Farmers' Market Box 9-18-14

September 17, 2014 0 Comments

Purple Haze Carrots – Weiser Farms
Rosemary – Rutiz Farm
Hydro Green Butter Lettuce – Sundial Farm
Spring Onions – Sage Mountain Farm
Torpedo Onions – Crows Pass Farm
Pomegranate – Koral’s Tropical Fruit
Russian Banana Fingerling Potatoes – Weiser Farm
Hydro Bloomsdale Spinach – Go Green Organics
Zucchini Squash – Be Wise Organics
Slicer Tomatoes – Be Wise Organics
Valencia Oranges – Lodge Ranch
Organic Juicing Bag:
Princess Grapes – Lee Farms
Ginger with Tops – Kong Thao
Hydro Bloomsdale Spinach – Go Green Organics
Braeburn Apples – Lakeside Organic Gardens
Celery – Lakeside Organic Gardens
Farmer’s Choice:
Passionfruit – Koral’s Tropical Fruit
French Breakfast Radish – Suzie’s Farm
Watermelon – Sage Mountain Farm
Fruit Add on:
Princess Grapes – Lee Farms

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Mahi Mahi
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page!
click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
Courtesty of Drew Canole of
Morning Energizer
2 Braeburn Apples
4 stalks Celery
1/4 thumb Young Ginger Root
3 Cups Green Grapes
3 handfuls Dale Spinach
Juice shot
2 cups of grapes
1 inch young ginger green
1 apple
Green Aid
5 stalks Celery
2.5 Cups Green Grapes
5 handfuls Dale Spinach
1 Braeburn Apple
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Zucchini Pasta Carbonara
Serves 6
Carbonara usually uses pancetta or bacon, for this version, we’ll use caramelized onion for a smoky flavor.
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
2 torpedo onions, finely chopped
3 medium zucchini, ends trimmed, and cut into fine dice
1 pound spaghetti or buccatini cooked 3 minutes short of al dente, saving some of the pasta water
4 large egg yolks, beaten, at room temperature
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese
1. In a large skillet, heat the oil and butter, and sauté the garlic and onion over medium high heat, until the onions begin to turn translucent.
2. Add the zucchini, and cook until the onions and zucchini begin to turn golden. Keep the vegetables over a low heat on the stove top, while the pasta is cooking.
3. When the pasta is cooked, drain it (reserving some of the pasta water) and add to the skillet, and stir in the eggs, pepper, some of the pasta water, and 1/2 of the cheese.
4. Toss the pasta with the vegetables and eggs, adding more pasta water to make a creamy sauce.
5. Season with salt and additional pepper, and cheese if desired. Serve each portion of pasta with additional cheese sprinkled over the top.
Bloomsdale Spinach Salad with Pomegranates and Creamy Torpedo Onion Dressing
Serves 4
For the Dressing
1/2 cup finely chopped torpedo onion
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons Dijon mustard
Salt and Tabasco to taste
1. Combine the ingredients in a blender, and puree. Taste for salt and pepper, and adjust. Cover and refrigerate for up to 4 days. This is delicious as a slaw dressing, or as a dressing for potato salads.
For the Salad
One head Bloomsburg spinach, washed, spun dry and torn into pieces
1/2 cup pomegranate arils
1/3 cup sliced toasted almonds
Creamy Torpedo Onion Dressing (see preceding recipe)
2. Arrange the spinach on salad plates.
3. Top with the arils, and almonds, and drizzle with a bit of the salad dressing. Serve immediately.
Chicken Cacciatore, Umbrian Style
Serves 6
One 2 1/2 to 3-pound frying chicken cut up
Salt and pepper
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into small dice
4 garlic cloves, sliced
1 tablespoon finely chopped rosemary
1/4 cup red wine vinegar
1. Wash the chicken, and pat dry. Sprinkle liberally with salt and pepper, and allow to drain in a colander.
2. Meanwhile, over medium high heat, heat the oil, and sauté the pancetta, until it becomes crisp, about 5 to 7 minutes.
3. Add the chicken to the skillet, and brown the chicken on all sides. While the chicken is browning, add the garlic, and rosemary to the pan, turning the chicken frequently.
4. Once the chicken has browned, add the vinegar, and bring to a boil.
5. Cover and simmer for 15 to 20 minutes, turning the chicken once, during the cooking time.
6. Serve the chicken with roasted rosemary potatoes and a green salad.
Rosemary Roasted Fingerling Potatoes
Serves 6
1 1/2 pounds Russian banana fingerlings, scrubbed and cut in half
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh rosemary (leave whole)
Fleur de sel (for garnish)
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment, or a silicone baking liner.
2. In a large bowl, combine the remaining ingredients, tossing to coat the potatoes.
3. Roast the potatoes for 20 to 30 minutes, (depending on their size) turning them once during the cooking time.
4. They should be crispy on all sides and creamy in the center.
5. Serve the potatoes hot, sprinkled with fleur de sel.
BLT Salad
Serves 6
For the dressing
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons fresh lemon juice
Grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
2 red spring onions, finely chopped
Salt and pepper to taste
1. In a medium-size bowl, whisk together the dressing ingredients until well blended. Taste for seasoning, and adjust with salt and pepper.
2. Cover and refrigerate at least 2 hours or for up to 4 days.
3. Cook’s Note: This is a delicious dressing for pasta and potato salads, makes a great dip for veggies, and is a nice sauce to serve with grilled poultry or seafood.
For the Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, such as oregano, rosemary, basil, marjoram, thyme, sage, or a combination
4 cups cubed leftover French or Italian bread (1/2-inch cubes)
1. Preheat the oven to 350°F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs. Add the bread cubes and toss.
3. Spread the bread over the prepared baking sheet and bake for 15 minutes. Turn the cubes, bake for another 5 to 10 minutes, and turn the cubes again. Cook until the cubes are dry and begin to turn golden.
4. Remove the croutons from the oven and let cool completely.
5. Do-Ahead: At this point, you can store in an airtight container or zipper-top plastic bags at room temperature for up to 3 days or freeze for up to 6 months.
For the Salad
One head butter lettuce, washed, spun dry and torn into pieces
2 Tomatoes, washed cored, and cut into slices
Fresh Herb Dressing (see recipe above)
6 strips thick cut bacon, cooked crisp and crumbled (vegetarian option, omit, and sub in 1/2 avocado finely diced)
Garlic Croutons (see recipe above)
1. For each salad, arrange some of the lettuce on a salad plate, top with some slices of tomato, drizzle with dressing, sprinkle with the bacon and croutons, and serve.
Orange Olive Oil Cake
Makes one 9-inch round cake
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup extra-virgin olive oil
1 1/4 cup whole milk
3 large eggs
1 1/2 tablespoon grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° F. Coat the inside of a 9-inch cake pan that is at least 2 inches deep with non-stick cooking spray.
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
4. Transfer the cake to a rack and let cool for 30 minutes.
5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
6. Serve this cake for breakfast, or for dessert with fresh fruits of the season.
@Diane Phillips
Follow me on Pinterest, Facebook, and Twitter
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page!
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Share this post: