
5. Allow to cool slightly, and using a fork, separate the strands of squash, and transfer them to a serving dish, and cover with foil to keep warm.
For the Sauce
1/3 cup extra-virgin olive oil
One 1/2-inch thick piece of pancetta, finely diced
1 medium to large onion, cut into 1-inch chunks
1 bunch black kale, washed, dried, and torn into small pieces 1/3 tight-packed cup fresh basil leaves, torn
8 large fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/8 teaspoon red pepper flakes
1 tablespoon brown sugar
Salt and fresh-ground black pepper
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. In a large skillet, heat the oil and sauté the pancetta, until it is crispy.
2. Add the onion, kale, sage, garlic, red pepper, brown sugar, salt and pepper, and sauté until the kale becomes tender, about 10 minutes.
3. Add the 1/2 and 1/2 and bring to a boil.
4. Taste for seasoning, and transfer to the spaghetti squash, tossing to combine.
5. Add 1 cup of cheese, and toss again.
6. Taste for salt and pepper, and adjust if necessary.
7. Serve the spaghetti squash garnished with additional cheese.
Kiwi Mango Salsa
courtesy of Diane Phillips (Cucina Divina)
Makes 2 cups
4 Kiwi fruit, peeled, and diced
½ cup finely chopped red onions
1 large mango, finely chopped
¼ cup finely chopped jalapeno
½ cup finely chopped red bell pepper
¼ cup finely chopped Italian parsley
2 tablespoons fresh lime juice
¼ cup extra virgin olive oil
½ teaspoon salt
Hot sauce to taste
1. Combine all the ingredients in a large bowl; cover and refrigerate for at least 2 hours, and up to 36 hours.
2. Drain off any excess water that may accumulate in the bowl before serving
FMB JUICING RECIPES
courtesy of Mischa’s Cafe & Juice Bar
Kiwi Berry
3ea kiwi fruits
1/4lb strawberries (remove stem)
2ea fuji apples
Capple Kiwi
3ea carrots
1ea fuji apple
2a kiwi fruit
Breath Refresher
4ea carrots
½ bu Italian parsley
Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 10-17-12


Fuji Apples – Smit Orchards
Large Mixed Carrots & Purple B Potatoes – Weiser Farms
Wild Surrey Arugula – Rutiz Farms
Pomegranates – Rancho Del Sol
Spinach – Gloria Tamai Farms
Butternut Squash – McGrath Family Farms
Black Kale – Jaime Farms
Organic Juicing Bag:
Spinach & Gold Beets – Gloria Tamai Farms
Carrots – Rutiz Farms
Golden Delicious Apples – Penryn Orchards
Mint – Windrose Farms

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Swordfish

click the links above & search for products on our website with recipes attached
Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!
Specialty Produce Recipe Suggestions
Silky Butternut Squash Soup
Serves 8
4 tablespoons unsalted butter
One medium sweet yellow onion, finely chopped
One medium apple, finely chopped
1 teaspoon finely chopped thyme
6 to 7 cups butternut squash, peeled, and cut into 1-inch chunks (about 2 pounds)
8 cups of chicken broth
1/2 cup heavy cream
salt and pepper to taste
1. In a 5-quart saucepan, melt the butter, and saute the onion, apple and thyme for 3 minutes, to soften the onion.
2. Add the squash and toss to coat with the butter.
3. Add the broth, cover, and simmer for 30 to 45 minutes until the squash is tender. cook’s note: if you have a pressure cooker, cook at high pressure for 5 minutes, release the pressure naturally, and proceed.
4. Puree the soup with an immersion blender, and add the cream.
5. Taste for seasoning. Add salt and pepper.
Roasted Baby Golden Beets with Pomegranate Vinaigrette
Serves 4
One bunch baby golden beets
Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, parchment or foil To roast the beets, scrub them, cut off the tops and lay them on the baking sheet. Bake for 15 to 20 minutes, for tiny beets, 25 to 35 for 1 1/2 to 2-inch beets, and 55 to 65 minutes for larger beets. Cool completely, and peel—it’s a lot easier to peel them after they are roasted.
Pomegranate Vinaigrette
Makes about 2 cups
1/2 cup Pomegranate juice
1/4 cup white wine vinegar
2 teaspoons sugar
1 medium shallot, finely chopped
1 cup canola oil
1 teaspoon salt
2 drops Tabasco
1. In a large bowl, whisk together the ingredients, until blended.
2. The dressing will keep refrigerated for up to 4 days.
FMB JUICING RECIPES
Apple Lemonade
3ea Golden Delicious Apples
1ea Meyer Lemon
1/2bu mint
Fall Refresher
1/4bu Gold Beets with greens
1/2bu Orange Bunch carrots
1/2bu Bunched Spinach
Sweet Fall
1/4bu Gold Beets with greens
1/2bu Orange Bunch carrots
2ea Golden Delicious apples
Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 10-10-12


