Farmers' Market Box 3-19-15


Strawberries – Be Wise Ranch
Baby Purple Carrots – Black Sheep Farms
Collard Greens – Be Wise Ranch
Jumbo Garlic – Coke Farms
Rosemary – Rutiz Farms
Cremini Mushrooms – Mountain Meadow
Red Torpedo Onions – Tutti Frutti Farms
Watermelon Radish – Black Sheep Farms
Flame Raisins – Peacock Farms
Japanese Turnips – Suzie’s Farm
Spicy Sprouts Mix – Sun Grown
Organic Juicing Bag:
Strawberries – Be Wise Ranch
Collard Greens – Be Wise Ranch
Black Knight Carrots – Tutti Frutti Farms
Cara Cara Oranges – Ken’s Top Notch Produce
Passionfruit – Koral’s Tropical Farm
Farmer’s Choice:
Fuerte Avocados – Koral’s Tropical Farm
Barhi Dates – Flying Disk Ranch
Navel Oranges – Koral’s Tropical Farm

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Catalina Offshore catch of the week: Silver Corvina
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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!
FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv
Fruit Love!
Strawberries
1 each Passionfruit
1 Leaf of Collard Greens
Black Cara
2 Black Carrots
1 Cara Cara
California Green
3 Collard Greens
2 Cara Cara
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Oatmeal Raisin Cookies
Makes 3 to 4 dozen
1 1/2 cups unbleached all-purpose flour
1 cup raisins
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon fresh ground nutmeg
1 cup unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
3 cups rolled oats
1. Preheat oven the oven to 350 degrees, and line baking sheets with parchment.
2. In bowl of electric mixer or by hand, beat butter until creamy.
3. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
4. Mix flour, salt, baking powder, and nutmeg together, and then stir them into butter-sugar mixture with wooden spoon or large rubber spatula.
5. Stir in oats and raisins.
6. Using a portion scoop, form 2-inch balls, and place onto cookie sheets 2-inches apart. Bake for 20 to 25 minutes, until the cookies turn golden brown on the edges. Let cook on the cookie sheets for 10 minutes before transferring to a wire rack to cool completely.
Sausage and Collard Green Soup
Serves 6 to 8
If you would prefer to use chicken instead of the sausage, sauté the chicken until it is white all over, to seal in the juices.
2 tablespoons extra virgin olive oil, plus more for garnish
1/2 pound bulk sweet Italian sausage
2 garlic cloves, minced
1 red torpedo onion, thinly sliced
One bunch collard greens, tough stems trimmed, and sliced into 1/2-inch ribbons
6 cups chicken or vegetable broth
One 14.5-ounce can small white beans, rinsed and drained
Salt and pepper to taste
1. In a Dutch oven, heat the oil over medium high heat, and saute the sausage until it is no longer pink.
2. Add the garlic and onion, and saute another 2 to 3 minutes, until the onion begins to soften.
3. Add the collards, and toss to combine.
4. Add the broth and beans, cover and simmer for 30 minutes, until the collards are tender. Season the soup with salt and pepper and serve.
Pickled Watermelon Radishes with Purple Carrots and Torpedo Onions
Makes 2 cups
1 bunch watermelon radishes, peeled, and cut into julienne
3 purple carrots, cut into julienne
1 torpedo onion, thinly sliced
1/4 cup boiling water
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
1. In a large bowl, combine the radishes, carrots and onion. In another bowl, combine the water, vinegar, sugar and salt, and stir until the sugar and salt are dissolved.
2. Pour the mixture over the radishes, and stir to combine. Transfer the mixture to a large jar, and seal.
3. Refrigerate for 24 hours before serving. The pickles are delicious on sandwiches, tacos, and as a garnish for grilled seafood, or pork.
Honey Glazed Japanese Turnips with Red Torpedo Onions
Serves 4
Japanese turnips make a lovely side dish with pork or poultry. These turnips have a sharp flavor, the honey tempers the sharpness and the addition of thyme gives them a taste of France.
