Farmers' Market Box 3-10-16

March 9, 2016 0 Comments

This weeks local produce and featured farms:
Asparagus – Life’s A Choke Farm
DillBe Wise Ranch
Green Leaf LettuceBe Wise Ranch
Valencia OrangesPolito Family Farm
Amarosa Fingerling PotatoesWeiser Family Farm
Purple Daikon RadishBlack Sheep Produce
Natural Flame Raisins – Peacock Family Farm
Purple KohlrabiSuzie’s Farm
Bloomsdale SpinachBlack Sheep Produce
Ruby Tango Tangerines – Sun West
Organic Juicing Bag:
Chinotto Oranges – 3 Nuts Farm
Carrots – Cal Organics
Fennel – Cal Organics
Green Kale – Babe Farms
Parsley – Lakeside Organic Gardens
Farmer’s Choice:
Fuerte AvocadosKoral’s Tropical Fruit Farm
Cara Cara OrangesKoral’s Tropical Fruit Farm
Japanese Turnips – The Garden Of…
Strawberries/a> – Be Wise Ranch

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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!
egnarO Orange
1 Chinotto Orange – peeled
¼ Fennel Bulb
½ Bunch of parsley
Chinotto No Better
½ Bunch of Green Kale
3 Carrots
½ Chinotto Orange – peeled
My Personal Green Kale
½ Bunch Green Kale
½ Bunch of Parsley
¼ Bulb Fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farro Salad with Flame Grapes and Tango Ruby Tangerines
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
1 cup flame raisins
Grated zest of Ruby Tango
2 to 3 tablespoons fresh Ruby Tango juice
Salt and pepper
1 cup packed Bloomsdale spinach, washed, spun dry and coarsely chopped
1. Bring 4 quarts salted water to a boil, and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3. Remove from the pan, and add to the farro.
4. Add the pecorino, raisings and zest, and toss to combine.
5. Drizzle 2 tablespoons of juice and the remaining olive oil over the salad, and toss to blend. Add more juice if desired. Season with salt, pepper, and toss in the spinach. Serve the salad at room temperature.
6. Cook’s Note: If you want to make the salad ahead, don’t add the juice, oil or spinach. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
Amarosa Dill Potato Salad
Serves 4
1 pound Amarosa potatoes, scrubbed
2 ribs celery, finely chopped
1 scallion finely chopped
Salt and pepper
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
Grated zest of 1 lemon
1/4 cup finely chopped dill
1. Put the potatoes in water to cover and boil for 15 to 20 minutes until tender. Drain and cool completely.
2. When the potatoes are cool, cut them into bite sized pieces, and transfer to a bowl.
3. Add the celery, and scallion, season with salt, pepper and the lemon juice. Toss to blend.
4. In a small bowl, whisk together the mayonnaise, sour cream, zest, and dill.
5. Pour over the potato salad, and toss to coat. The salad will keep in the refrigerator for 2 days.
Shrimp and Asparagus Risotto
Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped sweet onion, such as Vidalia
1 teaspoon grated lemon zest
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
1 1/2 cups Carnaroli or Vialone medium grain rice
4 1/2 cups vegetable or chicken stock, kept simmering on the stove top
1 pound medium shrimp, peeled and deveined
1/2 pound medium asparagus, cut into 1-inch lengths
2 tablespoons finely chopped dill (optional)
Salt and freshly ground black pepper (optional)
1. Melt 2 tablespoons of the butter in over medium-high heat in a large saucepan, and sauté the onion and zest for 2 minutes, or until it begins to soften.
2. Add the rice and stir to coat the grains with the butter.
3. Pour in the wine bring to a boil.
4. Add one ladleful of stock, (about 3/4 cup) and stir to keep the rice from sticking.
5. When the rice has absorbed the stock, add another ladleful, stirring until the rice has absorbed the stock.
6. Continue to add the stock until about the 15 minute mark; check the rice, if it is al dente, don’t add anymore stock, if it still seems stiff, then continue with another ladleful of stock.
7. Add the shrimp, asparagus, and dill, cook for 3 to 4 minutes or until the shrimp have turned pink, the asparagus is crisp/tender, and the risotto is creamy.
8. Stir in the butter, taste for seasoning, and adjust using salt or pepper. Serve immediately. =
Roasted Asparagus
Serves 4
One bunch asparagus, tough ends removed
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. Put the asparagus onto the baking sheet, and drizzle the oil over the asparagus to coat it, and then season with salt and pepper.
3. Roast the asparagus for 5 minutes (pencil thin) 7 minutes for medium and 8 to 10 minutes for thick asparagus. Remove from the oven, and serve warm or at room temperature.
Pickled Asparagus
These quick fresh pickled asparagus spears are a great garnish for Bloody Mary’s at brunch, or to add to salads.
1 pounds asparagus, trimmed
3 sprigs dill
2 cups distilled white vinegar
2 cups water
2 tablespoons kosher salt
2 tablespoons sugar
2 dried red chile peppers, such as chiles de arbol (optional)
6 garlic cloves, sliced
1 tablespoon whole black peppercorns
1 tablespoon mustard seeds
1. Put the asparagus into a 13-by-9-inch baking dish in one layer.
2. In a large saucepan, combine the remaining ingredients, and bring to a boil, simmering for 10 minutes, until the salt and sugar are dissolved.
3. Let cool to room temperature, and pour over the asparagus in the baking dish. Cover with plastic wrap and refrigerate overnight before serving, or for up to 3 days.
Kohlrabi Orange Slaw
Serves 4 to 6
One bunch Kohlrabi stems and leaves removed, peeled, and cut into julienne
3 purple radishes, scrubbed, and cut into julienne
2 Valencia oranges, peel and pith removed, cut into segments and chopped
1/2 cup flame raisins
1 scallion, finely chopped
1/4 cup fresh orange juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1. In a salad bowl, combine the Kohlrabi, radishes, oranges, raisins, and scallions.
2. In a small bowl, whisk together the juice, vinegar, mustard, and oil, until thickened.
3. Season with salt and pepper, and pour over the slaw, tossing to coat. Serve the slaw cold.
Dilly Dijon Dip with Crudités
Makes 2 cups
1 1/2 cups sour cream
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 scallions (white and tender green parts), chopped
1/4 cup chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1 teaspoon celery salt
Salt and freshly ground black pepper to taste
1. In a medium-size bowl, stir together the sour cream, mayonnaise, and mustard until blended.
2. Stir in the dill, parsley, lemon zest, and celery salt. Taste before adding salt and pepper.
3. Do-Ahead: At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.
4. Cook’s note: Low-fat sour cream and/or mayonnaise work well in this dip, as does Greek style yogurt in place of the sour cream.
5. Serve with your favorite vegetables for dipping—in your box this week, Kohlrabi, Purple radishes, and asparagus.
Greek Pasta Salad with Dill Vinaigrette
Serves 6
1 1/2 cups olive oil
2/3 cup white wine vinegar
4 cloves garlic, minced
1/4 cup chopped dill
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound dried pasta, preferably shell-shaped or corkscrew, cooked in boiling salted water until al dente, drained, and cooled
1 medium-size yellow bell pepper, seeded and finely chopped
1 medium-size red bell pepper, seeded and finely chopped
1 European cucumber, cut into 1/2-inch dice
1 cup Kalamata olives, drained, pitted, and sliced
1/2 cup finely chopped red onion
1 1/2 cups crumbled feta cheese
1. In a medium-size bowl, whisk together the dressing ingredients until thickened.
2. Combine the ingredients in a large salad bowl, tossing to blend.
3. Pour 1/2 cup of the dressing over the salad and toss to coat.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 2 days.
5. Thirty minutes before serving, remove the salad from the refrigerator. Toss with additional dressing, taste and adjust the seasonings.
Baked Oatmeal with Raisins and Pecans
Serves 6
2 Gala apples, peeled, cored, and thinly sliced
2 cups rolled oats
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted and slightly cooled
1 large egg
1/4 teaspoon vanilla paste or extract
1 cup milk
1 cup raisins
1/2 cup chopped pecans
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Lay the apples in the prepared pan.
3. In a bowl, combine the oats, sugar, raisins, baking powder, and salt. Spread the mixture over the apples.
4. In another bowl, stir in the butter, eggs, vanilla, and milk. Pour evenly over the oatmeal mixture.
5. Sprinkle with the pecans, and bake for 20 to 25 minutes, until the mixture is bubbling. Serve warm.
Wilted Spinach Salad
Serves 2
4 slices bacon
1 shallot, finely chopped
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1 bunch Bloomsdale spinach, washed, spun dry and tough stems removed
1 hardboiled egg, finely chopped for garnish (optional)
1. Cook the bacon until crisp, drain on paper towels, and crumble. Remove all but 2 tablespoons of the fat from the pan, and saute the shallot for 2 minutes, until softened. Add the brown sugar, mustard, and vinegar to the pan, and bring to a boil, stirring to dissolve the sugar.
2. Put the spinach into a salad bowl, and pour the dressing over the spinach. Toss to coat the leaves, add the bacon and egg to the bowl, and toss to coat.
3. Serve immediately.
Farmers’ Choice:
Cara Cara, Avocado Salad Caprese Style
Serves 4
Did you know you can slice avocadoes, and then put them into water for up to 4 hours without their discoloration? If you have a leftover avocado, spritz the cut surface all over with water, wrap tightly with plastic wrap and store. A ceramic knife is the perfect tool to cut avocadoes with: they prevent discoloration on contact.
3 Cara Cara oranges, peel and pith removed, sliced 1/2-inch thick, then into half moons
2 Avocadoes, peeled, pit removed, and sliced 1/2-inch thick
8 ounces fresh mozzarella, sliced 1/2-inch thick
Salt and pepper
1/3 to 1/2-cup extra virgin olive oil
1/4 cup finely chopped cilantro, or Italian parsley
1. On a serving platter, alternate slices of orange, avocado, and mozzarella.
2. Sprinkle the dish with salt and pepper, drizzle with the olive oil and sprinkle with the cilantro or parsley. Serve the salad at room temperature.
3. Cook’s Note: make sure to cover the avocadoes with the oil (brush it on if necessary) this will ensure that the avocadoes don’t discolor.
Miso Soup with Japanese Turnips and Greens
Serves 6
A great warm up on a rainy day; you can add your choice of protein such as leftover chicken, fish, pork or tofu.
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/2 pound thinly sliced mushrooms (shitake, white, cremini)
2 cups turnip greens, tough stems removed and cut into 1/2-inch ribbons
4 cups chicken or vegetable broth
1/4 cup white miso
4 small turnips, scrubbed and cut into julienne or wedges
2 medium carrots, finely diced
2 tablespoons soy sauce
Dash Sriracha (optional)
2 to 3 tablespoons sesame oil for garnish
2 scallions, thinly sliced for garnish
1. In a Dutch oven, heat the oil, and swirl the garlic and ginger in the pan for 30 seconds until fragrant. Add the greens to the pan, and saute for 3 to 4 minutes, until they are wilted, and coated with the garlic and ginger. Add the broth and miso, and stir until the miso has dissolved.
2. Add the turnips, and carrots, and simmer the soup for 20 to 30 minutes until the turnips are tender.
3. Season with the soy sauce, and optional Sriracha.
4. Serve each portion garnished with a drizzle of sesame oil, and scallions.
5. Cook’s Note: If you are adding protein, (chicken, etc.) add it with the turnips and carrots.
Cara Cara Brownies
Serves 6 to 8
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 cup unbleached all-purpose flour
Grated zest of 2 Cara Cara oranges
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 saucepan over medium heat, melt the butter and chocolate. Add the remaining ingredients off the heat, stirring to blend.
3. Spread the brownie batter into the prepared pan, bake until a skewer inserted in the center comes out with a few crumbs clinging to it, 25 to 30 minutes.
4. Remove from the oven and let cool completely in the pan on a rack. Cut the brownies into squares.
Strawberry Cannoli
Serves 8
Not traditional cannoli, you can make your own shells, or you can buy cannoli shells at Mona Lisa on India Street in Little Italy.
For the Cannoli Cookies
1/2 cup (1 stick) unsalted butter, softened
2/3 cup granulated sugar
4 large egg whites
1 cup unbleached all-purpose flour
1 teaspoon grated orange zest
1/2 teaspoon orange extract
1. Preheat the oven to 375°F. Line 2 baking sheets with a silicone liner, aluminum foil, or parchment paper.
2. Using an electric mixer beat together the butter and sugar in a medium-size bowl until light and fluffy. Add the egg whites and beat until well combined. On low speed, beat in the flour, orange zest, and extract until smooth.
3. Drop 1 tablespoonful of batter onto the baking sheet for each cannoli and spread it with a small offset spatula into a 4-inch circle. You should be able to get 3 to 4 cookies on a sheet.
4. Bake until the edges are golden brown and the center of the cookies is beginning to turn from yellow to gold, 7 to 8 minutes.
5. Remove from the oven and, using a large offset spatula, wrap each cookie around a 1-inch dowel or tube, shaping the cookie into a tube. Let cool until crisp, about 3 minutes.
6. Do-Ahead: At this point, you can let cool and store in an airtight container at room temperature up to 2 days.
For the Strawberry Cannoli Filling
1 1/2 cups heavy cream
2 cups mascarpone cheese
2/3 cup granulated sugar
1/2 teaspoon orange extract
2 cups hulled and finely diced fresh strawberries
2/3 cup finely chopped pistachios for garnish
Confectioners’ sugar for dusting
1. To make the filling, with an electric mixer, whip the cream in a large bowl until stiff peaks form.
2. Add the mascarpone, sugar, and extract and beat until combined.
3. Fold in the strawberries.
4. At this point, you can cover and refrigerate for up to 24 hours.
5. When ready to serve, re-whip the filling, and pipe or spoon the filling into the cannoli shells. Dip each end of the cannoli into pistachios, and dust with confectioners’ sugar before serving.
Strawberry Orange Curd Tart
Serves 6 to 8
For the Crust
2 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small bits
1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
3. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely
For the Orange Curd
1 cup sugar
6 large eggs
1/2 cup fresh orange juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
2. Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd. Allow to cool completely.
3. The curd will keep in the refrigerator for up to 5 days, or freeze for up to 3 months.
To Assemble
3 cups fresh strawberries, hulled
1/2 cup red currant jelly (optional)
2 cups heavy cream (optional), whipped until stiff peaks form, for garnish
1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.
In anticipation of St. Patrick’s Day, I’m sharing one of my favorite cupcake recipes.
Guinness Cupcakes with Bailey’s Frosting
Makes 18
For the Cupcakes
1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness. The mixture will look curdled.
With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center. Cool the cupcakes completely before frosting.
For the Frosting
Makes enough to frost two 8 inch layers or 24 cupcakes
5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme
In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended. Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
Pipe onto cupcakes using a large star tip, or frost using a small offset spatula. The cupcakes and the frosting can be frozen for up to 2 months. I think green sprinkles might ruin the effect, but if you have them (I don’t), you could sprinkle the cupcakes with them for a bit of wearing of the green!
Recipes provided by:
Diane Phillips and
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