Farmers' Market Box 3-31-16

March 30, 2016 0 Comments

This weeks local produce and featured farms:
Zutano Avocados – Mountain Shadows Ranch
StrawberriesBe Wise Ranch
Bok ChoyBe Wise Ranch
Purple Baby CarrotsBlack Sheep Produce
Rainbow ChardBlack Sheep Produce
Persian Cucumbers – Dassi Family Farms
Red Butter Lettuce – The Garden Of….
Sweet Limes – Mountain Shawdows Ranch
Valencia OrangesPolito Family Farm
Teen ParsnipsWeiser Family Farm
Organic Juicing Bag:
StrawberriesBe Wise Ranch
Black Kale – Babe Farms
Carrots – Cal Organics
Celery – Foxy Organics
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Deglet Dates – Wynola Flats
Vanilla Blood OrangesTom King Farms
Natural Flame Raisins – Peacock Family Farms
Cara Cara OrangesKen’s Top Notch Produce

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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!
Juice Recipes
Courtesy of Drew Canole of
Berry Delicious
1/2 basket of Strawberry
Handful of black kale
2 stalks Celery
Super Green
1 bunch of Black Kale
1 bunch of Celery
1 hand full of spinach
Boom Beets
1 bunch Black Kale
1 Red beet
1 Carrots
3 sticks of Celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Roasted Salmon with Avocado Orange Salsa

Serves 4 to 6
1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1/4 cup fresh lime juice
2 pounds salmon filets
1 avocado, peeled, pitted and finely chopped
2 Valencia oranges, peel and pitch removed, segmented, and chopped
1/4 cup finely chopped scallions
1/4 cup finely chopped Cilantro
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 chiptole pepper in adobo, finely chopped
Salt and pepper
1. Preheat the oven to 400 degrees.
2. In a small bowl, combine 1/4 cup of the oil, Old Bay seasoning, and lime juice. Put the salmon filets into a baking dish in one layer. Baste with the oil mixture. Roast the salmon for 10 minutes per inch of thickness or until the internal temperature of the fish is 165. Let the fish rest for 5 minutes before serving.
3. Serve the fish with the salsa.
4. In a bowl, combine the avocado, oranges, scallions, cilantro, cumin, remaining oil, and chipotle. Season with salt and pepper, and serve.

Slow Cooker Chicken for Tacos and Tostadas

Serves 6 to 8

8 chicken breasts, skin and bones removed
1/4 cup lime juice
1 teaspoon ground cumin
Grated zest of 1 orange
2 cups prepared salsa (your choice)
Salt and pepper
Warm corn or flour tortillas
Sliced avocado for garnish
Grated mild cheddar or crumbled cotija cheese for garnish
1. Put the chicken breasts into the slow cooker insert. In a small bowl, combine the juice, cumin, zest, and salsa. Pour over the chicken, cover, and cook on low for 6 hours, or high for 2 1/2 to 3 hours.
2. Remove the chicken from the slow cooker, and pull apart. Taste the sauce for seasoning, and adjust using salt and pepper. Return the chicken to the slow cooker, and keep warm.
3. Serve tucked into warm tortillas and garish with sliced avocado, and grated cheese.

Roasted Purple Carrots and Parsnips

Serves 4
1 bunch purple carrots, scrubbed and cut into 1-inch lengths
1 1/2 pounds parsnips, scrubbed, and cut into 1-inch lengths
1/2 cup extra virgin olive oil
Grated zest of 1 orange
2 tablespoons orange juice
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone baking liners.
2. In a bowl, combine the vegetables, oil, zest, juice, and salt and pepper, tossing to coat. Spread the mixture onto the prepared baking sheet and roast for 15 to 20 minutes, until tender, and beginning to brown a bit.
3. Serve the vegetables warm or at room temperature.

Red Butter Lettuce with Strawberries, and Raspberry Vinaigrette

Serves 4
One head red butter lettuce, washed, spun dry and separated into leaves
1 cup sliced strawberries
1/2 cup raspberry vinegar
1/4 cup sugar
2 tablespoons chopped red onion
1 teaspoon Dijon mustard
2 teaspoons poppy seeds
1/2 cup vegetable oil
1 cup crumbled goat cheese or 1/2 cup toasted sliced almonds for garnish
1. Lay 2 to 3 leaves of lettuce onto each salad plate, top with some of the berries.
2. In a small bowl, whisk together the remaining ingredients, and drizzle over the salads. Top with crumbled goat cheese, or toasted sliced almonds.
Orecchiette with Sausage and Rainbow Chard
Serves 4 to 6
1 pound sweet Italian sausage, removed from the casing
2 garlic cloves, minced
1/2 cup finely chopped onion
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup chicken or vegetable broth
1 pound orecchiette, or other shaped pasta, like penne, or short rigatoni, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Pecorino Romano cheese
Salt and pepper
1. In a large skillet, cook the sausage, until it loses its pink color, breaking up any large chunks. Add the garlic and onion to the pan, and saute for 2 to 3 minutes, until the onion is softened. Add the chard, and broth, and cook stirring occasionally until the chard has wilted.
2. Add the cooked pasta to the skillet, turning in the sauce, adding some pasta water if needed for a creamy sauce. Add 1/2 of the cheese and continue to toss until the pasta is coated.
3. Serve garnished with additional cheese.
Bok Choy Slaw
Serves 4
1 head bok choy, root end removed, and sliced into 1/2-inch ribbons
1 cup grated purple carrots
1/2 cup grated parsnips
2 oranges, peel and pith removed, separated into segments, and chopped
1/4 cup orange juice
1/4 cup rice vinegar
1 teaspoon sesame oil
1 tablespoon soy sauce
1/2 cup vegetable oil
1/4 cup sesame seeds
1. In a large bowl, combine the bok choy, carrots, parsnips and oranges.
2. In a small bowl, whisk together the orange juice, vinegar, sesame oil, soy, and oil.
3. Pour over the slaw, and toss to coat. Just before serving, sprinkle with the sesame seeds, and serve.
Makes about 2 cups
1 pound Persian cucumbers, peeled, seeded, and finely chopped
1/2 teaspoon salt
2 1/2 cups Greek style yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons distilled white vinegar
2 tablespoons olive oil
1/2 teaspoon white pepper
1. Put the cucumber in a colander and toss with the salt. Drain for 30 minutes.
2. In a medium-size bowl, whisk together the yogurt, garlic, dill, vinegar, oil, and pepper until blended.
3. Fold the cucumber into the yogurt mixture.
4. Do-Ahead: At this point, cover and refrigerate for at least 2 hours and up to 4 days.
5. Stir before serving cold.

Orange Glazed Chicken

Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1. In a shallow wide dish, combine the flour, salt and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet, to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet, and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan, and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.
Farmers’ Choice:

Bacon Wrapped Dates Stuffed with Parmigiano Reggiano

Serves 10 to 12
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into small pieces
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates on a rack in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Fruited Farro Pilaf

Serves 6
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups pearlized farro
1 teaspoon salt
1/2 cup blood orange juice
2 1/2 cups chicken or vegetable broth
1/2 cup raisins
2 blood oranges, peel and pith removed, cut into segments and chopped
1/2 cup finely chopped Italian parsley
1. In a large saucepan, heat the oil, and saute the onion for 2 minutes, until it is softened.
2. Add the farro, and toss in the oil. Add the salt, orange juice, and broth, cover, and simmer, for 15 to 20 minutes, until the farro is almost tender.
3. Add the raisins, and simmer another 5 minutes.
4. Remove from the heat, add the oranges, and parsley, and serve.
Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange 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 orange 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 45 to 55 minutes 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.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

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.
Recipes provided by:
Diane Phillips and
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