Farmers' Market Box 7-30-15


White Corn – Black Sheep Produce
Star Pink Grapefruit – Point Loma Farm
Dill – Be Wise Organics
Leeks – Rutiz Family Farm
Romaine Lettuce – Be Wise Organics
Japanese Sweet Potatoes – Milliken Family Farm
Red Beets – Black Sheep Produce
Yellow Peaches – Fitzgerald’s Farm
Sungold Cherry Tomatoes – Crows Pass Farm
Upland Watercress – Go Green Agriculture
Organic Juicing Bag:
Carrots – Tutti Frutti Farm
Italian Parsley – Be Wise Organics
Fennel – Tutti Frutti Farms
Italian Sorrento Lemons – Rancho Del Sol
Passion Fruit – Beck Grove
Farmer’s Choice:
Brown Turkey Figs – Peoples Plus Organics
Thomcord Grapes – Ken’s Top Notch Produce
Feature:
I Heart Stonefruit
Elephant Heart Plums – Penryn Orchards
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!
FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv
Juice Recipes
Splashin’ Passion
6 carrots
1 passion fruit
1/2 inch fennel
Sweet N’ Sour
2 carrots
1 inch fennel
1/2 lemon
1/2 passion fruit
Carrot Cleanse
6 carrots
Handful parsley
1 lemon
1 passion fruit
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Watercress and Beet Salad with Feta Cheese
Serves 4
One bunch beets, tops trimmed and scrubbed
1/3 cup aged balsamic vinegar (try the Cali Virgin at Specialty Produce)
2/3 cup extra virgin old oil
Salt and pepper
1 bunch watercress, washed, and spun dry
1/2 cup crumbled Feta cheese (substitute goat, or blue cheese if preferred)
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment or silicone.
2. Put the beets onto the baking sheet, and cover with foil. Roast for 25 minutes (small beets) 35 to 40 (medium beets) or 1 hour for large (baseball size).
3. Cool the beets completely. Slip off the skins and slice the beets 1/2-inch thick.
4. In a small bowl, whisk together the vinegar and oil, season with salt and pepper. Pour some of the dressing over the beets and allow to marinate at room temperature for 1/2 an hour.
5. Arrange the watercress on salad plates, top with some of the beets, and feta cheese. Drizzle with a bit more dressing, and serve. The dressing will keep in the refrigerator for up to 2 weeks.
Save the Greens—Beet Green Frittata
Beet and carrot greens are totally edible and can be added to frittatas, salads and greens sautés with aromatic ingredients like garlic, onion, and herbs. This simple recipe for a beet green frittata can be on the table in under 30 minutes. Frittatas are not like quiche, they don’t puff up in the oven, and they tend to be flat.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch beet greens, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs, beaten
1 cup shredded mozzarella cheese
1/3 cup freshly grated Parmigiano Reggiano cheese
1. In a 10-inch skillet, heat the oil, add the garlic cloves, and swirl in the pan for 30 seconds until fragrant.
2. Add the beet greens, and saute until the greens begin to wilt. Season generously with salt and pepper.
3. Pour the eggs into the pan, and lift up on the greens to make sure the eggs cover the bottom of the frittata.
4. Sprinkle the frittata with the cheeses, and bake for 10 to 12 minutes until just set. Remove from the oven and let rest for 3 to 5 minutes before cutting into wedges and serving.
Soy Maple Roasted Sweet Potatoes
Serves 4
3/4 pound Japanese sweet potatoes, scrubbed, and cut into quarters
1/4 cup unsalted butter, melted
3 tablespoons vegetable oil
1/4 cup maple syrup
2 tablespoons soy sauce
1. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Arrange the potatoes in the pan. In a small bowl, whisk together the butter, vegetable oil, syrup and soy sauce. Pour over the potatoes, and toss to coat. Roast for 20 to 30 minutes, turning once, until the potatoes are crispy and golden brown. Serve warm.
Pink Grapefruit Caesar
Serves 4
Using the pink grapefruit juice instead of lemon juice gives this salad a delicious twist.
One head romaine, washed, spun dry and cut into 1-inch ribbons
1 cup mayonnaise
1/2 cup sour cream
3/4 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons pink grapefruit juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
2 cups garlic croutons, homemade or store-bought, crushed
1. Put the romaine into a salad bowl. In a mixing bowl, whisk together the mayonnaise; sour cream, 1/4 cup Parmigiano, juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning and correct.
