Farmers' Market Box 12-10-15

December 9, 2015 0 Comments

Gretel EggplantBlack Sheep Produce
Fennel – Coastal Farms
Italian ParsleyBe Wise Ranch
Leeks Kong Thao Farm
Romaine LettuceBlack Sheep Produce
Cara Cara OrangesKen’s Top Notch Produce
Teen ParsnipsWeiser Family Farm
French Heirloom PotatoesWeiser Family Farm
Daikon Radish Kong Thao Farm
Baby Pink Turnips – Coastal Organics
Satsuma Tangerines – Regier Family Farm
Organic Juicing Bag:
ArugulaBe Wise Ranch
Grapefruit – Sundance
Celery – Earth Fresh Organics
Kale – Earthbound Organics
Lemongrass – Beck Grove
Red Beets – Earth Fresh Organics
Farmer’s Choice:
Fuerte AvocadoKoral’s Tropical Fruit Farm
Asian Shinko PearsKen’s Top Notch Produce
Oro Blacno GrapefruitKen’s Top Notch Produce
Meyer LemonsKoral’s Tropical Fruit Farm
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
Aru Gunna Drop the Beet
1 Bunch of Arugula
1 Grapefruit
1 Red Beet
You Used to Call Me on My Cele
½ Bunch of Celery
1 Stalk of Lemongrass
1 Bunch of Kale
The Grass is Always Greener
3 Stalks of Celery
1 Grapefruit
2 Inches of Lemongrass
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken Meatball Bahn Mi
Serves 4
Bahn Mi are delicious Vietnamese sandwiches; using either pork or chicken for the meatballs, and then topping with a delicious orange flavored vegetable salad. These make a great dinner, or can be served while watching football.
For the Meatballs
2 pounds ground chicken or turkey
1/2 cup finely chopped leek using the tender white parts
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon fish sauce (either nam pla or nuoc nam)
2 shakes hot sauce (Tabasco or Frank’s)
1 tablespoon cornstarch
2 teaspoon sugar
Vegetable oil for frying
1. In a mixing bowl, blend the ingredients. Using a portion scoop shape into 1-inch balls and put onto a baking sheet. Refrigerate for 2 hours.
2. Pour 1-inch of vegetable oil into a large skillet, when the oil reaches 320 degrees, begin frying the meatballs, turning until they are crusty and golden brown on all sides.
3. Transfer to a baking sheet that has a rack in it, and keep warm in a 250-degree oven until they are all fried. (The meatballs can be fried in advance, and then warmed up in a 350-degree oven for 10 minutes, covered.
For the Salad
1 1/2 cups peeled daikon cut into julienne
1/2 cup parsnips cut into julienne
1/4 cup finely chopped leek
3 leaves romaine, cut into 1/2-inch ribbons
1/4 cup finely chopped Italian parsley (or cilantro, or mint)
1/4 cup orange juice
1 tablespoon sugar
2 tablespoons rice vinegar
1 tablespoon fish sauce
1. In a mixing bowl, combine all the ingredients, tossing to coat the vegetables. Refrigerate the salad for 1 hour before using.
6 French rolls
Daikon salad
1. Slit the rolls down the center, but not all the way through. Pile in meatballs and top with the salad.
Maple Glazed Pink Turnips and Parsnips
Serves 4
2 tablespoons unsalted butter
1/4 cup maple syrup
1/2 cup chicken or vegetable broth
One bunch pink turnips, scrubbed, trimmed and cut into quarters
1 bunch parsnips, peeled, and cut into 1/2-inch thick rounds
2 tablespoons finely chopped Italian parsley
Salt and pepper
In a large skillet, heat the butter, syrup and broth. Add the turnips, parsnips, and simmer, uncovered, turning frequently, until the turnips are tender, about 10 minutes. Serve garnished with the parsley.
Orange and Fennel Caprese Style Salad
Serves 4 to 6
2 Cara Cara Oranges, peel and pith removed, and cut into 1/2-inch slices
1 bulb fennel, wispy ends removed, and thinly sliced
8 ounces fresh mozzarella, sliced 1/2-inch thick
Salt and pepper
1/2 cup extra virgin olive oil
2. On a serving platter, arrange the oranges, and fennel, tucking the sliced of mozzarella between the orange and fennel slices.
3. Season with salt and pepper, and drizzle with olive oil. Serve at room temperature.
Fennel and Fingerling Potato Gratin
Serves 4 to 6
1 pound fingerling potatoes, thinly sliced
1 fennel bulb, wispy ends removed, and thinly sliced
1 leek, finely chopped, using the white and tender green parts
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, minced
1 leek, finely chopped using the white and tender green parts
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
1 1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano
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, heat the potatoes, fennel, leek, milk, cream, thyme, Tabasco, and cook 5 to 6 minutes, until the vegetables are almost done; they will be firm, but a knife will pierce them easily.
