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September 14, 2011 Greetings from the east coast… It certainly has been a whirlwind month here in New York. – earthquakes, hurricanes and now, fashion week! Fashions do change in the blink of an eye, but style is forever… an inherent quality. Just as the clothes you wear communicate something about you, so do the food choices you make, day in and day out. Choosing to eat fresh, wholesome, locally grown food means that you care about yourself and your community – that you see the bigger picture! Be a trendsetter in your community, spread the word and spread the love! Cactus Fruit- an interesting flavor to add to cocktails and beverages or eaten out of hand, the cactus fruit also boasts some pretty impressive anti-ageing properties. Cultivated in morocco for the oil the seeds produce, they are bred to be used in youth-enhancing shampoos and cosmetics. Stay young looking Moroccan-style, with our locally grown cactus fruit from Rancho Santa Cecilia. Marvel Stripe Tomatoes (Tutti Frutti)- A large heirloom “beefsteak” tomato, originally cultivated in Oaxaca, Mexico. Sweet, mild flavor. Walnut Oil- The oil is delicious used alone for dipping bread. It is wonderful used in salad dressing, drizzled over cooked fish or steak, tossed with pasta and fresh herbs, tossed with steamed vegetables or used when baking cakes or muffins for a rich nutty flavor. Some say it is a wonderful topping to ice cream and chocolate cake or brownies! It is an amazingly versatile oil. It should be refrigerated once opened and used within about 6 months. The oil can stay on the shelf, unopened in a cool place for about 10 months but then should be used soon after opening. When used for cooking it is best kept at medium to low temperatures...under 400 degrees Farenheit. Opal Basil- The beautiful dark purple leaves have a subtler anise-like flavor to the sweet green varieties and make a beautiful contrast when garnished on soups or salads… Wishing you a beautiful week filled with people you love and delicious food to share with them, Sara Woodward



• Shallots (Fred Ormonde) • Garlic* (Tutti Frutti) • Yellow Onions (Givens’ Farm or Garden Of...) • Red Beets (Amapola Ranch)*

• San Marzano Roma Tomatoes • Cactus Fruit (Rancho Santa (Fred Ormonde) Cecilia) • Marvel Stripe Tomatoes (Tutti Frutti) • Black Mission Figs (Avila) • Broccoli (Givens) • September Yummy Pluots (Burkdoll Farms) • French Filet Beans (Roots) • Anaheim Peppers (Tutti Frutti) • Raspberries* (Chuy’s Berry Farm) • Tomatillos* (Earthtrine) • Sunburst Squash* (Garden Of...) • Thompson Grapes (Burkdoll Farms)

Leafy Greens

Extra Fruit **


Meat & Eggs

• Green Butter Oak (Garden Of..) • Watermelon (Old River Farm) • Savoy Spinach (Domingo • Gala Apples (Rancho Santa Farms) Cecilia) • Raspberries (Chuy’s Berry Farm)

• Top Sirloin (Dey deys) • Chicken breast (Dey deys) • Sweet Italian Sausage (Jimenez) • 1 dozen Eggs (Dare 2 Dream Farms)


Regional Specialty


• Green Basil (Garden Of...) • Butter (Organic Valley)* • Opal Basil (Garden Of..) • Goat Disks (Cypress Grove)

• Walnut Oil (Rancho La Vina)


Grain/ Pulse

• Orange Juice – Friends Ranch

• Pie Shell (Simply Pies)

• Dried Plum (Avila)

Fair Trade

Catch of the Week **

New Customer/ Referral Gift

• Rice (Alter Eco)

• Silver Salmon (Kanaloa Seafood)

* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to if you are interested

Nuts, Seeds or Dried Fruit

Bouquet – The Garden Of...

THIS WEEK’S RECIPES! • Lovely salad of green butter oak leaf lettuce, minced shallots and champagne vinaigrette... Chicken breast with broccoli and green beans – drizzled with walnut oil • Top sirloin with pesto or tomatillo sauce, tomato basil salad. • Savory pie with fire-roasted Anaheim Peppers. • Italian sausages with softened onions and spinach, beets rolled with goat cheese • Roma and Marvel Striped tomato pasta with sunburst and basil. • Sockeye Salmon with tomato vinaigrette, coriander and steamed rice

LOVELY SALAD OF GREEN BUTTER OAK LEAF LETTUCE, MINCED SHALLOTS AND CHAMPAGNE VINAIGRETTE... “Fashions fade, style is eternal.” -Yves Saint Laurent A simple and perfect salad is always in style. Like the little black dress, appropros to any occasion and a prefect beginning or end to a meal, no matter what the season. Ingredients: • Leaves of butter oak leaf lettuce, gently washed and drained • Champagne vinegar (or any vinegar you have handy!) • Good olive oil • Salt and pepper • Shallots minced Directions: Cut the bottoms from the heads of butter oak leaf lettuces and seperate the leaves. Gently wash them in one or two changes of cold water until no sand or dirt remains. Drain in a colander or salad spinner and place in large salad bowl. To make the dressing, whisk together a 1:3 ratio of champagne vinegar to olive oil, whisking the oil into the vinegar. Season to taste with salt and pepper and adjust with slightly more of either oil or vinegar if needed. Lightly dress the greens with the dressing and sprinkle with a tablespoon or so of minced shallots. Toss together and enjoy.

BREAST OF CHICKEN WITH BROCCOLI AND GREEN BEANS – DRIZZLED WITH WALNUT OIL “Happiness is the secret to all beauty; there is no beauty that is attractive without happiness” -Christian Dior This is a healthy and delicious little meal that should make everyone at the table happy…. And beautiful! Ingredients: • • • • • • • •

Chicken breasts Salt and pepper 1-2 cloves pounded garlic lemon juice and zest (optional) broccoli florets, trimmed and blanched green beans, trimmed and blanched toasted walnuts (optional) La Nogalera walnut oil

Process: Remove chicken breasts from package and marinate with pounded garlic and olive oil, plus a little chopped lemon zest if you happen to have any extra lemons around. Place in refrigerator and allow to marinate while you prepare the vegetables. The broccoli and beans should be trimmed to bite-sized pieces and blanched to tender in salted boiling water. When tender, plunge them briefly into an ice bath to stop the cooking and drain. To serve, either grill or pan-fry the chicken breasts until cooked through and allow to rest. Warm the vegetables and cut the chicken breasts into slices. Arrange onto plates and drizzle the vegetables with a small amount of walnut oil and lemon juice (optional – sprinkle chopped toasted walnuts on top)

TOP SIRLOIN WITH PESTO OR TOMATILLO SAUCE TOMATO BASIL SALAD “Chanel is composed of only a few elements, white camellias, quilted bags and Austrian doorman's jackets, pearls, chains, shoes with black toes. I use these elements like notes to play with.” -Karl Lagerfeld Here are a few notes to play with – the tomato and basil combination: timeless... feel free to improvise and accessorize as you please... perhaps a few shavings of parmesan or pillowy wedges of burrata... perhaps some toasted pinenuts or a sprinkling of sea salt... And as for the top sirloin and pesto, why there are so many things to make happen here: a simple grilled steak sauced with pesto: why not? This can also become a delicious steak sandwich or a brilliant rendition of steak and eggs... skewers of steak with onion, tomato, and peppers and a drizzle of pesto... I could go on, but this is your show... Takes these notes, have fun, create! Ingredients: • • • • •

Top sirloin steak 2C picked leaves green basil ½ clove garlic, crushed 1/4C grated parmesan cheese (optional) 2T crushed toasted pinenuts (optional)

• • • • •

1/2C (+/- ) olive oil salt and pepper san marzano and marvel stripe tomatoes leaves of green and opal basil, torn into pieces or cut into ribbons nice olive oil for drizzling

Directions: For the pesto: In a blender, place the garlic and basil leaves into the pitcher. Pour in half the olive oil and press down as with a ladle or other blender-safe attachment. Beginning on low speed, immediately begin to drizzle in the oil while increasing the speed. The goal here is to get it blended to a paste as quickly as possible to preserve the color. Once successful remove contents into a mixing bowl and season to taste with the grated cheese, pinenuts salt and pepper. Adjust with more oil if needed.


Tomatillo Sauce Ingredients •

Tomatillos, husks removed

1 dried red chili pepper (opt)

3 garlic cloves

1 small onion, chopped

1 tbsp fresh parsley

2 tbsp olive oil

salt and pepper, to taste

Directions Place the first 6 ingredients into a food processor and puree until smooth. Pour mixture into a pot and cook on stove at low-medium heat until the sauce has reduced by a third. Season with salt and pepper. For the top sirloin: Season liberally with sea salt and cracked black pepper. Grill to a nice medium-rare or sear in a pan either wholly or cut into smaller “stir-fry-sized” pieces. Drizzle with pesto. For the salad: Slice tomatoes into rounds or wedges. Sprinkle with salt and torn basil. Drizzle with olive oil. They go together like Chanel goes with pearls. Listen to uncle Karl. Takes these elements like notes to play with.

