Farmers' Market Box 5-1-14

April 30, 2014 0 Comments

Pakistan Mulberries – Forbidden Fruit Orchards
Broccoli Spigarello – Coleman Farms
Green Kale – Jaime Farms
Spring Temecula Honey Onions – Crows Pass Farm
Red Bell Pepper – Jaime Farms
Rhubarb – Woods Valley Ranch
Red Butter Lettuce – Lakeside Organic Gardens
Green Butter Lettuce – Lakeside Organic Gardens
Table Carrots – Be Wise Ranch
Red Beets – Lakeside Organic Gardens
Organic Juicing Bag:
Pakistan Mulberries – Forbidden Fruit Orchards
Black Kale – Black Sheep Produce
Italian Sorrento Lemons – Rancho Del Sol
Table Carrots – Be Wise Ranch
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Pencil Asparagus – Life’s a Choke Farm
Primavera Tangerines – Polito Family Farms
Strawberries – Be Wise Ranch
Cherries Jubilee:
Royal Rainier Cherries – Murray Family Farms

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Catalina Offshore catch of the week: Trigger Fish

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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!
Juice #1
½ bskt mulberries
1# lemons
Juice #2
2ea red beets with tops
3ea carrots
½ bu kale
Juice #3
½ bu kale
2ea lemons
½ bskt mulberries
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Hot and Spicy Carrots
Makes one 16-ounce jar
Make these to add to your Taco Tuesday menu.
4 large carrots, peeled and sliced 1/2-inch thick on the diagonal
1 jalapenos (more if you really like spicy), sliced into thick rounds, seeds removed
1 clove garlic, sliced thin
1 teaspoon dried Mexican oregano
1 Temecula sweet onion, sliced 1/2-inch
1 cup distilled white vinegar
1 cup water
½ teaspoon sugar
2 teaspoons salt
1. Arrange the carrots, jalapenos, garlic, oregano and onion in a 16-ounce tight-lidded glass jar.
2. In a saucepan, heat the vinegar, water, sugar and salt, and bring to a boil, stirring to dissolve the sugar and salt.
3. Cool a bit, pour over the vegetables in the jar, and seal the jar. (depending on the size of your carrots/and jar, you may have more vinegar mixture than you need—discard any extra)
4. Allow to cool and refrigerate for at least 8 hours, and up to 2 months.
Temecula Honey Onion Dressing
Makes about 1 cup
1 Temecula Honey onion, finely chopped
2/3 cup vegetable oil
1/3 cup white vinegar
1/4 cup granulated sugar
1-1/2 teaspoons ground dry mustard
1/4 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt or salt to taste
1/8 teaspoon ground black pepper or pepper to taste
1. In a blender, combine the onion, oil, vinegar and sugar.
2. Puree the mixture, and stir in the remaining ingredients.
3. Taste for seasoning, and adjust using salt and pepper.
4. The dressing will keep in the refrigerator for up to 1 week.
5. Serve the dressing over butter lettuce.
Spigarello Broccoli and Temecula Honey Onion Dip
Serves 4 to 6
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/2 cup finely chopped Honey onion, using the white and tender green part
One bunch Spigarello Broccoli, tough stems trimmed, and finely chopped
Salt and pepper
1 cup mayonnaise
4 drops Tabasco
2 cups imported Swiss cheese (gruyere is nice)
1/2 cup grated Parmigiano Reggiano
Raw vegetables to dip
1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a large sauté pan, heat the butter and oil over medium heat, and sauté the garlic and onion, until they begin to turn golden, about 10 to 12 minutes.
3. Add the broccoli and sauté until the broccoli is tender, about 3 to 4 minutes.
4. Season with salt and pepper, transfer to a mixing bowl, and allow to cool. Add the mayonnaise, Tabasco, and cheeses, and stir to blend.
5. Transfer to the prepared pan, and bake for 15 to 20 minutes, until the dip is bubbling and the top is golden. Remove from the oven, and serve.
6. Variation: A great way to prepare this dip is in a hollowed out round loaf of bread. Cut the top off the bread, and hollow out the inside leaving a 3/4-inch shell. Bake the dip in the bread on a baking sheet, and serve. When the dip is finished, cut up the bread, and run it under the broiler, for another delicious snack.
Roasted Beets Agra Dolce with Temecula honey onions
Serves 4 to 6
One bunch beets, tops removed and scrubbed
1/2 cup finely chopped Temecula honey onion, using the white part only
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper
1. Preheat the oven to 400 degrees, and arrange the beets on a baking sheet.
2. Cover the baking sheet tightly with aluminum foil, and roast for 40 to 50 minutes, until the tip of a paring knife inserted into the center goes into easily.
3. Allow the beets to cool, and slip off the skins.
4. Dice the beets, and put into a mixing bowl with the onion.
5. In a mixing bowl, whisk together the oil and vinegar, and toss with the beets and onions while still warm.
