Farmers' Market Box 8-26-15

August 26, 2015 0 Comments

Green Bell PeppersTutti Frutti Farms
White CarrotsJF Organics
Sonoran GarlicMilliken Family Farm
Flowering Thyme – Rutiz Family Farm
Hydroponic Butter Lettuce – Sundial Farm
Candy OnionsWeiser Family Farm
Valencia Oranges – Sundance Natural Foods
Red Angel Pomegranate – Wild Willow Hollow Farm
Japanese Sweet Potatoes Kong Thao Farm
ZucchiniBe Wise Ranch
White PeachesKen’s Top Notch Produce
Heirloom Cherry Tomatoes – Aqualand Farms
Organic Juicing Bag:
CucumbersTutti Frutti Farms
Kyoho GrapesKen’s Top Notch Produce
CilantroBe Wise Ranch
Black Kale – Sundial Farm
LimesKoral’s Tropical Fruit Farm
Farmer’s Choice:
Gala Apples – Fair Hill Farms
Dragon Fruit – Tony Do’s Farm
Kaffir LimesRancho Del Sol
Catalina Offshore catch of the week:Opah

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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
Lean and Green
1 Cucumber
1 Lime
1 Handful of Grapes
1 Handful of Kale
Gimme That Gimlet
2 Cucumbers
1/2 Lime
Left Overs
6 Large Leaves of Kale
1 1/2 Large Cucumber
1 Lime, peeled
2 Small Handfuls of Cilantro
2 Handfuls of Grapes
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Turkey Burgers with Tomato Salsa
Serves 6
For the Tomato Salsa
2 cups cherry tomatoes, finely diced
2 garlic cloves, minced
1/2 cup finely chopped onion
1 tablespoon finely chopped thyme
1/4 cup finely chopped bell pepper
3 tablespoons rice vinegar
1/3 cup canola oil
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large bowl, combine all the ingredients, taste for seasoning and adjust using salt and pepper.
For the Burgers
1 1/2 pounds ground turkey or chicken
1 cup fresh bread crumbs
1/2 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon finely chopped thyme
2 large eggs
1 tablespoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
6 burger buns
1. In a large bowl, combine the turkey, crumbs, onion, garlic, thyme, eggs, Worcestershire and pepper.
2. Form the mixture into patties about 3-inches in diameter. Chill for at least 1 hour before grilling or frying.
3. Preheat the grill or heat a skillet, and grill the burgers for 3 to 4 minutes on each side. Serve on buns with tomato salsa.
Poached Peaches in Port Wine
Serves 2 to 4
2 firm white peaches, cut in half and pitted
1/2 cup port wine
1/3 cup sugar
1 cinnamon stick
1 clove
1. Put the peaches into a Dutch oven, and add the port, sugar, cinnamon and clove. Bring to a boil, and simmer, uncovered for 10 to 15 minutes, until the peaches begin to soften. Remove the peaches from the port, and cool.
2. While the peaches are cooling, simmer the syrup for 10 to 15 minutes until it is reduced by half and syrupy.
3. Serve the peaches dolloped with mascarpone, Greek yogurt or ice cream, and drizzle with some of the port syrup.
4. The syrup will keep in the freezer for up to 6 months. Use it on cakes, ice cream, or over yogurt.
Curried Rice Salad with Tomatoes and Peaches
Serves 6
For fun, serve this salad in a green bell pepper half that has been cored and seeded.
6 cups cooked basmati rice
1/2 cup finely chopped onion
2 white peaches, peeled, pitted, and finely dice
1 cup quartered cherry tomatoes
2 medium zucchini, finely diced
1/4 cup orange juice
1/4 cup rice vinegar
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 cup canola or vegetable oil
Salt and pepper
1 cup toasted sliced almonds
1. Put the rice, onion, peaches, cherry tomatoes and zucchini into a salad bowl.
2. In a small bowl, whisk together the juice, vinegar, curry, sugar, Worcestershire, and oil. Taste for seasoning and adjust using salt or pepper.
3. Toss the salad with the dressing, and garnish with almonds.
Honey Orange Roasted Sweet Potatoes
Serves 6
Try some of the San Diego Honey Company’s delicious honey in this dish. Check the retail store at Specialty for new items.
1/4 cup honey
1/4 orange juice
2 tablespoons canola oil
2 tablespoons unsalted butter, melted
2 teaspoons minced fresh thyme
1/8 teaspoon cayenne pepper
2 sweet potatoes, peeled, and cut into 1/2-inch pieces
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner.
2. Put the sweet potatoes into a large bowl, and in a small bowl, whisk together the honey, juice, oil, butter, thyme, and cayenne.
3. Pour the honey mixture over the potatoes, and toss to coat.
4. Spread the potatoes onto the prepared baking sheet in one layer. Roast for 40 to 50 minutes, until the potatoes are tender. Remove from the oven and serve hot.
Denver Omelet Casserole
Serves 6 to 8
Awesome for brunch or for a light dinner, Denver omelets are a blast from the past, but delicious any night of the week.
4 tablespoons unsalted butter
1 cup sweet yellow onion, finely chopped
One medium green bell pepper, cored, seeded and finely chopped
¼ pound ham, finely chopped
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup heavy cream
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 drops Tabasco sauce
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes.
3. Add the ham, and continue to sauté until the onion is translucent. Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
4. In another bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend.
5. Transfer the entire contents of the bowl to the prepared pan.
Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding.
