Farmers' Market Box 4-2-15

April 1, 2015 0 Comments

Fava Beans – Tutti Frutti
Broccolini – Black Sheep Produce
Cauliflower – Life’s A Choke
Jumbo Garlic – Coke Farms
Italian Parsley – Rutiz Family Farms
Hydro Magenta Romaine Lettuce – Sundial Farms
Yellow Onions – Jaime Farms
Blood Oranges – Polito Family Farms
Russian Banana Fingerling Potatoes – Weiser Family Farms
Purple Daikon Radish – Black Sheep Produce
Gold Nugget Tangerines – Lee Family Farms
Organic Juicing Bag:
Pakistan Mulberry – Forbidden Fruits
White Carrots – Tutti Frutti Farms
Passion Fruit – Koral’s Tropical Fruit Farm
Fremont Tangerines – Garcia Organics
Green Kale – Suzie’s Organic Farm
Farmer’s Choice:
Blueberries – Whitney Ranch
Meyer Lemons – Whitney Ranch
Blistered Sea Salt Almonds – Fat Uncle Farms

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Catalina Offshore catch of the week: Gold Spotted Sand Bass
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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
5 Carrots
10 Strawberries
4 Kale Leaves
1/2 Tangerine
2 Carrots
2 Strawberries
1 Passion Fruit
Orange Out
3 Kale Leaves (with stems)
4 Carrot
1 Tangerine
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Fava Beans, Prosciutto and Italian parsley
Serves 2 to 4
This dish is delicious with grilled meats, and seafood, or can be used to sauce pasta, by adding pasta water to the finished dish along with grated Pecorino Romano.
1 pound fava beans
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
3 thin slices of prosciutto, finely chopped
2 garlic cloves, minced
Salt and pepper
2 tablespoons finely chopped Italian parsley
1. Bring a deep pan of water to a boil. Shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender.
2. Drain and rinse in cold water until cool enough to skin.
3. Leave the tiniest of beans unskinned, but it skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.
4. While the beans are boiling, heat the oil and butter over medium high heat, and add the prosciutto, cooking until it begins to crisp, add the garlic swirling in the pan for 30 seconds until fragrant.
5. Add the fava beans, and cook over medium low heat tossing the beans in the prosciutto mixture for 3 to 4 minutes, until the beans are heated through and tender.
6. Remove from the heat, season with salt and pepper, and stir in the parsley.
Cook’s Note: Traditionally, in Italy, Fava’s are eaten out of the pod, salted and accompanied with fresh (soft) Pecorino Romano cheese—this is a great snack before dinner.
Red Romaine Salad with Purple Radishes, and Blood Orange Vinaigrette
Serves 4
One head red romaine, washed and spun dry
One bunch purple radishes, scrubbed, and thinly sliced
1/4 cup blood orange juice
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
2 blood oranges, peel and pith removed and cut into 1/2-inch sliced
1. Put the romaine and radishes into a large salad bowl.
2. In a small bowl, whisk together the orange juice, vinegar, sugar, mustard, and oil together until combined. Season with salt and pepper.
3. Toss the salad with some of the dressing, and arrange on salad plates. Arrange the orange slices on each plate, and drizzle with a bit of dressing.
Cauliflower with Pasta
Serves 6
2 tablespoons extra virgin olive oil
1 cup fresh bread crumbs
2 tablespoons finely chopped Italian parsley
1 head cauliflower, cored, cut into florets
2 tablespoons extra virgin olive oil
1 1/2-inch piece pancetta, finely diced
2 garlic cloves, minced
Pinch red pepper flakes
Grated zest from one lemon
1 tablespoon lemon juice
One pound orecchiette, or cavatapi, cooked 3 minutes short of al dente, reserving some of the pasta water
1/2 cup grated Pecorino Romano
1. In a small skillet, heat the oil, toast the bread in the oil, and add the parsley. Remove from the heat and set aside.
2. Cook the cauliflower in boiling salted water for 3 to 4 minutes; it should be crisp/tender. Drain thoroughly, and season with salt and pepper. Set aside.
3. In a large skillet, heat the oil, add the pancetta, and cook until crispy.
4. Add the garlic, pepper flakes, and zest, and saute for 1 minute. Add the cauliflower to the skillet, and toss to coat the cauliflower.
5. Add the cooked pasta to the skillet, and toss with the sauce, adding 1/2 of the cheese, and some of the pasta water to make a creamy sauce.
6. Serve the pasta garnished with the breadcrumbs and additional cheese, if desired.
Marinated Onions
Makes about 2 cups
These onions are terrific on burgers, in salads, and as a garnish for grilled meats.
2 medium onions, thinly sliced
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. At this point, cover and refrigerate at least 2 hours.
4. Drain the onions and serve cold. The onions will keep refrigerated for up to 3 days; drain off any excess liquid that accumulates in the bowl.
Smashed Fingerlings with Herbed Goat Cheese
Serves 4
1 pound fingerling potatoes
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons dried thyme
Pinch red pepper flakes
1 teaspoon salt
One 11-ounce log goat cheese
Steam the potatoes until they are tender, about 20 minutes.
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. Pour the oil onto the baking sheet, and stir in the garlic, thyme, pepper flakes, and salt.
3. Using a potholder, smash the potatoes on the baking sheet, and turn them to coat the potatoes.
4. Cut the goat cheese into 1/2-inch rounds, and place on the potatoes. Drizzle with some of the oil from the pan.
5. Bake for 15 to 20 minutes, until the potatoes are crispy, and the cheese melts.
6. Serve with grilled and roasted meats, poultry, or seafood.
Farro and Broccolini Soup
Serves 4 to 6
3 tablespoons extra virgin olive oil, plus more for garnish
3 garlic cloves, minced
1/2 cup finely chopped onion
1 bunch broccolini, tough stems trimmed, and cut into 1-inch pieces
6 cups chicken or vegetable broth
1 cup pearlized farro
1 14.5-ounce can cannellini beans or small white beans, rinsed and drained
1 bay leaf
Freshly ground black pepper
1. In a Dutch oven, heat the oil, and saute the garlic and onion for 2 minutes.
2. Add the broccolini, and saute for 2 to 3 minutes. Add the broth, farro, cannellini beans, and bay leaf.
3. Simmer the soup for 15 to 20 minutes, until the farro is tender.
4. Remove the bay leaf, and serve the soup with a drizzle of olive oil and freshly ground black pepper.
Blood Orange Sorbet (or Navel Orange)
Makes about 6 servings
3 cups blood orange juice
3/4 cup sugar
1. In a small saucepan, heat the juice and sugar, until the sugar is dissolved. Chill the juice mixture thoroughly.
2. Add the juice to your ice cream maker, and process according to the manufacturers’ directions.
Lemon Blueberry Pancakes
Serves 4 to 6
1 tablespoon lemon juice
2 cups milk
2 teaspoons grated lemon zest
1 cup unbleached all-purpose flour
1 1/2 cups stoneground yellow cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries
1.Whisk lemon juice, milk, and zest in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl to combine.
2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
4. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
5. Flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
6. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Lemon Blueberry French Toast
Serves 6
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread with crust removed
1 1/2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.
3. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
4. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.
1. If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.
Farmers Choice
Blueberry Almond Coffee Cake
Serves 6 to 8
For the Streusel
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds
1. In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.
For the Cake
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, black berries or a combination) either frozen (do not defrost) or fresh
1. Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the springform and serving.
6. Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes
7. The cake stays moist for about 3 days, stored in an airtight container at room temperature.
@Diane Phillips
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