SAVORY PIE WITH (CHICKEN AND) FIREROASTED ANAHEIM PEPPERS “Every day is a fashion show and the world is your runway.” -Alexander Wang Yes, ladies and gentlemen. The world is a stage, or the world is your runway – however you choose to see it. And you are what you eat and you eat what you cook. So.....choose how you want to present yourself. What you choose to put into your body says a lot about who you are, and having this good clean delicious food from our local farmers means that you place value upon your health, your environment and your local community... so go, you! Sounds like a smart, healthy, beautiful way to be Ingredients: • Savory pie shell • Anaheim peppers, charred on a grill or gas stovetop range • Onions, sliced • Olive oil • Salt and pepper

• • • • •

4 Eggs 2C Cream Cooked chicken (optional) Sliced basil

Directions: For the peppers: Char the outside of the peppers on an open flame or grill until completely blistered and blackened (but not completely burned through). Place in a sealed bag for 15 minutes while hot ang allow to steam. Remove from bag and clean the peppers by removing skins and seeds, leaving the tasty lighty cooked flesh pf the pepper. Cut into strips and reserve. For the filling: In a frying pan, gently cook the sliced onions until just translucent and add the strips of charred peppers. Allow to cool and mix with any leftover chicken. Whisk the eggs and cream together until smooth and pour over the rest of the ingredients. Spread evenly into the tart shell. To bake: Bake in preheated 425° oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.. sprinkle with basil.

ITALIAN SAUSAGES WITH SOFTENED ONIONS AND SPINACH RED BEETS ROLLED WITH GOAT CHEESE Ingredients: • Sweet italian sausages • Sliced yellow onion • Spinach, trimmed and washed • Olive oil • Red beets, simmered until tender • Goat cheese, softened and mixed with a little milk or cream until spreadable Directions: For the Beets: Peel the beets and slice into very thin rounds. Place a spoonful goat cheese into the center of the beets and roll up tightly like a cigarette. Chill until ready to serve. (if they dont hold together, you can fasten them with a small skewer or toothpick. These make a tasty little snack or appetizer. For the sausages: Cook sausages in saute pan or in the oven on a baking sheet until cooked through. When cool, slice into rounds on a bias. In a large bottomed saute pan, heat a half cup or so olive oil and cook the sliced onions until softened. Season with salt and pepper and add the sliced sausages pous any juices you’ve collected while they were being sliced. Just before serving, wilt in the spinach and taste for seasoning.

ROMA AND MARVEL STRIPED TOMATO PASTA WITH SUNBURST AND BASIL “About half my designs are controlled fantasy, 15 percent are total madness and the rest are bread-and-butter designs.” -Manolo Blahnik In contrast to the mad and fantastical dishes you’ve been creating the rest of the week, here’s what you might call a ‘’bread-and-butter” dish – an any-night-of-the-week dish… Ingredients: • Salt and pepper • Pasta – your choice • Basil (why not?) • Roma tomatoes, blanched and • Butter peeled, deseeded, chopped • Sunburst Squash, cut into very thin • Striped marvel tomatoes, blanched slices and peeled, deseeded, chopped • Yellow onion, diced • Olive oil • 2 C Water or chicken stock Directions: Prep: With a small knife, remove the core of the ends of the tomatoes so that it comes out in a little cone-shaped piece. Score a small ‘X’ on the bottom skins of the tomatoes. Bring a pot of water to a boil and blanch the tomatoes for 15-30 seconds so that the skins loosen – remove and plunge into an ice bath to stop the cooking. Remove skins from tomatoes, slice in half across the middles and remove the seeds – save the juices that come out to strain into your sauce. Keep the two varieties separate and chop into small dice. To make the sauce: In a heavy-bottomed sauce pan, sweat the diced onion in a cup or so olive oil and cook slowly until onion is completely translucent. Add the chopped san marzano tomato and stir to coat with the soft onion. Season with salt and pepper, allow to sizzle a few minutes, then add the liquid – either water or stock. Simmer for 20-30 minutes until thick and saucy, adding more liquid if/as needed. To finish: Cook pasta as usual (al dente) and toss with the tomato sauce. While the pasta is cooking, heat another sauté pan on medium high heat and add a quarter cup or so olive oil. When oil is hot, add the squash and sauté quickly to get a bit of color. Add the chopped striped marvel tomatoes with their juices to deglaze, season with salt and pepper and spoon pver the pasta. Finish with thinly sliced green and opal basil


Ingredients: • Sockeye salmon fillets • Salt and pepper • Roma tomatoes, prepped as for pasta • Marvel stripe tomatoes, prepped as for pasta • Olive oil • Champagne vinegar (or normal white wine vinegar) • ½ t Coriander seeds, lightly toasted and cracked • Lemon juice • Sliced basils • Jasmine rice Cook sockeye to medium-rare so that it is almost translucent in the middle. For the vinaigrette: Puree the marvel striped tomatoes in a blender and leave to drain through fine-mesh sieve. Collect juices and reserve for rest of vinaigrette. Whisk juices with champagne vinegar and olive oil. Warm in a small pan with coriander seeds, and small dice roma tomato - swirl over the flame for a few moments to infuse the flavor. Season with salt and pepper, finish with a squeeze lemon and sliced basil and spoon over the fish. Serve with steamed rice.

Fashion Week Box  
Fashion Week Box  

• Lovely salad of green butter oak leaf lettuce, minced shallots and champagne vinaigrette... Chicken breast with broccoli and green beans –...