Farmers' Market Box 12-25-14

December 23, 2014 0 Comments

Baby Turnips – Pedro Santiago
Rainbow Chard – Be Wise Ranch
Garlic – Schaner Farms
Braising Greens – Sundial Farms
Hydro Red Butter Lettuce – Go Green Agriculture
Yellow Onions – Her Produce
Asian Shinko Pears – Ken’s Top Notch Produce
Amarosa Fingerling Potatoes – Weiser Farm
Baby Gold Beets – Be Wise Ranch
Carnival Squash – Black Sheep Produce
Algerian Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Rainbow Chard – Be Wise Ranch
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Cara Cara Oranges – Ken’s Top Notch Produce
Baby Gold Beets – Be Wise Ranch
Celery – Lakeside Organics
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Pomegranates – Scott Farms

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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!
Courtesy of Drew Canole of
3 each Cara Cara Oranges
2 each Baby Gold Beets
3 stalks Celery
3 leaves Rainbow Chard
3 each Oro Blanco Grapefruit
4 leaves Rainbow Chard
2 each beets
1 each Cara Cara Orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Crispy Amarosa Potatoes and Baby White Turnips
Serves 4 to 6
The red potatoes and white turnips combine for a delicious side dish to serve during the holidays.
1 pound Amarosa potatoes, scrubbed, cut in half
One bunch baby white turnips, scrubbed
1/2 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Fleur de Sel
1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil.
2. Put the potatoes into a large bowl, and add the remaining ingredients, toss to coat the potatoes.
3. Transfer to the baking dish and roast for 20 to 30 minutes (this will depend on the size of the potatoes), turning once or twice during the cooking time.
4. When the potatoes are done, sprinkle with some fleur de sel before serving.
Roasted Golden Beet Salad with Warm Bacon and Balsamic Vinaigrette
Serves 4 to 6
To Roast the Beets
One bunch golden beets
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets. Slice the beets 1/4-inch thick.
For the Dressing
4 strips bacon, cut into 1/2-inch pieces
1 shallot, finely chopped
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 cup aged balsamic vinegar
Salt and pepper
1. In a skillet, cook the bacon until it is crisp. Remove all but 2 tablespoons of the bacon fat, add the shallot, and saute for 1 to 2 minutes, until the shallot is softened. Add the sugar, and mustard, and stir to combine. Add the vinegar, and bring to a boil. Taste for seasoning, and adjust using salt and pepper.
2. Reheat the dressing when ready to serve.
3. Cook’s Note: To keep this vegetarian, omit the bacon, and saute the shallot in 2 to 3 tablespoons of extra virgin olive oil.
One head red butter lettuce, washed spun dry and separated into leave
Roasted Golden Beets, (see preceding recipe)
Warm Bacon dressing (see preceding recipe)
1. Arrange a few leaves of lettuce on salad plates.
2. Arrange the beet slices on the lettuce, and drizzle the warm dressing.
Ginger Pear Crisp
Serves 6
A delicious dessert to serve with vanilla ice cream. The Gingery topping is the perfect flavor to pair with the Asian pears.
For the Crisp Topping
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons brown sugar
1 1/2 teaspoons ground ginger
Pinch of salt
1/2 cup chilled unsalted butter, cut into small pieces
1. In a bowl, toss together the dry ingredients; work the butter into the mixture, until the mixture holds together in small pieces the size of peas. Set aside.
For the Pears
1 pound Asian pears, peeled, cored and cut into 1/2-inch slices
1/4 teaspoon cinnamon
1/4 to 1/2 cup granulated sugar (depends on the sweetness of the pears)
3 tablespoons all-purpose flour
2. Preheat the oven to 375 degrees, and coat the inside of an 8-inch pie plate with non-stick cooking spray.
3. In a bowl, combine the pears, cinnamon, sugar and flour, stirring to distribute the ingredients and coat the pears.
4. Transfer the mixture to the prepared pan.
5. Crumble the topping over the pears, and bake for 30 to 35 minutes, until the pears are bubbling, and the crumble topping is golden brown.
Poached Asian Pear Trifle with Ginger Crème Anglaise
Serves 8
For the Pears
2 cups Moscato di Asti wine
1/2 cup honey
Three 3-inch cinnamon sticks
2 whole cloves
1 pound Asian pears, cored, and quartered
1. Pour the wine and honey into a 4 to 6-quart Dutch oven, whisk to blend the honey into the wine.
2. Add the cinnamon sticks, and cloves, and set the pears into the Dutch oven.
3. Spoon some of the wine mixture over the pears, cover and simmer for 10 to 15 minutes, until the pears are tender, but not falling apart.
4. Carefully lift the pears out of the Dutch oven using a slotted spoon, transfer them to a cutting board, and coarsely chop.
5. Strain the sauce into a saucepan, and bring the sauce to a boil, reducing the sauce by half, it should be quite syrupy, and coat the back of a spoon.
For the Crème Anglaise
1/3 cup sugar
1/4 cup cornstarch
2 cups whole milk
6 large egg yolks
1 teaspoon crystalized ginger, finely chopped.
1/2 cup pear syrup (see recipe above)
1. In a medium saucier, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.
2. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
3. Strain the custard through a sieve, stir in the pear syrup, and whisk until smooth and thick.
4. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
5. Do-Ahead: At this point, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.
One 1 pound cake, sliced into 1/2-inch slices
Pear Syrup
Pear Crème Anglaise
Poached Pears
1 1/2 cups heavy cream, whipped stiffly for garnish
In a glass or trifle bowl, line the bottom with slices of pound cake, cutting them to fit. Brush the slices with some of the pear syrup, and spread a layer of Crème Anglaise over the cake. Top the crème Anglaise with some of the pears.
Continue layering, ending with crème Anglaise and pears. Cover and refrigerate for at least 8 hours, or up to 3 days. When ready to serve spread the whipped cream over the top of the trifle, and serve.
Cook’s Note: This is also delicious made with chocolate cake.
Caramelized Onion Bread Pudding
Serves 6 to 8
Try this delicious bread pudding in place of potatoes, or other starches with roasted meats. If you would like to serve this as individual portions, you can use muffin tins, or ramekins. See the cook’s note for timing.
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
3 cups finely sliced onions
3 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried thyme
Salt and pepper
6 large eggs
1 1/2 cups heavy cream
1/2 teaspoon Tabasco
6 cups bread cubes (hard crusts removed)
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano cheese
1. In a large skillet, heat the butter and the oil, when the foam subsides, add the onions and garlic, and toss to coat the onions. Sprinkle the onions with the sugar, and thyme, and saute for 20 to 30 minutes, stirring to prevent burning. The onions will be a dark golden brown, season with salt and pepper. Allow to cool, slightly.
2. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish.
3. In a large bowl, whisk together the eggs, heavy cream and Tabasco. Add the bread cubes, and onions, and stir to distribute the onions throughout the pudding.
4. Pour into the prepared pan; sprinkle the cheeses evenly over the bread pudding. (at this point, the bread pudding can be refrigerate for up to 3 days; bring to room temperature before baking)
5. Bake the bread pudding covered for 30 minutes, remove the cover, and bake another 15 minutes until the pudding is bubbling and golden brown. Allow to rest for 10 minutes before serving.
6. Cook’s Note: If you decide to make muffins, or ramekins, cook covered for 15 minutes, and then uncovered for another 10 to 15 minutes, until golden.
Roasted Carnival Squash and Kale Salad
Serves 4
This is a lovely winter salad; roast the squash ahead of serving, and make the dressing ahead. Make sure to remove any tough stems from the kale.
1 carnival squash, cut in half, seeds removed
2 tablespoons extra virgin olive oil
Salt and pepper
One bunch kale, tough stems removed, washed, spun dry, and cut into 1/2-inch ribbons
2 Tbs. red wine vinegar
1 Tbs. cranberry juice
1 tablespoon orange juice
1 Tbs. honey
1/4 cup extra-virgin olive oil
1/4 cup dried cranberries for garnish
One tangerine, peeled and separated into segments
4 strips bacon, cooked crisp and crumbled for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Drizzle the oil onto the cut halves of the squash, and sprinkle with salt and pepper. Roast for 25 to 30 minutes, until a sharp knife inserted into the squash shows no resistance. Remove from the oven. When the squash is cool enough to handle, remove the peel from the squash, and cut the flesh into 1/2-inch dice.
2. In a salad bowl, arrange the kale and squash.
3. In a small bowl, whisk together the vinegar, juices, honey, and oil. Season with salt and pepper.
4. Pour some of the dressing over the salad, and toss to coat the kale and squash. Plate the salad and garnish with the cranberries, tangerine segments and bacon.
Rainbow Chard Brunch Strata
Serves 6
Your slow cooker (crock pot) can be your best friend during the holidays, this breakfast strata is a great example of what it can do for you. It’s not just for keeping gravy warm, or making stew.
2 tablespoons unsalted butter
2 medium shallots, finely chopped
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
¼ teaspoon freshly grated nutmeg
6 cups bread cubes, crusts removed (a sturdy bread like Pepperidge Farm)
6 large eggs
2 cups milk
1 ½ teaspoons salt
1 teaspoon Tabasco
1 cup freshly grated Parmesan cheese
1. Coat the inside of the insert for a 5 to 7-quart slow cooker with non-stick cooking spray or line the insert with a slow cooker liner according to the manufacturers’ directions.