3. Transfer the vegetables to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 30 to 40 minutes, until the sauce is bubbling and the cheeses are golden brown. Allow to rest for 5 to 10 minutes before serving. (Great with grilled meats, chicken, or seafood)
Stuffed Baby Eggplant
Serves 4
3 baby eggplant, stem ends removed, and cut in half lengthwise
1/4 cup extra virgin olive oil
1/4 cup finely chopped leeks, using the white part only
1/4 pound bulk Italian sweet sausage
1 cup tomato puree
2 tablespoons finely chopped Italian parsley
Salt and pepper
1/2 cup grated Asiago cheese
1. Coat the inside of a baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Using a grapefruit spoon, or a small paring knife, remove the eggplant pulp, leaving about 1/2-inch of flesh. Coarsely chop the eggplant pulp.
3. Put the eggplant halves into the prepared pan.
4. In a skillet, over medium high heat, heat the oil, add the eggplant pulp, leeks and sausage, and saute until the sausage is no longer pink.
5. Add the tomato puree, and parsley, and simmer the mixture for 10 minutes, until the sauce is thickened. Season with salt and pepper.
6. Fill each eggplant half with some of the mixture, and sprinkle with grated cheese. Bake for 10 to 15 minutes, until the cheese is bubbling and golden brown. Let rest for 5 to 10 minutes, and serve hot, warm or at room temperature.
Caesar Salad
Serves 4 to 6
One head romaine lettuce, washed, spun dry and cut into 1-inch ribbons
1 cup mayonnaise
1/2 cup sour cream
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
1 cup shredded Parmigiano Reggiano cheese
2 cups garlic croutons (see following recipe)
1. Put the romaine into a large salad bowl.
2. In a mixing bowl, whisk together the mayonnaise; sour cream, lemon juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning adjusting using more lemon juice, or Worcestershire sauce.
3. Toss the salad with some of the dressing, add the croutons half of the Parmigiano and toss again. Serve each salad garnished with the remaining Parmigiano Reggiano cheese.
Garlic Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, such as oregano, rosemary, basil, marjoram, thyme, sage, or a combination
4 cups cubed leftover bread (1/2-inch cubes)
1. Preheat the oven to 350°F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs. Add the bread cubes and toss.
3. Spread the bread over the prepared baking sheet and bake for 5 minutes. Turn the cubes, bake for another 5 minutes, and turn the cubes again. Cook until they are dry and begin to turn golden, another 5 minutes.
4. Remove the croutons from the oven and let cool completely.
5. Do-Ahead: At this point, you can store in an airtight container or zipper-top plastic bags at room temperature for up to 4 days or freeze for up to 6 months.
Duck Breast with Tangerine Sauce
Serves 4
4 duck breasts (about 7-ounces each)
salt and pepper
1. Use a thin sharp knife to make slashes through the fat covering the breasts. Season the breasts with salt and pepper.
2. Heat a seasoned skillet just large enough to hold the breasts in a single layer on medium high heat. Cook the duck breast side down for 8 to 10 minutes. If the meat appears to be browning too rapidly, turn down the heat. Turn the breasts over and turn up the heat to high, brown on the flesh side for 2 minutes, until the breasts are medium rare.
3. Transfer the duck to a cutting board flesh side up, cover with aluminum foil and allow to rest for 5 minutes. Slice the duck breast on an angle, into strips, and arrange on warmed plates to serve.
Tangerine Sauce
Makes about 2 cups
6 Tangerines (if not available, navels oranges will do), sectioned
2 to 3 tablespoons Grand Marnier
¼ cup sugar
¼ cup red wine vinegar
2 cups of duck or chicken stock
½ cup Port
2 tablespoons cornstarch mixed with 2 tablespoons Port
1. Marinate the orange sections in Grand Marnier.
2. In a saucepan, combine the sugar and vinegar, bringing them to a boil. Reduce the mixture to a syrup. Remove from the heat and stir in half of the stock. Return to the heat to dissolve the syrup. Add the rest of the stock.
3. Deglaze the cooking pan with the port, and heat, reducing it to a few tablespoons. Add the reduced port and dripping to the sauce, then add the cornstarch mixture. Add the tangerine segments to the sauce, and taste, adding a few drops of lemon juice if it is too sweet, and add salt if necessary.
Farmers’ Choice:
Phillis Carey’s Shrimp Cocktail
Serves 6
My pal Phillis Carey served this at an event we put on for our students in December. It’s awesome!
