Farmers' Market Box 6-18-15

June 17, 2015 0 Comments

Valencia Oranges – Lodge Ranch
Blackberries – Stehly Farms
Treviso Chicory – Coleman Family Farms
Red Onion – Kong Thao Farms
Sonoran Garlic – Milliken Family Farm
Easter Egg Radish – Black Sheep Produce
White Beets – Black Sheep Produce
Zucchini – Be Wise Ranch
Yellow Nectarines – Fitzgerald’s Farm
Green Beans – Lakeside Organics
Organic Juicing Bag:
Santa Rosa Plums – Frog Hollow Farms
White Carrots – Tutti Frutti Farm
Cucumbers – Lakeside Organics
Superfood Greens Mix – Classic Salads
Farmer’s Choice:
Strawberries – Be Wise Ranch
Meyer Lemons – Rancho Del Sol
Rhubarb – Woods Valley Ranch
The weeks feature:
Yellow Peaches – Fitzgerald’s Farm

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Catalina Offshore catch of the week: Baja Grouper
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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
Wake Up Call
4 carrots
2 plums pitted
Carotene Refresher
1.5 cucumbers
4 carrots
2 handfuls of greens
“Nothing Rhymes with Purple”
3 cucumbers
2 plums (pitted)
2 carrots
2 handfuls of greens
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Zucchini and Orzo Risotto Style
Serves 6
One package orzo
1/4 cup unsalted butter
2 garlic cloves, minced
1/4 cup finely chopped red onion
2 medium zucchini, finely diced
1/3 cup finely chopped basil
1/2 cup freshly grated Parmigiano Reggiano cheese
Salt and pepper
1. Cook the orzo in boiling salted water until 3 minutes short of al dente.
2. While the orzo is cooking, melt 2 tablespoons of the butter in a skillet, and saute the garlic and onion for 2 minutes. Add the zucchini, and sauté until the zucchini begins to color, add the basil.
3. When the orzo has cooked, drain thoroughly in a colander and add to the skillet with the zucchini. Stir in the remaining butter and Parmigiano, and stir until the ingredients are combined. Season with salt and pepper and serve.
Cook’s note: Adding leftover cooked chicken, shrimp or leftover grilled fish to this can make it a great one-pot dinner. Add the protein with the basil and toss to warm it up before adding the hot orzo.
White Beet and Orange Salad
Serves 4
One bunch white beets, tops removed (see Save the Greens!)
1/4 cup rice vinegar
1/4 cup orange juice
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped red onion
1/2 cup extra virgin olive oil
2 tablespoons finely chopped mint or basil
Salt and pepper
One head butter lettuce, washed and spun dry
2 Valencia oranges, peel and pith removed, and cut into segments
4 ounces crumbled goat cheese or blue cheese
1. Preheat the oven to 400 degrees, and cover a baking sheet with aluminum foil. Arrange the beets on the baking sheet and cover with aluminum foil. Roast for 30 to 45 minutes, until a paring knife inserted into the center goes in easily. Cool the beets, slip off the skins, and cut into a fine dice.
2. In a small bowl, whisk together the vinegar, juice, mustard, honey, red onion, oil, and mint or basil. Season with salt and pepper. Pour a bit of the dressing over the beets, and toss to coat.
3. Arrange the lettuce on salad plates, nestle some of the beets into the bowl of the lettuce, garnish with the orange segments and goat cheese. Drizzle with any remaining dressing, and serve.
Cook’s Note: You can steam the beets if you wish; they will take about the same amount of time. I feel that roasting actually brings out the sugars in the beets, making them sweeter.
Roasted Green Beans
Serves 4 to 6
1 lb. green beans stem ends trimmed
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 teaspoon salt
Freshly ground black pepper
Fresh lemon juice
1. Preheat the oven to 400° F. Line a baking sheet with parchment.
2. In a medium bowl, toss the green beans, and garlic with the olive oil tossing to coat generously, add the salt, and a few grinds of pepper.
3. Turn the beans out onto the baking sheet in one layer.
4. Roast the beans until they are tender, a bit shriveled, and slightly browned, about 15 minutes.
5. Serve drizzled with more oil if they seem dry, and sprinkle with lemon juice.
Valencia Orange Pudding Cakes
Serves 8
Who says old-fashioned desserts are passé? This delicious pudding cake recipe is simple to put together and when it cooks, gives you a cake-like layer on the top and a sauce layer on the bottom. Baking in individual ramekins then breaking the top to pour in the blackberry sauce makes these a showstopper.
