Farmers' Market Box 3-24-16


This weeks local produce and featured farms:
CarrotsBe Wise Ranch
Green GarlicBlack Sheep Produce
Purple Russian Kale – Coleman Family Farm
Lemongrass Kong Thao Farm
Butter Lettuce – The Garden Of….
Macadamia Nuts – Russell Family Farm
Cara Cara OrangesKen’s Top Notch Produce
Red BeetsBlack Sheep Produce
Dried Coco BeansMilliken Family Farm
ZucchiniBe Wise Ranch
Gold Nugget Tangerines – Regier Family Farm
Organic Juicing Bag:
Valencia Oranges – Evergreen Nursery
Black Kale – Babe Farms
Carrots – Cal Organics
Green Chard – Lakeside Organic Gardens
Red Beets – Lakeside Organic Gardens
Herbal Fresh Tea – Suzie’s Farm
Farmer’s Choice:
StrawberriesBe Wise Ranch
Red Fife and Sonoran Wheat Berries – Kenter Canyon
Rhubarb – Trevino Farms
Feature:
Meyer LemonsRancho Del Sol

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 http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
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!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Drop The Beet!
2 Beets
2 Leafs of green chard
1/2 orange (peeled)
Super Orange Juice
3 Oranges
2 leafs – Kale and Chard
Touch of cilantro
Nitric Kale
3 Beets
Handful of kale
Chardoney
Handful of Chard
2 Large Beets
Drink in a wine glass- you sooo fancy.
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Frijoles Negros
Serves 4
1 cup dried black beans, soaked overnight in water to cover
3 tablespoons extra virgin olive oil
2 garlic cloves, minces
1 medium onion, finely chopped
2 chipotle chilies in adobo, finely chopped
4 to 5 cups chicken or vegetable broth
1/4 cup chopped cilantro
1. Rinse and drain the black beans, set aside while sautéing the base ingredients.
2. In a Dutch oven, heat the oil, and saute the garlic, onions and chipotle for 2 to 3 minutes to soften the onion. Add the beans, and toss them in the pan to coat them.
3. Add 4 cups of broth bring to a boil and simmer, partially covered for 1 hour, adding more liquid if the beans become dry. Season with salt and pepper, and garnish with chopped cilantro.
Black Bean and Chicken Tostada Salad
Serves 4 to 6
1 cup black beans soaked in water to cover overnight
4 to 5 cups of broth or water
Salt and pepper
1 cup finely chopped peeled jicama
3 scallions (white and tender green parts), chopped
1 1/2 cups fresh or defrosted frozen corn kernels
1/2 cup red bell pepper, seeded and finely chopped
2 cups cubed cooked chicken or turkey (1/2-inch cubes)
1. Rinse and drain the beans, put into a Dutch oven with 4 to 5 cups of water, or broth of your choice. Bring to a boil, and simmer, partially covered for 45 minutes to 1 hour until the beans are tender. Drain the beans and cool them.
2. To assemble the salad, in a large bowl, combine the cooled black beans, jicama, scallions, corn, bell pepper, and chicken.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 24 hours.
Salsa Dressing:
1 cup seeded and chopped cherry or pear tomatoes
1 large ripe Hass avocado, peeled, pitted, and cut into 1/2-inch dice
1/4 cup chopped red onion
2 tablespoons seeded and chopped Anaheim chile
2 tablespoons finely chopped fresh cilantro
2 cloves garlic, minced
2/3 cup vegetable oil
1/3 cup fresh lime juice
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 cups crushed tortilla chips (try a combination of yellow, white, and blue) for garnish
1. To make the dressing, in a medium-size bowl, combine the tomatoes, avocado, red onion, chile, cilantro, and garlic. Add the oil, lime juice, salt, cumin, and black pepper and toss to combine.
2. Do-Ahead: At this point, cover and refrigerate for at least 2 hours and up to 24 hours.
3. When ready to serve, pour the salsa dressing over the salad and stir to combine well. Garnish with the crushed tortillas and serve immediately.
Macadamia Crusted Fresh Catch
Serves 4
1/2 cup extra virgin olive oil
2 teaspoons Old Bay Seasoning
Grated zest of 1 lemon
1 teaspoon finely chopped green garlic
2 tablespoons fresh lemon juice
1 1/2 pound thick-fleshed fish filets, such as cod, halibut, sea bass, or salmon
1/2 cup chopped macadamia nuts
1 1/2 cup panko or dry breadcrumbs (panko gives a crispier crust)
1. Preheat the oven to 400 degrees.
2. In a bowl, combine the oil, Old Bay, zest, green garlic and lemon juice.
3. Pour 1/2 of the mixture into a 13-by-9-inch baking dish. Dip the fish into the oil mixture, coating on both sides.
4. In another bowl, combine the nuts and panko.
5. Dip the filets into the nut mixture and lay into the baking dish. Drizzle any remaining oil over the nut-crusted fish and bake for 10 minutes per inch of thickness of the fish. The fish should reach an internal temperature of 165 degrees.
6. Remove from the oven; allow to rest for 5 minutes before serving.
Zucchini Red Russian Kale Rice
Serves 6 to 8
This is a great side dish to serve with grilled or roasted entrees.
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
2 cups shredded zucchini
1 bunch Red Russian Kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese
1. In a large skillet over medium heat, melt the butter, then add the onion, garlic, and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and kale, cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4. Preheat the oven to 350°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
Baked Zucchini Stuffed w/ Herbed Ricotta
Serves 6 to 8
6 medium zucchini, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 to 3/4 cup whole-milk ricotta
1 large egg yolk
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
2/3 cup grated Parmigiano-Reggiano
1. Preheat the oven to 350 degrees, and coat the inside of a baking dish with non-stick cooking spray.
2. Steam the zucchini for 3 to 4 minutes, until it begins to get tender. Remove from the steamer and cool.
3. When the zucchini is cool enough to handle, remove the center of the zucchini using a grapefruit spoon, or melon baller. Coarsely chop the inside of the zucchini.
4. In a small skillet, heat the butter, and saute the garlic for 30 second, until fragrant. Add the chopped zucchini, and saute for 3 to 4 minutes, until there is no longer any moisture in the pan. Season the zucchini with the salt and pepper.
5. Cool the zucchini and add the ricotta, egg yolk, basil, parsley and 1/3 cup Parmigiano, stirring to blend. If the mixture appears dry, add more ricotta.
6. Stuff the zucchini boats with the mixture and arrange in the baking dish. Sprinkle with the remaining cheese.
7. Do-Ahead: At this point, the baking dish can be covered, and refrigerated overnight.
8. Bake the zucchini for 15 to 20 minutes, until the cheese is bubbling and turning golden brown.
Beet Carpaccio with Buratta, Butter Lettuce, Orange Basil Vinaigrette
Serves 6
One bunches beets, tops trimmed, and scrubbed
One head butter lettuce, cleaned, spun dry and separated into leaves
2 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce leaves on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the buratta, and arrange 3 pieces over the beets.
6. Arrange the orange slices around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil.
8. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.
Best-Darned Carrot Cake Ever!
Makes one 13-by-9-inch cake, or 2 9-inch rounds, or 24 cupcakes
For years I have made this into two 9-inch rounds for Easter, then made the bunny cake out of it. Keep one round for the head. Cut two elliptical pieces from each side of the other round, they will be the ears, then use the leftover piece as the bow tie. Decorate with jellybeans, and licorice strips for whiskers.
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.
Orange Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
This luxurious frosting is not too sweet and has a nice tangy flavor, thanks to the cream cheese and lemon extract.
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
1 teaspoon vanilla paste or extract
Orange juice as needed
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.
Lemongrass Citrus Tea
Serves 6 to 8
1 cup sugar
2 1/2 cups water
2 stalks lemongrass, cut into 1-inch pieces
1 1/2 cups orange juice
4 cups brewed iced tea
Thinly sliced oranges or lemons for garnish
1. In a saucepan, bring the sugar, water and lemongrass to a boil, stirring to dissolve the sugar. Simmer for 10 minutes, then set aside to cool.
2. Strain the mixture into a pitcher, and add the orange juice and tea. Serve over ice garnished with sliced oranges.
Zucchini and Orzo Salad
Serves 4 to 6
1 package orzo pasta, cooked 3 minutes short of al dente
2 cups finely chopped zucchini
1/2 cup grated carrots
2 scallions, finely chopped using only the white part
1 medium red bell pepper, cored, seeded, and finely chopped
1 cup crumbled feta cheese
1 cup olive oil
1/3 cup white wine vinegar
1 teaspoon green garlic, minced
2 tablespoons dill weed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Put the pasta in a bowl, and allow it to cool.
2. Add the zucchini, carrots, scallions, pepper and feta cheese.
3. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt and pepper.
4. Pour over the salad, and toss to coat. Serve at room temperature.
Farmers’ Choice:
Strawberry Rhubarb Crisp
Serves 6 to 8
For the Fruit:
2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice
1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.
For the Crumble:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
2. Drop the butter cubes onto the flour mixture, and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 8 ramekins.
Wheat Berry, Tangerine and Feta Salad
Serves 6
1 pound wheat berries
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
2 tablespoons orange or tangerine juice
2 tablespoons red wine vinegar
1 teaspoon finely chopped green garlic
1 teaspoon Dijon mustard
Salt and pepper
2 scallions, finely chopped
2 tangerines, peeled, separated into segments and chopped
2 ribs celery, finely chopped
1 cup crumbled Feta cheese
1/4 cup finely chopped Italian parsley
1. Put the wheat berries into a 4-quart saucepan with 3 cups water, and 2 teaspoons salt. Bring to a boil, and simmer for 20 to 30 minutes, until tender. Drain thoroughly, put into a bowl, and cool slightly.
2. In a small bowl, whisk together the oil, zest, juice, vinegar, garlic and mustard. Season with salt and pepper, pour over the wheat berries, and toss to coat.
3. Add the remaining ingredients, and toss to combine. Serve the salad at room temperature.
Feature:
Meyer Lemon Blueberry Bread Pudding
Serves 8
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.
Meyer Lemon Scampi
Serves 6
1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion. Add the wine and lemon juice, and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
2. Add the hot pasta to the pan, and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
Blueberry Meyer Lemon Cake
Serves 12
For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
1 1/3 cups all-purpose flour
1. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
2. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch springform pan with non-stick cooking spray.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
3. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan and spread it out with a knife. Sprinkle the crumble evenly over the batter.
7. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!