Farmers' Market Box 12-17-15

December 16, 2015 0 Comments

Fuerte AvocadoKoral’s Tropical Fruit Farm
Rainbow ChardBe Wise Ranch
Garlic ChivesMilliken Family Farm
Meyer LemonsRancho Del Sol
Green Oak LettuceBlack Sheep Produce
Macadamia Nuts – Russell Family Farm
Watermelon Radish – Coastal Farm
Red Baby BeetsBe Wise Ranch
Kohlrabi Kong Thao Farm
Sunchokes Kong Thao Farm
Spaghetti SquashBlack Sheep Produce
Organic Juicing Bag:
FennelBe Wise Ranch
Bearss LimesRancho Del Sol
Celery – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Fuji ApplesFair Hill Apple Farm
Red Fingerlimes – 3 Nuts
Murcott Tangerines – People’s Plus Organics
Apple Cider – Julian Apple Cider
Catalina Offshore catch of the week:Check Back on 10-17-15

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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
Christmas Lime Bulbs
½ Fennel Bulb
1 Lime

Buddy Elf’s Green Collar(d)

3 Stalks of Celery
3 Collard Green Leafs
1 Red Beet
Leaf it to the Guy in Red
3 Collard Green Leafs
¼ Fennel Bulb
1 Lime
½ Red Beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Red Beet Salad
Serves 4
One bunch red beets, scrubbed, and green tops trimmed (save the greens)
One head red oak lettuce, washed and spun dry
1/4 cup balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup toasted walnuts
1/2 cup crumbled goat cheese
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Cover with aluminum foil, and bake for 25 minutes for medium beets, 45 minutes for large. Remove from the oven and allow to cool. When the beets are cool enough, slip the skins off the beets, and chop in fine dice.
2. Chop the lettuce, and put into a salad bowl. In a small bowl, whisk together the vinegar and oil, season with salt and pepper. Pour a bit of the dressing over the greens, and toss to coat. Plate the salad.
3. Toss the beets with some of the dressing, and top each salad with some of the beets. Garnish each salad with walnuts and goat cheese.
Roasted Sunchokes with Meyer Lemons
Serves 4
2 tablespoons extra virgin olive oil
3/4 pound sunchokes, scrubbed, and cut into 1/2-inch dice
2 garlic cloves, minced
Grated zest of 1 Meyer lemon
Salt and pepper
1/4 cup unsalted butter, melted, and kept warm
1/4 cup Meyer lemon juice
2 tablespoons finely chopped garlic chives
1. Preheat the oven to 400 degrees. In an oven-proof skillet, heat the oil, and add the sunchokes, garlic, and lemon zest.
2. Toss the mixture into the skillet, to coat the sunchokes.
3. Roast the sunchokes for 15 minutes, until the sunchokes are tender. Remove from the oven.
4. In a small bowl, whisk together the warm butter, lemon juice and garlic chives. Pour the mixture over the sunchokes, and toss to coat. Serve the sunchokes hot, or warm.
Lemon Chicken with Oregano
Serves 4
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
3 pounds chicken parts, or one 3 pound chicken cut into pieces
1/2 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon red wine vinegar
4 cloves garlic, minced
2 teaspoons dried oregano
1. Preheat the broiler for 10 minutes. Line a rimmed baking sheet with aluminum foil and place a rack on it.
2. Rinse the chicken in cold water and drain in a colander. Combine 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the paprika and sprinkle over the chicken, shaking it in the colander to coat.
3. Place the chicken on the rack, skin side down, and broil until browned on that side, 5 to 7 minutes. Turn the chicken over and broil until the skin is crisp and golden brown, another 7 minutes. Remove the pan from the oven, remove the rack from the sheet pan, and, put the chicken directly on the sheet pan, skin side up. Turn off the broiler and preheat the oven to 400°F
4. In a medium-size bowl, whisk together the remaining 1 teaspoon of salt, 1/2 teaspoon each of pepper and paprika, the oil, lemon juice, vinegar, garlic, and oregano until blended.
5. Pour the mixture over the chicken and return it to the oven.
6. Bake until cooked through, 15 to 20 minutes, basting the chicken once or twice with the sauce.
7. Transfer the chicken to a serving dish, cover with foil to keep warm, and transfer the sauce to a saucepan. Bring to a boil and continue boiling on high heat until it reduces a bit, 5 to 7 minutes.
8. Spoon the sauce over the chicken and serve, garnished with the lemon slices.
