Farmers' Market Box 9-10-15

September 9, 2015 0 Comments

Apple Medley – Fair Hill Apple Farm
CucumbersBlack Sheep Produce
FennelBlack Sheep Produce
Collard GreensWeiser Family Farm
Italian ParsleyBe Wise Ranch
Leeks Kong Thao Farm
Green Leaf LettuceBe Wise Ranch
Valencia OrangesPolito Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Tequila Bell PeppersTutti Frutti Farms
Sierra Gold Potatoes – Rutiz Family Farms
Organic Juicing Bag:
Baby CarrotsMcGrath Family Farm
Mexican GuavasKoral’s Tropical Fruit Farm
Romaine LettuceBe Wise Ranch
WatermelonJF Organic Farms
August Flame PeachesFrog Hollow Farm
Farmer’s Choice:
Baby Corn – Two Peas in a Pod Farm
Red Pear Tomatoes – Point Loma Farm
Hydroponic Basil – Archi’s Acres
Feature: Forbidden Fruit Orchards Blueberries
Blueberries – Forbidden Fruit Orchards
Catalina Offshore catch of the week:

Click here to Watch Video on YouTube
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!
Summer Breeze
½ Watermelon
3 Guavas
½ Head of Romaine
Hydration is Peachy
2 Peaches
1 Bunch of Baby Carrots
½ Watermelon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Fennel and Orange Salad
Serves 4
Fennel has a distinctive licorice flavor when eaten raw; it gives salads a lovely crunch. This salad is served in France, and Italy, and probably originated in Sicily.
One fennel bulb, washed, wispy fronds removed, and sliced 1/4-inch thick (a mandolin makes short work of this)
2 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt, pepper
2 teaspoon finely chopped oregano, or 1/2 teaspoon dried
1 tablespoon finely chopped parsley
1. Shingle the fennel and oranges on a serving platter, alternating the fennel and oranges.
2. Drizzle with the oil, vinegar, and sprinkle with salt and pepper.
3. Sprinkle the oregano and parsley over the top. Serve the salad at room temperature.
Stewed Collards with Potatoes and Pancetta
Serves 4 to 6
A great side dish to serve with grilled or roasted meats and poultry.
2 tablespoons extra virgin olive oil
1/2 inch piece of pancetta, cut into small dice
Grated zest of 1 lemon
1 leek, finely chopped, using the white and tender green parts
1 bunch collards, washed, spun dry tough stems trimmed, and cut into 1/2-inch ribbons
4 Sierra gold potatoes, cut into quarters
2 cups chicken or vegetable broth
Salt and pepper
2 tablespoons fresh lemon juice
Tabasco or Frank’s hot sauce
1. In a Dutch oven, heat the oil, over medium high heat and add the pancetta, cooking until the pancetta is crispy.
2. Add the zest, and leek, and turn in the oil to coat the leeks. Saute another 2 minutes, and add the collards, potatoes, and broth.
3. Bring to a boil, taste for seasoning, add salt and pepper, cover and simmer for 45 minutes, to 1 hour stirring occasionally, until the potatoes and collards are tender.
4. Taste for seasoning again, and adjust using salt or pepper. Add the lemon juice, and stir. Serve the collards and potatoes warm with a bit of hot sauce over the top.
Cook’s note: the broth can be used as a stock, or you can serve the collard mixture in deep bowls with cornbread on the side.
Corn and Cucumber Salad with Buttermilk Feta Dressing
Serves 4
A colorful salad for the end of the summer, combine all the ingredients for a great side dish to serve with grilled seafood or poultry.
One head green leaf lettuce, washed spun dry and chopped coarsely
1 leek, finely chopped, using only the tender green parts
1 to 1 1/2 cups bi-color corn cut from the cob
1 cucumber, washed, and cut into small dice
2 tequila peppers, cored, and seeded, and cut into 1/2-inch dice
1/2 cup mayonnaise
1/4 cup Greek yogurt
1/4 cup milk
2 tablespoons lemon juice
Grated zest of 1 lemon
2 tablespoons fresh dill, finely chopped
2/3 cup crumbled feta cheese
Salt and pepper
1. Put the lettuce, leek, corn, cucumber, and peppers into a salad bowl.
2. In a small bowl, whisk together the mayonnaise, yogurt, milk, lemon juice, zest, and dill. Taste for seasoning and adjust using salt and pepper. Add the feta, and whisk again. The dressing will keep in the refrigerator for up to 1 week.
3. Pour some of the salad dressing over the salad, and toss to combine.
Cook’s Note: If you would like to make this a whole meal, toss in some leftover cooked chicken or seafood, or cooked whole-wheat pasta.
Asian Pear Salad with Soy Orange Dressing
Serves 4
For the Candied Nuts
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 1/2 teaspoons salt
generous pinch of cayenne pepper
1 teaspoon ground cinnamon
4 cups walnut or pecan halves
1 egg white, room temperature
1 tablespoon water
1. Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
2. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly.
3. Sprinkle nuts with sugar mixture, and toss until evenly coated.
4. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper or a silicone baking liner.
5. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool.
6. When completely cool, pour the nuts into a bowl, breaking up any that stick together.
For the Salad
One head green leaf lettuce, washed spun dry and coarsely chopped
1/2 cup vegetable oil
3 tablespoons sugar (or honey)
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 drops Asian sesame oil
2 drops Tabasco or hot sauce
1 to 2 Asian pears, cored, and cut into thin wedges
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the oil, sugar, soy sauce, rice vinegar, sesame oil, and hot sauce. Taste for seasoning, adding more vinegar or soy sauce, if needed.
3. Toss the salad with the dressing, and arrange on salad plates. Garnish with slices of pear and the nuts.
Potato, Leek and Fennel Gratin
Serves 6
Another great side dish to serve with grilled or roasted meats and poultry. The fennel loses its licorice flavor when cooked.
1 1/2 pounds Sierra gold potatoes, peeled and sliced into 1/8-inch thick rounds
1 fennel bulb, wispy fronds removed, and sliced 1/8 inch thick