6. Season with salt and pepper. Serve the beets at room temperature. The beets will keep in the refrigerator for up to 1 week.
Mulberry Rhubarb Crisp
Makes 8 individual crisps or One 10-inch round pie plate
4 stalks rhubarb, cut into 1/2-inch pieces
1 box mulberries, washed and drained
1/2 to 3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground nutmeg
2 tablespoons fresh lemon or orange juice
1. Combine the fruit in a large bowl, and sprinkle with the sugar, cornstarch and juice, tossing to combine.
2. Allow to sit at room temperature for at least one hour.
3. Meanwhile make the crisp topping.
8 tablespoons unsalted butter, softened
1 1/4 cups light brown sugar
1 1/4 cups all-purpose flour
1 cup quick cooking rolled oats
1 teaspoon cinnamon
Pinch salt
1. In a mixing bowl, toss together the ingredients with a pastry blender, or your fingers, until it begins to form crumbs.
2. The topping can be refrigerated for up to 3 days, or frozen for up to 2 months.
3. When ready to bake, preheat the oven to 375 degrees, and coat the inside of a 10-inch pie plate or eight 6-ounce ramekins with non-stick cooking spray.
4. Ladle some of the fruit into the ramekins, or all of the fruit into the pie plate.
5. Generously cover the fruit with the crisp topping.
6. Bake for 10 minutes, then lower the heat to 350 degrees, and bake an additional 20 minutes for ramekins (they should be bubbling and the topping crispy and golden brown) or 35 to 40 minutes for the pie.
7. Allow the crisp to cool slightly before serving with vanilla ice cream.
Vanilla Mulberry Rhubarb Jam
Makes 2 to 3 one cup jars
4 cups rhubarb, cut into 1/2-inch pieces
One basket mulberries, rinsed and drained
1/2 cup orange or apple juice
3 cups sugar
2 tablespoons lemon juice
2 tablespoons vanilla paste or extract
1. Combine all the ingredients in a large saucepan, and bring to a boil. Cook for 5 to 10 minutes, skimming off any foam that forms on the top.
2. Cook until the jam registers 220 degrees on a candy thermometer.
3. Ladle to hot jam into sterilized canning jars, cover, cool and refrigerate for up to 2 months.
4. If you would like to process the jam, check out
5. Cook’s Note: If you got strawberries with the farmer’s choice, you can use strawberries in this recipe instead of mulberries.
Red Bell Pepper Vinaigrette
Makes about 1 cup
1 red bell pepper, cored, seeded, and coarsely chopped
3 tablespoons rice vinegar
2 tablespoons honey
6 leaves basil, torn
1/2 cup extra virgin olive oil
Salt and pepper
1. In a blender, combine the pepper, vinegar, honey and basil, and process until the mixture is close to smooth.
2. With the machine running, add in the oil, until the mixture thickens (the blender will start to make a different sound, as it thickens)
3. Taste the dressing, and add salt, pepper, more vinegar or honey. Cover and refrigerate the dressing for up to 3 days. This dressing is delicious on pasta salad, field greens, butter lettuces or romaine.
Roasted Red Pepper Salad
Serves 4
These peppers are delicious in sandwiches, as a garnish for salads.
3 large red bell peppers
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, sliced
Salt and pepper to taste
Preheat the broiler for 10 minutes. Arrange the peppers on a baking sheet, and broil until each side is browned, turning the peppers as they brown. When the peppers are browned on all sides, turn the broiler off, and allow the peppers to steam in the oven for 1 hour.
Remove the peppers from the oven, and slip off the skins and remove the core and stem from the peppers. Cut the peppers into strips and put into a bowl. Dress the peppers with the oil, vinegar and garlic, tossing to coat. Season with salt and pepper to taste. Before serving, remove the garlic cloves. Serve the peppers at room temperature with lots of crusty bread to sop up the juices. The peppers will keep in the refrigerator for up to 1 week. Remove from the refrigerator at least an hour before serving.
Warm Kale and Carrot Salad with Pancetta
Serves 4
1/4 cup extra virgin olive oil
4 ounces pancetta, finely diced
1/4 cup rice vinegar
2 tablespoons maple syrup
Salt and pepper to taste
2 carrots, coarsely grated, or cut into julienne
1 bunch kale, tough stems removed, and cut into 1/4-inch ribbons
One 1/2-inch slice Temecula onion, separated into rings
1. In a sauté pan, heat the oil, and sauté the pancetta, until it is crispy.
2. Add the vinegar, and maple syrup to the pan, and swirl together. Season with salt and pepper.
3. Put the carrots, kale and onion into a salad bowl, pour the warm salad dressing over the vegetables, and toss to coat with the dressing.
4. Serve immediately.

