Farmers' Market Box 4-21-16

April 20, 2016 0 Comments

This weeks local produce and featured farms:
ArtichokesBlack Sheep Produce
Fava Beans Kong Thao Farm
StrawberriesBe Wise Ranch
Rainbow Carrots Kong Thao Farm
Italian ParsleyBe Wise Ranch
Little Gem Lettuce – The Garden Of….
Young Spring OnionsBlack Sheep Produce
Vanilla Blood OrangesTom King Farms
Passionfruit – Step Ladder Ranch
Hydroponic Upland WatercressGo Green Agriculture
Organic Juicing Bag:
Red Beets – Lakeside Organic Gardens
Fennel – Cal Organics
Carrots – Cal Organics
Hydroponic Upland WatercressGo Green Agriculture
Green Kale – Babe Farms
Farmer’s Choice:
Blueberries – Forbidden Fruit Orchards
Cauliflower – Life’s A Choke Farm
Cara Cara OrangesKen’s Top Notch Produce
Sequoia Cherries – Murray Family Farms
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

Electric Kale

Handful of Green Kale
1 Fennel
1 head of Watercress
1/2 Lime
Tangy Beet
2 Red beet
1 Fennel
1 Cucumber

Morning Rise

2 Table Carrots
1 head of Watercress
1 bunch of Green Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Passion Fruit Blood Orange Puddings

Serves 6

3 passion fruit
1 1/4 cups Greek yogurt
3/4 cup sweetened condensed milk
1/4 cup fresh blood orange juice
2 blood oranges, peel and pith removed, and segmented
1. Cut the passion fruit in 1/2 and scoop the pulp into a sieve over a large bowl. Push the pulp through the sieve, and discard the seeds.
2. Using an electric mixer, with the whip attachment, blend the yogurt and condensed milk. Whisk in the passion fruit pulp and the orange juice.
3. Pour into 4-ounce ramekins, cover with plastic wrap and chill for 4 hours.
4. Garnish the puddings with the blood orange segments.
Vanilla Blood Orange Strawberry Shortcakes
Serves 4 to 6
This is an awesome scone recipe that I use for shortcakes. It will make at least 16 scones, but you can freeze half the dough and use it later.
For the Shortcakes:
3 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup sugar
2 1/2 cups heavy cream
2 large egg yolks
2 tablespoons milk or heavy cream
3 tablespoons raw or granulated sugar
1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into two disks about 3/4 inch thick.
5. Cut the disks into 8 two-inch round biscuits. Transfer to the prepared baking sheet.
6. Do-Ahead: At this point, you can freeze the cut scones. Once they are frozen, transfer to a zipper-top plastic bag, where they will keep for 2 months. Defrost for 30 minutes before continuing.
7. Preheat the oven to 400°F.
8. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Split to serve as shortcakes, or serve warm with clotted cream and jam.
For the Berries and Assembly:
1 pint strawberries, hulled, and sliced
2 to 3 blood oranges, peel and pith removed, segmented, and chopped (squeeze any juice over the berries)
1/4 to 1/3 cup sugar (this will depend on the sweetness of the strawberries)
2 cups heavy cream, whipped stiffly
1. In a bowl, combine the strawberries, oranges, and sugar. Allow to macerate for 15 minutes, or up to 2 hours.
2. Split the shortcakes, and mound some of the fruit onto the bottom of the shortcake, arrange the top of the shortcake over the fruit, a bit off center, and dollop the top with whipped cream.
Fava Bean Pesto with Farfalle
Serves 6
One pound fava beans, shelled
2 garlic cloves
1/2 cup packed Italian parsley
1/3 cup pine nuts
1/2 cup grated Pecorino Romano cheese plus more for garnish
1/2 cup extra virgin olive oil
Salt and pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1. Bring 4 quarts of water to a boil, and add the fava beans, boiling for 1 minute. Cool the beans, and remove the outer layer.
2. Put the cooled, picked over beans into a food processor the garlic, parsley, pine nuts and cheese. Pulse on and off about 6 times, to break up the garlic, parsley beans and nuts. With the machine running, pour in the olive oil, until the mixture is a paste. Season with salt and pepper.
3. When the pasta is cooked, drain it, saving some of the pasta water, toss the pasta into a bowl, and add 1/2 of the pesto, tossing the pasta, and adding some of the water if the sauce isn’t creamy enough. Serve the pasta garnished with additional cheese.
4. Cook’s Note: Any leftover pesto can be refrigerated for up to 1 week, or frozen for up to 6 months. It’s delicious spread on toasted bread slices, and garnished with a bit of pecorino.
Fava Bean and Artichoke Salad with Shaved Pecorino
Serves 6
Fava beans, artichokes, and pecorino are traditional flavors in the center of Italy. This salad is simple to put together and stunning on the plate.
1 pound fava beans, shelled
3 cocktail artichokes
The juice of 2 lemons and 4 cups of water
1/4 cup fresh lemon juice
1 spring onion, finely chopped, using only the white part
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup shaved Pecorino cheese
1. Bring 4 quarts of water to a boil, and add the fava beans, boiling for 1 minute. Cool the beans, and remove the outer layer. Set aside while preparing the artichokes.
2. Remove the tough outer leaves of the artichokes, cut off the top 1/3 of the artichoke. Using a mandoline, slice the artichokes, about 1/8-inch thick. Soak in the lemon water while preparing the vinaigrette.
3. In a small bowl, whisk together the lemon juice, onion, parsley, and oil. Season with salt and pepper.
4. When ready to serve, drain the artichokes, and pat dry. Mound on a serving platter. Arrange the cooked favas down the center, and drizzle the dressing over the salad. Garnish with shaved pecorino.
Roasted Rainbow Carrots with Honey and Cumin
Serves 4
Rainbow carrots, scrubbed, and cut in half lengthwise
1/4 cup honey
2 tablespoons extra virgin olive oil
1/2 to 3/4 teaspoon ground cumin
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the carrots, honey, oil, cumin, salt and pepper.
3. Transfer the carrots to the baking sheet and bake for 12 to 17 minutes, until they begin to caramelize (this will depend on their thickness) and soften. Remove from the oven, serve warm, or at room temperature garnished with parsley.

