Farmers' Market Box 7-16-15

July 15, 2015 0 Comments

Reed Avocados – Koral’s Tropical Fruit Farm
Rainbow Carrots – Rutiz Family Farm
Cucumbers – Black Sheep Produce
Sonoran Garlic – Milliken Family Farm
Italian Parsley – Be Wise Ranch
Lemongrass – Her Produce
Hydroponic Green Butter Lettuce – Go Green Agriculture
Temecula Honey Onions – Crow’s Pass Farm
Pimento Peppers – Suzie’s Farm
Zucchini – Black Sheep Produce
White Nectarines – Ken’s Top Notch Produce
Cherry Tomatoes – Dassi Family Farm
Organic Juicing Bag:
Carrots – Be Wise Ranch
Dandelion Greens – Be Wise Ranch
Italian Sorrento Lemons – Rancho Del Sol
Corno di Toro Peppers – Suzie’s Farm
Fantasia Nectarines – Frog Hollow Farm
Farmer’s Choice:
Brown Turkey Figs – Peoples Plus Organics
Pee Wee Mix Fingerling Potatoes – Weiser Family Farm
Hydroponic Upland Watercress – Go Green Agriculture
The Grape Debate
Valley Pearl Grapes – Ken’s Top Notch Produce
Catalina Offshore catch of the week: Pink Grouper OR Rock Cod

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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
Juice Recipes
Morning Shooter
5 Carrots
1 Nectarine
Verde Mary
1/4 Corno di Toro Pepper
3 Carrots
1/3 Lemon
½ Bunch of Dandelion Greens
1 Nectarine
Bitter Sweet Beginnings
3 Nectarines
1/2 Bunch of Dandelion Greens
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Lemongrass Flavor Bomb
Freeze this mixture in ice cube trays, and add to your favorite soups, stews, or stir-fries. As the name states, it’s packed with flavor to liven up bland dishes. You will need a food processor or blender.
1 stalk lemongrass
4 garlic cloves
1/4 teaspoon red pepper flakes
1/4 cup packed Italian parsley leaves
1/4 cup coarsely chopped onion
1/3 cup extra virgin olive oil
1. Peel off the tough outer layer of the lemon grass and cut the tender inside into 1/2-inch pieces. Add to a blender or food processor with the garlic, red pepper, parsley and onion. Process on and off to chop everything. With the machine running, add the oil, turning off the machine when the paste has formed.
2. Store the flavor bomb in ice cube trays, (2 to 3 tablespoons each) and freeze.
Lemongrass Flavor Bomb Chicken Soup
Serves 4 to 6
3 tablespoons Lemongrass flavor bomb
2 chicken breasts, skin and bone removed, and cut into bite sized pieces
1/2 cup rainbow carrots, finely chopped
1 medium zucchini, finely diced
8 cups chicken broth
1/2 cup long grain rice (like basmati)
2 scallions, finely chopped
1. In a Dutch oven, heat the flavor bomb, until it defrosts, and then sauté for 2 to 3 minutes to allow the onion and garlic to release some oil.
2. Add the chicken, and sauté until the chicken is white on all sides.
3. Add the carrots, zucchini, broth and rice, and simmer the soup for 20 minutes, until the rice is tender.
4. Serve the soup garnished with chopped scallions.
Avocado Ranch Dip for Crudités
Makes about 2 cups
1 ripe avocado, peeled and pitted
Grated zest of one lemon
2 garlic cloves
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped onion
1/2 teaspoon freshly ground black pepper
3 drops hot sauce
1 cup mayonnaise
1/2 cup Greek yogurt
1. Put the avocado, zest, garlic, parsley, pepper and hot sauce in a food processor, and process until the ingredients are blended.
2. Add the mayonnaise, and yogurt, and process until smooth.
3. Cover and refrigerate for up to 3 days. This is delicious on salad when thinned with a bit of milk, or on baked potatoes, or serve with crudités, and tortilla chips.