2 leeks, sliced 1/8-inch thick, using only the white part
2 to 3 tsp. chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon Tabasco
1-1/2 cups heavy cream
1 cup whole milk
Salt and Freshly ground black pepper
1 cup finely shredded Gruyere
1/2 cup grated Parmigiano Reggiano
2 teaspoons chopped fresh Italian parsley
1/2 cup fresh breadcrumbs
2 Tbs. melted unsalted butter
1. Preheat the oven to 350 degrees F. Coat the inside of a 13-by-9inch baking dish with non-stick cooking spray and set aside.
2. Put the potatoes, fennel, leek, thyme and cream, milk, salt, and a tabasco in a 12-inch skillet.
3. Simmer, partially covered, over medium heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.
4. Transfer half the potato mixture to the prepared gratin dish, spreading it evenly. Sprinkle with 1/2 of the Gruyere. Top with the remaining potato mixture spreading it evenly, and pour over any liquid remaining in the pan.
5. Cover with the remaining Gruyere and Parmigiano.
6. In a small bowl, combine the parsley, bread crumbs, and butter, and scatter the topping mixture over the potatoes.
7. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when tested with the sharp point of a knife, 25 to 30 minutes until the cheese is bubbling and golden brown.
8. Let the gratin sit for at least 10 minutes before serving so the liquid is fully absorbed and the gratin is easy to serve.
Do-Ahead: The uncooked gratin will keep covered in the refrigerator for 24 hours before baking. Remove from the refrigerator for 30 minutes to come to room temperature.
Notes on Italian Parsley
• When storing Italian parsley in the refrigerator, plant it in a cup full of water, and cover the leaves with plastic wrap. The parsley should keep for up to 1 week.
• If you won’t be using all of it, wash and spin it dry, wrap in a paper towel and put into a zip lock bag. Freeze the parsley and use right from the bag.
• Italian parsley has a flavor, where the curly parsley doesn’t (it’s only use is for garnish)
Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Farmers’ Choice:
Curried Baby Corn and Tomatoes with Rice
Serves 2 to 4
2 tablespoons vegetable oil
1 leek, finely chopped, using only the white part
1 garlic clove, minced
1/2 teaspoon finely grated ginger
2 tablespoons mild curry powder
1 1/2 cups pear tomatoes, cut in half or quarters if large
4 ears baby corn, shucked, and cut in half lengthwise then cut in half horizontally (you will have 4 pieces)
2 cups coconut milk
1/4 cup torn basil for garnish
1/2 cup chopped roasted and salted cashews for garnish
3 cups steamed basmati rice (white or brown) kept warm
1. In a large skillet, heat the oil over medium heat, and saute the leek, garlic, ginger and curry powder, being careful not to burn the spices.
2. Add the tomatoes, and corn, and toss in the mixture, until coated.
3. Add the coconut milk, bring to a boil, and simmer for 20 to 25 minutes, until the corn is tender. Add the basil, taste for seasoning, and adjust using salt or pepper.
4. Serve the curry over rice, and garnish with cashews.
Makes 2 cups
2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil
Salt and pepper
1. In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up.
2. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl, and process again for another 30 seconds. Taste for seasoning, and add salt or pepper if necessary.
Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil, and stir before using.
Fresh Tomato and Basil Sauce
Makes about 2 to 3 cups
2 tablespoons extra virgin olive oil
1 garlic clove minced
2 cups tomatoes, chopped (cut pear tomatoes into halves or quarters, they will break down when they simmer)
1/4 cup packed basil leaves, torn or sliced
Salt and pepper
1. In a large saute pan, heat the oil, and swirl the garlic in the pan for 30 seconds, until fragrant.
2. Add the tomatoes, and cook over medium high heat, until the tomatoes are softened, about 10 minutes.
3. Add the basil, cook another 5 minutes, and season with salt and pepper.
4. The sauce can be used over seafood, chicken, or meats, as well as pasta.
Baked Blueberry French Toast
Serves 8
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread (challah, or Hawaiian sweet egg bread)
1 cup fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes. Serve with blueberry sauce.
If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.
For the Blueberry Sauce
1 cup sugar
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 cups blueberries
1. In a 3-quart saucepan, over high heat stir together the sugar, cornstarch, water, and lemon juice until blended.
2. Add the blueberries and cook until the mixture begins to thicken and boil. Remove from the heat and allow to cool.
3. Do-Ahead: At this point, the sauce can be refrigerated for up to 4 days, or frozen for 1 month. Defrost in the refrigerator before serving at room temperature.
Blueberry Almond Coffee Cake
Serves 8
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds
1. In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, black berries or a combination) either frozen (do not defrost) or fresh
1. Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the spring form and serving.
Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes. The cake stays moist for about 3 days, stored in an airtight container at room temperature.
Double Up: My friends Ellen and Dan Einstein own the Sweet 16th Bakery in Nashville and they double this recipe and bake it in a 13-by-9-inch baking pan, for the same amount of time. This double recipe will serve an army and makes a great pot luck take along!
@Diane Phillips Blog:
Follow me on Facebook (professional page) Twitter and Pinterest
I’ll be blogging from Italy from 9/20 through the beginning of November, so follow me as I eat my way through the boot!
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!

Share this post: