Farmers' Market Box 6-2-16

June 1, 2016 0 Comments

This weeks local produce and featured farms:
Broccolini – The Garden Of….
CarrotsBe Wise Ranch
Green ChardBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Meyer LemonsRancho Del Sol
Walla Walla OnionsMilliken Family Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Red RadishesBlack Sheep Produce
Natural Flame Raisins – Peacock Family Farm
Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit
Organic Juicing Bag:
Blackberries – Stehly Family Farm
Green Kale – Babe Farms
Rainbow Carrots – Lakeside Organic Gardens
Lemons – Sundance Oragnics
Strawberries – A & A Organics
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
StrawberriesBe Wise Ranch
LimesKoral’s Tropical Fruit Farm
Bloomsdale SpinachWeiser Family Farm
Sonoran & Red Fife Wheat Berries – Kenter Canyon 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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Click the links above & search for products on our website with recipes attached
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
Super Lush
1 heart romaine lettuce
A handful of kale
1/2 lemon
Craze Desire
1/2 cup of strawberries
1 beets
1/2 cup of blackberries
Add ice and berries to garnish drink (optional)
Summer Fun
1 orange
2 carrots
1 heart romaine lettuce
Garnish with orange peel (optional)
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Carrot Ginger Vinaigrette

Makes 2 cups
1 cup shredded carrots
1/2 cup canola oil
1/3 cup rice vinegar
2 teaspoons sugar
2 tablespoons white miso
2 tablespoons chopped onion
1 tablespoon chopped fresh ginger
1 tablespoon soy sauce
1. In a blender, combine the ingredients and puree until smooth. Refrigerate the dressing for up to 5 days.
2. The dressing is great to serve over salads, and as a marinade for seafood, pork or poultry.
Radish Toasts
Serves 6
A great nibble before dinner; serve with peach Sangria, or a crisp white wine.
One baguette, cut on the bias, 1/2-inch thick
Olive oil
8-ounce goat cheese
Finely chopped herbs of your choice (think basil, thyme, tarragon, marjoram)
One bunch radishes, scrubbed, ends removed and sliced thinly on a mandoline
Fleur de Sel
1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
5. When cooled, spread the crostini with some of the goat cheese, top with the herbs, and shingle the radishes on to the toast. Sprinkle the radishes with a bit of fleur de sel.
Peach Sangria
Serves 6
One 750-ml bottle dry Riesling or Sauvignon Blanc 11/2 cups white cranberry or white cranberry–peach cocktail
1/2 cup peach schnapps or peach nectar
Juice of 2 lemons
1 teaspoon vanilla paste (optional)
1 tablespoon superfine sugar
1 lemon, cut into 1-inch-thick slices
1 orange, cut into 1-inch-thick slices
2 peaches, pitted, and cut into thin wedges.
Ice cubes
1. In a gallon pitcher, combine the wine, cranberry juice, schnapps, and lemon juice. Add vanilla, if using, the sugar, lemons, orange, and peaches.
2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours or overnight.
3. When ready to serve, fill 8-ounce glasses half-full of ice cubes and pour the sangria into the glasses. Serve immediately, garnished with some of the fruit if desired.
Broccolini Bread Pudding with Caramelized Onions and Gruyere
Serves 6
3 tablespoons unsalted butter
1 tablespoon olive oil
2 large onions, thinly sliced
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
1 bunch broccolini, tough stems removed, and chopped coarsely
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 cup chopped Gruyere or imported Swiss cheese (about 1/4 pound)
1/4 cup chopped Italian parsley
1/2 cup freshly grated Parmesan cheese
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter over medium heat until the butter melts and the foam subsides. Add the onions, stir to coat with the butter, and cook until they begin to turn translucent. Sprinkle with the sugar, thyme, salt, pepper, and 2 garlic cloves and cook, stirring, until the onions become golden. Remove from the skillet.
3. In the same skillet, heat the oil, and add the garlic. Saute for 1 minute, and then add the broccolini, stirring to coat with the oil. Saute until the broccoli becomes wilted, and tender. Season with salt and pepper. Stir into the onions, and set aside.
4. At this point, you can let the mixture cool, cover, and refrigerate for up to 2 days or freeze for up to 2 weeks.
5. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, chopped Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
6. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
7. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.
Italian Parsley Pesto
Makes about 2 cups
Make this pesto part of your summer grilling repertoire, it’s great drizzled over grilled meats, poultry and seafood, or tossed into pasta salad as a dressing, or served over roasted potatoes)
1 cup packed Italian parsley leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Roasted Fingerlings with Lemon Gremolata

