Farmers' Market Box 8-6-15

August 5, 2015 0 Comments

CarrotsBe Wise Ranch
CeleryBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
Italian ParsleyBe Wise Ranch
Hydroponic Butter LettuceGo Green Agriculture
Walla Walla OnionsMilliken Family Farm
Valencia OrangesPolito Family Farm
Passion FruitKoral’s Tropical Fruit Farm
Purple PotatoesWeiser Family Farm
Flavor Grenade Pluots OR Dapple Dandy Pluots – Ken’s Top Notch Produce
Yellow Crookneck SquashTutti Frutti Farms
Onions Mix Sprouts – Sun Grown Farms
Organic Juicing Bag:
Baby CarrotsMcGrath Family Farm
Star Ruby Grapefruit – Golden Door Farms
Green Kale – Foxy Organics
LimesKoral’s Tropical Fruit Farm
Fantasia NectarinesFrog Hollow Orchard
Farmer’s Choice:
Dried Yellow Peaches – Burkart Farms
Mini WatermelonBlack Sheep Produce
Catalina Offshore catch of the week: Check back Thursday morning!

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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
Juice Recipes
The Grapeful Carrots
2 Grapefruits
1 Nectarine
4 Carrots
Sweet Nectar
1/2 Grapefruit
Handful of Kale
1 Nectarine
3 Carrots
1/3 Lime
Oh Kale Yeah!
6 Carrots
1 Lime
Handful of Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Purple Potatoes with Parsley Pesto
Serves 4
For the Potatoes:
1 pound purple potatoes, scrubbed, and quartered
1/4 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Line a baking sheet with aluminum foil, parchment or silicone, and preheat the oven to 400 degrees.
2. Arrange the potatoes on the baking sheet, pour the oil over the potatoes, and sprinkle with the salt and pepper. Using your hands, coat the potatoes with the oil and seasonings. Bake for 20 to 25 minutes, until the potatoes are tender.
3. Transfer the potatoes to a serving bowl, and spoon the pesto over the potatoes. Serve warm.
Italian Parsley Pesto:
Makes about 1 1/2 to 2 cups
1 cup packed Italian parsley leaves, washed and spun dry
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
2 tablespoons capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In the bowl of a food processor or blender, combine the parsley, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the parsley.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.
Cook’s Note: This pesto can be used for pasta, as well as a drizzle over grilled meats, poultry or seafood. If you wish to drizzle it, whisk a bit more oil into the pesto so that it is pour-able.
Yellow Squash and Rice Casserole
Serves 6 to 8
A great take along to a BBQ; this is a terrific dish to serve with any grilled meat, fish or poultry.
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 cup finely chopped onion
3 crook neck squash, scrubbed, and grated
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt the butter, then add the onion, garlic, and cook, stirring, until softened, 2 to 3 minutes. Add the squash, and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
3. Sprinkle with the flour and cook, stirring, for 2 minutes.
4. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
6. Bake until the rice is tender and the cheese is golden, 20 to 25 minutes. Let rest for 5 to 10 minutes before serving.
Cook’s note: Any leftovers reheat well, or you can make them into pancakes and saute them the next day.
Summer Squash Soup
Serves 4 to 6
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup finely chopped onion
2 ribs celery, finely chopped
2 medium carrots, finely chopped
3 crook neck squash, scrubbed, and cut into fine dice
3 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1/2 cup milk or heavy cream (if you prefer to leave out the milk or cream, no need to add anything else)
1 tablespoon finely chopped Italian parsley
Salt and Tabasco
1. In a 4-quart Dutch oven, heat the oil and butter, and saute the garlic, onion, celery, carrots and squash until the vegetables begin to soften, about 5 minutes.
2. Sprinkle with the flour, and cook the flour for 2 to 3 minutes.
3. Gradually add the broth and bring to a boil. Using an immersion blender, puree the soup.
4. Add the milk or cream, and parsley. Taste and correct the seasoning using salt and Tabasco.
Cook’s Note: This soup is lovely garnished with a bit of crumbled goat cheese, or crispy bacon.
