Farmers' Market Box 1-15-15

January 14, 2015 0 Comments

Baby Carrots – Pedro Santiago
Garlic – Her Produce
Green Kale – Be Wise Ranch
Mixed Head Lettuce – Suzie’s Farm
Young Spring Onions – Black Sheep Produce
Daikon Radish – Kong Thao
Chioggia Beets – Be Wise Ranch
Sunchokes – Weiser Farm
Parsnips – Rutiz Farms
Carnival Squash – Black Sheep Produce
Algerian Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Black Knight Carrots – Tutti Frutti Farm
Fennel – Black Sheep Produce
Cocktail Grapefruit – Koral’s Tropical Farm
Collard Greens – Black Sheep Produce
Blood Oranges – Polito Farms
Farmer’s Choice:
Romanesco Cauliflower – Suzie’s Farm
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Meiwa Kumquats – Sundance Natural Farm
Featured Fruit:
Shinko Asian Pears – Ken’s Top Notch Produce

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Catalina Offshore catch of the week: Corvina Seabass

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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!
Courtesy of Drew Canole of
whats up doc
1/3 grapefruit no peel
4 black carrots
1/3 blood orange
fennel love
3 inches fennel
1 grapefruit
energy boost juice
2 collards
2 carrots
1 orange
1/3 grapefruit
1 inch fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Salanova Lettuce and Tangerine Salad
Serves 4
One head lettuce, washed, spun dry, and coarsely chopped
2 tangerines, peeled, and separated into segments
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
1 garlic clove, minced
1/2 cup vegetable oil
2 tablespoons toasted sesame seeds
1. Arrange the lettuce and tangerines on salad plates. In a small bowl, whisk together the vinegar, soy, sugar, garlic, and oil, until thickened.
2. Drizzle over each salad, and garnish each salad with sesame seeds.
Turkey Meatball Bahn Mi Sandwiches
Serves 6
For the Meatballs
1 pound ground chicken or turkey
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 spring onions, finely chopped, using the white and tender green parts
1 tablespoon fish sauce
1/2 teaspoon sriracha
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon salt
Vegetable oil for frying
Preheat the oven to 300 degrees. In mixing bowl, combine all the ingredients, and mix. Heat 1/2-inch of vegetable oil in a large skillet, and line a baking sheet with paper towels. When the oil reaches 350 degrees, portion the meatballs into 1-inch balls, and fry until golden on all sides. Remove to the baking sheet, when all the meatballs are fried, transfer the baking sheet to the oven, and cook them for 10 minutes to cook them through. (The meatballs can be made a day before, and reheated before serving)
For the Sandwiches
1 cup coarsely grated carrots
1cup coarsely grated peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons Asian sesame oil
1/4 cup coarsely chopped cilantro, for garnish
1 spring onion, finely chopped using the white and tender green parts for garnish
2 baguettes
Serve with Sriracha
1. In a mixing bowl, combine the carrots, daikon, rice vinegar, sugar, and salt and sesame oil. Marinate the vegetables for at least 2 hours.
2. When ready to serve, split the baguettes in half and remove some of the interior to make room for the meatballs.
3. Place meatballs down the length of the baguettes, top with the drained marinated vegetables, and garnish with cilantro and onion if desired. Replace the top and cut the sandwiches into individual portions. Serve Sriracha on the side.
Farro with Beet Greens and Roasted Beets
Serves 4 to 6
A few steps, but everything can be made ahead, and the results are not only delicious, they are good for you, too. If you decide not to use farro (a low gluten index grain) substitute wild rice, barley or Israeli couscous. For a whole meal, grilled poultry or salmon can be served atop the farro.
1 bunch Chiogga beets, scrubbed, tops removed, and tough stems trimmed, leaves cut into ribbons
3 chicken or vegetable broth
1 1/2 cups pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Chopped beet tops
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Roast for 20 minutes or until tender (this will depend on how dense the bees are—20 minutes for small beets, 45 minutes for medium to large) Allow the beets to cool slightly, and slip the skins off the beets. Cut the beets into a small dice, and set aside in a mixing bowl.
2. While the beets are roasting, bring the broth to a boil, and add the farro. Cook the farro until tender, about 20 minutes. Drain the farro and add the beets.
