Farmers Market Box 5-26-16


This weeks local produce and featured farms:
FennelBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ThymeRutiz Family Farms
Hydroponic Butter LettuceGo Green Agriculture
Macadamia Nuts – Russell Family Farm
Red Onion – Coastal Farm
Texas Sweet Onion – Coastal Farm
Valencia OrangesPolito Family Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Red BeetsBlack Sheep Produce
White PeachesFitzgerald’s Premium Ripe Tree Fruit
Organic Juicing Bag:
Green Kale – Coastal Valley Farms
Blueberries – Cal Organics
Rainbow Carrots – Lakeside Organic Gardens
Cucumbers – Lakeside Organic Gardens
Strawberries – A & A Organics
Fennel – Lakeside Organic Gardens
Farmer’s Choice:
Asparagus – Life’s A Choke Farm
Blueberries – Forbidden Fruit Orchards
Primavera TangerinesPolito Family Farm
Feature:
Grill Kit!
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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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
Moring Refreshment
3 Rainbow carrots
2 stalks of Celery
Handful of Strawberries
Berry Blast
1/2 cup of Blackberries
3 Strawberries
1/2 cup of Blueberries
Top it off with a few Mint leave (optional)

Spicy Carrot

1 Fennel
1 Cucumber
2 rainbow carrots
1/2 inch of ginger to spice up (Optional)
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Fennel, Beet and Farro Salad
Serves 6 to 8
Other grains to try: brown rice, wild rice, or barley
2 cups pearlized farro, rinsed and drained
One bunch beets, tops removed, and scrubbed (see beet green frittata)
1/4 cup finely chopped red onion
3 Valencia oranges, peel and pith removed, cut into segments and chopped
1 fennel bulb
1/2 cup chopped Macadamia nuts
1/4 cup orange juice
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon finely chopped thyme
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
1 cup crumbled feta, goat cheese, or ricotta salata (optional, but oh, so good)
1. Bring 4 quarts of salted water to a boil, and add the farro. Simmer for 15 to 18 minutes, until just barely tender. Drain and set aside in a large salad bowl.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone baking liner. Put the beets on the baking sheet, cover with aluminum foil, and roast for 35 minutes (medium beets) to 1 hour (gigantic beets—3-inches across) Cool.
3. When the beets are cool enough to handle, slip off the skins, and cut into a fine dice. Put into the bowl with the farro; add the onion, and oranges.
4. Remove the wispy ends from the fennel, and set aside for garnish. Cut off the root end, and thinly slice the fennel on a mandoline, or with a sharp knife. Add to the farro with the macadamia nuts.
5. In a bowl, whisk together the juice, honey, vinegar, thyme, mustard and oil. Season with salt and pepper. Pour over the salad in the bowl, and toss to combine. Add the cheese, if using, and toss again. Serve at room temperature.
Beet Green Frittata
Serves 4 to 6
Save the greens! Not only are beet greens gorgeous, they are loaded with vitamins and minerals, so keep them, and use them to add to soups, frittatas, and sautés.
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
2 tablespoons water
4 ounces fresh mozzarella, sliced (1/2 of a large ball)
2 tablespoons grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees. In a large non-stick skillet, heat the oil, and saute the garlic for 30 seconds, until fragrant.
2. Add the beet greens, and saute until the greens begin to wilt. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs and water. Season with salt and pepper.
4. Pour over the beet greens in the skillet.
5. Top the frittata with the mozzarella, and sprinkle with the Parmigiano, and bake for 5 to 7 minutes until the center of the frittata is barely set in the center.
6. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges. Serve hot or at room temperature.
Caesar Potato Salad
Serves 6
1 pound Russian Fingerling potatoes, scrubbed
2 tablespoons finely chopped red onion
2 ribs celery, finely chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons Worcestershire
1/4 cup grated Parmigiano Reggiano
Freshly ground black pepper
1. Put the potatoes into water to cover, bring to a boil, and simmer for 15 to 20 minutes, until the potatoes are tender. Remove from the water, and cool completely.
2. Cut the potatoes into bite sized pieces, and put into a salad bowl. Add the red onion, and celery.
3. In small bowl, whisk together the mayonnaise, lemon juice, garlic, Worcestershire and 2 tablespoons of Parmigiano Reggiano. Season with black pepper.
4. Pour over the potatoes in the salad bowl, and toss to coat. Garnish the salad with the remaining Parmigiano Reggiano.
5. The salad will keep in the refrigerator for up to 24 hours.
Shrimp Lettuce Wraps
Serves 4 to 6
One head butter lettuce washed, spun dry and separated into leaves
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 teaspoon grated ginger
1 pound large shrimp, peeled and deveined
2 teaspoons soy sauce
1 teaspoon Hoisin sauce
1 teaspoon rice wine
1/4 cup finely chopped parsley
1. Put the lettuce leaves onto a serving platter.
2. In a large skillet or wok, heat the oil, and saute the garlic, onion and ginger for 1 minute, until the onion is softened. Add the shrimp and stir-fry for 1 minute, until the shrimp begin to turn pink.
3. Add the soy sauce, Hoisin and rice wine, and continue to cook until the shrimp are cooked through. Add the parsley, and stir.
4. Put 2 tablespoons of the mixture into each lettuce leaf, and serve.

