Farmers' Market Box 2-4-16

February 3, 2016 0 Comments

This weeks local produce and featured farms:
Baby BroccoliSuzie’s Farm
Green GarlicBlack Sheep Produce
Green Mustard Frill – Coastal Farms
DillBe Wise Ranch
Black Kale – Coleman Family Farm
Meiwa KumquatsRancho Del Sol
Red Fire LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Blood OrangesPolito Family Farm
Purple PotatoesWeiser Family Farm
Organic Juicing Bag:
Moro Blood OrangesRancho Del Sol
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Farmer’s Choice:
Pink Lady ApplesFair Hill Apple Farm
Celery RootWeiser Family Farm
Algerian Tangerines – 3 Nuts Farm
Raw Almond Butter – Fat Uncle Farms
Catalina Offshore Catch of the Day:

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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!
The Blood of My Oranges
2 Blood Oranges – peeled
3 Carrots
3 Leaves of Collard Greens
Leave me feeling Green
4 Stalks of Celery
¼ Bulb of Fennel
2 Collard Greens Leaves
Anise You Would Understand
3 Blood Oranges – peeled
2 Stalks of Celery
¼ Bulb of Fennel
2 Carrots
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta with Baby Broccoli and Sausage
Serves 4 to 6
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
4 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1 bunch baby broccoli, chopped
1/2 cup chicken broth
2 tablespoons lemon juice
Salt and pepper
1 pound orecchiette pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of the oil over medium high heat and cook the sausage until it is no longer pink. Remove from the skillet, and add the remaining oil.
2. Saute the garlic, red pepper flakes, zest and broccoli, until the broccoli begins to soften. Add the broth and lemon juice, and bring to a simmer.
3. Add the sausage back to the skillet, taste for seasoning, and adjust using salt and pepper if needed.
4. When the pasta is cooked, add it to the skillet, and toss to coat the pasta.
5. Add 1/2 of the cheese, and toss again. Add some pasta water if the sauce isn’t creamy enough.
6. Serve the pasta garnished with the remaining cheese.
Green Garlic Lemon Dill Flavor Bomb
Makes 1 1/4 cup
Use this flavor bomb to season rice, pasta, poultry, seafood, lamb, or vegetables.
1/2 cup unsalted butter, softened
1/2 cup extra virgin olive oil
Grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 tablespoons green garlic
1/4 cup packed dill
Few drops Tabasco
1. In a food processor or blender, blend the ingredients, until the garlic and dill are chopped and the mixture is combined. Taste for seasoning, adding salt or more Tabasco.
2. Freeze the flavor bomb in ice cube trays, or in portion containers.
3. To use, melt the flavor bomb over low heat and incorporate into your dishes.
Mustard Frill Pizza
Serves 4 to 6
If you are feeling lazy, this pizza can be made with pita bread as the crust. If you go for the pizza dough, (Mona Lisa has the best) let it rest on the counter for 1 hour before rolling it out.
One pound ball pizza dough or four 6-inch pita
1/3 cup extra virgin olive oil
1 tablespoon finely minced green garlic
1 bunch mustard frill greens, washed, spun dry, tough stems trimmed and leaves chopped
Salt and pepper
6 thin slices Prosciutto di Parma cut into julienne
8 ounces fresh mozzarella, thinly sliced
1/2 cup shredded Asiago cheese
1. If you are using the pizza dough, preheat the oven to 425 degrees, and prepare a pizza stone, or baking sheet. (preheat the pizza stone according to the manufacturers’ directions, line a baking sheet with foil, and brush with olive oil)
2. If you are using pita, preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil, and brush aluminum foil with olive oil.
3. Put the pita onto the prepared baking sheet and brush with a bit of the oil.
4. Roll out the pizza dough on a floured board, into a 14-inch circle or rectangle, depending on which type pan you are using.
5. In a large skillet, heat 1/4 cup of the oil over medium high heat, and swirl the garlic in the hot oil for 30 seconds, until fragrant. Add the mustard greens, sautéing until the greens begin to wilt, season liberally with salt and pepper.
6. Cool the greens, and spread over the prepared dough/pita. Scatter the prosciutto over the greens, top with the mozzarella and Asiago.
7. Bake the pizza dough pizza for 10 minutes, check on the crispness of the crust, and bake another 5 to 7 minutes, until the pizza crispy on the bottom and the cheese is bubbling. Remove from the oven and allow to rest for 10 minutes before cutting into pieces.
8. Bake the pita for 10 to 12 minutes, until the cheeses are bubbling, and beginning to turn golden. Allow to rest for 10 minutes, then cut into pieces.
9. Cook’s Note: These pizzas can be made with any bitter green, like kale, or collards, which will take a bit longer to soften up. The greens can be sautéed ahead of time and then put onto the pizza, making this a simple dish to put together while your friends are drinking their first IPA.
Fire Lettuce Salad with Dilly Dressing
Serves 4
The dressing is also delicious as a dip for vegetables. If it is too thick for your taste, thin with a bit of milk or more lemon juice.
One head fire lettuce, washed, spun dry, and chopped
1/2 cup mayonnaise
1/4 cup Greek style yogurt or sour cream
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1/4 cup finely chopped dill
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped onion
1/2 teaspoon freshly ground black pepper
1. Put the lettuce into a bowl, and set aside.
2. In a small bowl, whisk together the remaining ingredients, seasoning with salt after blending.
3. Pour some of the dressing over the salad and toss.
Roasted Purple Potato Salad with Green Garlic Dressing
Serves 4
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound purple potatoes, scrubbed, and cut in quarters
2 tablespoons fresh lemon juice
2 teaspoons finely minced green garlic
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmigiano Reggiano, plus more for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine 1/4 cup of oil, salt and pepper. Add the potatoes, and toss to coat. Spread the potatoes onto the baking sheet and roast for 20 to 30 minutes, until the potatoes are tender, and crispy. Cool the potatoes in a bowl.
3. In a small bowl, whisk together the remaining oil, lemon juice, garlic, Worcestershire, and cheese.
4. Season with salt and pepper, and pour over the still warm potatoes. Toss until coated. Serve warm or at room temperature.
Caramelized Kumquat Toast
Serves 4 to 6
2 tablespoons unsalted butter
1/3 cup sugar
2 cups kumquats, thinly sliced and seeds removed
1 baguette, sliced 1/2-inch thick and toasted
1/2 cup crème fraiche
Fleur de sel
1. In a skillet, heat the butter over medium high heat, add the sugar and stir until the sugar is liquid, and begins to turn a blond color.
2. Add the kumquats, and saute over high heat, until the kumquats are softened, and begin to caramelize.
3. Spread some of the crème fraiche onto the toasted baguette. Mound some of the kumquats onto the toast and sprinkle with the fleur de sel.
Kumquat Chutney
Makes about 2 cups
2 tablespoons vegetable oil
2 cups kumquats, sliced, and seeded
1/2 cup finely chopped red onion
1 tablespoon grated ginger
2 teaspoons finely chopped green garlic
1/4 cup packed brown sugar
2 tablespoons white vinegar
1/2 teaspoon ground cumin
Pinch cayenne
1. In a Dutch oven, heat the oil over medium high heat, and saute the kumquats, onion, ginger and garlic, until the onion begins to soften.
2. Add the sugar, vinegar, cumin and cayenne, and bring to a simmer.
3. Simmer for 20 to 25 minutes, until the mixture is thick. Cool the chutney and use as a condiment with curry, grilled chicken, or pork.
Super Bowl Italian Wedding Soup
Serves 8
This is a terrific soup for Super Sunday; you can make it in your slow cooker or on the stove top, and keep it warm for hours while watching the game. Green Garlic bread is a great accompaniment.
2 tablespoons extra virgin olive oil
1 Walla Walla Onion, finely chopped
3 medium carrots, coarsely chopped
3 ribs celery, coarsely chopped
2 teaspoons dried sage, or 1 1/2 tablespoons fresh
2 tablespoons tomato paste
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
8 cups chicken or vegetable broth
One bunch Calvo Nero, tough stems removed, and cut into 1/2-inch ribbons
2 slices Italian bread
1/4 cup milk
1 1/2 pounds ground chicken or turkey
2 garlic cloves, minced
2 tablespoons finely chopped onion
1/3 cup grated Parmigiano Reggiano cheese
2 tablespoons finely chopped Italian parsley
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Parmigiano Reggiano rind, cut into 1/2-inch pieces (optional)
1. In a Dutch oven, heat the oil over medium high heat; add the onion, carrots, and sage. Saute for 4 to 5 minutes, until the onions are softened.
2. Add the tomato paste and wine, and bring to a boil. Add the broth, and Calvo Nero, and bring to a boil. Simmer the soup while you make the meatballs.
3. Put the bread in a bowl and pour the milk over the bread, letting it absorb into the bread. Put the chicken, garlic, onion, cheese, parsley, salt and pepper into the bowl, and stir to blend.
4. Using a portion scoop, form the mixture into a small balls, and drop into the simmering soup.
5. Add the Parmigiano rinds if you are using them. Cover and simmer for 25 to 30 minutes, until the meatballs are cooked through. The soup can be kept warm for hours in a slow cooker.
Slow Cooker Instructions:
1. Saute the vegetables, and transfer them to the insert of the slow cooker.
2. Add the remaining ingredients to the slow cooker, and cook on high for 3 hours or on low for 5 to 6 hours.
Green Garlic Bread
Serves 8
One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano
1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces. Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven, and cut the bread into 1-inch pieces.
Blood Orange Pie
Serves 12
For the Crust:
1 1/2 cups crushed graham crackers (about 2 packets)
1 tablespoon sugar
6 tablespoons butter, melted
Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
In a bowl, combine the crumbs, and sugar. Add the butter and stir until the mixture is well blended.
Pat into the bottom and sides of the pan, and bake for 10 minutes.
Remove from the oven and cool completely.
For the Filling:
4 large egg yolks
Grated zest of 1 blood orange
One 14-ounce can sweetened condensed milk
1/2 cup blood orange juice
1 tablespoon lemon juice
1 1/2 cups whipped cream
1. In the bowl of an electric mixer, beat together the yolks and zest. Beat in the milk, and juices, until the mixture is combined.
2. Pour the mixture into the crust, and bake for 10 to 12 minutes until set.
3. Remove from the oven, and cool the pie. Refrigerate until cold (at least 2 hours)
4. Serve with unsweetened whipped cream.
Farmers’ Choice:
Blood Orange Olive Oil Cake
Serves 8
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated blood orange zest
1/4 cup fresh blood orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° and coat a 9-inch cake pan that is at least 2 inches deep with nonstick cooking spray. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Pork Osso Buco with Blood Orange Gremolata
Serves 6
I actually prefer using pork instead of veal in Osso Buco for its sweet taste, and melt in your mouth tenderness. Using pork shoulder makes this an affordable dish.
1 tablespoon olive oil
Salt and pepper
2 1/2 pounds pork shoulder, fat trimmed, cut into 1-inch pieces
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 teaspoons dried sage leaves
One 15.5 ounce can chopped tomatoes in their juice
1/2 cup white wine
1/2 cup chicken broth
1 cup beef broth
1/2 cup blood orange juice
2 tablespoons finely chopped Italian parsley
2 cloves garlic, minced
1 teaspoon freshly grated blood orange zest
1 teaspoon freshly grated lemon zest
1. In a Dutch oven, melt the butter in the oil.
2. Season the pork with salt and pepper, and brown the pork a few pieces at a time, until the pork is browned on all sides, removing the pork as it browns. When all the pork has browned, return it back to the pan and add the onion, carrots, celery and sage, sautéing for about 5 minutes or until the vegetables begin to soften.
3. Add the tomatoes, and simmer for 5 minutes, to reduce the liquid. Add the wine, and simmer another 5 minutes, then add the broths and juice.
4. Cover and simmer for 1 1/2 to 2 hours until the pork is tender.
5. Stir in the parsley, garlic and zests, taste for seasoning and adjust if needed.
6. Serve with risotto, or polenta.
Waldorf Salad with Celery Root and Apples
Serves 6
1 celery root, peeled, and cut into julienne
2 apples, cored, and cut into julienne
3 cups cooked shredded chicken
1/2 cup toasted chopped walnuts
1/2 cup golden raisins
1/2 cup vegetable oil
1/4 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1. In a large salad bowl, combine the celery root, apples, chicken, walnuts and raisins.
2. In a separate bowl, whisk together the vegetable oil, apple juice, lemon juice, salt, celery seeds, dry mustard, and cayenne until blended.
3. Pour some of the dressing over the salad, and toss to combine. Serve the salad on salad greens.

