Farmers' Market Box 4-9-2015

April 8, 2015 0 Comments

Baby Carrots – Pedro Farms
Fennel – Rutiz Farms
Star Ruby Grapefruit – Sundance Organics
Rosemary – Rutiz Farms
Leeks – Kong Thao
Green Leaf Lettuce – Be Wise Organics
Valencia Oranges – Polito Family Farms
Parsnips – Black Sheep Produce
Ozette Potatoes – Weiser Family Farms
French Breakfast Radish – Be Wise organics
Chiogga Beets – Black Sheep Produce
Bean Mix Sprouts – Sun Grown
Organic Juicing Bag:
Strawberries – Home Town Farms
Carrots – Tutti Frutti Farms
Curly Parsley – Lakeside Organics
Cocktail Grapefruit – Rancho Del Sol
Chiogga Beets – Be Wise Organics
Farmer’s Choice:
Thumbelina Carrrots – Millikin Farm
Cauliflower Romanesco – Suzie’s Farm
Green Garlic – Black Sheep Produce
Blueberry Blast
Blueberries – Forbidden Fruit Farm

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Catalina Offshore catch of the week: White 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
1 Grapefruit
5 Carrots
8 Strawberries
1 Beet (including Greens)
1/2 Bunch of Parsley
1/2 Grapefruit
4 Carrots
12 Strawberries
1 Carrot
1/3 Grapefruit
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Parsnip Risotto
Serves 6
2 ½ cups parsnips, peeled, and cut into medium dice
1/4 cup extra-virgin olive oil
3 oz. thinly sliced pancetta, cut into 1/2-inch-wide strips (about 1 cup)
12 leaves sage, thinly sliced
3 medium cloves garlic, roughly chopped
1 medium onion, cut into small dice
2 cups Arborio rice
Pinch of crumbled saffron
1/2 cup dry white wine
6 cups chicken or vegetable broth
2 Tbs. unsalted butter
½ cup freshly grated Parmigiano-Reggiano; more for serving
1. Bring a large pot of lightly salted water to a boil. Add the parsnips and boil until firm-tender, 3 to 5 minutes. Drain and spread on a rimmed baking sheet to cool to room temperature.
2. Heat 2 Tbs. of the olive oil in a large cast-iron skillet over medium-high heat.
3. Add the parsnips, and cook, stirring occasionally, until softened and lightly browned, about 4 minutes.
4. Add the pancetta and cook until sizzling and crisp, about 5 minutes.
5. Add the sage, garlic, and cook, stirring frequently, until the garlic is fragrant and the sage is starting to crisp, about 2 minutes more. Set aside.
6. Heat the remaining 2 Tbs. olive oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat.
7. Add the onion, salt, and a few grinds of pepper and cook, stirring occasionally, until the onion begins to soften.
8. Add the rice, and the saffron (if using), stirring well to coat.
9. Add the wine and bring to a simmer; add 2 cups of broth, simmer, stirring, until the liquid is completely absorbed, 3 to 4 minutes.
10. Continue adding the broth in 1 cup increments, stirring and adjusting the heat to maintain a brisk simmer and letting each addition be almost absorbed before adding the next.
11. The risotto is done when the rice is nearly but not fully tender (al dente) and still a little soupy (this usually takes 14 to 16 minutes after the first addition of liquid). You may not use all the broth, but you should use at least 4 cups.
12. Fold the parsnip mixture into the risotto. Add the butter and Parmigiano and stir gently to incorporate. Season to taste with salt and pepper. Serve sprinkled with more grated Parmigiano.
Honey Orange Glazed Parsnips and Carrots
Serves 4 to 6
2 tablespoons unsalted butter
2 tablespoons honey
1 teaspoon fresh thyme or sage, chopped
4 cups parsnips and carrots, cut into 1/2-inch rounds
1/2 cup orange juice
1/2 cup chicken or vegetable broth
Salt and pepper
1. In a large skillet heat the butter, honey and thyme, and add the carrots and parsnips. Toss the vegetables to coat in the mixture.
2. Add the broth, and bring to a boil.
3. Simmer, uncovered for 10 to 12 minutes, until the vegetables are tender, and the liquid in the pan has evaporated to a glaze.
4. Season with salt and pepper. Any leftover vegetables can be refrigerated for up to 4 days. Gently reheat on the stove top.
Mashed Potato Topped Chicken Pot Pie
Serves 4 to 6
4 cups chicken broth
1 cup parsnips, cut into 1-inch pieces
1 cup orange carrots, cut into 1-inch pieces
3/4 cup unsalted butter (you may not use all of it)
1 leek, finely chopped, using the white and tender green parts
4 chicken breasts, skin and bones removed, and cut into bite sized pieces
Salt and pepper
1 teaspoon thyme, or sage, finely chopped
1/4 cup all-purpose flour
1 1/2 cup heavy cream
1 pound Ozette potatoes, scrubbed
1. In a saucepan, combine the both, parsnips and carrots, and cook for 5 minutes, until they are crisp tender, but not cooked through.
