Farmers' Market Box 4-23-15

April 22, 2015 0 Comments

Baby Carrots – Pedros Farm
Fava Beans – A & A Organics
Pakistan Mulberries – Forbidden Fruit Orchard
Savoy Cabbage – Black Sheep Farms
Cauliflower – Life’s a Choke
Arugula – Be Wise Ranch
Thyme – Rutiz Farm
Deer’s Tongue Lettuce – Coleman Farm
Pirella Lettuce – Coleman Farm
Valencia Oranges – Polito Family Farm
Amarosa Fingerling Potatoes – Weiser Family Farm
Lime Radish – Black Sheep Produce
Organic Juicing Bag:
Carrots – Tutti Frutti Farm
Celery – Jaime Farms
Lima Oranges – Tom King Farm
Strawberries – A & A Organics
Red Beets – Be Wise Ranch
Farmer’s Choice:
Oro Blanco Grapefruit – Polito Family Farms
Blistered Almonds – Fat Uncle Farms
Feature: Guac’n Special
Hass Avocados – Garcia Farms

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Catalina Offshore catch of the week: Opah
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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
Orange Sunrise
2 oranges
1/4 beet
5 strawberries
2 carrots
Sweet Beginnings
3 ribs celery
1 orange
3 carrots
1/2 beet
3 strawberries
Sugar Rush
4 oranges
10 strawberries
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Honey Thyme Glazed Salmon
Serves 4 to 6
3 tablespoons honey
2 tablespoons soy sauce
1/2 cup orange juice
1 tablespoon lemon juice
2 teaspoons fresh thyme, finely chopped
2 1/2 pounds salmon filets
1. In a saucepan, whisk together the honey, soy sauce, orange and lemon juices. Stir in the thyme, bring to a boil, lower the heat and simmer for 10 to 15 minutes until syrupy. Set aside.
2. Preheat a BBQ grill for 10 minutes, or heat charcoal until a white ash forms. Using indirect heat, cook the salmon on one side for 5 minutes, turn and cook for another 4 to 5 minutes, depending on the thickness of the fish. It should register 165 degrees on an instant read meat thermometer.
3. Remove from the grill, and baste with the orange sauce. Serve warmed sauce on the side.
Roasted Amarosa Potato Salad
Serves 4 to 6
This is a great salad for any BBQ, and can be made ahead of time.
1 pound Amarosa potatoes, scrubbed, and cut into 1-inch pieces
1/2 cup extra virgin olive oil
2 teaspoons fresh thyme, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 ribs celery, finely chopped
1 spring onion, finely chopped using the white part only
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner. In a bowl, combine the potatoes, 1/4 cup olive oil, thyme, salt and pepper.
2. Arrange in one layer on the baking sheet and roast for 15 to 20 minutes, until the potatoes are tender, and beginning to crisp. Cool to room temperature.
3. In a mixing bowl, combine the cooled, roasted potatoes, celery, onion, and lemon zest. In a small bowl, whisk together the remaining olive oil, lemon juice, and mustard. Pour over the potatoes, and toss to coat.
4. Serve immediately, or refrigerate for up to 24 hours. Remove from the refrigerator for 45 minutes before serving, and re-toss.
Mixed Lettuces with Mulberry Vinaigrette
Serves 4 to 6
1 cup mulberries
2 tablespoons rice vinegar
2 tablespoons orange juice
1 tablespoon honey
1/2 cup vegetable oil (canola or grape seed)
Salt and pepper
2 heads lettuce (deer’s’ tongue and pirella), washed, spun dry and chopped coarsely
2 Valencia oranges, pith and peel removed, and sliced
1. Push 1/2 cup mulberries through a sieve, extracting the juice. Discard the crushed mulberries, and save the remaining berries for garnish.
2. Put the juice into a mixing bowl, and whisk together with the vinegar, juice, honey and oil. Taste for seasoning, and add salt and pepper as needed.
3. In a large bowl, toss the lettuce with the dressing, and plate the salad. Garnish with orange slices and remaining 1/2-cup of mulberries.
Cauliflower, Spring Onion and Savoy Cabbage Gratin
Serves 6
One head Cauliflower, cut into florets
Salt and pepper
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, finely diced
2 garlic cloves, minced
1 spring onion, finely chopped, using the white and tender green part
One head Savoy cabbage, cored, and cut into 1/2-inch ribbons
1 teaspoon thyme, finely chopped
1/2 cup heavy cream
1/2 to 3/4 cup shredded Gruyere cheese, or crumbled goat cheese
1. Preheat the oven to 350 degrees.
2. Put the florets in boiling salted water to cover, and boil for 3 minutes. The florets will still be firm. Drain, and sprinkle liberally with salt and pepper. Set aside in a large bowl.
3. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
4. Add the garlic, onion, and thyme, saute for 1 minute. Add the cabbage, and saute, until the cabbage is just wilted, adding more oil if needed. Season with salt and pepper, and add to the mixing bowl.
5. Arrange the vegetables in a gratin dish (9-inch round pie plate will work here)
6. Pour the cream over the vegetables, and top with the cheese.
7. Bake for 20 to 25 minutes, until the cheese is golden brown, and the cauliflower is tender. Allow to rest for 5 minutes before serving.
Crudités with Caesar Dip
Serves 6
Using the carrots, cauliflower, and radishes, prepare a great grazing tray for your family. The Dip is terrific as a pasta salad dressing, or potato salad dressing, or a dressing for romaine salads.
One bunch radishes, scrubbed, and cut into quarters if large
One bunch carrots, peeled, and cut into sticks
One cauliflower, cut into florets
1. Clean and cut the vegetables. Arrange on a serving platter.
For the Dip
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon anchovy paste
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1. In a mixing bowl, whisk together the ingredients, and refrigerate for at least 2 hours before serving. The Dip will keep in the refrigerator for up to 5 days.
