Farmers' Market Box 5-14-15

May 13, 2015 0 Comments

Zucchini – Medallion Farm
Red Cabbage – Black Sheep Produce
Arugula – Be Wise Ranch
Dill – Be Wise Organics
Black Kale – Coleman Family Farm
Pirella Lettuce – Coleman Family Farm
Cremini Mushrooms – Mountain Meadow Farm
Ozette Potatoes – Weiser Family Farms
Red Beets – Black Sheep Produce
Yellow Nectarines – Fitzgerald Farm
Cherry Tomatoes – Dassi Family Farm
Organic Juicing Bag:
Mulberries – Forbidden Fruit Farm
Rainbow Carrots – Jaime Farms
Limes – Koral’s Tropical Fruit Farm
Fennel – Be Wise Ranch
Green Kale – Coastal Valley Farms
Farmer’s Choice:
Nantes Carrots – Coastal Organics
Macadamia Nuts – Russel Family Farm
Sugar Snap Peas – 2 Peas in a Pod
Featured Special: Out of this world Peaches
Saturn Peaches – Fitzgerald Farm

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Catalina Offshore catch of the week: Halibut
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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
Sugar Rush
5 carrots
1 basket of mulberries
Sweet on Kale
3 carrots
1/2 inch fennel
½ bunch of kale
1 lime
Sour Licorice
6 carrots
2 inches fennel
2 limes
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Beet and Farro Salad with Feta Cheese
Serves 6
3 cups cooked farro
1 bunch medium to large beets, trimmed and scrubbed
4 scallions (white and tender green parts), finely chopped
1/4 cup finely chopped arugula
2 tablespoons thinly sliced fresh basil
1 cup crumbled feta cheese
1 cup extra-virgin olive oil
1/2 cup white balsamic vinegar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Put the farro into a large bowl, and set aside.
2. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, and arrange the beets on the baking sheet. Cover the baking sheet with foil, and roast covered, for 45 to 55 minutes, until
3. A paring knife can be inserted and removed with little resistance.
4. When cool enough to handle, peel and cut the beets into a ½-inch dice. Toss with some of the dressing (see below)
5. Do-Ahead: the beets can be refrigerated for up to 3 days.
6. In a large bowl, combine the farro and beets with the scallions, arugula, basil, and feta.
7. In a small mixing bowl, whisk together the oil, vinegar, salt, and pepper.
8. Pour over the salad and toss until coated.
9. The salad will keep, covered, at room temperature for up to 4 hours, or refrigerated overnight. Remove from the refrigerator for at least 1 hour before serving, and toss again.
To cook Farro, bring 4 quarts of salted water to a boil, and 1 1/2 cups pearled farro to the water. Simmer for 15 minutes, until the farro is tender. Drain and cool.
Perilla Wedge Salad with Dilly Dressing
Serves 2
For the Dressing
1/4 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon finely chopped dill
1/2 teaspoon freshly ground black pepper
1. In a small bowl, whisk together the ingredients, taste for seasoning and adjust using salt or pepper. Refrigerate for up to 4 days.
For the Salad
One head Perilla lettuce, washed and spun dry
1. Cut the head of lettuce in half and place each half on a salad plate. Drizzle with the dill dressing and serve.
Pizza Pie Potatoes
Serves 6
Although this could be a meatless Monday dish, it’s terrific with grilled meats as a side dish.
1 pound Ozette potatoes, scrubbed
1/3 cup extra virgin olive oil
3 garlic cloves, minced
2 cups cherry tomatoes, washed, and cut in half
3 tablespoon chopped fresh oregano
Salt and pepper
8 ounces fresh Mozzarella, cut into 1/2-inch pieces
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray or olive oil.
2. Boil the potatoes in salted water to cover, until they are barely tender, about 10 to 12 minutes. Cool and slice 1/2-inch thick.
3. In a sauté pan, heat 2 tablespoons of the oil and sauté the garlic for 30 seconds. Add the tomatoes, and oregano, and simmer until the tomatoes are saucy, about 20 minutes. Season with salt and pepper.
4. Lay the potatoes into the pie dish, drizzle with olive oil, season with salt and pepper, and sprinkle with some of the oregano.
5. Cover the potatoes with the tomato sauce. Lay the Mozzarella over the sauce, sprinkle with the Parmigiano, remaining olive oil, and some of the remaining oregano.
6. Bake for 20 to 25 minutes, until the cheese is melted and the casserole is bubbling.
Kale Slaw
Serves 4
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
2 tablespoons apple cider vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon soy sauce
1 tablespoon honey
1 medium carrot, julienned
1 apple, peeled and julienned
2 scallions, thinly sliced
1. In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.
3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.
Chicken Marsala with Cremini Mushrooms
Serves 6
6 boneless, skinless chicken breasts cut in half crosswise
salt and freshly ground black pepper
1/2 pound cremini mushrooms, stems trimmed and sliced
3 tablespoons olive oil
4 tablespoons unsalted butter
2 large cloves garlic, peeled and minced
1/3 cup all-purpose flour
1/3 cup chicken stock or water
1 teaspoon cornstarch
2/3 cup Marsala wine
2 tablespoons chopped Italian parsley
1. Put the chicken pieces between two sheets of plastic wrap, and pound them until they’re 1/2-inch, thick. Put the pieces in a bowl and season well with salt and pepper. Set aside.
