Farmers' Market Box 6-25-15

June 24, 2015 0 Comments

Gold Bar Squash – Medallion Farms
Green Bell Peppers – Black Sheep Produce
Nantes Carrots – Weiser Family Farms
Heirloom Garlic – Kong Thao Farms
Rosemary – Rutiz Family Farms
Leeks – Black Sheep Produce
Ozette Potatoes – Weiser Family Farms
Bloomsdale Spinach – Rutiz Family Farms
White Nectarine – Ken’s Top Notch Produce
White Peach – Ken’s Top Notch Produce
Santa Rosa Plum – Ken’s Top Notch Produce
English Peas – A & A Organics
Green Hydro Butter Lettuce – Go Green Agriculture
Organic Juicing Bag:
Strawberries – Be Wise Ranch
White Carrots – Tutti Frutti Farm
Oro Blanco Grapefruit – Rancho Del Sol
Cilantro – Be Wise Ranch
Meyer Lemons – Rancho Del Sol
Celery – Lakeside Organics
Farmer’s Choice:
Lemongrass – Kong Thao Farms
Rocky Sweet Melon – Munak Ranch
Passion Fruit – Koral’s Tropical Fruit Farm
The weeks feature:
Blueberries – Forbidden Fruit Orchard

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Black Rock Cod
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page!
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
Coriander Splash
2 stalks celery
4 carrots
1/2 lemon
¼ bunch of cilantro
Sweet n’ Sour
1/2 basket of strawberries
1/2 lemon
4 carrots
Pink Lemon
1 handful of strawberries
2 carrots
1 lemon
3 stalks celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Ozette Potato Salad
Serves 4
1 pound Ozette potatoes, scrubbed
2 tablespoons fresh lemon juice
1 to 2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 ribs celery, finely chopped
1/4 cup finely chopped leek, using only the white part
2 teaspoons grated lemon zest
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1. Put the potatoes into water to cover them, and bring to a boil. Simmer until tender, about 15 to 20 minutes. Drain and allow to cool completely (you can do this the day before)
2. Cut the potatoes into bite sized pieces, and sprinkle with 1 tablespoon of the lemon juice, oil, salt and pepper to coat.
3. Add the celery, and leek. In a small bowl, combine the remaining lemon juice, zest, mayonnaise and mustard.
4. Pour a bit of the dressing over the potatoes, and toss to coat.
5. The potato salad can be served immediately, or you may refrigerate the remaining dressing and the salad overnight. Bring the salad to room temperature for 30 to 40 minutes, and toss with some of the reserved dressing if the potatoes appear to be dry. Season with additional salt and pepper before serving.
Couscous Vegetable Salad
Serves 4 to 6
This is a great take-along to a barbecue, or potluck at the beach. If you want to add protein, cooked, chicken or seafood work well here. You want all the vegetables to be cut to the same size.
2 cups couscous
1/4 cup finely chopped leek, using only the white part
2 Gold Bar Squash, ends trimmed, and finely diced
1 green bell pepper, cored, seeded and finely diced
2 Nantes carrots, finely diced
2 tablespoons honey
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon dry mustard
1/2 to 1 teaspoon Madras (mild) curry powder
Few drops Tabasco or hot sauce
1. Cook the couscous according the package directions, drain well, and transfer to a boil to cool. When the couscous is cool, add the leek, squash, pepper, and carrots, and toss to blend.
2. In a small bowl, whisk together the honey, oil, vinegar, lemon juice, garlic, mustard, curry and hot sauce. Taste for seasoning and season with salt and additional hot sauce, or curry.
3. Pour some of the dressing over the salad to dress it, tossing to coat the vegetables and couscous.
4. The salad can be served at this time, or you can refrigerated the salad and any leftover dressing over night.
5. Remove the salad from refrigerator about an hour before serving, re-toss with any leftover dressing if the salad appears dry, and serve.
