Farmers' Market Box 7-3-13


Happy Fourth of July!!! We will be open tomorrow for all your BBQ needs and if you’d like to pick up your box!
Baby Bunch Carrots – McGrath Family Farms
Baby Rainbow Chard – Be Wise Ranch
Bi Color Corn – Murray Farms
White Scallions – McGrath Family Farms
Rhubarb – Woods Valley Ranch
Mixed Squash:
Crookneck, Zucchini, Sunburst, Eightball, Flying Saucer, Green Patty Pan – Jaime Farms
Mini Plums – Fitzgerald Farms
Marble Mix Potatoes – Crows Pass Farms
Avocado – Henry Avocado
Organic Juicing Bag:
Carrots – McGrath Family Farms
Persian Cucumbers – Beylik Farms
Beets – Be Wise
Fuji & Red Delicious Apples – Earthbound Farms
Green Kale – Be Wise Ranch

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Catalina Offshore catch of the week: Yellowtail Filet
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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!
FMB JUICE RECIPES
Green Cocktail
3-4 leaves kale
1 beet
2ea Apples
Veggie Juice
1 beet
6-7 carrots
Fruit Juice
2ea Apples
3-4 leaves kale
6ea persian cucumbers
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Rhubarb Muffins
Makes 12
2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. vanilla paste or vanilla extract
11/2 cups 1/4-inch-diced rhubarb
For the topping
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon
1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. The batter will be thick.
4. Using a portion scoop, portion the batter into the muffin cups. The batter should mound a bit higher than the tops of the cups.
5. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
6. Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes.
7. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.
8. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—, and let them cool somewhat. Serve warm.
Strawberry Rhubarb Crumble
Serves 8
Really delicious spring dessert with sweet and tart flavors, along with a crunchy oat topping.
1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup cold unsalted butter, cut into small pieces
1. In a mixing bowl, combine the dry ingredients, using a pastry blender, or your fingers, cut the butter into the dry ingredients, until they hold together when pinched.
2. Set aside while making the filling.
4 cups rhubarb, tough ends trimmed, and cut into 1/2-inch pieces
2 cups ripe strawberries, sliced
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Grated zest of 1 lemon
1. Preheat the oven to 350 degrees. In a mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and zest.
2. Pour into a 9-inch baking dish.
3. Sprinkle the crumble over the fruit, and bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown.
4. Remove from the oven, and allow to rest for at least 10 minutes before serving warm with vanilla ice cream.
Red White and Blue Potato Salad
Serves 4
One box of red, white and blue potatoes, scrubbed
2 scallions, finely chopped, using the white and tender green parts
1/2 cup finely chopped celery
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste
1/4 cup mayonnaise
1/4 cup sour cream
Grated zest of 1 lemon
1. Steam the potatoes for 10 to 15 minutes until tender. Cool for at least 1 hour. (If you cut them while they are hot, they will fall apart, they need to be totally cooled inside and out)
2. Quarter the potatoes, and put into a medium bowl with the scallions and celery.
3. Sprinkle with the oil, and lemon juice, and season with salt and pepper, tossing to coat the vegetables.
4. In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest.
5. Toss the potatoes with the dressing and season with salt and pepper if needed.
6. The salad can be refrigerated for up to 24 hours.
Perfect Corn on the Cob
Serves 6
The secret to perfect corn is to never let the corn boil in the water.
6 quarts water
1 tablespoon sugar
6 ears fresh corn, shucked, with silks removed
1. Bring the water and sugar to a boil. Add the corn to the pot and return the water to a boil.
2. Remove the pot from the heat.
3. The corn can sit in the water for up to 30 minutes before serving.
America’s Finest City’s Guacamole
Serves 4
1 cup corn kernels cut from the cob (about 2 ears)
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper.
3. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
4. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeño and squeeze the garlic from its skin.
5. In a medium-size bowl, mash the avocados with the lime juice.
6. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended.
7. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
8. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.
Southern Squash Casserole
Serves 6
This is served at picnics and potlucks in the South, if you are going to a cookout this week, take this one along, you won’t be sorry!
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 medium onion finely chopped (about 1/2 cup)
2 teaspoons fresh thyme, finely chopped
2 cups mixed squash, scrubbed, ends removed, and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup sour cream
Salt and pepper to taste
1/2 cup finely shredded Gruyere cheese (you can sub in mild cheddar if you prefer)
1/2 cup fresh bread crumbs
1/4 cup grated Parmigiano Reggiano cheese
2 tablespoons finely chopped parsley
2 tablespoons extra virgin olive oil
1. Coat the inside of a 9-inch casserole dish with non-stick cooking spray. Preheat the oven to 350 degrees.
2. In a large sauté pan, melt the butter with the oil, and sauté the garlic, onion and thyme for 3 to 4 minutes, until the onion is softened.
3. Add the squash and sauté another 3 minutes, until the squash is crisp-tender. Stir in the flour, and cook the flour for 2 to 3 minutes.
4. Remove from the heat and fold in the sour cream. Transfer the squash mixture to the casserole dish, and sprinkle with the grated cheese.
5. In a small bowl, combine the bread crumbs, Parmigiano, parsley, and oil.
6. Sprinkle the crumbs over the top of the casserole, and bake for 20 to 30 minutes, until bubbling, and golden brown.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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