Farmers' Market Box 9-17-2015

September 16, 2015 0 Comments

CucumbersDassi Family Farm
Sonoran GarlicMilliken Family Farm
DillBe Wise Ranch
LeeksRutiz Family Farms
Red Oak LettuceBlack Sheep Produce
LimesKoral’s Tropical Fruit Farm
Golden Russet Bosc PearsPenryn Orchard
Anaheim Chile PeppersTutti Frutti Farms
Early Wonderful PomegranatesKen’s Top Notch Produce
O’Henry Sweet Potatoes Kong Thao Farm
Mexican SquashBlack Sheep Produce
Bay Leaves – 3 Nuts
Organic Juicing Bag:
Tequila Bell PeppersTutti Frutti Farms
Dandelion GreensBe Wise Ranch
Sorrento LemonsRancho Del Sol
Shinko Asian PearsKen’s Top Notch Produce
Carrots – Lakeside Organic Gardens
Farmer’s Choice:
Medjool DatesMilliken Family Farm
Yali PearsPenryn Orchard
Feature: Local Dragon Fruit
Dragon Fruit – Tony Do’s Farm
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!
Sweet Bells
1 Pear
4 Carrots
1/4 of a Red Bell Pepper
Lions and Pearrots
1 Pear
4 Carrots
1/2 of a Lemon
1 Handful of Dandelion Greens
Sweet ‘n’ Sour
6 Carrots
1 Pear
1/3 of a Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pear and Pumpkin Soup
Serves 6
1/4 cup unsalted butter
½ cup finely chopped leek, using the white and tender green part
½ cup finely chopped celery
½ cup finely chopped carrot
1 pear, peeled cored and finely chopped
1/2 teaspoon ground ginger
Two 15.5-ounce cans pumpkin puree (or 4 cups fresh pumpkin puree)
3 cups chicken or vegetable broth
Salt and pepper
1 cup heavy cream
1. In a Dutch oven, melt the butter, and sauté the onion, celery, carrot, pears and ginger, until the vegetables begin to soften, about 3 minutes.
2. Stir in the pumpkin and chicken broth stirring to blend. Cover and simmer for 30 minutes.
3. Taste the soup for seasoning, adjust using salt, and pepper to taste.
4. Add the cream, and simmer another 10 minutes. Serve with crostini or croutons.
Slow Cooker Zucchini Tomato Gratin
Serves 6
4 cup shredded zucchini
3 medium tomatoes, sliced ½-inch thick
3 tablespoons salt
¼ cup extra virgin olive oil
2 leeks, coarsely chopped using the white or tender green parts
2 teaspoons finely chopped dill
½ teaspoon freshly ground black pepper
2 tablespoons tomato paste
½ cup chicken broth
1. Place the zucchini into a colander, sprinkle with 1 teaspoon of salt, and press any moisture out of the zucchini.
2. Sprinkle the tomatoes with salt, and drain the tomatoes on paper towels.
3. Toss the leeks with 2 tablespoons of the oil, and pour the remaining oil into the insert of a 5 to 7-quart slow cooker.
4. In a small bowl, combine the dill, pepper, tomato paste, and broth.
5. Layer the tomatoes into the slow cooker, sprinkle with 2 tablespoons of the tomato paste mixture, top with a layer of zucchini, 2 tablespoons of the tomato paste mixture, and the leeks.
6. Continue to layer, and pour the remainder of tomato paste mixture over the vegetables.
7. Cover the cooker and cook on high for 1 ½ to 2 hours, until the vegetables are tender.
8. Remove the cover, and cook on low another hour. Serve the gratin warm or at room temperature with a sprinkling of grated Parmigiano Reggiano.
Stuffed Zucchini Boats
Serves 4
These zucchini boats are spicy, and match well with grilled entrees.
3 zucchini, ends trimmed, and cut in half lengthwise
3 tablespoons extra virgin olive oil
1 leek, finely chopped, using the white and tender green parts
2 garlic cloves, minced
1 Anaheim chile pepper, cored, seeded, and finely chopped
1 cup grape tomatoes cut into quarters
Salt and pepper
2 cups shredded Monterey Jack cheese, or pepper jack cheese
1. Put the zucchini halves onto a microwavable plate, and cover with plastic wrap. Steam for 2 to 3 minutes, until the zucchini interior is softened. Using a spoon, or melon baller, remove the interior of the zucchini, keeping the shell intact. Coarsely chop the interior. Set the zucchini halves in a baking dish coated with non-stick cooking spray.
2. In a large skillet, heat the oil over medium high heat and saute the zucchini pulp, leek, garlic and chile for 3 to 4 minutes, until the vegetables are softened.
