Farmers' Market Box 5-8-14

Check out the new local products in our retail section when you pick up your FMB. We have wine jellies that are amazing with cheeses, PB peanut butter, almond butter, Jackie’s jams, Desert Smoke BBQ sauces, Kickin’ Ketchup, seeds salts, organic dried herbs and spices, and many other additions to help make your meals special.

Blue Lake Beans – Rutiz Farms
Golden Chard – Coke Farms
Red Torpedo Onion – Crows Pass
Russian Banana Fingerling Potatoes – Weiser Farms
Bloomsdale Spinach – Black Sheep Produce
Aprium – Fitzgerald Farm
Bok Choy – Coke Farms
Broccolini – Coke Farms
Red Radish – Be Wise Ranch
Rojo Lettuce – Coleman Family Farms
Organic Juicing Bag:
Yellow Baby Carrots – Jaime Farms
Gold Chard – Coastal Organics
Meyer Lemons – Rancho Del Sol
Gold Beets – Black Sheep Produce
Gold Nugget Tangerines – Lee Farms
Farmer’s Choice:
Pakistan Mulberries – Forbidden Fruit Orchards
Green Cauliflower – Jaime Farms
Oro Blanco Grapefruit – Koral’s Tropical Fruit
Fitz Fiesta:
Carmen Miranda Nectarines – Fitzgerald Farms

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Diver Harvested Bay Scallops

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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
Juice #1
1ea gold beets with tops
3ea gold nugget tangerine
1ea yellow carrot
1ea gold chard
Juice #2
2ea meyer lemons
4ea gold nugget tangerines
Juice #3
1bu gold chard
2ea meyer lemons
1ea gold beets
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Aprium Muffins
Makes 16
4 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
4 aprium, diced (not peeled)
Granulated sugar
1. Preheat the oven to 400 degrees, and line 16 muffin cups with cupcake papers, or coat with non-stick cooking spray.
2. Combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl.
3. Stir in eggs, vegetable oil and milk, then gently stir in fruit.
4. Using a portion scoop, heap batter into cups, they will be very full.
5. Sprinkle with granulated sugar. Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
Gold Chard Carbonara
Serves 6
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, finely chopped
2 garlic cloves, sliced
One bunch gold chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 to 1/3 cup chicken or vegetable stock
5 large eggs
1/2 cup grated Parmigiano Reggiano plus more for garnish
1/4 cup grated Pecorino Romano
1 pound spaghetti, or linguine, cooked 3 minutes short of al dente, saving the pasta water
Salt and pepper
1. In a large skillet, over medium high heat, heat the oil, and sauté the pancetta, until it is crispy.
2. Add the garlic and sauté for 1 minute.
3. Add the chard, and toss to coat with the garlic and pancetta.
4. Add the stock and simmer, until the chard is tender, about 3 minutes.
5. In a bowl whisk together the eggs and cheeses.
6. When the pasta is cooked, toss in the pancetta mixture, and then add the egg mixture, turning to coat the pasta.
7. If the sauce is too thick, add a bit of pasta water, to create a nice creamy sauce.
8. Season with salt and pepper to taste, and serve the pasta garnished with additional grated Parmigiano.
Salad Nicoise
Serves 6
This classic salad calls for tuna packed in olive oil, but you can certainly substitute leftover chicken, or grilled fish for the tuna.
For the Vinaigrette
3/4 cups olive oil
1/3 cup red wine vinegar
2 teaspoons red torpedo onion, finely chopped
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. In a medium-size bowl, whisk together the vinaigrette ingredients until thickened.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.
For the Salad
One pound Russian banana baker potatoes, scrubbed, steamed or boiled until a knife inserted into the center goes in easily, drained, and cooled completely
1 red torpedo onion, finely chopped
1 pound green beans, ends trimmed, cut into 1-inch pieces, cooked in boiling salted water until crisp-tender, and drained
One head Rojo red lettuce, washed, spun dry and torn
1 cup cherry tomatoes cut in half if large
2 tablespoons capers, drained
Two 6-ounce cans tuna packed in olive oil, drained
3 hard-boiled eggs, peeled and sliced, for garnish
1. To make the salad, cut the potatoes into 1/2-inch dice, put in a medium-size bowl, and add half of the onions.
2. Sprinkle with some of the vinaigrette and toss to coat.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours and up to 24 hours.
4. Put the beans and the remaining onions in a small bowl and toss with 3 to 4 tablespoons of the vinaigrette, tossing to combine.
5. Do-Ahead: At this point, cover and refrigerate for at least 3 hours and up to 24 hours.
6. When ready to serve, toss the greens with some of the vinaigrette and arrange on a large serving platter.
7. Arrange the tomatoes, capers, and tuna on the greens, and drizzle with the vinaigrette.
8. Arrange the potatoes and green beans on the greens, and arrange the eggs in the center of the platter.
9. Drizzle with additional vinaigrette, and serve immediately with any remaining vinaigrette on the side.
Bloomsdale Spinach Dip
Makes about 3 cups
2 cups sour cream
1/2 cup mayonnaise
1 teaspoon anchovy paste
1/2 teaspoon Tabasco sauce
1/2 cup freshly grated Parmesan cheese
One torpedo onion, finely chopped
2 cloves garlic, minced
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
One bunch Bloomsdale spinach, washed, spun dry and finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Fresh vegetables for dipping
1. In a large bowl, stir together the sour cream, mayonnaise, anchovy paste, Tabasco, and Parmesan until smooth. Stir in the onion, garlic, bell peppers, and spinach, and then the salt and black pepper.
2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 2 days. Stir the dip before serving with vegetables and crackers.
3. Variation: To serve warm, spoon the dip into a medium-size heavy saucepan over medium heat and stir until small bubbles form on the outside. Transfer to a fondue pot or a small slow cooker on Low for dipping.
4. Alternatively, hollow out a round loaf of bread and pour in the unheated dip. Bake the bread and dip together in a preheated 350°F oven until warm, 20 to 30 minutes. Serve immediately.
Shrimp and Broccolette Stir Fry
Serves 4
1/4 cup soy sauce
2 tablespoons honey
1/4 cup chicken or vegetable broth
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Pinch red pepper flakes
One bunch broccolette, tough stems removed, and finely chopped
3/4 pound medium shrimp, peeled and deveined
3 cups cooked rice, for serving
Toasted sesame seeds for garnish
1. In a cup, whisk together the soy sauce, honey, broth and cornstarch. Set aside.
2. In a large skillet, or wok, heat the oil, and sauté the garlic, ginger and pepper flakes for 30 seconds, until fragrant.
3. Add the broccolette and sauté for 2 minutes until the broccolette is tender.
4. Add the shrimp, stir frying for 1 minute; add the cornstarch mixture, and bring to a boil.
5. When the shrimp turn pink, remove from the heat, and serve garnished with sesame seeds.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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If you haven’t joined yet, you can order a bag for next week on our FMB page!