White Corn – Black Sheep Produce
Lemon Cucumbers – Rutiz Farm
Red Hydroponic Butter Lettuce – Go Green Agriculture
Anaheim Chile – Jaime Farms
French Heirloom Potatoes – Weiser Family Farms
Yellow Nectarines – Fitzgerald Farms
Cherry Tomatoes – Be Wise Ranch
Mixed Beets – Rutiz Farm
Organic Juicing Bag:
Carrots – Be Wise Ranch
Mixed Beets – Rutiz Farm
Celery – Lakeside Organics
Ginger – Earthbound Farms
Baby Spoon Spinach – Earthbound Farms
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Catalina Offshore catch of the week: Lingcod
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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
3 stalks celery
The Green Carrot
3 handfuls spinach
3 stalks celery
The Spinach Salad
1 handful spinach
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Mom’s Old Fashioned Potato Salad
Serves 4 to 6
2 pounds red potatoes
2 ribs celery, finely chopped
1/4 finely chopped red onion, or 2 scallions (white and tender green parts), finely chopped
2ea chopped sweet pickles
2 hard-boiled eggs, peeled and sliced
1/4 bunch finely chopped fresh Italian parsley
1ea finely chopped European cucumber
1/4 cup olive oil
1 tablespoons fresh lemon juice
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cups mayonnaise
1 teaspoon prepared yellow mustard
1 teaspoon sweet pickle juice
1 tablespoons milk, as needed, to thin the dressing
1/2 teaspoon sweet paprika
1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain, let cool a bit, and refrigerate until cold.
2. Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the celery, onion, pickles, about 2/3 of the eggs, the parsley, and cucumber. Sprinkle with the oil, lemon juice, salt, and pepper and toss to blend.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.
4. In a medium-size bowl, combine the mayonnaise, mustard, pickle juice, and milk, whisking to blend until smooth. Pour half the dressing over the potatoes and stir gently to coat.
5. Do-Ahead: At this point, cover and refrigerate the salad, the remaining dressing, and eggs for at least 4 hours or overnight.
6. One hour before serving, taste the salad and add additional dressing, tossing gently to coat.
7. Cover the top of the salad with the remaining sliced eggs, sprinkle with the paprika, and refrigerate until just before serving.
Butter Lettuce Salad with Avocado Dressing
For the Avocado Dressing
Makes about 2 1/4 cups
This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper.
1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
2 cloves garlic
One large avocado, cut into chunks
2 teaspoons anchovy paste
4 drops Tabasco (to taste)
1 cup sour cream
Place all the ingredients into the food processor and process until smooth. Taste for seasoning and adjust with salt, pepper or Tabasco.
One head Butter lettuce, washed, spun dry and chopped
1/2 cup toasted sliced almonds
Avocado Dressing (see preceding recipe)
Arrange the lettuce on salad plates and drizzle the dressing over the salad. Garnish with almonds and serve.
This salad can be made a whole meal with the addition of cooked shrimp, leftover chicken, or fish.
Grilled Nectarine and Goat Cheese Salad
Serves 4 to 6
For the Grilled Nectarines
3 firm nectarines, halved and pit removed
1/4 to 1/3 cup raw sugar
1. Coat the grill or grill pan with non-stick cooking spray or grape seed oil to prevent sticking.
2. Sprinkle the cut side of the fruit with some of the sugar.
3. Preheat the grill or a grill pan until sizzling, and lay the nectarines cut side down on the grill.
4. Grill until the fruit just begins to soften, about 4 minutes.
5. Remove from the grill, and cool to room temperature.
For the Dressing
1/4 cup peach nectar
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2/3 cup vegetable or grape seed oil
Salt and pepper to taste
1. In a small bowl, whisk together the peach nectar, rice vinegar, mustard, and oil.
2. Season with salt and pepper to taste. The dressing will keep in the refrigerator for up to 2 week.
To Assemble the Salad
Grilled Nectarines (see preceding recipe)
One head lettuce, washed, spun dry and chopped
Dressing (see preceding recipe)
6 ounces goat cheese
2 tablespoons finely chopped spearmint
1. Rewarm the nectarines in a skillet, cut side down, or in the microwave for 30 seconds until warm.
2. In a salad bowl, toss the lettuce with some of the dressing, and plate the salad.
3. Top each salad with a nectarine half, and place a tablespoon or two of goat cheese into the center of the nectarine.
4. Drizzle with a tiny bit of dressing, and sprinkle with spearmint.
Alternative cheeses: something salty like blue, or Feta, or shaved Pecorino Romano
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