Fish Tacos with Watermelon Radish and Kohlrabi Slaw
Serves 4 to 6
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
1/2 teaspoon Ancho chili powder
2 pounds cod filets
12 corn tortillas, kept warm
1 avocado, peeled, pitted and thinly sliced
1. In a small bowl, mix the oil, lime juice, cilantro, and chili powder. Put the cod into a 13-by-9-inch pan and pour the marinade over the cod. Cover and refrigerate for at least 4 hours, and up to 8 hours.
2. When ready to grill, heat a grill pan, or preheat the grill for 10 minutes. Grill for 3 to 4 minutes per side. And remove to a serving platter. Tuck the fish into the corn tortillas, and top with sliced avocado and the radish slaw.
For the Radish Slaw:
2 cups watermelon radish cut into julienne
1 1/2 cups Kohlrabi (see note) cut into julienne
1 tablespoon finely chopped garlic chives
1/3 cup extra virgin olive oil
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
1 teaspoon honey
Salt and pepper
1. In a mixing bowl, combine the radish, Kohlrabi, and garlic chives.
2. In another bowl, whisk together the oil, lime juice, cilantro, cumin, and honey. Season with salt and pepper. Pour over the slaw and toss to coat. Use the slaw to garnish the tacos.
Tuscan Greens and Beans
Serves 4 to 6
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
1 tablespoon finely chopped rosemary
1 bunch rainbow chard, tough stems trimmed, and cut into 1/2-inch ribbons
1/2 cup chopped canned tomatoes
1/2 cup chicken or vegetable broth
Two 14.5-ounce cans white beans, rinsed and drained
1. In a large skillet, heat the oil, and saute the garlic and rosemary, for 1 minute.
2. Add the chard, and saute for 3 minutes, tossing to coat the chard with the garlic rosemary oil.
3. Add the tomatoes, broth and beans, bring to a boil, and simmer for 20 to 25 minutes, stirring frequently, until the beans are creamy. Serve warm.
Spaghetti Squash Carbonara Style
Serves 4 to 6
One spaghetti squash cut in half
2 tablespoons unsalted butter
1 tablespoon finely chopped garlic chives
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1/2 cup heavy cream
1 cup grated Parmigiano Reggiano cheese
6 strips bacon, cooked crisp and crumbled
1. Preheat the oven to 400 degrees. Put the squash, cut side down on a baking sheet lined with aluminum foil, parchment or a silicone baking liner. Cover with foil, and roast for 35 to 45 minutes until the squash is tender. Remove from the oven, and scrape the inside of the squash into a bowl.
2. While the squash is roasting, melt the butter in a saucepan, and add the garlic chives, swirling in the pan for 30 minutes. Add the flour, and whisk for 2 minutes. Add the broth, and whisk until the mixture comes to a boil. Add the cream, remove the sauce from the heat and add 1/2 cup of Parmigiano Reggiano.
3. Stir the hot sauce into the warm squash, stirring to coat the squash. Add the bacon, toss again, and serve each portion garnished with additional cheese.
White Chocolate Macadamia Nut Cookies
Makes 2 dozen large cookies
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar, fairly firmly packed, light or dark
2 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cups white chocolate chips
1/2 cup chopped macadamia nuts
1. Preheat the oven to 350°F. In a large mixing bowl, cream together the butter and sugars until they are light and fluffy. With the mixer set at low speed, add the eggs and vanilla.
2. Stir together the flour, salt and baking soda. Slowly add this mixture to the butter mixture in three batches, beating at low speed until incorporated. Gently mix in the chocolate chips and nuts.
Chill the dough for 1 hour or more before shaping.
3. Using a scoop, place six 1/4-cup balls of dough on a parchment- or silicone-lined baking sheet.
4. Bake the cookies for 16 to 18 minutes, or until they’re an even golden brown, rotating the pans top to bottom and back to front midway through the baking time.
5. Remove the cookies from the oven, and after a couple of minutes transfer them to a wire rack to cool completely.
Pineapple Cream Cheese Filled Macadamia Nut Muffins
Makes 12
One 8-ounce package cream cheese, softened
One 4-ounce can pineapple chunks in syrup, thoroughly drained
1 cup plus 1 tablespoon sugar