Farro Salad with Fava Beans and Arugula
Serves 6
Similar to another salad I’ve had in Umbria, the addition of the fava beans, gives this a wonderful texture.
2 cups pearlized farro
1 1/2 cups shelled fava beans
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped
1. Bring 4 quarts salted water to a boil, and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. When the farro is cooked, add the fava beans.
3. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
4. Remove from the pan, and add to the farro.
5. Add the pecorino, and zest, and toss to combine.
6. Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad, and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
Cook’s Note: If you want to make the salad ahead, don’t add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
(Mul)Berry Muffins
Makes 12
Substitute your favorite berry in these streusel-topped muffins.
For The Streusel Topping
1/3 cup firmly packed brown sugar
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup All-Purpose Flour
3 tablespoons butter, softened
1. Prepare the streusel topping by mixing the ingredients together until crumbly. Set aside.
For the Muffins
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups All-Purpose Flour
1/2 cup rolled oats
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh mulberries, or frozen raspberries, blueberries or a mixture of all three
1. Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers papers or coat with non-stick cooking spray.
2. In a large bowl, whisk together the melted butter, milk and eggs.
3. In a separate bowl, whisk together the dry ingredients.
4. Add the dry mixture to the liquid and stir just until combined. Gently fold in the berries.
5. Using a portion scoop, divide the batter among muffin cups; sprinkle with streusel topping.
6. Bake the muffins in the preheated oven for 20 to 25 minutes, or until golden brown. Let stand 5 minutes before removing from pan.
Fava Bean Pesto with Linguine
Serves 4 to 6
1 1/2 cups shelled fava beans
1/2 cup pine nuts
1 garlic clove
1/2 cup pecorino Romano cheese, plus more for garnish
1/4 cup packed basil
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
One pound linguine cooked 3 minutes short of al dente, saving a bit of pasta water
1. In a blender, or food processor, combine the beans, pine nuts, cheese, and basil.
2. Process on and off to break up the nuts and garlic.
3. With the machine running, pour in 1/3 cup of the oil; scrape down the container.
4. The pesto shouldn’t be runny, but have a nice paste consistency and adhere to the spatula.
5. If you prefer a bit more oil, add it now. Taste for salt and pepper, and season accordingly.
6. When the pasta is cooked, drain it and toss with the pesto, adding some of the pasta water, to make a creamy sauce. Serve immediately, garnished with some cheese, and basil leaves.
Farmers’ Choice
Chocolate Almond Biscotti
Makes 40
2 Cups all-purpose flour
½ cup Dutch processed cocoa powder
1 Tablespoon instant espresso powder
½ teaspoon baking powder
¾ teaspoon salt
½ cup butter, salted, room temperature
½ cup sugar
½ cup dark brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup chopped salted almonds
1 cup milk chocolate chips
1. Preheat oven to 350 degrees. Line the baking sheet with parchment or silicone pan liner.
2. Sift together flour, cocoa powder, espresso powder, baking powder and salt.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Scrape down bowl; add eggs, one at a time. Add vanilla and beat until light and fluffy again, approximately 2 minutes. Scrape down bowl.
5. Add flour mixture slowly, mixing till combined.
6. Add chopped nuts and chocolate chips. Mix until just combined.
7. Divide dough in half and roll each piece into a 12-inch cylinder. Pat down cylinder to 1 inch thick and 2 inches wide.
8. Bake for 30 minutes.
9. Remove baking sheet from oven and let cool at least 15 minutes. You can let them cool for hours at this point if you run out of time and continue later, or you can freeze the cooled logs for a later date.
10. With a long serrated knife, cut each log into ¾ slices. Stand slices onto prepared baking pan, 1 inch apart. Cookies can lie down flat onto the baking sheet, but I feel you get a nicer bake upright.
11. Bake 15 to 20 minutes more. Cookies should not be soft.
Oro Blanco Sangria
Serves 6
1 750 mL bottle Riesling
1 cup Oro Blanco grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil, and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
Avocado Green Goddess Dressing
Makes about 2 1/4 cups
This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper.
1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
2 cloves garlic
One or two large avocadoes cut into chunks
2 teaspoons anchovy paste
4 drops Tabasco (to taste)
1 cup sour cream
1. Place all the ingredients into the food processor and process until smooth.
2. Taste for seasoning and adjust with salt, pepper, or Tabasco.
Do-Ahead: The dressing will keep refrigerated for up to 4 days. Delicious on chicken, shrimp, pasta, or potato salads.
America’s Finest City Guacamole
Makes 2 cups
1 cup frozen corn kernels, defrosted
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes. Remove the roasted mixture from the oven and, when cool enough to handle, peel and chop the jalapeno and squeeze the garlic from its skin.
Do-Ahead: At this point, you can cover the mixture and refrigerate for up to 2 days.
4. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, and then add the salsa, cilantro, and Tabasco, stirring until blended. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the dip.
Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.
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