2. In a medium skillet, melt the butter and sauté the shallots for 2 minutes, until softened. Add the chard and nutmeg, and sauté until the liquid in the pan has evaporated. Set aside to cool.
3. In a large bowl, whisk together the eggs, milk, salt and Tabasco. Arrange half of the bread in the slow cooker insert. Top with half of the spinach mixture, and ½ of the cheese.
4. Layer the remaining bread, spinach and cheese. Pour the egg mixture over the casserole, and press down to make sure that the bread has absorbed the egg mixture.
5. Cover and cook on low for 3 to 3 ½ hours, until the strata is cooked through. Serve on the warm setting.
6. Cook’s Note: If you don’t have a slow cooker, you can coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and bake the strata at 325 degrees for 45 to 50 minutes, until set in the center. (or muffins will take 20 to 25 minutes)
Farmer’s Choice
Meyer Lemon Mascarpone Trifle
Serves 10 to 12
This make ahead dessert is perfect for the holidays.
For the Lemon Curd
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh Meyer lemon juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1. In a saucier, over medium high heat, combine the sugar, eggs, and lemon juice, whisking to blend.
2. Cook the lemon curd, until it almost boils, it will begin to thicken.
3. Remove it from the heat and whisk in the butter a few cubes at a time.
4. Transfer to a non-reactive bowl and press plastic wrap over the surface, so that a skin doesn’t form.
5. Do-Ahead: Cool, cover and refrigerate for up to 4 days, or freeze for up to 3 months.
For the Cake
Cook’s Note, if you would like you can use Sara Lee pound cake or any purchased plain vanilla flavored cake, or you can make your own. Because the cake is torn apart when assembling, the trifle, making the cake in a sheet pan, is the simplest and fastest way to do it. If you want to turn this into a tiramisu, lady fingers work really well here, you’ll need about 4 packages to make a 13-by-9-inch baking pan full, or 3 packages for a trifle bowl.
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened, and cut into 1/2-inch bits
1 cup buttermilk
4 large eggs
1 tablespoon vanilla paste or extract
1. Preheat the oven to 350 degrees and coat the inside of a sheet pan with non-stick cooking spray, or a silicone baking liner.
2. In a mixing bowl, whisk together the flour, powder, salt and baking soda.
3. In the bowl of an electric mixer, cream the butter and sugar together, and add the buttermilk, eggs, and vanilla. Add the dry ingredients, and beat on low speed, until the mixture is smooth and combined. Transfer the batter to the prepared pan, and bake 15 to 17 minutes, until a skewer inserted into the center comes out clean. Cool the cake and set aside.
4. Do-Ahead: The cake can be made ahead and kept at room temperature for 3 days, or frozen for up to 6 weeks.
For the Mascarpone Crème
2 cups heavy cream
2 cups mascarpone cream
1. In the bowl of an electric mixer, beat the cream until it is stiff. Add the mascarpone, and whisk together until blended.
2. Do-Ahead: The crème can be refrigerated up to 24 hours, or frozen for 1 month. Rewhip before using.
1 recipe vanilla cake, or store bought product
1/2 cup Limoncello mixed with 2 tablespoons water
1 recipe Meyer lemon curd, cooled
1 recipe mascarpone crème
1. In a trifle bowl, line the bottom with pieces of cake that are 1/2-inch thick, or ladyfingers.
2. Brush the cake or ladyfingers with the Limoncello mixture.
3. Spread a 1/2-inch layer of lemon curd over the ladyfingers, and top with a layer of mascarpone crème.
4. Continue to layer, finishing with mascarpone crème.
5. Do-Ahead: At this point, the trifle will have to be refrigerated for at least 12 hours, or up to 36 hours. The longer it is refrigerated the more saturated the cake becomes, almost melting into the lemon curd, and crème.
Wild Rice and Barley Pilaf with Pomegranates and Meyer Lemon
Serves 6
Try this as a side dish with roasted poultry, or seafood.
2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups chicken broth or vegetable broth
1/3 cup toasted pine nuts
1 cup pomegranate seeds
2 teaspoons freshly grated Meyer lemon zest
2 tablespoons chopped flat-leaf parsley
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes. Drain any excess liquid from the pilaf, and add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
Cook’s Note: To seed a pomegranate and avoid the enduring stains of pomegranate juice, work under water. Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.
Homemade Limoncello
5 Meyer Lemons
1 liter vodka
3 1/4 cups superfine sugar
3 cups boiling water
1. Remove the peel from the lemons using a swivel peeler.
2. Put the peels into a jar with a cover and pour in the vodka. Allow to sit for 5 days.
3. Put the sugar into an 8-cup measuring cup, and pour the water over the sugar, stirring to dissolve.
4. Pour over the vodka in the jar, stir, and re-seal the jar. Let sit for 1 week. Strain out the peels, and pour the Limoncello into decorative covered bottles.
@Diane Phillips
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