5 T. olive oil, divided use
2 lbs. uncooked medium shrimp, cleaned and tails removed
Salt and pepper to taste
1 cup fresh lime juice
2 tsp. lime zest
1 cup chopped white onion
1 serrano chili, finely chopped with seeds
2 cloves garlic, minced
2 avocados, diced and rinsed with water
1 1/4 cups diced seeded plum tomatoes
1/2 cup sliced ripe black olives
1/2 cup chopped cilantro
8 lime wedges for garnish
1. Heat 2 T. of the olive oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp and any juices to a large bowl.
2. Add the lime juice and zest to the skillet and bring to a simmer, scraping up any browned bits. Pour over the shrimp in the bowl. Toss in the onion, chili, garlic and remaining 3 T. olive oil. Cool to room temperature before completing recipe and serving or cover and refrigerate shrimp for up to 24 hours.
3. When ready to serve, gently fold in the avocados, tomatoes, olives and cilantro. Spoon into Martini glasses or small bowls to serve with a lime wedges on the side.
4. Genius Idea: Phillis taught me that if you rinse avocados with water, they will stay beautifully green for at least 4 hours, and maybe even longer. No more lemon juice soaks or putting the pit into the guacamole.
Avocado Mousse with Crab Louis Dressing
Serves 6
For the Mousse
1 1/2 tablespoons gelatin
6 tablespoons warm water
2 Fuerte avocados
3 tablespoons lemon juice
1 teaspoon salt
Pinch cayenne pepper
1 tablespoon Worcestershire sauce
1/3 cup mayonnaise
1/2 cup heavy cream, whipped stiffly
1. Line a ring mold with plastic wrap. In a small bowl, dissolve the gelatin in the water, stirring.
2. In another bowl, mash the avocado, and fold in the lemon juice, salt, cayenne, Worcestershire, mayonnaise, whipped cream and gelatin.
3. Spoon the mousse into the ring mold, cover and refrigerate for at least 6 hours until firm.
4. Unmold the mousse onto a serving platter, and fill the center with the Louis dressing.
For the Dressing
1 cup mayonnaise
1/4 cup ketchup
1/4 cup minced scallion
2 tablespoons minced green olives
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon bottled horseradish
Salt and pepper to taste
1 lb. lump or chopped Dungeness crabmeat
1. In a mixing bowl, combine the mayonnaise, ketchup, scallion, green olives, lemon juice, Worcestershire, horseradish, and season with salt and pepper.
2. Fold in the crabmeat, and serve with the mousse.
Scampi with Meyer Lemons
Serves 4 to 6
1/4 cup extra virgin olive oil
6 garlic cloves, minced
2 medium shallots, finely chopped
Pinch red pepper flakes
1 teaspoon dried Greek oregano
Grated zest of 2 Meyer lemons
1/4 to 1/3 cup Meyer lemon juice
1 1/2 pounds medium to large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
1 pound linguine, cooked 3 minutes short of al dente
1. In a large skillet, heat the oil, and saute the garlic, shallots, pepper flakes, oregano, and lemon zest for 3 to 4 minutes, until the shallots are softened.
2. Add the lemon juice, and shrimp and bring to a boil. Simmer for 3 to 4 minutes, until the shrimp have all turned pink.
3. Add the parsley, and taste for seasoning adding salt or pepper if needed.
4. When the pasta has cooked, drain the pasta, reserving a bit of the water, and toss the pasta with the sauce in the skillet. Add a bit of pasta water if the sauce seems dry. Serve immediately.
Meyer Lemon Bundt Cake
Makes 1 10-inch Bundt cake
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated Meyer lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Meyer lemon juice (about 4 lemons)
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, lemon zest and 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 lemon 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 1 hour or 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. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Lemony Icing
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
1. Whisk the lemon juice into the sugar and drizzle over the cooled cake.
Adapted from: Tate’s Bake Shop Cookbook
Meyer Lemon Salsa for Fish
Makes about 2 cups
2 tablespoons finely diced shallots
1 tablespoon white wine vinegar
2 to 3 large Meyer lemons
1 teaspoon honey
3/4 cup green olives pitted and chopped
2 tablespoons chopped Italian parsley, chopped
2 tablespoons finely chopped mint
1/3 cup extra virgin olive oil
1/4 teaspoon Tabasco
salt and freshly ground black pepper
1. Cut both ends off the lemons. Place the lemons cut side down on a cutting board. Finely chop (with peel) into 1/4-inch dice.
2. In a small bowl and add the vinegar, shallots and 1/4 teaspoon salt.
3. Let sit 5 minutes and slowly whisk in the olive oil.
4. Stir in the honey, diced lemon, olives and parsley. Taste for seasoning, and adjust.
Meyer Lemon Curd
Makes about 4 cups
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh Meyer lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth. Set over medium heat and continue to whisk until the mixture begins to thicken, this may take about 5 minutes.
2. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened.
3. Taste and add the remaining juice if you would like it more tart.
4. Remove from the heat, strain through a sieve, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
5. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.
@Diane Phillips
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