Crudités with House Ranch Dressing
Makes 2 cups
This is a terrific dip for vegetables, dressing for salads or to serve atop baked potatoes.
1 cup mayonnaise
1/2 cup Greek yogurt
1 cup buttermilk or substitute 1 cup whole milk mixed with 2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon finely chopped chives
1 tablespoon finely chopped parsley
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Grated zest of 1 lemon
1/2 teaspoon lemon pepper seasoning
1. In a medium-size bowl, whisk together the ingredients until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 weeks. Shake well or whisk before using.
Grilled Salmon and Lettuce Wraps
Serves 4
I like to serve this with lettuce, oranges, onion and sprouts out for people to build their own, but you can make these up in the kitchen and then serve them.
1 cup soy sauce
1 cup water
1/2 cup Mirin rice wine
2 tablespoons sugar
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 cup packed Italian parsley, finely chopped
2 teaspoons fresh orange juice
2 teaspoon Sriracha
1 1/2-pounds salmon fillet
1 head butter lettuce, washed and spun dry
2 Valencia oranges, peel and pith removed, and cut into segments
Thinly sliced Walla Walla onion
Alfalfa or onion sprouts, washed and spun dry
1. In a mixing bowl, whisk together the soy, water, rice wine, sugar, garlic, ginger, parsley, orange juice and Sriracha.
2. Put the salmon into a 1-gallon zip lock bag, and pour the marinade over the salmon. Seal the bag, and refrigerate for at least 4 hours, and up to 12 hours.
3. Remove the salmon from the marinade, and preheat the oven to 400 degrees.
4. Pour the marinade into a saucepan and bring to a boil. Simmer for 10 to 15 minutes, until syrupy.
5. Put the salmon into a 13-by-9-inch baking dish, and roast for 10 minutes per inch of thickness.
6. Remove from the oven and allow to rest for 10 minutes.
7. Cut the salmon into strips, and lay a strip of salmon into a leaf of lettuce, top with some of the orange, sliced onion, and sprouts. Drizzle with a bit of the warm marinade and serve.
Flavor Grenade Pluot Cake
¾ cup sugar
½ cup unsalted butter
2 eggs
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch salt, optional
3 flavor grenade pluots, pitted and cut into halves
3 tablespoons sugar
1 tablespoon fresh orange juice
1 teaspoon cinnamon, or to taste
1. Preheat oven to 350 degrees and coat a 9-inch spring form pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl.
3. Add the eggs, one at a time.
4. Add the flour, baking powder, and salt, beat well.
5. Spoon the batter into an 8-, 9- or 10-inch spring form.
6. Place the pluots skin side up, on top of the batter.
7. Sprinkle lightly with sugar and orange juice, depending on the sweetness of the fruit. Sprinkle with about a teaspoon of cinnamon, to taste.
8. Bake about an hour.
9. Remove from the oven and cool. Serve the cake warm, or at room temperature. Refrigerate any leftover cake for up to 3 days. Re-warm in the microwave.
Pappardelle Bolognese
Serves 8 to 10
This classic sauce is delicious served with pasta, but also can be made and frozen for future use, or use it to make a classic lasagna Bolognese.
2 tablespoons extra virgin olive oil
½ cup pancetta, diced small
¼ cup unsalted butter, softened
1 cup finely chopped onion
¼ cup finely chopped carrot
¼ cup finely chopped celery
3 sage leaves, finely chopped
½ cup Italian parsley, roughly chopped
⅛ teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 garlic cloves, minced
1½ pounds ground veal (or ¾ pound lean ground pork and ¾ pound ground veal)
½ cup white wine
½ cup heavy cream
1 cup beef stock
4 cups tomato puree
1 pound pappardelle, cooked for 3 minutes, short of al dente
1½ cups freshly grated Parmigiano-Reggiano cheese
1 pound pappardelle cooked 3 minutes short of al dente
1. In a large skillet, heat the oil over medium high heat, and cook the pancetta until it has rendered its fat.
2. Add the butter to the pan, and sauté the onion, carrot, celery, sage, parsley, nutmeg, salt, pepper, and garlic, until the vegetables soften, about 5 minutes.
