Farmers' Market Box 7-24-13

July 24, 2013 0 Comments

Lima Shelling Beans – McGrath Family Farms
Chantenay Carrots – Rutiz Farms
Red Spring Onions – Jaime Farms
Purple Potatoes – Weiser Family Farms
Peacotum – Fitzgerald Farms
Grape Tomatoes – Be Wise Ranch
Sweet Scarlet Grapes – Murray Family Farms
Poblano Chiles – Jaime Farms
Organic Spring Mix – Earthbound Farms
Organic Juicing Bag:
Fuji Apples – Fairhill Orchards
Coconut Water
Spinach – Tutti Frutti
Green Kale – Be Wise Ranch
Valencia Oranges – Polito Farms
Italian Parsley – Be Wise Ranch

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Catalina Offshore catch of the week: Rockfish

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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!
Super Green Coconut Juice
1 cup of coconut water
3-4 leaves kale
A handful of spinach
A small handful of parsley
Orange Coconut
1 cup of coconut water
3-4each oranges (juiced)
Apple Kale
Apple 2-3ea fuji
Kale 3-4 leaves
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chanentay Carrots with Herbed Buttermilk Dip
Serves 8 to 10
One bunch Chanentay Carrots, peeled if necessary, and cut into strips for dipping
For the Dip
Makes about 2 cups
Great to serve over baked potatoes, as a dressing for pasta or potato salads, as well as a dip.
1 1/2 cups sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Drops of Tabasco or hot sauce to taste
1. In a mixing bowl, combine all the ingredients and whisk together until well combined.
2. Taste for seasoning, and add salt and/or hot sauce to taste.
3. Cover and refrigerate for at least 4 hours, or up to 5 days.
Spring Mix Lettuce with Grape Tomatoes and Classic Blue Cheese Dressing
Serves 2
½# spring mix
1 clam grape tomatoes, halved
For the Blue Cheese Dressing and Assembly
Makes about 2 cups
Also great as a dressing for baked potatoes, pasta and potato salad, and as a sauce over grilled steak.
1 1/2 cups mayonnaise
1/2 cup sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 to 2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 1/2 cups crumbled blue cheese (I’m partial to Maytag, or Point Reyes, but your favorite blue will work here)
1. In a mixing bowl, blend all the ingredients together, until well combined.
2. Cover and refrigerate for at least 4 hours, or up to 1 week.
To Assemble the Salad
Arrange the greens on each salad plate, and arrange the grape tomatoes atop the greens. Top the tomatoes with the dressing and serve.
Purple Crispy Herb Roasted Potatoes
Serves 6
1 pound purple potatoes
3/4 cup extra virgin olive oil
4 cloves garlic, sliced
2 tablespoons finely chopped thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 11-ounce log goat cheese, crumbled
1. Place the potatoes in water to cover, and boil until tender, about 20 minutes. Drain the potatoes.
2. In a skillet, cook the garlic in the oil, over medium heat, for about 10 minutes. Allow to cool, and remove the garlic slices. Stir in the thyme, salt, and pepper.
3. Do-Ahead: At this point, the potatoes and oil can be refrigerated for up to 2 days.
4. Preheat the oven to 400 degrees.
5. Drain the potatoes, film the bottom of a 13-by-9-inch pan with some of the oil.
6. On a cutting board, smash the potatoes with the palm of your hand, and transfer to the prepared pan turning them in the oil.
7. Drizzle with the remaining oil, sprinkle with goat cheese, and bake uncovered for 20 to 30 minutes, until the potatoes are crispy and the cheese is bubbly.
8. Cook’s Note: Leave the skins on the potatoes if they are pristine; if they have a green tinge, peel that off, and proceed as directed.
Variation: Vary the cheese or leave it out if you prefer.
Marinated Spring Onions
A great garnish for burgers, steaks, and salads, these won’t last long!
2 large spring onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper.
3. Pour over the onions.
4. At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
5. Drain the onions.
6. At this point, you can cover and refrigerate for up to 3 to 4 days.
@Diane Phillips
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