Roasted Tomato Pasta Salad
Serves 6
Roast the tomatoes the day before, and then mix the cool ingredients together. Make this a whole meal adding leftover chicken or seafood to the mix.
One basket cherry tomatoes, washed and cut in half
1/4 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
2 teaspoons finely chopped oregano
1/4 cup fresh lemon juice
Grated zest of 1 lemon
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped Italian parsley
One pound penne or rotini pasta, cooked 3 minutes short of al dente and drained
1 cucumber, peeled, and diced
1/2 cup finely chopped onion
6 ounces Feta or Ricotta Salata
1/2 cup pitted Kalamata olives, chopped
1/4 cup toasted pine nuts
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or a silicone baking liners. In a bowl, combine the tomatoes, olive oil, salt and pepper. Toss to coat.
2. Spread the tomatoes onto the baking sheet, and bake for 7 minutes, until the tomatoes begin to blister. Set aside, and allow to cool.
3. In a small bowl, whisk together the garlic, oregano, lemon juice, zest, vinegar, oil, and parsley, until the mixture is combined. Taste for seasoning and adjust using salt or pepper.
4. Put the cooled pasta into a large salad bowl; add the tomatoes cucumber, onion, Feta, and olives. Toss to coat the ingredients, and taste for seasoning, add salt or pepper if needed. The salad can be served immediately, or refrigerate for up to 3 days. Garnish the salad with the pine nuts before serving.
Gazpacho Salad
Serves 4
A riff on the traditional cold soup, I’ve deconstructed it to make a Spanish Panzanella-type salad for a busy weeknight.
For the Bread Cubes:
1 1/2 cups baguette cubes
1/3 cup extra virgin olive oil
2 garlic cloves, minced
Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liners. Put the bread cubes into a mixing bowl, and drizzle with the oil, and sprinkle with the garlic. Toss to coat the bread cubes with the oil. Bake for 10 minutes, turn the cubes, and bake another 5 minutes. Cool completely.
For the Salad:
One basket cherry tomatoes, quartered
1 1/2 cups finely diced cucumbers
1 pimento pepper, cored, seeded, and finely diced
1/2 cup finely chopped onion
3 tablespoons sherry vinegar
2 garlic cloves, minced
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped mint
1/3 cup extra virgin olive oil, plus more for garnish
Salt and pepper
In a salad bowl, combine the tomatoes, cucumbers, pepper, onion and reserved bread cubes.
1. In a small mixing bowl, whisk together the vinegar, garlic, parsley, mint and olive oil.
2. Season with salt and pepper. Pour over the salad, and toss to combine.
3. Serve the salad at room temperature.
Zucchini Olive Oil Bread
Makes 1 Bundt cake
Delicious with a cup of tea or coffee, it’s also great toasted in the morning, slathered with butter.
3 large eggs
1 2/3 cups of sugar
1/2 cup Greek yogurt
1/2 cup extra virgin olive oil
2 cups of zucchini; shredded
Grated zest of one orange
1/3 cup orange juice
3 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of salt
1 cup chopped pecans
1. Preheat the oven to 350 degrees. Coat the inside of a Bundt pan with non-stick cooking spray.
2. In a large bowl beat the eggs with the sugar, until foamy.
3. Add the yogurt and olive oil, whisking until the mixture begins to come together.
4. Add the zucchini, zest, and orange juice.
5. Add the flour, baking soda, baking powder, salt and pecans, stirring until the batter is smooth.
6. Transfer to the prepared pan. Bake for 1 hour, until a skewer inserted into the center comes out clean.
7. Remove the loaves from the oven and allow them to cool for 10 minutes.
8. Remove from the Bundt pan, and cool completely on a rack.
9. The cake will keep covered at room temperature for up to 4 days, or freeze it for up to 1 month.
Butter Lettuce, White Nectarine and Crispy Prosciutto Salad
Serves 4 to 6
2 tablespoons extra virgin olive oil
4 thin slices, prosciutto di Parma, cut into julienne
One head butter lettuce, washed, spun dry and separated into leaves
2 white nectarines, pitted, and thinly sliced
1/4 cup aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1. In a small skillet, heat the oil, and sauté the prosciutto until it is crispy, about 5 minutes. Drain on paper towels, and reserve for garnish.
2. Place some of the lettuce on salad plates; arrange some nectarines over the lettuce.
3. In a small mixing bowl, whisk together the balsamic vinegar and oil, taste for seasoning, and adjust using salt or pepper.
4. Drizzle the dressing over the salads, and garnish with the crispy prosciutto.
Farmers’ Choice
Salmon Cakes with Watercress
Serves 4 to 6
For the Dressing:
1 2-inch piece fresh ginger, minced or grated
3 Tbs. white miso
3 Tbs. unseasoned rice vinegar
1 1/2 Tbs. Asian sesame oil
1/4 cup vegetable oil
1 Tbs. sugar
1. In a mixing bowl, whisk together the ginger, miso, vinegar, oils, and sugar. Set aside while making the salmon cakes.
For the Salmon Cakes:
2 cups cooked salmon, flaked
2 teaspoons Dijon mustard
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
2 tablespoons mayonnaise
1 teaspoon finely chopped Italian parsley
1 large egg
1 cup panko crumbs (or dry breadcrumbs)
Oil for frying
1. In a mixing bowl, combine the salmon, mustard, Old Bay, lemon juice, mayonnaise, parsley, and egg.
2. Blend, and form into 4 3-inch wide salmon cakes, about 1/2-inch thick.
3. Coat the cakes with the panko, and heat 1/2-inch of oil in a skillet over medium high heat.
4. Sauté the cakes, until they are golden brown on one side (about 4 minutes) and turn.
5. Cook another 4 minutes, remove and drain on paper towels.
For the Salad:
One bunch watercress, washed and spun dry
Thin slices of onion
Thin slices of cucumber
Miso dressing (see above)
1. In a salad bowl, combine the watercress onion and cucumber. Toss with some of the miso dressing.
2. Plate the salad, and serve the salmon cake on top of the salad.
Turkey Figs with Ricotta, Honey and Pistachios
Serves 4
4 turkey figs cut in half
1/2 to 3/4 cup whole milk ricotta
1/4 cup organic honey
1/4 cup finely chopped pistachios
1. Place the figs on a serving platter.
2. Dollop some of the ricotta onto each fig, drizzle with honey and garnish with chopped pistachios. Serve chilled.
Cook’s note: Another garnish instead of the honey would be aged balsamic vinegar.
In Italy, a traditional bruschetta, when figs are in season is to rub the toasted bread with garlic, then mash the figs, and spread them onto the bruschetta.
Italian Sausage with Green Grapes
2 tablespoons water
2 pounds sweet Italian sausage
4 cups green seedless grapes
1 1/2 cups Orvieto classico, Sauvignon Blanc, Pinot Grigio or Riesling
1. Put the water into a large skillet over medium high heat, add the sausages, cover and steam for 10 to 15 minutes. Remove the cover, turn the heat to medium, and cook the sausages until they are evenly browned on all sides, turning frequently.
2. Add the grapes, and wine, and simmer uncovered for 10 to 15 minutes, until the sauce begins to thicken a bit, and grapes are soft. Serve the sausages and sauce over polenta, rice, or pasta.
Green Grape Salsa
For the Salsa
Makes about 1 1/2 cups
This salsa is delicious with any kind of fish, try it with salmon, seabass, swordfish, or seared ahi.
1 cup seedless green grapes, halved
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
1. In a mixing bowl combine the ingredients, toss to combine, and season with salt and pepper.
2. This salsa will keep, covered and refrigerated, for up to 4 days.
@Diane Phillips
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Thanks to all of you who have come to Great News for our classes—now that the school is closed, I’ll be looking for another venue, and will keep you posted, check in with my blog, and on Facebook and Twitter.
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