Peas and Carrots Risotto
Serves 4 to 6
1/4 cup unsalted butter
2 tablespoons extra-virgin olive oil
1 leek finely chopped, using only the white part
1 1/2 cups finely chopped carrots
Pinch of crumbled saffron
1/2 cup dry white wine
2 cups Carnaroli, Vialone, or Arborio rice (these are medium grain rice—-Arborio is not as creamy as the other two)
6 cups chicken or vegetable broth, simmering on the stovetop
1 to 2 cups shelled English peas
½ cup freshly grated Parmigiano-Reggiano; more for serving
1. In a 4-quart saucepan, melt 2 tablespoons of butter with the oil and sauté the leek and carrots, for 2 minutes until the leek is softened.
2. Add the saffron and wine, and simmer until the wine is almost evaporated.
3. Add the rice, and toss to coat.
4. Add 1 ladle full of broth to the rice, and stir until the liquid in the pan has almost evaporated.
5. Continue adding broth to the pan, until the rice is almost al dente. (this should be at the 15 minute mark)
6. Add the peas, and a bit of stock, and continue to stir for another 3 minutes, until the rice is al dente.
7. Stir in the remaining butter and the cheese, stirring until the butter is melted. Serve immediately.
Lemon Rosemary Chicken
Serves 8
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal. Bring to room temperature before continuing.
2. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
Tuscan Style White Beans
Serves 6 to 8
1/2 cup extra virgin olive oil, plus more for serving
6 garlic cloves, sliced
3 tablespoons chopped fresh rosemary
3 14.5-ounce cans small white beans, rinsed and drained
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic for one minute.
2. Add the rosemary and cook another 2 minutes.
3. Add the beans, and simmer for 10 to 15 minutes.
4. Season with salt and pepper, and serve warm.
5. Any leftover white beans can be pureed in the food processor to make into a lovely white bean dip for fresh vegetables, and pita chips.
Spinach and Squash Bacon Wrapped Torts
Serves 6
Although these make a terrific brunch dish, they are also delicious as a side with grilled seafood, or poultry.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 leek finely chopped
1 garlic clove, minced
One bunch Bloomsdale spinach, washed and spun dry
3 gold bar squash, finely chopped
Salt and pepper
6 strips bacon, cooked until almost crispy—they should be pliable
6 large eggs
1 cup whole milk
1 teaspoon salt
Few drops Tabasco or Frank’s hot sauce
1 cup shredded Gruyere cheese
1/2 cup freshly grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the inside of 12 muffin tins with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, and saute the leek and garlic for 1 minute. Add the spinach and saute for 2 minutes, or until the spinach wilts. Add the squash, season with salt and pepper and cook another 3 to 4 minutes, until the squash is tender. Remove from the heat and cool.
3. Put the bacon into the muffin tins, pushing the bacon against the walls of the tins to form a band.
4. In a mixing bowl whisk together the eggs, milk, salt, hot sauce, and the cooled vegetables. Using a portion scoop, scoop the mixture into the muffin tins. In another bowl, combine the cheeses, and sprinkle a generous amount over each little tort.
5. Bake for 12 to 15 minutes, until the eggs are set. Allow the torts to rest for 5 minutes, before removing from the baking tins.
Side Dish English Peas
Serves 4
3 strips bacon, finely diced
1 leek, finely chopped using on the white part
1 pound English peas, shelled
1/2 cup chicken or vegetable broth
Salt and pepper
1. Saute the bacon in a 10-inch skillet until crisp. Remove all but 2 tablespoons of bacon fat, and saute the leek for 1 minute.
2. Add the peas and broth, and bring to a simmer. Simmer uncovered for 4 to 5 minutes until the peas are tender. Season with salt and pepper and serve.
Grilled Stone Fruit Salad
Serves 4
One head butter lettuce, washed, spun dry and separated into leaves
Vegetable oil
1/4 cup raw sugar
2 stone fruits, pitted, and cut in half
1/4 cup rice vinegar
1/4 cup peach nectar or orange juice
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese
1/2 cup toasted sliced almonds
1. Arrange the lettuce on salad plates.
2. Preheat the grill or a grill pan for 10 minutes. Brush the grill liberally with vegetable oil. Dip the cut half of the fruit into the sugar, and grill cut side down, until the fruit begins to soften. Remove from the grill and arrange on the lettuce. Top with some of the goat cheese.