3. Add the veal, and cook until the meat is no longer pink.
4. Turn up the heat, and add the wine, boiling to evaporate and concentrate the flavor.
5. Add the cream, and boil for 2 to 3 minutes, to thicken.
6. Add the stock and tomatoes, and cook, uncovered for 30 to 45 minutes, stirring occasionally, until the sauce is thickened.
Lemon Passionfruit Pudding Cake
Serves 6
1/3 cup unsalted butter, softened
3/4 cup sugar
2 eggs, separated
Grated zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons passionfruit pulp
1 cup milk
1/4 cup all-purpose flour
Confectioner’s sugar and unsweetened whipped cream, to serve
1. Preheat oven to 375 degrees. Coat the inside of a 6 cup baking dish with non-stick cooking spray. . Using an electric mixer, cream butter and sugar in a bowl until light and fluffy.
2. Add egg yolks, 1 at a time, beating well after each addition.
3. Stir in lemon rind, 1/4 cup lemon juice, passionfruit and milk.
4. Sift flour over mixture and stir until combined.
5. Using the whip attachment, beat the egg whites in a bowl until soft peaks form. Fold into passionfruit mixture until just combined.
6. Pour batter into baking dish. Place dish in a baking pan.
7. Bake, uncovered, for 35 to 45 minutes or until pudding is just firm on top and light golden
8. Remove dish from baking pan and stand for 5 minutes.
9. Dust pudding with confectioner’s sugar and serve with unsweetened whipped cream.
Farmers’ Choice:
Watermelon and Feta Salad
Serves 6
One mini watermelon, rind removed, and sliced 1/2-inch thick
1 1/2 cups crumbled feta cheese
1/4 cup finely chopped Italian parsley
2 thin slices of onion, separated
1/3 cup extra virgin olive oil
1. Arrange the watermelon on a serving platter.
2. Strew the feta, parsley and onion over the watermelon.
3. Drizzle with olive oil and serve.
Watermelon Aqua Fresca
Serves 4
With the heat wave coming, try this delicious refresher to cool off.
4 cups coarsely chopped seedless watermelon flesh
Juice of 1 medium fresh lime
1 cup crushed ice or 1-1/4 cups ice cubes
1 Tbs. superfine sugar (or to taste)
Orange slices and mint sprigs for garnish
1. In a blender, combine the watermelon chunks, lime juice, ice and sugar. Puree until smooth.
2. Taste, and adjust using additional lime juice or sugar. Serve in tall glasses garnished with orange slices and mint.
Watermelon Rind Pickles
One watermelon
3 Tbs. sea salt
1 cup freshly squeezed lemon juice
2 cups granulated sugar
2 Tbs. grated fresh ginger
Peel of 1 lemon
2 Tbs. allspice berries
2 Tbs. whole cloves
1. Cut the watermelon pulp from the rind, leaving a thin layer of pink.
2. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch pieces to make 8 cups.
3. In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain.
4. In a large pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent.
5. Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months.
Watermelon Lemonade
1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds, seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes
1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade add the watermelon puree, stir, and serve over ice.
3. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.
Just Peachy Oatmeal Cookies
Makes 3 dozen
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar, light or dark
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups All-Purpose Flour
1 1/2 cups rolled oats
1/2 cup dried cranberries
1 1/2 cups chopped dried peaches
3/4 cup chopped nuts—walnuts or pecans
1. In a large mixing bowl, cream together the butter or margarine and the sugars.
2. Add the egg and vanilla, and beat until smooth.
3. Stir in the remaining ingredients, mixing until everything is well combined.
4. Using a cookie scoop, drop the dough onto parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough.
5. Bake the cookies in a preheated 350°F oven for 12 to 15 minutes, or until they’re golden brown. Remove them from the oven, and cool on a wire rack.
6. Store them airtight for up to 1 week, or freeze for 6 weeks. These make awesome ice cream sandwich cookies.
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