2. Drain the vegetables and set aside in a large bowl, and save the broth.
3. In a large skillet, heat 2 tablespoons of butter, and saute the leek for 1 minutes, until it begins to soften, add the chicken and saute until the chicken is white on all sides, seasoning with salt, pepper and thyme.
4. Remove the chicken mixture from the skillet, and melt 1/4 cup butter in the same skillet, add the flour, and cook for 2 to 3 minutes, whisking constantly.
5. Add the reserved broth, and bring to a boil. Add 1/2 cup heavy cream, and season with salt and pepper to taste. Add the vegetables, and chicken to the sauce, stirring to coat. Transfer to a 13-by-9-inch baking dish.
6. Cook the potatoes in salted water to cover for 12 to 15 minutes until tender. Drain the potatoes, and add the remaining butter and cream, mashing them until smooth (or lumpy if you prefer) Season well with salt and pepper. (The potatoes should be stiff, so that they don’t sink into the chicken mixture.
7. Preheat the oven to 350 degrees and using two spatulas, slide the potatoes onto the chicken and vegetables in the baking dish. Dot the top with butter, if desired, and bake for 30 minutes until bubbling, and the potatoes are golden brown. Allow the potpie to rest for 5 minutes, and serve.
8. Feel free to add any leftover cooked vegetables to the chicken and sauce, like peas, corn, or spinach.
Green Leaf Lettuce and Chiogga Beet Salad with Gorgonzola
Serves 4
For the beets
3 small Chiogga beets or 2 medium beets
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. Wrap each beet in foil and roast until paring knife can be inserted and removed with little resistance, 1 to 11/2 hours; unwrap beets.
3. When cool enough to handle, peel cut the beets into a ½-inch dice. Toss with some of the dressing (see following recipe)
Do-Ahead: the beets can be refrigerated for up to 3 days.
For the Salad
½ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/3 cup orange or tangerine juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup finely chopped basil
1 head green leaf lettuce, washed, spun dry and chopped coarsely
2 Mineola tangerines, separated into sections
½ cup crumbled gorgonzola
1. In a mixing bowl, whisk together the oil, vinegar, orange juice, salt, pepper and chopped basil. Spoon a bit of the dressing over the beets, and toss to coat. The dressing will keep in the refrigerator for up to 3 days.
2. Arrange the lettuce in a salad bowl, and toss with some of the dressing.
3. Plate the salad, arrange some of the beets on the lettuce, scatter a few segments of the tangerines on the edge of the plate, sprinkle the salad with some of the cheese and drizzle with a bit more the dressing.
Roasted French Radishes
Serves 4
Trendy restaurants have been serving this lately; by roasting, the radishes lose some of their peppery flavor.
2 tablespoons unsalted butter, melted
1 tablespoon extra virgin olive oil
One bunch French Radishes, scrubbed and cut into quarters
Salt and pepper
1. Preheat the oven to 350 degrees. In a small baking dish, combine the butter and oil.
2. Add the radishes to the baking dish, season with salt and pepper, and roast for 15 to 20 minutes, until the radishes are tender.
3. Serve warm or at room temperature.
Potato and Leek Gratin
Serves 6 to 8
2 tablespoons unsalted butter
2 leeks, thinly slice, using the white and tender green parts
2 garlic cloves, minced
1 pound Ozette potatoes, scrubbed and sliced 1/8-inch thick (food processor will make quick work of them, or a mandoline)
1 cup heavy cream
1 2/3 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan cheese
1. Preheat the oven to 350 degrees, and coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, melt the butter, and saute the garlic for 30 seconds, add the leeks, and saute until the leeks are beginning to soften, about 2 minutes.
3. Add the potatoes, onion, cream, milk, salt, pepper, and Tabasco and bring to a boil. Reduce the heat to medium and simmer just until the potatoes are barely tender, 6 to 8 minutes; they should not be cooked through and should still hold their shape.
4. Transfer half the potato mixture to the baking dish along with some of the sauce, and sprinkle with half the Gruyère. Cover with the remaining potatoes and sauce and sprinkle with the remaining Gruyère and the Parmesan.
Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
6. Bake the potatoes, covered with aluminum foil, for 20 minutes, and then remove the foil and bake until the potatoes are tender and the cheese is golden brown, another 10 to 15 minutes. Let rest for 10 to 15 minutes before serving.
Chiogga Beet Crostini with Goat Cheese
Serve 4 to 6
4 Chiogga beets, scrubbed
2 tablespoons finely chopped leeks, using only the tender white part
2 tablespoons minced Italian parsley
1 tablespoon capers, finely chopped
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/4 extra-virgin olive oil
Salt and freshly ground black pepper
Crostini for serving
1/2 cup finely crumbled goat cheese
1. Steam or roast the beets until tender. (Steam about 30 minutes, roast about 45)
2. When the beets are cool enough to handle, finely chop them into a bowl. Add the leeks, parsley, capers, mustard, vinegar, Worcestershire, and olive oil. Toss to combine.
3. Taste for seasoning, add salt and pepper. Serve the beet mixture warm or cold.
4. Spread a bit of the beet mixture onto toasted bread, and sprinkle with crumbled goat cheese.
5. The beet mixture will keep in the refrigerator for up to 4 days, and can be used on lettuce leaves for salad.
Serves 6 to 8
A great main dish for a crowd, Porchetta is rubbed with aromatics, and stuffed with onions and fennel.
One 6-pound boneless pork shoulder roast
8 cloves garlic, peeled
2 tablespoons dried rosemary
1 teaspoon dried sage
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
Pinch of red pepper flakes (optional)
1 bulb fennel, root end trimmed and feathery ends cut off
2 medium sweet yellow onions, finely sliced
2 1/2 cups dry white wine such as Pinto Grigio or Sauvignon Blanc
2 tablespoons unsalted butter mixed with 2 tablespoons all-purpose flour (optional)
1. Combine the garlic, rosemary, sage, oil, salt, black pepper, and red pepper, if using, in a food processor or blender and process until the garlic is crushed and no longer chunky.
2. Unroll the pork and lay the meat on a cutting board. Season the inside and outside of the meat with the rub, reserving about 2 tablespoons.
Do-Ahead: At this point, cover tightly with plastic wrap and refrigerate at least 12 hours and up to 36 hours. Bring to room temperature before roasting.
4. Thinly slice the fennel, and mix with the remaining rub, and onions, refrigerate until ready to proceed.
5. Preheat the oven to 300 F. Spread the fennel mixture over the pork and roll up. Tie the roast at 1-inch intervals with kitchen string or silicone bands.
6. Lay the pork in a heavy duty roasting pan, pour in one cup of wine, and roast for 3 to 4 hours, until the meat is fork tender.
7. Remove from the oven, cover with aluminum foil, and let rest for 20 minutes.
8. Strain the pan juices into a fat separator, and pour off the excess fat.
9. Deglaze the roasting pan with the wine, and bring to a boil. Add the de-fatted pan juices and bring to a boil. If you would like to thicken the sauce, whisk in the butter and flour mixture, and bring back to a boil. Taste for seasoning, and keep warm.
To Serve: Cut the pork into serving portions (it may fall apart it is so tender) and nap with some of the sauce.
Farmers’ Choice
Romanesco Mac and Cheese
Serves 6
One pound elbow macaroni or cavatapi, cooked 4 minutes short of al dente, drained and set aside
4 tablespoons unsalted butter
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped leek (using only the white part)
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup heavy cream
2 cups shredded sharp white cheddar cheese
Few drops Tabasco or Frank’s Hot Sauce
One head Romanesco, cut into florets
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup fresh bread crumbs
2 tablespoons finely chopped parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, and saute the garlic and leek for 1 minute. Add the flour and whisk for 2 minutes, cooking the flour. Add the broth and bring to a boil. Add the heavy cream, and whisk to blend.
3. Remove from the heat and stir in the cheddar cheese and a few drops of Tabasco.
4. In a steamer, steam the Romanesco for 4 minutes. It will still be quite crisp but will continue to cook in the oven.
5. Season the Romanesco with salt and pepper, and add to the large bowl with the cooked pasta. Add the warm cheese sauce to the pasta and Romanesco, and stir to combine. Transfer the mixture to the prepared baking dish. In a small bowl, combine the cheese, breadcrumbs, parsley, and oil, and toss to combine. Sprinkle over the mac and cheese, and bake 30 to 35 minutes until bubbly and golden brown on the top. Allow to rest for 5 minutes before serving.
Lemon Blueberry Pudding Cake in the Slow Cooker
Serves 6
This delicious dessert puffs up into a cake on the top, and a blueberry lemon pudding sauce on the bottom—it’s magic and you just set the slow cooker and forget it!
1 cup fresh blueberries, rinsed and picked over for stems
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the blueberries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk. In another bowl, stir together the sugar, flour, salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
4. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
@Diane Phillips
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Join me April 17th @ 6 p.m. at Great News Cooking School ( for our monthly Farmer’s Market box class – I’ll demo how to make everything in the box, you get to eat, and take two sets of recipes home, that week’s box recipes, and the class recipes. So, come on down!
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