For the Cake
4 large eggs, separated
grated zest of one orange
1/3 cup orange juice
1 tablespoon fresh lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
1. Preheat the oven to 325 degrees.
2. Coat the inside of a eight 6-ounce ramekins with non-stick cooking spray.
3. In a large 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.
4. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared ramekins, and bake for 15 to 20 minutes, until the top is firm. Remove from the oven and allow to stand for 10 minutes before serving warm. Break open the tops and pour a bit of the black berry sauce (see following recipe) into the cake. Garnish with sweetened whipped cream.
Black Berry Sauce
Makes about 1 1/2 cups
1 1/2 cups blackberries, washed and picked over for stems
1/2 cup sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
1. In a saucepan, combine the black berries, sugar, orange juice and zest, and bring to a boil.
2. Simmer, stirring occasionally until the sauce begins to thicken. Remove from the heat, and cool.
3. If you would like to strain the sauce, push it through a fine mesh strainer, otherwise, serve it cooled.
4. The sauce keeps in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Wilted Treviso with Parmigiano and Prosciutto
Serves 4
1/3 cup extra virgin olive oil
4 thin slices Prosciutto di Parma, cut into julienne
2 garlic cloves, minced
1/4 cup finely chopped red onion
1 bunch Treviso, washed, spun dry, and coarsely chopped
1/4 cup aged Balsamic vinegar
1/2 cup finely shredded Parmigiano Reggiano
1. Heat 2 tablespoons extra virgin olive oil in a large saute pan.
2. Add the prosciutto and saute until it begins to get crispy.
3. Remove from the pan to paper toweling, add the remaining oil to the pan, and saute the garlic and onion for 2 to 3 minutes.
4. Add the Treviso, and saute until it begins to wilt.
5. Using a slotted spoon, remove from the pan, to a serving platter, whisk the balsamic vinegar into the oil in the skillet, and pour over the Treviso. Garnish with the Prosciutto, Parmigiano, and serve warm or at room temperature.
Easter Egg Radish Toast
Serves 8
One loaf French bread, at least 4-inches wide (not a baguette), but 1/2 to 3/4-inch thick
Olive oil
8 ounces imported French brie or French Camembert
One bunch Easter Egg Radishes, scrubbed, and thinly sliced on a mandoline
2 to 3 tablespoons finely chopped chives, or scallions
1. Brush the bread with some olive oil and toast until crisp, but not golden brown.
2. Remove from the toaster (or oven) spread the brie or Camembert onto the warm toast, top with some of the radishes, and garnish with chives.
Chicken and Nectarine Salad with Poppy Seed Dressing
Serves 4 to 6
This elegant salad is best served in avocado or melon halves, or in butter lettuce.
3 cups cooked chicken, cut into bite sized pieces
2 ribs celery, finely diced
2 tablespoons finely chopped red onion
2 Persian cucumbers, scrubbed, and finely dice (or 1 European cucumber, scrubbed, and finely diced)
2 nectarines, peeled, and cut into a fine dice (if nectarines aren’t available, peaches, mango or melon works)
1 red bell pepper, cored, and seeded, cut into fine dice
1/3 cup peach nectar or orange juice
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
3/4 cup vegetable oil
Salt and pepper
2 tablespoons poppy seeds
One head butter lettuce, washed, spun dry and separated into leaves
1/2 cup finely chopped toasted pecans
1. In a salad bowl, combine the chicken, celery, onion, cucumber, nectarine, and bell pepper. In a small bowl, whisk together the juice or nectar, vinegar, mustard, honey, and oil until thickened. Season with salt and pepper. The salad dressing will keep in the refrigerator for up to 5 days. Right before serving, add the poppy seeds, and whisk again.
2. Pour over the chicken salad, and toss to coat the ingredients.
3. Lay a few leaves of butter lettuce onto salad plates, drizzle with some dressing, mound the salad onto the lettuce, and garnish with chopped pecans.