3. In a skillet, heat 2 tablespoons of the olive oil add the garlic and swirl in the pan for 20 seconds, until fragrant. Add the beet tops and saute until they become tender, about 5 to 7 minutes. Add the greens to the farro and beets, and toss to blend. Drizzle with the remaining olive oil, and season with salt and pepper. Serve warm or at room temperature.
Kale and Spring Onion Frittata
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 spring onion, finely chopped, using the white and pale green parts only
1 bunch kale, stems removed, cut into 1/2-inch ribbons
8 large eggs
1/4 cup milk
1 cup grated Gruyere cheese
1/2 cup grated Parmigiano Romano cheese
Freshly ground black pepper
1. Preheat the oven to 350 degrees. In a large oven-proof skillet, heat the butter, and olive oil over medium high heat. Add the spring onion and sauté for 1 minute, until softened.
2. Add the kale, and saute with the leeks for 3 minutes, until the kale is wilted.
3. In a mixing bowl, beat together the eggs, milk, and pepper.
4. Pour into the skillet, and sprinkle with the cheeses.
5. Bake for 10 to 15 minutes until the eggs are set in the center, and the cheese is melted.
6. Remove from the oven, allow the frittata to rest for 5 minutes, then cut into wedges and serve warm.
Creamy Sunchoke and Parsnip Soup
Serves 6
Pairing sweet parsnips with earthy sunchokes give you a delicious creamy soup. Balance the sweet earthiness with a smoky bacon crumble garnish.
1 pound Jerusalem artichokes (sunchokes) peeled and cut into 1-inch chunks
1 bunch parsnips, scrubbed and cut into 1-inch chunks
4 cups chicken or vegetable stock
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
2 spring onions cleaned, and finely chopped, using the white and tender green parts
2 teaspoons finely chopped fresh thyme
1 cup heavy cream
6 strips bacon, cooked crisp and crumbled
1. In a stock pot combine the sunchokes, parsnips and broth and bring to a boil, and simmer for 5 minutes. Drain the parsnips and sunchokes reserving the liquid.
2. In the same stock pot, melt the butter, and sauté the garlic, spring onion and thyme, until the leeks are softened, about 4 minutes.
3. Add the potatoes and sunchokes, and the reserved liquid, cover and simmer until the sunchokes and potatoes are soft, about 10 minutes.
4. Using an immersion blender, puree the soup.
5. Add the heavy cream, taste for seasoning and add salt or pepper if necessary.
6. Serve the soup garnished with crisp bacon, or goat cheese croutons.
7. Note about precooking the sunchokes: Jerusalem artichokes can sometimes be hard to digest, like beans, but pre-cooking eliminates most of that.
8. Do-Ahead: The pureed soup can be kept in the refrigerator for up to 3 days, or frozen for up to 1 month.
Parsnip Muffins
Makes 12
¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Pasta with Carnival Squash and Kale
Serves 4 to 6
One pound farfalle, or orecchiette pasta, cooked 3 minutes short of al dente (reserving 1/2 cup of pasta water)
One carnival Squash
1/4 cup extra virgin olive oil
1/2 inch piece pancetta, cut into 1/2-inch dice (or 3 strips bacon, cut into 1/2-inch pieces)
3 garlic cloves, minced
1 bunch kale, stems trimmed, and cut into 1/2-ribbons
1/3 cup chicken or vegetable broth
1/2 cup grated Parmigiano Reggiano
Salt and pepper to taste
1. Preheat the oven to 400 degrees. Pierce the carnival squash a few times with the sharp tip of a paring knife, and place on a baking sheet. Roast for 35 to 40 minutes, until the squash is soft when pierced with a knife. Allow to cool for 15 minutes, and then cut in half, and remove the seeds. Remove the flesh from the squash, and coarsely chop.
2. While the squash is roasting, in a large skillet, over medium high heat cook the pancetta in the oil, until crisp. Add the garlic, and cook for about 30 seconds, until fragrant.
3. Add the kale, and broth, and simmer for 5 to 10 minutes. Add the squash to the pan.
4. When ready to serve, pour the pasta into the skillet, and simmer to coat the pasta with the sauce, if you need more liquid for the sauce, add a bit of pasta water.