3. In a small bowl, whisk together the vinegar, juice/nectar, mustard, and oil. Season with salt and pepper. Drizzle the fruit with some of the dressing, and sprinkle with the almonds.
Butter Lettuce Shrimp Remoulade Rolls
Serves 4 to 6
Using the lettuce as your “roll”, this shrimp salad is a cool dish for hot summer nights. The salad can be made ahead of time, then arranged in the lettuce before serving. Feel free to substitute cooked crab or chicken for the shrimp.
2 lemons cut in half
1 tablespoon Old Bay Seasoning
1 pound large shrimp (21-30 per pound), peeled and deveined
2 ribs celery, finely diced
2 tablespoons finely chopped leek, using only the white part
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons Creole or Dijon mustard
1 tablespoon finely chopped cornichons, or dill pickle
2 teaspoons finely chopped capers packed in brine, drained, and chopped if large
1 teaspoon horseradish
1 tablespoon finely chopped Italian parsley
Salt and freshly ground pepper
One head butter lettuce, washed, spun dry and separated into leaves
1. Bring 2 quarts of water to a boil. Squeeze the lemons into the water, and add the juiced lemons to the boiling water, with the Old Bay seasoning. Add the shrimp, bring back to a boil, and remove from the heat. Let sit covered for 10 minutes. Drain the shrimp, and cool completely.
2. When the shrimp are cooled, coarsely chop them, and put into a mixing bowl. Add the celery and leek and set aside.
3. In another bowl, whisk together the mayonnaise, ketchup, mustard, cornichons, capers, horseradish and parsley. Taste for seasoning and adjust using salt or pepper. Toss the mixture with the shrimp, and refrigerate for at least 3 hours, or overnight.
4. Arrange the lettuce leaves on plates. Spoon the shrimp mixture onto the lettuce leaves and serve.
Stone Fruit Sundae Sauce
Serves 4
3 pieces stone fruit, pitted and sliced 1/2-inch thick
1/4 cup sugar
1/4 cup orange juice
1. Arrange the fruit in a saute pan; add the sugar and orange juice.
2. Simmer the fruit for 5 minutes, until softened.
3. Remove from the heat, taste for sweetness and adjust using more sugar, or a bit of lemon juice.
4. Spoon the sauce over ice cream, frozen yogurt, or Greek yogurt in the morning.
Farmers’ Choice
Green Melon Agua Fresca
Serves 8
3 cups 1-inch honeydew chunks (from 1 large ripe melon, peeled)
2 cups water, divided
1/3 cup fresh lime juice, or more to taste
1/4 cup granulated sugar (or 3 tablespoons honey) —more to taste
Ice for serving
Lime slices for garnish
1. Working in batches, puree the melon with water, lime juice and sugar in a blender. Chill the Agua Fresca for 2 hours.
2. When ready to serve, fill glasses with ice, and pour the agua fresca into glasses. Garnish with lime slices.
Passion Fruit Cheesecake
Serves 8
For the Crust
1 1/2 cups graham cracker crumbs (about 18 crackers)
1/2 cup chopped macadamia nuts
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
1. Line the inside of a spring form pan with aluminum foil and coat with nonstick cooking spray.
2. To make the crust, in a medium-size bowl, stir together the ingredients until they begin to come together until they begin to come together.
3. Press into the bottom of the prepared pan and about 1 inch up the side. Set aside while preparing the filling.
For the Filling
Three 8-ounce packages cream cheese, softened
1 3/4 cups sugar
1 cup sour cream
3 tablespoons unbleached all-purpose flour
3 large eggs
1/2 cup passion fruit pulp
1 teaspoon vanilla extract
1. Preheat the oven to 350°F.
2. To make the filling with an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth, about 2 minutes.
3. Blend in the sour cream and flour, beating until smooth. Add the eggs, one at a time, beating well after each addition. Add the passion fruit pulp, vanilla and beat until just blended.
4. Scrape the filling into the prepared pan and bake until the center is just about set, about 1 hour and 15 minutes.
5. Turn off the oven, leave the cake inside, and leave the door ajar for 1 hour. (Leaving the cheesecake in the turned-off oven helps it to cool evenly, which helps prevent cracking.)
