Farmers' Market Box 4-28-16


This weeks local produce and featured farms:
Hass Avocados – Shadow Mountain Farms
CarrotsBe Wise Ranch
CauliflowerBlack Sheep Produce
Chicory Frisee – Coastal Farm
Sonoran GarlicMilliken Family Farm
Italian ParsleyBe Wise Ranch
Oak Leaf Lettuce – The Garden Of….
Macadamis Nuts – Russell Family Farm
Red Torpedo Onions – Tutti Frutti Farm
Russia Banana Fingerling PotatoesRutiz Family Farms
ZucchiniBlack Sheep Produce
Wheatberry Sprouts – Sun Grown
Organic Juicing Bag:
Red Beets – Lakeside Organic Gardens
Fennel – Cal Organics
Green Kale – A & A Organics
Romaine Lettuce – Earth Fresh Organics
Valencia Oranges – Sundance Organics
Farmer’s Choice:
StrawberriesBe Wise Ranch
Persian Cucumbers – Beylik Family Farm
Key LimesKoral’s Tropical Fruit Farm
Feature:
Pakistan Mulberries – Forbidden Fruit Orchards
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 Fitlife.tv
Spicy Kale
Handful of Green Kale
1 Valencia Orange
1/2 inche of ginger
Tangy Bulbs
2 Valencia Orange
1 Fennel Bulbs
Beetoxification
2 Red beet
1 Romaine Lettuce
2 Cucumbers
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Guacamole Potato Salad
Serves 4 to 6
Did you know that you could keep cut avocados beautifully green by soaking them in water? No more lemon or lime juice or saving the pit. If you only use 1/2 an avocado, spritz it with water, and cover tightly with plastic wrap.
1 pound fingerling potatoes, scrubbed
1 Hass avocado, peeled and seeded
1 garlic clove
2 tablespoons white wine vinegar
1/4 extra virgin olive oil
Salt and pepper
1 teaspoon finely chopped jalapeno pepper
1 red torpedo onion, finely chopped using the red only
1/4 cup finely chopped Italian parsley
1. Put the potatoes into a 4-quart saucepan with water to cover. Bring to a boil and simmer, uncovered for 15 to 17 minutes, until tender. Cool completely.
2. In a blender, or food processor, combine the avocado, garlic, vinegar, and oil, and puree until smooth. Season with salt and pepper
3. When the potatoes are cooled, cut into bit sized pieces. Toss with the avocado dressing. Add the jalapeno, onion and parsley, and toss again. Season with salt and pepper.
4. The potato salad can be served cold or at room temperature. The salad will keep refrigerated for up to 2 days. Bring to room temperature for 30 minutes before serving.
A Riff on Salad Nicoise
Serves 4 to 6
Although this will take a bit of pre-prep, this salad is a terrific change of pace for a weeknight dinner when the weather is heating up.

For the Cauliflower and Carrots:

2 cups cauliflower cut into florets
4 medium carrots cut into matchsticks
1/4 cup fresh lemon juice
Pinch red pepper flakes
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper
1. Bring 4 quarts of salted water to a boil and blanche the cauliflower for 2 minutes. Drain well, and transfer to a bowl. Blanche the carrots in the same water for 2 minutes, they will still be crisp. Drain well and transfer to a separate bowl.
2. In another bowl, whisk together the lemon juice, red pepper flakes, honey and oil. Season with salt and pepper. Toss the cauliflower with some of the dressing, and toss the carrots with some of the dressing. Set aside.
For the potatoes:
1 pound fingerling potatoes, scrubbed
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 red torpedo onion, finely chopped using only the red part
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1. Using the same salted water that you cooked the cauliflower and carrots in, boil the potatoes for 15 to 17 minutes, until tender. Cool and set aside.
2. In a small bowl, whisk together the vinegar, mustard, onion, garlic and olive oil. Season with salt and pepper. While the potatoes are still warm, cut them into bite-sized pieces, and toss with some of the dressing. Save the remaining dressing.

To Assemble:

1 head frisee, washed and spun dry
One 7-ounce can Italian tuna packed in oil, drained
1 torpedo onion, finely sliced using the white and tender green part
1/4 cup capers preserved in brine, chopped if large
1/4 cup finely diced sun dried tomatoes
Extra virgin olive oil
1. Lay the frisee onto a large serving platter. Drizzle with a bit of the potato salad dressing.
2. Arrange the cauliflower, carrots, potatoes, and tuna on the frisee. Scatter some of the onion, capers and sun-dried tomatoes over the salad, and drizzle with extra virgin olive oil.
Roasted Carrots with Carrot Top Pesto
Serves 4
One bunch carrots, scrubbed, peeled, tops removed, but set aside
2/3 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper
1 to 2 cups carrot tops, tough stems removed, washed and spun dry
1/4 cup pine nuts
1/4 cup grated pecorino Romano
2 garlic cloves, minced
Salt and pepper
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Cut the carrots in half lengthwise, and toss 3 to 4 tablespoons oil and the honey. Arrange in 1 layer on the baking sheet, and roast for 5 minutes, until tender. They should begin to caramelize.
3. While the carrots are roasting, put the carrot tops, pine nuts, pecorino and garlic into a food processor or blender. With the machine running, add the remaining oil, until the mixture forms a paste. You may not need all the oil. Taste for seasoning and adjust using salt and pepper.
4. Serve the carrots drizzled with a bit of the pesto.
5. The pesto will keep in the refrigerator for up to 4 days, or freezes well for 4 months. Use the pesto to swirl into risotto, pasta, or serve over vegetables.
Sprouted Wheat Berry Salad with Parsley Dressing
Serves 4
For the Dressing:
1/4 cup orange juice
2 tablespoons red wine vinegar
1/4 packed parsley
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
1. In a blender, combine the orange juice, vinegar, parsley, garlic, and olive oil. Season with salt and pepper. Set aside while preparing the salad.
For the Salad:
6 ounces sprouted wheat berries, washed, and spun dry
1 red torpedo onion, finely chopped using only the red part
1/2 cup crumbled feta cheese
2 medium zucchini, finely diced
1 medium carrot, finely diced
1 head oak leaf lettuce, washed and spun dry
1. In a salad bowl, combine the ingredients, and toss with some of the dressing. Serve the salad on Oak Leaf Lettuce or frisee.
Creamy Zucchini Cauliflower Soup
Serves 6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 red torpedo onions, finely chopped, using only the red part
One head cauliflower, cut into florets
2 medium zucchini, coarsely chopped
Salt and pepper
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
1/2 cup grated Parmigiano Reggiano (for garnish)
2. In a Dutch oven, heat the butter and oil over medium high heat and saute the onions and garlic for 1 minute.
3. Add the cauliflower and zucchini, season with salt and pepper, and toss in the butter and garlic mixture.
4. Add the broth, bring to a boil, and simmer for 15 to 20 minutes until the vegetables are tender.
5. Using an immersion blender, puree the soup. Add the cream if using.
6. Taste for seasoning, and adjust using salt and pepper. Serve the soup warm with a sprinkling over Parmigiano Reggiano over each serving if desired.

Vignarola of Zucchini and Parsley

Serves 4
2 tablespoons extra virgin olive oil
1 red torpedo onion, finely chopped using the tender red part
1 garlic clove, minced
3 medium zucchini, finely diced
Salt and pepper
1/4 cup packed parsley
2 tablespoons finely chopped mint
1/4 cup finely shredded Parmigiano Reggiano for garnish
1. In a large skillet, heat the oil, and saute the onion and garlic slowly for 1 minute.
2. Add the zucchini, season with salt and pepper, and saute for 2 to 3 minutes until the zucchini begin to soften.
3. Add the parsley and mint, and saute 2 more minutes. Serve warm garnished with Parmigiano Reggiano.
Farmers’ Choice:
Strawberry Key Lime Pie
Serves 6
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar
Pinch salt
1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a mixing bowl, stir together the cracker crumbs, butter, sugar and salt. Press the cracker crumbs into the pie plate, and bake for 10 minutes. Remove from the oven and cool, while making the filling.
3. Reduce the heat to 325 degrees.
For the Filling:
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup Key lime juice
1 teaspoon Key lime zest
1 basket of strawberries, hulled, and sliced 1/2-inch thick
1 cup heavy cream, whipped until stiff
1. In the bowl of an electric mixer, beat together the milk, egg yolks, juice, and zest until combined.
2. Pour into the crust, and bake for 15 minutes, until set. Cool completely.
3. Arrange the berries in a chevron pattern beginning at the center of the pie. Serve the pie chilled, garnished with whipped cream.
Strawberry Mock-aritas
Makes a pitcherful
If you want to make these with alcohol, you’ll need 1 cup of Tequila, and substitute 1/4 cup Triple Sec for the orange juice.
2 cups strawberries, hulled, and sliced
1 cup orange juice
2 cups simple syrup (see note)
1/2 to 3/4 cups fresh lime juice
Ice
Lime wedges
Coarse salt for rimming glasses
1. In pitcher, combine 1 cup of strawberries, orange juice, simple syrup, and lime juice. Using an immersion blender, puree the strawberries. Add the remaining strawberries, and ice.
2. Rim glasses with lime wedges, and dip in salt before pouring the drinks into the glasses.
To make Simple syrup:
Bring 2 cups of water and 1 cup of sugar to a boil, until the sugar is melted. Cool completely and store in the refrigerator.

Asian Cucumber Pickles

Makes about 3 cups
1 pound Persian cucumbers, scrubbed
1 teaspoon salt
1/3 cup rice vinegar
3 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds
1. Thinly slice the cucumbers, and place in a bowl. Sprinkle with the salt, and toss to distribute the salt. Set aside for 5 minutes. Rinse off the salt and drain the cucumbers.
2. Combine the remaining ingredients in a bowl, add the cucumbers, and store in an airtight container in the refrigerator for 24 hours.
3. The cucumbers will keep for up to 4 days in the refrigerator. Eat them plain or serve them with grilled chicken, meat, or pork.
Feature:
Mulberry Granita
Serves 6
1 cup sugar
1 cup water
2 cups Pakistan Mulberries, washed
2 cups Prosecco (or sparkling water)
1. In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Cool slightly.
2. Add the simple syrup and mulberries to a blender, and puree the mulberries.
3. Add the prosecco, and stir to blend.
4. Pour the mixture into a 13-by-9-inch baking dish, and freeze for 30 minutes. Scrape the ice crystal and return to the freezer.
5. Continue to scrape the ice crystals every 30 to 40 minutes for 2 hours.
6. Freeze for another 2 hours and serve. The sparkling wine or water makes a beautifully fine ice crystal for the Granita.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
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