10 tablespoons unsalted butter, softened and cut into chunks
2 large eggs
1/4 cup whole milk
2 cups cake flour
1/2 cup chopped macadamia nuts
1/4 teaspoon baking powder
1. Preheat the oven to 400°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
2. In a medium-size bowl, cream together the cream cheese, pineapple, and 1 tablespoon of the sugar.
3. In a large bowl, cream together the butter and remaining 1 cup of sugar.
4. Add the eggs and milk and beat until thoroughly combined.
5. Add the flour, nuts, and baking powder and continue to beat until the batter is blended. (It will be stiff.)
6. Spoon 1 heaping tablespoon of batter into each of the prepared muffin cups.
7. Top with 1 tablespoon of cream cheese filling and spoon another tablespoon of batter over the filling.
8. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake until golden and a skewer inserted in the center comes out clean, another 10 minutes. Serve warm.
Farmers’ Choice:
Mini Cheesecakes with Finger Lime Garnish
Makes 24
24 vanilla wafers
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
1 teaspoon fresh lemon juice
1 teaspoon vanilla paste or extract
2 finger limes for garnish
1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. Place a vanilla wafer in each, right side up, and set aside.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and vanilla and beat until smooth.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Twenty-four hours before serving, top each cheesecake with 1 to 2 teaspoons of finger lime.
5. Serve the cheesecakes at room temperature.
Murcott Tangerine Olive Oil Cake
Serves 6 to 8
Grated zest of 2 tangerines
Juice of two tangerines (about 1/3 cup)
Pulp from tangerines that were juice, coarsely chopped
6 large eggs
1 1/2 cups sugar
1/2 cup extra virgin olive oil
2 1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
Confectioner’s sugar to sprinkle for garnish
1. Preheat the oven to 350 degrees, and coat the inside of a 10 to 12-inch round baking dish with non-stick cooking spray or olive oil.
2. In a mixing bowl, stir together the zest, juice, pulp, eggs, and oil. Let stand for 10 minutes.
3. Add the flour and baking powder and mix until smooth.
4. Transfer to the prepared baking dish and bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the middle.
5. Allow to cool and sprinkle with confectioners’ sugar.
Pork Tenderloin with Fuji Apples and Cream
Serves 4
2 large Fuji apples, peeled, cored and cut into 8 wedges
7 Tbs. unsalted butter
1 Tbs. granulated sugar
2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise
salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup apple cider
1/2 tsp. fresh thyme leaves
1/3 cup heavy cream
1. Preheat the oven to 400°F
2. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm.
3. Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat until very hot.
4. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140° to 145°F, 10 to 15 min. Transfer to a warm plate (don’t clean the skillet), tent with foil, and let rest for 10 min.
5. Set the skillet over medium heat and add 2 Tbs. butter.
6. Add the onions and cook until soft and translucent but not browned, about 3 min.
7. Remove the pan from the heat and add the cider. Return the pan to the stove, raise the heat to medium high, and boil until the cider is reduced by half.
8. Add the thyme and cream, and simmer for 2 to 3 minutes. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, slice the pork and serve with the warm apples and sauce.
Thanksgiving Apple Cake
Serves 8
2 cups (1 pound) unsalted butter, softened
2 cups sugar
4 large eggs
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
5 medium-size Fuji apples, peeled, cored, and finely chopped
1 cup chopped pecans
1 tablespoon vanilla paste or extract
1. Preheat the oven to 350°F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated.
3. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
4. Set the pan on a rack to cool. At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.
5. Before serving, reheat the chilled or defrosted cake, covered with aluminum foil, in a 350°F oven for 10 minutes.
6. The cake is delicious served plain, frosted with cream cheese frosting, or served with ice cream and caramel sauce.
@Diane Phillips
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