Focaccia with Caramelized Spring Onions

Makes one sheet pan
Although this is not a difficult recipe, it can be done in stages. Make the dough first, and then let it have a slow rise. While it is rising, caramelize the onions. If you would like to use cheese on this, I recommend something like a robiolla, or goat cheese, a creamy cheese, that won’t take away from the flavor of your onions.
For the Focaccia:
4 1/3 cup all-purpose flour
2 3/4 cup water (110 degrees)
4 teaspoons active dry yeast
4 teaspoons sugar
4 teaspoons salt
1/4 cup extra virgin olive oil, plus more for baking if necessary
Sea salt
1. Put the flour into the bowl of an electric mixer fitted with a dough hook. In a 4 cup measure, proof the yeast in the water with sugar. When the yeast has bubbled, add it to the flour, sprinkle in the salt, and
2. Blend the mixture together. Form into a ball, and knead for 5 to 10 minutes, adding some oil to knead into the dough. Oil a bowl, and put the dough into the bowl, turning it over, cover and allow to rise for 2 hours in a warm dry place.
3. When the dough has risen, pat it down; flatten onto a baking sheet lined with parchment or aluminum foil, stretching it to the corners. Cover and let rise again for 1 hour.
4. Preheat the oven to 425 degrees, spread the onion mixture over the top of the focaccia, drizzle with oil, and bake for 20 to 25 minutes, until the focaccia is golden brown on the top and on the bottom. Allow to cool for at least 20 minutes before cutting.
Caramelized Spring Onions:
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 spring onions, finely sliced, using the white and tender green parts
2 teaspoons finely chopped thyme
1 teaspoon sugar
Salt and pepper
1. In a large skillet, heat the butter and oil over medium high heat, and saute the onions, thyme and sugar for 10 to 12 minutes, until the onions are wilted and translucent, don’t let them go golden brown, as they will cook again in the oven.
2. Season with salt and pepper, and set aside.

Spring Onion Watercress Soup

Serves 4 to 6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 spring onions, finely chopped, using the white and tender green parts
1/4 cup finely chopped parsley stems
3 Yukon gold potatoes, peeled, and cut into small pieces
3 cups chicken or vegetable broth
1 bunch watercress, washed and spun dry, tough stems removed
Salt and Tabasco to taste
1/2 cup non-fat yogurt
1. In a Dutch oven, heat the butter, and oil, over medium high heat and add the onions and parsley stems, sautéing for 2 to 3 minutes, until the onions begin to soften. Add the potatoes, broth and watercress, bring to a boil, and simmer for 20 minutes, until the potatoes are tender.
2. Using an immersion blender, puree the soup. Season with salt and Tabasco to taste. Serve the soup garnished with a drizzle of yogurt.
Makes 2 cups
2 cups Greek Style yogurt
1 spring onion, finely chopped, using the white and tender green parts
1/4 cup finely chopped mint (if you have leftover parsley, you can sub it here)
2 teaspoons fresh lemon juice
Salt and pepper
3. In a bowl, whisk together the yogurt, onion, mint, and lemon juice. Season with salt and pepper.
4. Cover and refrigerate for at least 2 hours before serving. Will keep in the fridge for up to 3 days.
Farmers’ Choice:
Roasted Cauliflower Salad
Serves 4 to 6
One head cauliflower, cut into small florets
3/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/8 teaspoon red pepper flakes
2 teaspoons honey
1/4 cup fresh lemon juice
1/4 cup finely chopped Italian parsley
Salt and pepper
1. Preheat the oven to 400 degrees; line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, toss the cauliflower with 1/2 cup of olive oil, salt and red pepper. Spread the cauliflower in one layer onto the baking sheet. Roast for 10 to 12 minutes, until al dente. Remove from the oven, and allow to cool slightly. Arrange the cauliflower on a serving platter.
3. In a small bowl, whisk together the honey, lemon juice, remaining oil, salt and pepper. Pour over the warm cauliflower, and serve the salad warm or at room temperature.