2. In a wide skillet, melt 1 tablespoon of olive oil and 1 tablespoon of butter over high heat until the butter starts to sizzle. Add the sliced mushrooms, season with salt and pepper, and cook – stirring occasionally – until the mushrooms are seared and cooked through, 6 to 8 minutes. Add the garlic to the mushrooms during the last-minute of cooking.
3. To saute the chicken, spread the flour onto a plate and dredge half of the chicken pieces in the flour, shaking off most of the excess.
4. Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large skillet.
5. Add chicken pieces so they are in a single layer; don’t crowd them in the pan.
6. Sauté the breasts, turning them over midway during cooking, until they are browned on each side. (They don’t need to be completely cooked through at this point.)
7. When browned, remove the chicken pieces to a separate plate and heat another 1 tablespoon of oil and 1 tablespoon of butter in the pan, and sauté the rest of the chicken.
8. While the chicken is cooking, stir the cornstarch into the stock until it’s completely dissolved, then mix it with the Marsala.
9. When the second batch of chicken is done and removed from the pan, pour about one-third of the Marsala mixture into the pan, scraping the pan with a wooden or silicone spatula to scrape up the browned bits, then add the rest of the Marsala mixture, the mushrooms and chicken pieces.
10. Cook the chicken and mushrooms with the sauce over medium heat, turning the chicken pieces over occasionally, to make sure they’re well-basted in the sauce, until the chicken is cooked and the sauce has thickened, about 5 to 6 minutes. Add the parsley, taste the sauce and season with more salt, if necessary.
Dilled Ozette Potatoes
Serves 4 to 6
6 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 leek, finely chopped, using the white and tender green parts
1 pound Ozette potatoes, scrubbed, and cut into quarters
1/2 cup chicken or vegetable broth
2 tablespoons finely chopped dill
Salt and pepper
1. Melt 4 tablespoons of butter, and the oil in a large skillet.
2. Sauté the leek for 1 minute, until it softens.
3. Add the potatoes, and toss in the butter and leek mixture. Season with salt and pepper, and add the broth.
4. Cover and cook for 15 minutes, remove the cover, and cook another 5 to 7 minutes, until the liquid in the pan evaporates.
5. Add the remaining butter, and dill, and toss to coat the potatoes. Season with salt and pepper and serve.
Roasted Nectarines with Vanilla Ice Cream
Serves 4
4 nectarines
1/2 cup raw sugar
1/4 cup unsalted butter, melted
1. Preheat the oven to 350 degrees. Halve and pit the nectarines, dip them into the raw sugar, and arrange in a 13-by-9-inch baking dish cut side up.
2. Drizzle with melted butter, and roast for 20 to 30 minutes until the nectarines are softened, and the flesh is bubbling. Remove from the oven, serve warm with a scoop of ice cream in the center, and cool a bit, cut into wedges, and serve over Greek yogurt.
Wilted Red Cabbage Salad
Serves 4 to 6
6 strips bacon, cut into 1/2-inch pieces
1/4 cup finely chopped red onion
3 tablespoons brown sugar
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 head red cabbage, thinly sliced
1/2 cup chopped toasted walnuts for garnish
1. In a large skillet, cook the bacon until crisp, and remove all but 2 tablespoons of fat from the pan. Add the onion and sauté for 3 minutes, until the red onion is softened. Add the brown sugar, vinegar, and Dijon mustard. Bring to a boil, add the cabbage, and toss to coat. Remove from the skillet, and serve, garnished with the walnuts.
Zucchini Fritters
Makes about 12
4 medium zucchini, grated and set in a colander
2 garlic cloves, minced
2 large eggs
1/2 cup grated Parmigiano Reggiano
1/3 cup dry breadcrumbs
Few drops Tabasco
Oil for frying
1. Squeeze out as much moisture as you can from the zucchini. Put the zucchini in a bowl with the garlic, eggs, cheese, breadcrumbs and Tabasco. Stir until blended.
2. In a large skillet, over medium high heat about 1/4-inch of oil and using a portion scoop, fry scoops of the batter for 3 to 4 minutes on each side, until golden brown. Transfer to paper towels to drain. Serve warm.
Farmers’ Choice
Pasta Primavera
Serves 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 leek, finely chopped using the white and tender green part
2 Nantes carrots, cut into julienne
2 medium zucchini, cut into julienne
1/2 pound sugar snap peas
1/4 cup chicken or vegetable broth
Salt and pepper
1 pound fettucine, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano cheese
1. In a large skillet, heat the butter and oil, and sauté the garlic and leek for 2 minutes, until the leek is softened. Add the carrots and sauté for 3 to 4 minutes. Add the zucchini and peas, and sauté another 3 to 4 minutes, adding the broth and simmering until the liquid is almost evaporated.
2. When the pasta is ready drain it and add to the skillet with the vegetables. Add 1/2 of the cheese, and some of the pasta water to make a creamy sauce. Serve the pasta garnished with the remaining cheese.
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Join me at Great News Cooking School ( for our monthly specialty produce Farmer’s Market Box class in May: Saturday May 16th @ 11 a.m. I’ll cook with everything in the box, you get to eat, take home recipes from class, and you take home a box of produce with another set of recipes.
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