2. Toss the salad with some of the dressing. Serve the plates garnished with the remaining Parmigiano and croutons.
Crab and Corn Remoulade
Serves 8
I serve this as a spread on crackers or crostini; it’s addictive.
¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoons prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crab meat
1 cup chopped celery
1 1/2 cups white corn, cut from the cob
¼ cup chopped chives for garnish
1. In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.
2. Fold in the crab meat, celery, and white corn.
3. Do-Ahead: Refrigerate for at least 4 hours, or up to 36 hours. Serve the dip with crackers, or dollop 1 teaspoon onto endive leaves and arrange on a platter.
Corn Chowder
Serves 6
4 cups chicken broth
4 medium Yukon gold potatoes, peeled, and cut into 1/2-inch dice
2 medium carrots cut into 1/2-inch dice
8 strips bacon, cut into 1/2-inch pieces
1/2 cup finely chopped onion or leeks, using the white part only
2 ribs celery, finely chopped
1 tablespoon finely chopped thyme
1/4 cup all-purpose flour
2 cups white corn, cut from the cob
1 cup heavy cream
Salt and pepper
1. Put the potatoes and carrots into a 4-quart saucepan with the broth. Bring to a boil and cook for 10 minutes, until the potatoes begin to be tender. Drain the potatoes and carrots, reserving the broth.
2. In a Dutch oven, cook the bacon until it is crisp.
3. Remove all but 3 tablespoons of drippings, and saute the onion, celery and thyme, sautéing until the onion is softened, about 3 minutes.
4. Add the flour, and whisk for 2 to 3 minutes, cooking the flour.
5. Gradually add the broth, whisking until the broth comes to a boil. Add the reserved potatoes, carrots, and corn. Simmer for 5 minutes.
6. Add the cream, taste for seasoning and adjust using salt and pepper.
7. The soup can be made 2 to 3 days ahead of time. It doesn’t freeze well.
Summer Corn and Tomato Salad
Serves 4
2 tablespoons unsalted butter
1 leek, washed, and thinly sliced using only the white part
2 ears corn, cut from the cob
2 cups cherry tomatoes, cut into halves or quarters if large
1/4 cup white wine vinegar
2 tablespoons honey
1 tablespoon fresh dill
1/2 cup vegetable oil
Salt and pepper
1. In a saute pan, heat the butter, add the leek and corn, and saute for 3 to 4 minutes, until the corn begins to soften.
2. Remove from the pan, to a bowl, and cool completely.
3. When the corn mixture is cooled, add the tomatoes.
4. In a small bowl, whisk together the vinegar, honey, dill and oil. Season with salt and pepper.
5. Pour some of the dressing over the salad, and toss to coat. Serve the salad at room temperature. Any leftover salad can be refrigerated for up to 2 days.
Dill and Leek Compound Butter
Makes 1 cup
Compound butters are great ammunition in your freezer. Serve pats of this over grilled seafood, lamb, poultry, or vegetables. Stir the butter in steamed rice, or pasta. The butter will freeze for up to 6 months.
1 cup unsalted butter, softened
1/4 cup finely chopped dill
1/4 cup finely chopped leek, using the white and some of the tender green part
1/4 teaspoon Tabasco
1. In a bowl, or food processor, stir together all the ingredients, until blended.
2. Form the butter into two logs about 1 1/2 inch wide. Wrap air tight in plastic wrap and freeze for up to 6 months. Break off pieces to use in your recipes.
Just Peachy Scones
Makes 12
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
2 large eggs
1/3 cup sour cream or Greek yogurt
1/2 teaspoon almond extract
1 cup peeled, diced peach
Raw sugar, optional; for sprinkling on top
1. Preheat the oven to 375° and line a baking sheet with parchment or silicone.
2. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
3. Work in the butter, using your fingers, a fork, or a pastry blender.
4. In a separate bowl, whisk together the eggs, yogurt or sour cream, and the almond extract.
5. Stir the wet ingredients into the dry ingredients.
6. Add the peaches, stirring just until everything is combined. This is a wet, sticky dough.
7. Using a large portion scoop Drop the dough by the 1/4-cupful onto the prepared pan.
8. Sprinkle the scones with coarse sugar, if desired.
9. Bake the scones for 20 to 25 minutes, until they’re light golden brown.
10. Remove from the oven, and let them cool on the pan for a few minutes before transferring to a rack to continue cooling.