6. Remove the pan from the oven, place on a rack, and let cool completely.
Do-Ahead: At this point, cover and refrigerate for at least 6 hours and up to 4 days or freeze for up to 2 months. Serve cheesecake at room temperature.
To get passion fruit pulp, put the passion fruit flesh into a food processor and pulse to loosen the seeds. Strain the flesh through a sieve into a bowl, pushing on the flesh to release the pulp.
Lemongrass Iced Tea
Serves 8
Brew this tea, and keep in the refrigerator this summer.
One piece lemon grass, washed, bruised (see note) and cut into 1-inch pieces
4 cups water
6 black tea bags
1. To bruise the lemongrass, use the flat side of a chef’s knife, and press down on the lemon grass.
2. Add the lemon grass to the water in a saucepan, and bring to a boil. Simmer for 5 minutes.
3. Add the tea bags to the water, and remove from the heat.
4. Allow to steep for 10 minutes. Strain the tea into a clean pitcher, cool and refrigerate for up to 1 week.
Lemongrass Simple Syrup
Makes 2 cups
Simple syrup is a terrific addition to drinks during the summer. Try this added to lemonade, limeade, or make a lemongrass spritzer.
1 piece lemongrass, washed, bruised, and cut into 1-inch pieces
1 cup sugar
2 cups water
1. Put the ingredients into a saucepan, and bring to a simmer. Simmer for 10 to 15 minutes.
2. Strain the syrup, cool and refrigerate for up to 1 month, or freeze for 6 months.
Blueberry Mascarpone French Toast
Makes about 10
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
1/2 cup granulated sugar
One loaf Challah or Hawaiian Sweet Egg Bread (cut into 1/2-inch thick slices)
8 large eggs
1 cup heavy cream
1 cup granulated sugar
1/2 teaspoon ground cinnamon
¼ cup Grand Marnier, Limoncello or Amaretto (if you prefer not to use liqueur, use 1 teaspoon extract of your choice—lemon, orange, almond)
2 cups fresh blueberries
2 cups mascarpone cheese
¼ cup (1/2 stick) unsalted butter, melted
Confectioner’s sugar for garnish
1. In a small bowl, combine the nutmeg, cinnamon, and sugar. Set aside.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Lay slices of the bread into the pan, wedging them to fit.
4. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, and liqueur or extract. Set aside.
5. In another a bowl, stir together the blueberries, 1/3 cup of the cinnamon-nutmeg sugar, and mascarpone, being careful not to break up the blueberries. Spread the mixture over the bread slices using an off-set spatula. Top with the remaining bread slices.
6. Pour the egg mixture over the bread and mascarpone, tilting the pan, to make sure that the custard saturates the bread.
7. Brush the top with melted butter, and sprinkle with the remaining cinnamon-nutmeg sugar. Cover and refrigerate for at least 4 hours, or up to 24 hours.
8. Preheat the oven to 350 degrees; remove from the refrigerator 30 to 45 minutes to bring the French Toast to room temperature.
9. Bake for 40 to 45 minutes, until the custard is set, the top is golden brown and the mascarpone and blueberries are bubbling. Allow the casserole to rest for 10 minutes before cutting into squares, and serving. Serve with maple syrup.
Cook’s Note: If you would like to make this in ramekins or muffin tins, it will make about 16 to 20. Tear the bread, and soak it in the egg custard, then layer in greased muffin tins as directed above. Refrigerate for at least 3 hours, or up to 24 hours. Bake for 20 to 25 minutes until set. Allow to rest for at least 20 minutes before removing from the tins or ramekins.
Blueberry Meyer Lemon Cake
Serves 12
For the streusel
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 1/3 cups all-purpose flour
1. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
2. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
3. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan and spread it out with a knife. Sprinkle the crumble evenly over the batter.
7. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
@Diane Phillips Blog:
Follow me on Facebook (professional page) Twitter, and Pinterest
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page!
If you haven’t joined yet, you can order a bag for next week on our FMB page!