One bunch Japanese turnips, greens removed, and scrubbed
3 tablespoons unsalted butter
1 red torpedo onion, finely chopped using the red and tender green parts
2 tablespoons honey
1/4 cup chicken or vegetable broth
1 teaspoon finely chopped thyme
Salt and pepper
Spicy radish sprouts for garnish
1. Cut the turnips into quarters.
2. In a medium skillet, heat the butter, and saute the onion for 3 minutes, until it begins to soften.
3. Add the turnips, honey, broth and thyme, and bring to a simmer.
4. Cover and simmer for 10 to 15 minutes, turning occasionally, for even color.
5. Season the turnips with salt and pepper, and serve garnished with spicy radish sprouts.
French Bistro Purple Carrot Salad
Serves 4 to 6
One bunch purple carrots, peeled and grated
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped spring onion
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 teaspoons sugar
1 teaspoon Dijon mustard
Salt and pepper
1. In a mixing bowl, toss together the carrots, parsley, and onion.
2. In a small mixing bowl, whisk together the lemon juice, olive oil, sugar, mustard, and season with salt and pepper.
3. Pour some of the dressing over the carrots, tossing to coat.
4. Add more dressing if needed. Serve the salad immediately.
Roasted Mushroom Salad
Serves 4
One pound cremini mushrooms, cleaned and quartered
1/3 cup extra virgin olive oil
3 tablespoons aged balsamic vinegar
1 tablespoons finely chopped fresh rosemary
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One head leaf lettuce, washed, and spun dry or field greens
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a large bowl, combine the mushrooms, oil, vinegar, rosemary, garlic, salt and pepper. Toss the coat the mushrooms in the oil mixture.
3. Spread the mushrooms onto the baking sheet and roast for 10 to 15 minutes until the mushrooms are beginning to turn color.
4. Drain off the liquid into a measuring cup. Season the roasted mushrooms with additional salt and pepper if needed.
5. Toss the lettuce with some of the mushroom liquid, and plate the salad. Spoon some of the warm mushrooms over the salad and serve. (Nice garnishes would be shaves of Parmigiano Reggiano, crumbled goat or gorgonzola cheese, or shredded Gruyere)
Pasta with Pancetta and Mushroom Sauce
Serves 4 to 6
This is a quick weeknight sauce that can be put together in no time, to get your dinner on the table.
3 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into small dice
1/2 cup finely chopped onion
1/2 pound cremini mushrooms, thinly sliced
One 28-ounce can crushed tomatoes and their juices
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped fresh basil
Salt and pepper
One pound penne or rigatoni cooked 3 minutes short of al dente
1 cup grated Parmigiano Reggiano for garnish
1. In a Dutch oven, heat the oil over medium high heat, and saute the pancetta until it is crispy.
2. Add the onion, and mushrooms, and saute until the mushrooms begin to color.
3. Add the tomatoes, parsley and basil, and simmer, uncovered for 20 minutes.
4. Taste for seasoning, adding salt and pepper to taste.
5. Toss the cooked pasta with some of the sauce, and serve with additional sauce on the side. Garnish each serving with grated Parmigiano.
Petite Cheesecakes with Fresh Strawberries
Makes 24
These little gems are a delicious little bite. They can be frozen for up to 2 months.
24 vanilla wafers
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
About 1 1/2 cups sliced strawberries
1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until smooth.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 2 days or freeze for up to 2 months. Defrost before continuing.
5. Twenty-four hours before serving, top each cheesecake with 1 to 2 tablespoons of fruit topping.
Farmer’s Choice:
Orange Date Muffins
Makes 12
1 stick unsalted butter, plus 2 teaspoons, at room temperature
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup orange blossom honey
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon orange extract
1/2 cup pitted, chopped dates
1/2 cup chopped toasted walnuts
1. Preheat the oven to 375 degrees F, and line 12 muffin tins with paper liners, or coat with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using a hand-held electric mixer, cream together the remaining 1 stick of butter and honey until fluffy. Add the eggs, 1 at a time, beating after the inclusion of each. Add the buttermilk and orange extract, and beat to combine.
3. Stir in the dry ingredients until just combined, being careful not to overmix the batter.
4. Fold in the dates. Divide the batter among the prepared cups of the muffin tin, and sprinkle with the walnuts.
5. Bake until golden brown and a tester inserted into the middle of a muffin comes out clean, about 25 minutes. Remove from the oven and turn out onto wire racks to cool.
Chicken Salad with Avocado Herb Dressing
Serves 4 to 6
For the Dressing:
2 Fuerte avocados
1/2 cup Greek yogurt
1/4 cup mayonnaise
1 red torpedo onion, finely chopped
1/4 cup packed basil
2 tablespoons Italian parsley
1 garlic clove
1 teaspoon salt
2 tablespoons fresh lemon juice
1/2 teaspoon Tabasco or Frank’s Hot Sauce
1. Combine all the ingredients in a blender, or food processor, and puree.
2. Season the dressing with salt and Tabasco to taste.
The dressing can be refrigerated for up to 4 days.
For the Salad:
4 cups cooked chicken, cut into small dice
3 ribs celery, finely chopped
2 red torpedo onions, finely chopped
Avocado dressing (see preceding recipe)
1. In a large bowl, combine the chicken, celery, and onions. Toss with some of the dressing, until the chicken is coated.
2. Serve on a bed of lettuce, or in a sandwich.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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