    Farmer’s Choice

Strawberry Mascarpone Stuffed French Toast
Serves 6
This is a great make ahead wake up call for your family. Serve with maple syrup, or additional strawberries.
One loaf Hawaiian Sweet Bread, or egg bread, torn into pieces (you will need 6 cups)
8 ounces mascarpone cheese
1/4 cup sugar
1/4 cup orange juice
1 cup sliced strawberries
6 eggs
1 cup heavy cream
1/2 cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla paste or vanilla extract
Cinnamon sugar for garnish
1. Coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. Arrange 1/2 of the bread in the bottom of the baking dish.
3. In a mixing bowl, whisk together the mascarpone, sugar, and orange juice. Stir in the berries.
4. Spread the mixture over the bread.
5. Top with the remaining bread.
6. In another bowl, whisk together the eggs, cream, sugar, orange zest and vanilla.
7. Pour over the bread in the baking dish, pressing down to make sure that all the bread becomes saturated.
8. Sprinkle with the cinnamon sugar, cover and refrigerate for at least 6 hours, or up to 36 hours.
9. Preheat the oven to 350 degrees. Allow the French toast to come to room temperature for 30 minutes, and bake for 30 to 40 minutes, until the top of the bread pudding is golden brown, and the eggs are set.
Remove from the oven and allow to rest for 10 minutes, before serving.
Roasted Asparagus and Temecula Honey Onion Soup
Serves 4 to 6
1 bunch asparagus, tough ends trimmed, and cut into 1-inch pieces
One Temecula honey onion, finely chopped
1/4 cup extra virgin olive oil
Salt and pepper
3 cups chicken or vegetable broth
1/2 cup heavy cream (optional, but oh, so good—omit this if you aren’t able to have dairy)
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with a silicone baking liner, parchment or aluminum foil.
3. Put the asparagus and onion onto the baking sheet, and drizzle with the oil, season with salt and pepper.
4. Roast for 5 minutes, until the asparagus is tender.
5. Remove from the oven, and transfer to a saucepan. Add the broth, and bring to a boil. Season the soup with salt and pepper and using an immersion blender, puree the soup.
6. Add the cream if using, and bring back to serving temperature.
7. Garnishes for this soup can be: crumbled goat cheese, crispy prosciutto, crispy Temecula honey onions, and shaved Parmigiano Reggiano cheese.
Tangerine Ginger Mint Sorbet
Makes 1 quart
2 cups tangerine juice
2 cups simple syrup (bring 2 cups of water and 2 cups of sugar to a boil, and stir until the sugar dissolves, cool, and refrigerate for up to 2 months)
1/4 cup packed mint leaves
1 teaspoon grated ginger root
3 tablespoons lemon juice
1. In a 2-quart saucepan set over medium-high heat, add the tangerine juice and simple syrup. Bring the pan to a boil and add the mint and ginger to the pan. Remove from the heat, and allow to steep for 5 minutes.
2. Add the lemon juice to the sorbet base, strain the base and chill completely.
3. Put the sorbet in an ice cream maker according to the manufacturers suggested procedure.
4. Once the sorbet is frozen, transfer to an airtight container and store in the freezer
@Diane Phillips
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