Little Gem Salad with Grilled Peaches

Serves 4

One little gem lettuce, washed, spun dry and cut into 1/2-inch ribbons
2 white peaches, cut in half and pitted
Raw sugar
1/4 cup peach nectar
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons finely chopped red onion
1/3 cup vegetable oil
Salt and pepper
1/2 cup finely chopped toasted macadamia nuts
1. Put the lettuce into a salad bowl.
2. Brush a grill pan with vegetable oil, and preheat the grill pan. Dip the cut side of the peach into the raw sugar, and grill, cut side down for 4 to 5 minutes, until the peach is softened. Remove from the grill pan; allow to rest for 5 minutes. Cut each peach half into 4 pieces.
3. In a small bowl, whisk together the nectar, vinegar, mustard, red onion, and oil. Season with salt and pepper. Pour the dressing over the lettuce in the salad bowl, and toss.
4. Plate the salad, arrange the peaches over the lettuce, drizzle a bit of the dressing over the peaches, and garnish with the nuts.

Awesome Garlic Bread

Serves 8
This bread is a great make-ahead. The garlic butter keeps in the freezer for up to 4 months.
1/2 cup unsalted butter, softened
1/2 cup extra virgin olive oil
6 garlic cloves, minced
2 teaspoons finely chopped thyme
1 teaspoon sweet paprika
3/4 cup grated Pecorino Romano cheese or Parmigiano Reggiano
One loaf soft crusted Italian bread
1. Preheat the broiler for 10 minutes.
2. In a small bowl, stir together the butter, oil, garlic, thyme, paprika, and 1/2 cup cheese.
3. Split the loaf of bread half horizontally.
4. Spread the garlic butter over the surface of the bread. Sprinkle with the remaining cheese.
5. Place on a baking sheet, and broil until the cheese is golden brown, and bubbling. Remove from the oven, and cut into 1-inch pieces.
Marinated Onions
Makes about 3 cups
These onions are terrific on burgers, tossed into salads, or eaten out of the bowl—use your red and Texas sweet onions in this.
2 large onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions and serve cold.
Pork Tenderloin Smothered with Balsamic Orange Onions
Serves 4
1/2 cup orange juice
1/4 cup aged balsamic vinegar
Grated zest of 1 orange
Pinch red pepper flakes
2 teaspoons finely chopped thyme
1/3 cup extra virgin olive oil
One 1 1/2 pound pork tenderloin, silverskin trimmed
2 medium onions
2 Valencia oranges, peel and pith removed, segmented
Salt and pepper
1. In a bowl, whisk together the juice, vinegar, zest, red pepper, thyme and 3 tablespoons of oil.
2. Divide the mixture in half, and pour 1/2 into a zip-lock bag. Add the pork tenderloin, seal the bag, and refrigerate for at least 2 hours and up to 8 hours.
3. In a large skillet, heat the remaining oil and saute the onions, until they begin to turn translucent, but not golden brown—about 7 minutes.
4. Add the remaining marinade, and bring to a boil. Simmer for 2 to 3 minutes, add the oranges, and simmer another 5 minutes. Season with salt and pepper. Keep warm.
5. Preheat the grill for 10 minutes. Remove the tenderloin from the bag, and discard the marinade.
6. Pat the tenderloin dry and grill over indirect heat, covered for 10 minutes on one side, turn, and grill another 10 to 12 minutes, until the pork registers 145 degrees on an instant read meat thermometer.
7. Leave the pork on the grill, covered for 5 to 7 minutes, until the pork registers 160 degrees. Cut the pork into 1/2-inch thick pieces, and garnish with the onion and orange mixture.
Farmers’ Choice:
Asparagus and Salmon Fettucine
Serves 4
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Grated zest of 1 lemon
2 teaspoons finely chopped thyme
2 bunch asparagus, tough ends trimmed, cut into 1-inch pieces
1/2 pound salmon filet, cut into chunks
3 tablespoons lemon juice
1/3 cup heavy cream (if you want to eliminate the dairy, use chicken or vegetable stock)
Salt and pepper
12 ounces fresh fettucine, cooked 2 minutes
1. In a large skillet, heat the butter and oil, saute the zest and thyme for 1 minute. Add the asparagus and saute for 2 minutes.
2. Add the salmon, lemon juice, and cream, and simmer for 5 minutes, until the salmon is cooked.
3. When the pasta is cooked, drain and toss with the asparagus and salmon. Season with salt and pepper and serve.
4. Italians traditionally don’t use cheese on seafood pasta, and I don’t recommend it on this one.
Slow Cooker Lemon Blueberry Pudding Cake
Serves 6
1 cup fresh blueberries, rinsed and picked over for stems
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the blueberries over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Serve the pudding cake warm with unsweetened whipped cream.
Orange Blueberry French Toast Muffins
Serves 8 to 10
1 cup sugar
Grated zest of 1 orange
1 teaspoon orange extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread
1 1/2 cups fresh blueberries, picked over for stems
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat 12 muffin tins with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, zest, extract, nutmeg, eggs, and heavy cream until blended.
3. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.
4. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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