Farmers’ Choice
Vanilla Rhubarb Curd
Makes about 2 cups
3/4 pound rhubarb, cleaned and cut into 1-inch pieces
3/4 cup sugar
5 large eggs
10 tablespoons very cold butter, cut into bits
1. Put the rhubarb into a saucepan, and add enough water to barely cover. Bring to a boil, and simmer to 10 to 15 minutes, until the rhubarb is soft. Strain through a fine mesh strainer, and push down on the solids to extract the flavor. Measure out 3/4 cup of juice. Discard the solids.
2. In a medium saucepan over medium heat, whisk together the juice, sugar and eggs, stirring until the mixture begins to thicken.
3. Remove from the stove top and whisk in the butter a few bits at a time.
4. Strain the curd through a fine mesh strainer, cool, and store in jars in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
Strawberry Rhubarb Crumble
Serves 8
A delicious spring dessert with sweet and tart flavors, along with a crunchy oat topping.
For the Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup cold unsalted butter, cut into small pieces
1. In a mixing bowl, combine the dry ingredients, using a pastry blender, or your fingers, cut the butter into the dry ingredients, until they hold together when pinched.
2. Set aside while making the filling.
For the Filling
4 cups rhubarb, tough ends trimmed, and cut into 1/2-inch pieces
2 cups ripe strawberries, sliced
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Grated zest of 1 lemon
1. Preheat the oven to 350 degrees. In a mixing bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, and zest.
2. Pour into a 9-inch baking dish.
3. Sprinkle the crumble over the fruit, and bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown.
4. Remove from the oven, and allow to rest for at least 10 minutes before serving warm with vanilla ice cream.
Meyer Lemon Chicken Piccata
Serves 4
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breast halves, skin and bones removed, pounded to an even thickness
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup Meyer lemon juice
1/2 cup capers packed in brine, drained
1. In a shallow plate, combine the flour, salt and pepper. Dip the chicken breasts in both sides, and coat.
2. In a large skillet, heat the butter and oil, and saute the chicken until it is browned on either side.
3. Remove to a plate, and add the lemon juice, bringing the sauce to a boil, return the chicken to the pan, turning the chicken in the sauce, add the capers, and serve.
Peaches and Cream French Toast
Serves 10 to 12
6 large eggs
1 cup heavy cream
1 cup granulated sugar
1/2 teaspoon ground cinnamon
¼ cup Grand Marnier or Triple Sec or orange juice
One 8-ounce loaf French bread, cut into 1/2-inch-thick slices
4 cups peeled and pitted ripe peaches coarsely chopped
2 cups mascarpone cheese
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
1/2 cup granulated sugar
¼ cup (1/2 stick) unsalted butter, melted
Confectioner’s sugar for garnish
1. Coat a 13 x 9-inch baking dish or 24 standard muffin tins with nonstick cooking spray.
2. In a medium-size bowl, whisk together the eggs, cream, sugar, cinnamon, and Grand Marnier.
3. Place the bread in a large bowl, and pour the egg custard over it stirring to blend.
4. In another bowl, stir together the mascarpone, peaches and nutmeg. Pour half of the bread mixture into the prepared baking dish, top with all of the peach and mascarpone mixture and spread the remaining bread over the top.
5. If you are doing muffin tins, place about 1 tablespoon of the bread mixture in the bottom of the cups and then top with some of the peach mixture and the remaining bread custard mixture.
Do-Ahead: Cover and refrigerate at least 2 hours or up to 2 days.
7. Preheat the oven to 375 F. Remove the casserole of muffin tins from the refrigerator.
8. In a small bowl, mix the cinnamon and sugar and sprinkle over the bread pudding. Brush with melted butter and bake until golden and the peaches are bubbling around the sides, 35 to 40 minutes. (Bake the muffins for 15 to 20 minutes until puffed and golden.
9. Remove from the oven, sift confectioners’ sugar over the top, and serve warm. .
Cook’s Note: This French Toast would be delicious served with the Blackberry sauce (above)
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My last class at Great News will be on June 28th—-Tapas, Paella and Sangria. Great News cooking school will be closing at the end of June, and the store will close the end of July. I am looking for another cooking venue, and will keep you posted on my Facebook and blog, as well as my website. Thanks to you all of you who have supported our FMB classes at Great News, it has been a joy to teach this class and collaborate with Specialty Produce. I will continue to write the recipes each week (another joy!)
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