3. Add the tomatoes, and saute until the tomatoes begin to give off some of their liquid. Season the mixture with salt and pepper.
4. Refill the zucchini shells with the mixture. Sprinkle with the cheese.
5. At this point, you can refrigerate the zucchini for 2 days, or preheat the oven to 350 degrees, and bake for 20 to 25 minutes, until the cheese is melted, and bubbling. Allow the zucchini to rest for 5 minutes, and then serve.
Red Leaf Lettuce with Pomegranate Vinaigrette
Serves 4 to 6
One head of red leaf lettuce, washed, spun dry and chopped
1/4 cup pomegranate juice
1/4 cup rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 cup canola or vegetable oil
Salt and pepper
1/2 cup pomegranate arils for garnish
1. Put the lettuce into a salad bowl. In a mixing bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
2. Pour some of the dressing over the salad greens, and toss.
3. Plate the salad and garnish with pomegranate arils.
4. The salad dressing will keep in refrigerator for up to a week.
Coconut Lime Bars
Makes 12 to 14 bars
For the Crust
2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1 cup (2 sticks) cold unsalted butter
1 cup sweetened shredded coconut
1/2 cup chopped macadamia nuts
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, combine the ingredients in a food processor and pulse until the mixture resembles small peas.
3. Press into the bottom of the prepared pan, using your knuckles to press down.
4. Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes.
For the Filling
1 1/2 cups granulated sugar
1/2 cup fresh lime juice
1/4 cup unbleached all-purpose flour
1 teaspoon baking powder
4 large eggs
Confectioners’ sugar for dusting
1. To make the filling, combine the ingredients in the food processor and process until smooth. Pour over the baked crust and bake until the filling is set, another 20 minutes.
2. Let cool completely, then cut into two-inch squares and dust with confectioners’ sugar.
Chicken Braised in Port with Leeks
Serves 8
This is an elegant entrée fit for company, and can be made ahead and reheated just before serving. It comes from restaurant Fredy Girardet in Crissier, Switzerland. It was a dish that sparked the advancement of nouvelle cuisine in Europe.
For the Leeks
4 medium leeks, with coarse green ends trimmed
2 tablespoons butter
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water. Drain and cut into 1 inch lengths.
2. Melt butter in a 4 quart saucepan.
3. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.
4. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.
For the Chicken
8 chicken breast halves, boned and skinned
Ground pepper
1 cup port wine
1 cup beef broth
1 bay leaf
1 stick butter, chilled and cut into 8 pieces
1. Pat the chicken dry, and season with salt and pepper.
2. Pour port, broth and bay leaf into a large saute pan.
3. Arrange chicken breasts in a single layer. Cut a piece of aluminum foil to fit pan and place directly on the chicken.
4. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
5. Transfer to plate cover loosely with aluminum foil.
6. Boil liquid over high heat until reduced to 1/4 cup.
7. Remove the bay leaf.
8. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another. Adjust seasoning.
9. Spoon leeks onto platter and chicken breasts over them. Drizzle with sauce.
Slow Cooker Gyros Meatballs with Tzatziki Sauce
Makes about 2 cups
I love the slow cooker, since I can set it and forget it.
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups red wine
1 cup beef broth
1 cup chicken broth
2 bay leaves
1. In a saucepan, heat the oil and sauté the onion for 3 minutes, until it is softened. Stir in the flour and cook 3 minutes.
2. Add the wine, and whisk until the mixture boils. Transfer to the insert of a 5 to 7-quart slow cooker, add the broth, cover and set on the warm setting while making the meatballs.
1 pound lean ground lamb
1 pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley
1. In a large mixing bowl, combine all the ingredients except the parsley. Form into 2-inch balls, and carefully place in the sauce.
2. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the meat balls are cooked through. Skim off any excess fat on the top of the sauce, remove the bay leaves, and stir in the parsley, serve on the warm setting.
3. Serve with Tzatziki Sauce in Pita.
Tzatziki Sauce
Makes about 3 1/2 cups
2 cups plain Greek Style yogurt
2 garlic cloves, minced
2 Persian cucumbers, scrubbed, and cut into fine dice
2 tablespoons fresh lemon juice
Grated zest of one lemon
2 tablespoons finely chopped fresh dill
1 cup crumbled feta cheese
1/2 teaspoon freshly ground black pepper
1. In a mixing bowl, whisk together all the ingredients, taste for seasoning and adjust using salt or pepper.
2. Refrigerate for at least 4 hours, or up to 4 days.
3. The sauce is delicious served with pita chips, as a topping for baked potatoes, or served over lamb meatballs in pita bread.
Sweet Potato Chile Hash Brunch Casserole
Serves 6 to 8
This is a great make ahead for a lazy Sunday brunch. Serve with dolloped with sour cream, or Guacamole.