11. Serve warm, or at room temperature.
Peaches and Cream Shortcakes
Makes 12 shortcakes
For the Shortcakes
3 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup sugar
2 1/2 cups heavy cream
2 large egg yolks
2 tablespoons milk or heavy cream
3 tablespoons sugar
1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into two disks about 3/4 inch thick. Using a 2-inch biscuit cutter, cut each disk into 6 rounds, and transfer to the prepared baking sheet.
3. Whisk together the egg yolks and milk, brush over the tops of the shortcakes, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Fruit and Cream
2 large peaches, peeled, and cut into slices, or diced
1/2 cup sugar
2 teaspoons Amaretto or 1/2 teaspoon almond extract
1 cup heavy cream, whipped stiffly
1. In a bowl, combine the peaches, sugar, and Amaretto. Allow to mellow at room temperature for 1 hour.
2. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on remaining berries and cream.
Farmers’ Choice:
Thomcord Grape Muffins
Makes 12
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon vanilla paste or extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 cup milk
1 1/2 cup Thomcord grapes, halved
1 cup raw sugar for garnish
1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray or line with paper liners.
2. In the bowl of your mixer, beat together the sugar and butter, until light and fluffy, about 3-5 minutes.
3. Add the eggs, one at a time, scraping down the bowl as needed, then add in the vanilla.
4. In a mixing bowl, whisk together the flour, baking soda, baking powder and cinnamon. Add ⅓ of the flour mixture to the sugar mixture, beat to combine, then add half of the milk, beat to combine, and scrape down the bowl.
5. Add another ⅓ of the flour, mix again, and then add the rest of the milk, followed by the rest of the flour.
6. Beat until just moistened and scrape down the bowl as needed.
7. Fold in the grapes
8. Using a portion scoop, fill each muffin cup to the top. Sprinkle the tops liberally with raw sugar. Bake for 15-20 minutes, until the tops are golden brown and a skewer inserted into the center comes out clean. Allow to cool before removing from the pan. Serve warm with some salted butter or store in an airtight container, once cooled, at room temperature for up to 3 days.
Warm Fig and Blue Cheese Salad
Serves 4
3 strips bacon, cut into 1/2-inch pieces
1/4 cup finely chopped leek using the white part only
4 turkey figs, cut in half
2 to 3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
4 cups field greens, washed and spun dry
1/2 cup crumbled blue cheese
1. In a medium skillet, cook the bacon until crisp. Remove to paper towels to drain. Drain all but 1 tablespoon of the bacon drippings, and add the leek, and saute for 2 to minutes. Add the figs and warm the figs in the skillet. In a small bowl, whisk together the vinegar, mustard, and oil.
2. Add to the skillet, and turn the figs in the dressing.
3. In a salad bowl, toss the field greens with a few tablespoons of the dressing in the skillet.
4. Arrange the field greens on salad plates, top with figs, crumbled blue cheese, and drizzle with the remaining dressing.
Feature:
Elephant Heart Plum Salsa
Makes 2 to 3 cups
1/2 cup finely chopped red onion
1-1/2 Tbs. fresh lemon juice; more to taste
1/2 tsp. salt
2 cups plums, split, pitted, and diced
Grated zest of one lemon
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh basil
1 tsp. granulated sugar; more to taste
1 fresh jalapeño, cored, seeded, and finely chopped
3 tablespoons extra virgin olive oil
1. In a small bowl, combine all the ingredients.
2. Taste for seasoning and adjust using salt/pepper or Tabasco. Serve the salsa with grilled fish, chicken, or pork.
3. The salsa will keep refrigerated for up to 3 days.
Balsamic Plums with Fresh Mozzarella Salad
Serves 4
1 cup balsamic vinegar (you can use a lesser brand)
1/3 cup sugar
4 plums, pitted, and quartered
8 ounces fresh mozzarella, sliced 1/2-inch thick
1/4 cup finely chopped basil
1/4 cups chopped pistachios
1. In a small saucepan, heat the vinegar and sugar, bringing it to a boil. Simmer until the vinegar is reduced by half, and syrupy.
2. Add the plums, and turn in the syrup.
3. Arrange the mozzarella slices on salad plates, and spoon the plums and syrup over the mozzarella. Sprinkle the plums with basil and pistachios.
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