Serves 4
1 pound Fingerling potatoes, scrubbed
1/2 cup olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
Grated zest of 1 lemon
2 garlic cloves, minced
2 to 4 tablespoons fresh lemon juice
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, parchment paper or silicone baking liner. Cut the fingerlings in half lengthwise, and toss with oil, salt and pepper.
2. Roast for 30 to 40 minutes, until tender, and crispy. Transfer to a serving bowl.
3. While the potatoes are roasting, combine the parsley, zest and garlic.
4. Toss the roasted potatoes with the gremolata, and sprinkle with lemon juice. Serve warm or at room temperature.
Rainbow Chard and Farro Salad with Lemon Parsley Vinaigrette
Serves 6
2 cups pearlized farro washed
1/2 cup extra virgin olive oil
2 garlic cloves, minced
One bunch rainbow chard, tough stems removed, finely chopped
Salt and pepper
1 cup flame raisins, chopped
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
1/4 cup finely chopped parsley
1. Bring 4 cups of salted water to a boil, add the farro and cook for 15 to 20 minutes, until just tender. Drain thoroughly and place into a salad bowl. Allow to cool slightly.
2. In a large skillet, heat 2 tablespoons of oil, and add the garlic, swirling in the pan for 30 seconds.
3. Add the chard, season with salt and pepper, and cook until the chard is wilted, it should take about 4 minutes.
4. Add the chard to the farro, along with the raisins.
5. In a small bowl, combine the zest, lemon juice, parsley and remaining oil. Pour over the salad, toss to combine. Season with salt and pepper and serve at room temperature.

Pasta with Chard, Lemon and Ricotta

Serves 6
One pound spaghetti or linguine, cooked 3 minutes short of al dente, saving some of the pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped Walla Walla onion
Pinch dried red pepper flakes
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Grated zest of 1 lemon
Salt and pepper
2 tablespoons lemon juice (or more to taste)
1/3 cup whole milk ricotta cheese
1/2 cup grated Pecorino Romano cheese
1. In a large skillet, heat the oil, saute the garlic, onion and red pepper flakes over medium high heat for 1 to 2 minutes, until the onion begins to soften.
2. Add the chard and lemon zest, sautéing until the chard begins to wilt. Season with salt and pepper, and add the lemon juice.
3. Add the pasta to the skillet, and remove from the heat, adding the ricotta and 1/2 of the pecorino Romano stirring to create a creamy sauce.
4. Add more pasta water to make a creamy sauce, if desired. Season the pasta with salt, pepper, and additional lemon juice if needed. Serve garnished with the remaining Pecorino.
Wheat berry Salad with Flame Raisins
Serves 6 to 8
1 pound wheat berries
4 stalks celery, finely chopped
3 medium carrots, finely chopped
1/2 cup finely chopped onion
1 cup chopped flame raisins
1/4 cup finely chopped Italian parsley
2 garlic cloves
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup vegetable oil
Salt and pepper
1. Put the wheat berries into 4 quarts of boiling salted water. Simmer for 50 t0 60 minutes until the wheat berries are tender. Drain and put into a salad bowl.
2. Add the celery, carrots, onion, raisins, and parsley to the cooled wheat berries.
3. In a blender, combine the garlic vinegar, lemon juice, honey, mustard, and oils.
4. Puree, season with salt and pepper. Pour the wheat berries, and toss to combine. Season the salad with salt and pepper.
Farmers’ Choice:

Strawberry Lime Mascarpone Tart

Serves 6 to 8
For the Crust
2 cups crushed graham crackers
6 tablespoons unsalted butter, melted
1/4 cup finely chopped almonds
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Press the crust into the bottom and up the sides of the pie plate. Bake for 10 to 12 minutes, until the crust is fragrant. Allow to cool completely.
For the Lime Mascarpone Filling
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lime juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1/2 cup heavy cream
8 ounces mascarpone cheese
One basket strawberries, hulled, and sliced 1/2-inch thick
1. In a saucepan, whisk together the sugar, eggs, and lime juice, and heat over medium heat, until the mixture begins to thicken, and almost boils.
2. Remove from the heat and whisk in the butter. Transfer to a bowl, press plastic wrap onto the surface of the lime curd, and refrigerate for at least 4 hours until chilled.
3. In an electric mixer, whip the cream until stiff; add the mascarpone, on low speed, mix into the cream.
4. Add the lime curd, and beat until combined.
5. Transfer to the cooled pie shell, using an offset spatula, smooth the top so it is level with the edges of the pie plate.
6. Cover the filling with sliced strawberries. Refrigerate for at least 4 hours before serving.
7. Cook’s Note: If you have any filling leftover, it can be frozen in ramekins for a quick dessert.

Strawberry Margaritas

Makes 4 on the rocks
1 basket strawberries, hulled
2/3 cup simple syrup
1/2 cup lime juice
3 tablespoons orange liqueur
1/2 cup tequila
1. Put the strawberries, simple syrup and lime juice into a blender, and puree. Add the liqueur, tequila, and pulse on and off.
2. Serve over ice.

Bloomsdale Spinach Dip

Make about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
One bunch Bloomsdale spinach, washed, spun dry and chopped (remove any tough stems)
Salt and pepper
2 cups Greek style yogurt
1 cup crumbled feta cheese
Grated zest of 1 lemon
2 tablespoons lemon juice
1/4 cup finely chopped dill
2 scallions, finely chopped, using the white and tender green parts
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1. In a skillet, heat the oil, and saute the garlic for 30 seconds. Add the spinach, season with salt and pepper, saute until wilted. Remove to a mixing bowl, and cool.
2. When the spinach is cool, add the yogurt, feta, zest, lemon juice, dill, scallions, and parsley.
3. Taste for seasoning, add salt and pepper, cool and refrigerate. Serve with pita chips, or crudités.
Recipes provided by:
Diane Phillips and
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