Celery Root, Apple and Farro Salad

Serves 6
3 cups cooked farro (see note)
One celery root, peeled, and cut into julienne
2 apples, cored, and cut into julienne
1 cup Pecorino Romano cheese, cut into 1/2-inch dice
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Put the cooled, cooked farro into a large bowl.
2. Add the celery root, apples, and cheese.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper.
4. Pour the dressing over the farro mixture, and toss to coat. Add the parsley and toss again. Serve the salad at room temperature.
5. To cook farro: Cook 1 1/2 cups farro in boiling salted water for 15 to 20 minutes, until the farro is tender.
Almond Butter Frosted Brownies
Serves 10
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 cup unbleached all-purpose flour
1. Preheat the oven to 350°F. Line a 15 x 10-inch jellyroll pan with a silicone liner, parchment paper, or aluminum foil and coat with nonstick cooking spray.
2. To make the brownies, in a large microwaveable bowl, melt the butter and chocolate together in the microwave on High for 2 minutes, stirring to melt the chocolate. (Alternatively, melt them together in a large, heavy saucepan over low heat on the stovetop.) Stir in the granulated sugar, eggs, and flour, beating until smooth. Pour into the prepared pan and bake until a skewer inserted in the center comes out with some crumbs adhering to it, 14 to 16 minutes. Remove from the oven and let cool completely in the pan on a rack.
Almond Butter Frosting
1 cup almond butter
1/2 cup (1 stick) unsalted butter
3 to 4 cups confectioners’ sugar
2 to 3 tablespoons milk, as needed
1. To make the frosting, with an electric mixer, cream together the almond butter and butter in a large bowl until smooth. Add the confectioners’ sugar and beat on low speed until the mixture begins to come together. Gradually add the milk and beat at medium speed until the frosting reaches a spreadable consistency. Spread over the cooled brownies.
2. Cut the brownies into 24 two-inch bars.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 2 months. They’re great right from the freezer
Recipes provided by:
Diane Phillips and
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