Blue Lake Beans – Gloria Tamai
Red Beets & Striped Beets – Weiser Farms
Red Chard – Be Wise Ranch
Leeks & Jicama – Rutiz Family Farms
Vulcan Lettuce OR Sierra Lettuce – Coleman Family Farms
WeeMee Pumpkin & Pippin Apples – Storum Orchard
Red Crimson Grapes – Smit Orchards
Organic Juicing Bag:
Julian Jonathan Apples – Raven Hill Orchard
Oro Blanco Grapefruit & Valencia Oranges – Polito Farms
Bearss Limes – Beck Grove
Golden Russet Bosc Pear – Frog Hollow Farms

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Swordfish

click the links above & search for products on our website with recipes attached
Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!
Swiss Chard with Meyer lemon, Orange, Garlic and Parmigiano Gremolata
Serves 6 to 8
Gremolata
Shredded zest of 1 large Meyer lemon
Grated zest of 1 navel orange
1/2 cup tightly packed Italian parsley leaves
3 large cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoons freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese
1. In the food processor, mince the zests, parsley, garlic, salt and pepper.
2. Stir half the mixture into the cooking broccoli (see step 3 below)
3. Add the cheese to the remaining mixture, and process again. Toss the finished beans with the cheese mixture.
4. Gremolata can be refrigerated for up to 3 days.
Red Swiss Chard
1/4 cup extra virgin olive oil
1 pound Red Swiss chard, cut into 1-inch pieces, including the stems
Salt and freshly ground black pepper
1/2 cup chicken or vegetable broth
1. Lightly film the bottom of a 12-inch skillet with the oil. Heat over medium high heat, and add the chard, and sprinklings of salt and pepper, and sauté for 2 minutes, tossing to coat the chard.
2. Add the broth, cover and turn the heat to medium low. Cook for 4 to 6 minutes, until the chard is tender.
3. Stir the lemon gremolata mixture into the cooked chard.
4. Drain off any cooking liquid, and turn the chard into a serving bowl. Sprinkle the cheese mixture over the chard and serve.
Lettuce Salad with Roasted Acorn Squash, Crumbled Goat Cheese and Warm Bacon Vinaigrette
Serves 8
1 large acorn squash, quartered, and seeded
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. Drizzle the oil, salt, and pepper over the inside of the squash, and bake for 40 minutes until the squash is tender.
3. Remove from the oven and allow to cool.
4. At this point, the squash can be kept at room temperature for about 6 hours.
5. When the squash is slightly cooled, remove the skin, and cut the squash into 1/-2 inch dice.
Assembly
4 heads lettuce, washed and spun dry in the salad spinner
Diced acorn squash (above)
6 ounces crumbled Goat cheese
1. Arrange the lettuce on 8 salad plates.
2. Divide the squash between the salad plates (depending on the squash you may have more than you need—6 to 8 pieces is a good number)
3. Top the squash with some of the goat cheese.
4. When ready to serve, drizzle the salads with the warm dressing.
Warm Bacon Vinaigrette
Makes about 1 cup
6 strips bacon, cut into 1/2-inch dice
2 medium shallots, finely chopped
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons rice vinegar vinegar
2 shakes Tabasco
In a small skillet, cook the bacon until crisps, add the shallots, and sauté for 3 to 4 minutes until the shallots are softened. Add the sugar and mustard, and stir until the sugar is melted. Add the vinegar and bring to a boil. Remove from the heat, add the Tabasco, and drizzle over the salads while still warm.
FMB JUICING RECIPES
Super Vitamin C
½ Oro Blanco grapefruit
1ea Valencia orange
Squeeze of Lime
1/4c sparkling water
Apple Zing
1ea Julian Jonathan apple
½ Oro Blanco grapefruit
squeeze of lime
Pear Perfect
1ea Oro Blanco grapefruit
1ea Golden Russet Bosc pear
½ lime
Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!