6 strips bacon, cooked crisp and crumbled (save the drippings)
1 leek, finely chopped, using the white and tender green parts
2 garlic cloves, minced
1 sweet potato, peeled, and cut into 1/2-inch dice
2 Anaheim chiles, cored, seeded, and de-ribbed, cut into 1/2-inch dice
2 teaspoons finely chopped oregano
Salt and pepper
8 large eggs
1/2 cup heavy cream
1/2 teaspoon Tabasco
2 tablespoons finely chopped cilantro
1 1/2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
Sour cream or guacamole for garnish
1. In a large skillet, cook the bacon until crisp, remove from the pan, and drain on paper towels. Crumble the bacon and set aside.
2. Remove all but 2 tablespoons of the bacon drippings, and saute the leek and garlic, until the leek begins to soften, about 2 minutes. Add the sweet potato, chiles, and oregano, sautéing until the potato and chiles are softened, about 7 to 10 minutes. Taste the hash for seasoning, and adjust using salt and pepper. Transfer the mixture to bowl, add the bacon, and allow the mixture to cool.
3. Preheat the oven to 350 degrees, and coat a 13-by-9-inch baking dish with non-stick cooking spray.
4. In a mixing bowl, whisk together the eggs, cream, Tabasco, and cilantro, stir in the sweet potato mixture, and transfer the mixture to the prepared baking dish.
5. Sprinkle the casserole with the cheeses. Bake for 30 to 40 minutes, until the eggs are set, and the cheeses are golden brown.
6. Allow the casserole to rest for 10 minutes, before cutting into serving pieces and serving garnished with sour cream, or guacamole.
Farmers’ Choice:
Poached Pears
Serves 4
1/2 cup full bodied red wine
1/2 cup ruby port
½ cups firmly packed light brown sugar
1 cinnamon stick
2 Yali pears, cored and cut in half
2 ounces Stilton cheese
1. Combine the wine, port, brown sugar and cinnamon in a saucepan.
2. Add the pears and spoon some of the sauce over the pears. Cover and simmer until the pears are softened. Uncover and allow the pears to come to room temperature. Carefully remove them and arrange each pear on a small plate or bowl.
3. Strain the sauce into the saucepan, discarding any solids. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
4. Spoon the syrup over the pears on the platter, and scoop a bit of Stilton into the center of each pear. Serve at room temperature.
5. Save the sauce, and freeze it. It’s terrific on ice cream, or served over pound cake.
Medjool Date Cookies
Makes about 3 dozen
1 cup unsalted butter, softened
11/2 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 tsp. vanilla paste or extract
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
5 cups old-fashioned rolled oats
1-1/2 cups chopped, pitted Medjool dates
1. Preheat the oven to 350 degrees and line 3 baking sheets with parchment, silicone or aluminum foil.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and sugars until light and fluffy.
3. Add the eggs, one at a time, and the vanilla.
4. Add the flour, soda, salt, cinnamon, oats and dates, mixing until the dough comes together. Depending on how “wet” the dates are you may need to add up to 1/2 cup more oatmeal, or 1/2 cup chopped nuts.
5. Using a portion scoop, scoop up 1-tablespoon rounds, and place on the baking sheets, 2-inches apart.
6. Bake to 8 to 10 minutes, until the outer edges are set, and the cookies begin to turn golden. Leave on the baking sheets for 10 minutes before transferring to a rack to cool completely.
Dragon Fruit Smoothie
Serves 4
1 dragon fruit
1/2 cup lime juice
1/4 cup sugar
1 cup fresh orange juice
1/2 cup plain Greek style yogurt
1 cup ice cubes
1. Cut the dragon fruit in half and scoop the pulp into a blender.
2. Add the remaining ingredients, and process until pureed.
3. Serve in tall glasses, garnished with lime or orange slices.
Dragon Fruit Dressing for Salads
Makes 2 cups
Similar to papaya seed dressing, this is delicious over fruit salads, cold shrimp or crab, or served over greens.
1 dragon fruit cut in half
2 teaspoons fresh lime juice
1 teaspoon Dijon mustard
1/4 cup rice vinegar
1 cup vegetable oil (non-GMO canola)
Salt and pepper
1. Scoop out the flesh of the dragon fruit and place in a blender. Add the lime juice mustard, and rice vinegar.
2. Turn on the blender, slowly pour in the oil through the top, and blend until the dressing is emulsified, and thick. Season with salt and pepper and adjust.
3. Dragon fruit can be sweet, and if you like a more acidic taste, add a few drops of vinegar, or lime juice to balance.
@Diane Phillips
Follow me on Facebook (professional page) Twitter, and Pinterest
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: