Farmers' Market Box 4-7-2016

April 6, 2016 0 Comments

This weeks local produce and featured farms:
CilantroBe Wise Ranch
Rosemary Kong Thao Farm
Red Oak LettuceBlack Sheep Produce
Macadamia Nuts – Russell Family Farm
Cara Cara OrangesKen’s Top Notch Produce
Red RadishesBlack Sheep Produce
Natural Flame Raisins – Peacock Family Farms
Chiogga BeetsBe Wise Ranch
Green Kohlrabi Kong Thao Farm
Hon Shimeji ( Brown Beech) Mushrooms – Hotko Kinoko
Organic Juicing Bag:
Chinotto Oranges – 3 Nuts Farm
Fennel – Cal Organics
Carrots – Cal Organics
Celery – Foxy Organics
Green Kale – Babe Farms
Farmer’s Choice:
Rainbow Carrots – The Garden Of….
Persian Mint – Coleman Family Farm
Sugar Snap PeasBlack Sheep Produce
Dried Apricot – Burkart Family Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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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
Chinotto Desire
1 handful of green kale
2 stalks of celery
1 chinotto orange
Fennel Delight
2 carrot
1 handful of green kale
1 bunches fennel
1 cucumber
Savory Red
1 bunches fennel
2 celery stalk
1 chinotto orange
1 beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Oatmeal Raisin Cookies
Makes about 36
1 cup unsalted butter
3/4 cup light brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla paste or extract
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
1 egg yolk
3/4 teaspoon baking soda
1 cup All-Purpose Flour
2 1/4 cups rolled oats, quick cooking or old-fashioned
1 cup flame raisins, chopped if large
2 tablespoons chopped macadamia nuts
1. Preheat the oven to 350°F, line baking sheets with parchment, silicone, or aluminum foil
2. In the bowl of an electric mixer, cream the butter, sugars, vanilla, cinnamon, nutmeg, and salt until smooth, and the butter is incorporated.
3. Beat in the egg, and yolk, beating until smooth.
4. Add the baking soda, flour, rolled oats, raisins, and nuts, beating until the flour is just incorporated.
5. Using a portion scoop, scoop onto the prepared baking sheets, and bake for 12 to 15 minutes, reversing the baking sheets half way through the cooking time.
6. The cookies should be a pale brown color. Remove from the oven allow to cool for 5 minutes on the baking sheets, and remove to cooling racks. The cookies will keep in an airtight container for 5 days.
7. Cook’s note: the batter can be frozen into balls, then baked frozen for 15 to 20 minutes.
Curried Red Radish, Kohlrabi Slaw
Serves 4
One bunch red radishes, scrubbed, and cut into julienne
One Kohlrabi, peeled, and cut into julienne
2 scallions, finely chopped using the white and tender green parts
2 Cara Cara Oranges, peel and pith removed, cut into segments, then chopped
1/2 cup orange juice
Grated zest of one orange
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon sweet curry powder
1/2 cup vegetable oil
1/4 cup chopped cilantro
1. In a bowl, combine the radish, Kohlrabi, scallions, and oranges.
2. In a small bowl, whisk together the juice, vinegar, sugar, vegetable oil and cilantro.
3. Pour over the slaw and toss to mix. Serve cold.
Roasted Beet Salad with Crispy Prosciutto
Serves 4 to 6
2 tablespoons extra virgin olive oil
4 thin slices prosciutto, cut into thin strips
One head red leaf lettuce, washed, spun dry and separated into leaves
One bunch chiogga beets, scrubbed and tops removed (save the greens to saute in olive oil with a bit of garlic, salt and pepper)
2 cara cara oranges, peel and pith removed, cut into slices, then into half moons
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Heat the oil in a skillet over medium high heat, and saute the prosciutto until it begins to turn crisp. Drain on paper toweling, and reserve.
2. 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)
3. Remove the beets from the oven; allow to cool, peel the beets.
4. Slice the beets, when they are cool, about 1/2-inch thick. Arrange some of the beets, and oranges onto the red leaf lettuce.
5. In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Pour over the salads, and garnish with the prosciutto.
6. If you would prefer a vegetarian option, you can crumble goat cheese, or shave some Parmigiano Reggiano over the salad.
Creamy Brown Beech Mushroom Soup
Serves 4
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup finely chopped onion
Brown beach mushrooms, coarsely chopped
Salt and pepper
2 tablespoons all-purpose flour
2 cups chicken or vegetable broth
2 tablespoons soy sauce
1/2 cup heavy cream
Chopped chives for garnish
1. In a Dutch oven, heat the oil, and butter, saute the garlic and onion, for 2 to 3 minutes until fragrant. Add the mushrooms, and saute until they begin to color stirring frequently.
2. Add the flour and cook the flour for 2 minutes.
3. Gradually add the broth and soy sauce. Bring to a boil.
4. Add the cream, taste for seasoning, and adjust using salt and pepper.
5. Puree the soup using an immersion blender.
6. Serve garnished with chopped chives.
Cilantro Pesto
Makes about 2 cups (can be frozen)
This is a great pesto to have on hand, you can coat chicken breasts with it, and quickly saute them, making a pan sauce with broth and heavy cream; try tossing this into cooked rice, or vegetables, too. Since this is more of a paste, if you would like to drizzle this over vegetables, grilled meats, etc., whisk in more oil.
2 cups cilantro leaves, washed and spun dry (if the stems are tender, throw them in!)
2 garlic cloves
1/2 teaspoon ground cumin
1/2 cup pine nuts
1/2 to 3/4 cup vegetable oil+ more for sealing
1 cup crumbled cotija cheese
1. In the bowl of a food processor, process the cilantro, garlic, cumin, and pine nuts on and off until everything is broken up.
2. With the machine running, add the oil, first adding 1/2 cup, and checking the consistency—it’s should hold together pretty well.
3. Remove from the work bowl, and stir in the cheese. Store the pesto in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Rosemary Dijon Lamb Racks
Serves 4 to 6
Spring lamb is delicious, this dish is simple to put together; serve it with roasted asparagus, and goat cheese mashed potatoes.
Two racks of lamb (about 2 1/2 pounds)
2 tablespoons rosemary leaves
1/4 cup Dijon mustard
4 garlic cloves
1/4 cup extra virgin olive oil
1. Pierce the fat on the top and bottom of the racks of lamb, and put into a zip-lock bag.
2. In a blender or food processor, combine the remaining ingredients, and process until almost smooth.
3. Pour into the bag, seal, and move the racks to coat them with the marinade.
4. Preheat the oven to 400 degrees, or the gas grill for 10 minutes.
5. Roast the racks for 15 to 20 minutes, until they register 140 on an instant read meat thermometer.
6. Alternatively, if you are using the grill, using indirect heat, place the racks onto the grill, cover, and cook until the racks reach 140 on an instant read meat thermometer.
7. Let rest for 10 minutes, and then cut into chops. Serve warm or at room temperature.
Farmers’ Choice:
Sugar Snap and Rainbow Carrot Salad
Serves 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium shallot, finely chopped
1 bunch rainbow carrots, scrubbed, and sliced 1/2-inch thick
One pound sugar snap peas, trimmed
Salt and pepper
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
1 tablespoon Dijon mustard
12 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives for garnish
1. In a large skillet over medium heat, melt the butter and oil; sauté the shallot, stirring, until it begins to soften.
2. Add the carrots and toss in the butter and oil, cooking for 2 to 3 minutes, until crisp/tender.
3. Add the peas and cook another 2 minutes, tossing them together with the carrots. Season with salt and pepper. Transfer the mixture to a large salad bowl and let the peas cool.
4. In a small bowl, whisk together the oil, vinegar, sugar, and Dijon mustard. Pour over the salad, toss to coat, add the bacon, and toss again. Serve garnished with chopped chives, or scallions.
Persian Mint Lemonade
Serves 8
1 cup sugar
1 1/2 cups water
1/2 cup packed Persian mint leaves
1 cup fresh lemon or lime juice
6 cups water
Lemon or lime slices for garnish
1. In a saucepan combine the sugar, 1 1/2 cups water and mint leaves, bring to a boil, and turn off the heat. Allow the mint leaves to steep for 20 minutes. Strain the simple syrup into a jar, and let cool.
2. When ready to serve, combine 1 cup of simple syrup with the lemon juice, and 6 cups water in a large pitcher. Stir until blended, add ice, serve garnished with lemon slices, and mint if desired.
3. Cook’s Note: You can use any citrus juice you like in this, orange, grapefruit, lemon, lime, or mix a few together. For an alcoholic version, reduce the water to 4 cups and add 2 cups of Vodka.
Cucumber Mint Salsa
Makes about 3 cups
Delicious with lamb, and poultry, this is a refreshing salsa to serve on the side.
1 European cucumber, cut into ½-inch dice
2 green onions, chopped, using some of the green part
½ cup packed mint, finely chopped
1 tablespoons rice vinegar
2 tablespoons canola oil
1/4 cup chopped fresh parsley
½ teaspoon salt
1 tablespoon sugar
Pinch cayenne
1. In a small glass bowl, stir together the cucumber, onion, mint, vinegar, oil, parsley, salt, sugar and cayenne.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours. Toss again, and serve cold.
Slow Cooker Chicken Tagine with Dried Apricots
Serves 6
8 chicken thighs, skin and bones removed
1 ½ teaspoons salt
1/8 teaspoon cayenne
¼ cup olive oil
1 medium onion, coarsely chopped
1 teaspoon ground turmeric
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon ground ginger
1 tablespoon brown sugar
½ cup dried apricots cut into quarters if large
½ cup dried plums (see savvy)
½ cup orange juice
1 ½ cups chicken broth
Grated zest of one orange
¼ cup water mixed with 2 tablespoons cornstarch
3 cups cooked couscous
1. Sprinkle the chicken with the salt and cayenne. Heat the oil in large skillet, and brown the chicken a few pieces at a time.
2. Transfer the browned chicken to the insert of a 5 to 7-quart slow cooker.
3. Add the onion, turmeric, garlic, cumin, and brown sugar to the skillet, and sauté until the onions begin to soften, about 4 minutes.
4. Transfer the contents of the skillet to the insert, and add the apricots, plums, orange juice, broth and orange juice.
5. Cover the slow cooker and cook for 4 ½ to 5 ½ hours on low until the chicken is tender, and the fruit is plump.
6. Stir in the cornstarch and cook another 30 to 45 minutes, until the sauce is thickened. Serve the chicken and fruit with the sauce over a bed of couscous or rice.
7. Slow Cooker Savvy: To prevent the apricots from sticking to your knife, spray the knife with non-stick cooking spray.
8. More Dried Fruit Savvy: Dried plums are really prunes, but the prune people decided that prunes had gotten a bad rap and they now call them dried plums!
Praline Apricot Crumble Bars
Serves 6 to 8
2 cups all purpose flour
1 cup confectioner’s sugar
1 cup unsalted butter, chilled and cut into small pieces
1 cup chopped pecans
1 pound dried apricots, coarsely chopped
1 cup water
2/3 cup sugar
1/4 cup Amaretto di Saronno (optional)
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 the bowl of a food processor, pulse the flour and sugar together, then pulse the butter with the flour and sugar, on and off 6 to 7 times until the mixture begins to come together, transfer to a bowl, and combine with the pecans. Press half of the mixture into the bottom of the prepared pan and set aside.
3. In a saucepan, combine the apricots with the water, and sugar. Bring to a boil, and simmer until the mixture has a jam-like consistency, this should take about 15 minutes. Add the Amaretto if using, and spread the mixture over the crust. Crumble the rest of the flour/pecan mixture over the top and bake for 40 to 45 minutes until lightly golden brown. Allow the bars to cool before cutting into squares.
Recipes provided by:
Diane Phillips and
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