7. Bake for 35 to 45 minutes, until the strata is puffed and golden brown and set in the center.
8. Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
Cheesy Denver Omelet: Add 1 cup of shredded cheese to the egg mixture after adding the ham, onions and peppers. Good choices: mild cheddar, white sharp cheddar, Monterey Jack, Pepper Jack, Fontina or Provolone.
Zucchini, Pepper and Tomato Gratin
Serves 6
Terrific with any grilled item, this is also delicious with roasted chicken or meats.
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 green pepper, cored, seeded, and thinly sliced
3 to 4 zucchini ends trimmed, and cut 1/2-inch thick
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups cherry tomatoes cut into quarters
2 tablespoons minced fresh thyme
1/2 cup finely shredded Gruyere cheese
1/4 cup freshly grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch oval gratin dish with non-stick cooking spray.
2. In a large skillet, heat the oil, and sauté the onion and garlic for 4 to 5 minutes, until the onion is translucent.
3. Add the pepper and zucchini and toss in the onion mixture. Season with salt and pepper, and toss for 2 to 3 minutes in the pan.
4. Add the tomatoes, and thyme, and saute until the tomatoes begin to give off some juice, this will take about 5 minutes. Season again with salt and pepper.
5. Transfer the mixture to the prepared pan, and sprinkle the cheeses evenly over the top. Bake for
6. 15 to 20 minutes, until the gratin is bubbling and the cheeses are golden. Let rest for 5 to 10 minutes, and serve.
Butter Lettuce, Pomegranate and Orange Salad
Serves 4 to 6
There are many ways to separate the pomegranate arils from the waxy inside of the fruit. I find that if I separate them in a large bowl of water, the waxy parts float to the surface, after I have separated the fruit, which floats to the bottom. Fresh pomegranates are juicier and tastier than the arils that you can buy already separated.
One head butter lettuce, washed, spun dry, and torn
1/4 cup rice vinegar
3 tablespoons orange juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1 orange, peel and pith removed, separated into segments, or sliced, and cut into 1/2 moons
1/3 cup pomegranate arils
1. Put the lettuce into a salad bowl.
2. In a smaller bowl, whisk together the vinegar, orange juice, sugar, garlic, mustard, and oil. Taste for seasoning and correct using salt and pepper.
3. Pour some of the dressing over the greens, and toss to coat.
4. Arrange the lettuce on salad plates, and garnish with orange segments, and pomegranate arils. Drizzle a bit more dressing over the oranges, and serve.
Serves 6
In New Orleans, they begin many dishes with what they call “The Trinity”: onion, celery, and bell pepper. This dish is a great party dish, but also makes a satisfying weeknight meal, if you have everything prepped and ready to go. Feel free to add more cayenne, or serve this with an assortment of hot sauces.
2 tablespoons vegetable oil
3/4 pound andouille or Polish-style sausage, cut into 1/2-inch-thick rounds
1/2 cup chopped onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 bay leaf
One 14.5-ounce can chopped tomatoes, with their juice
3 1/2 cups chicken broth
1 14 cups long-grain rice
3/4 pounds medium-size shrimp, peeled and deveined
1/2 cup chopped scallions (white and tender green parts) for garnish
1. In an 8-quart stockpot, heat the oil over medium-high heat, then cook the sausage until it begins to render some of its fat, about 5 minutes.
2. Remove all but 2 tablespoons of the fat from the pan and add the onion, bell pepper, celery, garlic, thyme, oregano, basil, black pepper, cayenne, and bay leaf.
3. Cook, stirring, until the vegetables are translucent, about 5 minutes.
4. Stir in the tomatoes and cook until some of the liquid evaporates, about 4 minutes.
5. Add the broth and bring to a boil.
Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
7. Stir in the rice and cook for 15 minutes over medium heat. Add the shrimp and cook until they turn pink, another 3 to 5 minutes.
8. Remove the bay leaf, and serve immediately or turn off the heat, cover, and let stand for up to 30 minutes before serving.
9. Garnish the jambalaya with chopped scallions and serve with an assortment of hot sauces.
Farmers’ Choice:
Dragon Fruit Smoothie
Serves 2
1 Dragon Fruit
1/4 cup Kaffir lime juice
1/4 cup orange juice
8 oz. plain yogurt
1 cup ice cubes
1. Cut off the skin of Dragon Fruit and cut into small pieces.
2. Put the dragon fruit and the rest of the ingredients into a blender, and blend until smooth.
3. Serve cold.
Gala Apple Waldorf Salad
Serves 4 to 6
2 cups cooked chicken or turkey, cut into bite sized pieces
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped onion
1/2 cup toasted walnuts
1 cup Gala Apples, cored, and cut into 1/2-inch dice
2/3 cup vegetable oil
1/4 cup apple juice or cider
1 teaspoon Kaffir lime juice
1/2 teaspoon salt
1/2 teaspoon celery seeds
Pinch dry mustard
Pinch of cayenne pepper
1 head butter lettuce, washed, and spun dry
1. In a large bowl, combine the chicken, celery, raisins, onion, walnuts, and apples.
2. In a small bowl, whisk together the remaining ingredients. Pour over the salad, and toss to combine.
3. Serve the salad in butter lettuce cups.
@Diane Phillips
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