5. Add 1/2 of the cheese, and season with salt and pepper. Serve in shallow bowls garnished with Parmigiano Reggiano.
Kumquat, Oro Blanco Marmalade
Makes 3 cups
Small batch marmalades are fun to make and store for your own use, or to give away as gifts. A great knife with slice the Oro Blanco in a snap, a Mandoline (with protective glove) makes quick work of the kumquats.
1 Oro Blanco, stem ends, trimmed, cut in half-lengthwise then in quarters, and thinly sliced
1/2 pound Kumquats, thinly sliced
2 1/2 water
3 sugar
1/4 cup Grand Marnier or other liqueur of your choice
1. Put the Oro Blanco into a saucepan in water to cover, and simmer for 5 minutes until the skin begins to turn translucent.
2. Drain and place in a Dutch oven with the Kumquats, sugar, and water.
3. Cook the mixture at a simmer for 35 to 45 minutes, until the marmalade reaches 220 degrees on an instant read meat thermometer.
4. Spoon the jam into sterilized jar, and process in a canner if you plan to save them at room temperature, or spoon into jars, and store in the refrigerator for up to 3 months.
Oro Blanco Grapefruit Upside Down Cake
Serves 6 to 8
For the Grapefruit
1/3 cup butter or margarine
½ cup packed brown sugar
1 Oro Blanco grapefruit, peeled and sliced into 6 cartwheel slices, pat dry
1. Melt butter in 9-inch square baking pan while oven is preheating to 325 degrees.
2. Remove baking pan from oven, sprinkle brown sugar evenly over melted butter. Arrange grapefruit cartwheels over sugar.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated grapefruit zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh grapefruit juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche, or vanilla ice cream.
Roasted Romanesco
Serves 4
One head Romanesco, cut into small florets
1/3 cup extra virgin olive oil
2 garlic cloves, minced
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Put the Romanesco into a large bowl, and stir in the oil, garlic, and salt and pepper.
2. Pour the mixture onto the baking sheet in one layer. Roast for 5 minutes, turn, and roast for another 3 minutes, until tender, and the ends begin to brown. Remove from the oven, and transfer to a serving bowl. Serve warm.
What? NO DESSERT? This is a cake I taught in my Super Bowl Class last Saturday, and it was a big hit with the students; try it at your super bowl party, I guarantee there won’t be a crumb left!
Chocolate Sheet Cake with Fudge Frosting, and Salted Caramel Drizzle
Serves 10 to 12
1 cup butter, melted
2 cups sugar
1/4 teaspoon salt
1/4 cup cocoa powder
1 cup boiling water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla paste
2 cups all-purpose flour
1. Preheat the oven to 325 degrees, and line a baking sheet (18×13-inch) with a silicone liner or parchment paper.
2. In a mixing bowl, stir together the butter, sugar, salt and cocoa powder. Slowly stir in the boiling water, and buttermilk, stirring to combine.
3. Add the eggs, soda, vanilla and flour, and stir until the mixture is blended and there are no lumps.
4. Pour the mixture into the prepared pan and bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean.
For the Frosting
3/4 cup butter
4 tablespoons cocoa powder
1/3 cup milk
1 teaspoon vanilla paste
41/2 cups confectioners’ sugar
Melt the butter in a saucepan. Add cocoa, stir to combine, and then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake. Allow the cake to cool at room temperature for 1 hour.
Just before serving, make the caramel glaze. (See following recipe)
For the Salted Caramel Glaze
Makes 2 cups
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup heavy cream
1 1/2 cups chopped pecans
Fleur de Sel
1. In a saucier, melt the butter, add the brown sugar, and cook until the brown sugar is liquid, and bubbling.
2. Add the heavy cream, and bring to a boil. Stir in the pecans and taste.
3. Add a bit of fleur de Sel to taste. (begin with 1 teaspoon, and go from there)
4. You can always sprinkle fleur de Sel over the cake just before serving.
5. The caramel sauce will keep in the refrigerator overnight.
@Diane Phillips
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I’ll be teaching the Farmer’s Market Bag class February 6, 2015 @ 10:30—I’ll teach everything that is in the bag, and you get to take the bag home with you.
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