Curried Cauliflower Fritters

Serves 6 (makes about 16)
1 head cauliflower, cut into florets
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 spring onion, finely chopped, using the white and tender green parts
1/4 cup coarsely chopped parsley
1 teaspoons sweet curry powder
1/4 cup all-purpose flour
2 large egg yolks
Oil for frying
1. Put the cauliflower into boiling salted water, and cook for 6 to 8 minutes, until tender. Drain thoroughly, and toss with salt and pepper.
2. In a food processor, combine the cauliflower, onion, parsley and curry powder, mashing the cauliflower mixture together. Turn into a mixing bowl, and sprinkle with the flour and stir in the eggs. Form the mixture into patties about 2-inches round.
3. Heat 1/2 to 3/4 inch of oil in a large skillet and fry the fritters for 3 to 4 minutes on each side, until golden brown. Remove to paper towels to drain. Serve the fritters warm with raita.
Cara Cara Orange Cupcakes
Makes 24
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1. Preheat the oven to 350 degrees, line 24 muffin cups with cupcake papers, or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, zest.
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 juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Using a portion scoop fill the cupcake tins 3/4 full. Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
6. Cool completely before frosting.
Orange Cream Cheese Frosting
One 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
5 to 6 cups confectioner’s sugar
1/4 to 1/2 cup orange juice
1. In the bowl of an electric mixer, beat together the cream cheese, and butter until smooth.
2. Add the sugar, beating until it begins to come together.
3. Drizzle in the juice, until the frosting becomes spreadable.
4. Frost the cooled cupcakes. Any leftover frosting can be frozen for up to 6 months.

Blueberry Cara Cara Cheesecake Parfaits

Serves 6
1 basket blueberries, washed and picked over for stems
1/4 cup orange juice
2 to 3 tablespoons sugar
In a saucepan, combine the ingredients, and bring to a boil. Simmer for 10 to 15 minutes until the mixture is thickened. Taste for sweetness, and add more sugar if necessary. Cool completely.

For the Cheesecake:

1 cup heavy cream
16 ounces mascarpone cheese, softened
1/3 cup sugar
2 tablespoons honey
2 teaspoons Cara Cara orange juice
In the bowl of an electric mixer fitted with the whip, whip the cream until soft peaks form. Add the mascarpone, sugar, honey and orange juice. Whip until the mixture comes together. Refrigerate until ready to use.
Blueberry mixture (see preceding recipe)
Cheesecake mixture (see preceding recipe)
4 Cara Cara oranges, peel and pith removed, and cut into segments
1. In a wine glass, or parfait glass, spoon 2 tablespoons of the blueberry mixture into the bottom of the glass.
2. Top with some of the cheesecake mixture, and garnish with the orange segments.
3. Refrigerate at least 2 hours before serving. These can be made a day ahead.
Roasted Pork Tenderloin with Cherry Sauce
Serves 4
2 (1-pound) pork tenderloins, trimmed
Salt and pepper
2 tablespoons extra virgin olive oil
One medium onion, coarsely chopped
1 pound cherries, pitted and halved
1/4 cup unsalted chicken stock
2 tablespoons aged balsamic vinegar
1/2 teaspoon brown sugar
3 tablespoons butter
1/4 cup coarsely chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees. Sprinkle the pork with salt and pepper. In a large skillet over medium-high heat, heat the oil, and brown the pork on all sides.
Transfer to the oven and roast for 15 minutes or until a thermometer registers 145°.
Remove pork from pan; place on a cutting board, cover with foil, and allow to rest for 10 minutes. Slice the pork into 1/2-inch pieces.
While the pork is resting, add the onion and cherries to the pan, swirling in the pan. Deglaze the roasting pan with the stock, and vinegar, bringing the mixture to a boil. Add the sugar, and bring the mixture to a boil. Simmer for 10 minutes. Swirl in the butter, and whisk until emulsified. Add the pork and parsley to the pan, and turn the pork slices in the pan sauce. Serve with potatoes, polenta or rice.
Cherry Cobbler
Serves 6
For the Cherries
1 pound cherries, pitted
1/2 cup sugar
3 tablespoons cornstarch
1. In a saucepan, combine the cherries, sugar and cornstarch, stirring until thickened. Set aside.
2. Preheat the oven to 375 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray. Pour the cherries into the pie plate.
For the Cobbler Topping
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold cut into small pieces
1/2 cup sugar
1/2 cup sour cream
1/4 cup milk
1/8 teaspoon almond extract
1/4 cup sliced almonds
Raw sugar, if desired
1. In a mixing bowl, combine the flour, baking powder, and salt. Cut in the butter using your hands, until the mixture resembles coarse crumbs. Add the sugar, sour cream, milk, and almond extract, stir until combined.
2. Dollop tablespoons of the batter over the filling and bake for 20 minutes. Sprinkle the almonds and sugar over the cobbler and bake an additional 10 minutes until a toothpick inserted into the center comes out clean. .
Recipes provided by:
Diane Phillips and
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