Farmers' Market Box 6-9-16

June 8, 2016 0 Comments

This weeks local produce and featured farms:
Hass Avocado – Shadow Mountain Ranch
Green Bell PeppersBlack Sheep Produce
CarrotsBe Wise Ranch
Cauliflower – Life’s A Choke Farm
Chicory Treviso – Coleman Family Farm
CucumbersBlack Sheep Produce
ArugulaBe Wise Ranch
Macadamia Nuts – Russell Family Farm
Valencia OrangesPolito Family Farm
White NectarinesKen’s Top Notch Produce
Organic Juicing Bag:
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Green Kale – Babe Farms
LemongrassSuzie’s Farm
Seedless Watermelon – Capay Organics
Farmer’s Choice:
StrawberriesBe Wise Ranch
Japanese Sweet PotatoesMilliken Family Farm
Santa Rosa PlumsKen’s Top Notch Produce
Zee Lady PeachesFrog Hollow Orchard
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
Morning Boost
1 lemongrass
Handful of Green Kale
1 fennel
1/2 of lemon
Spicy Carrots
2 carrots
1 cucumber
1 inch of ginger
Savory Melon
1 cup of watermelon
1 fennel
1 beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Arugula Salad with Honey Orange Vinaigrette and Avocado
Serves 4
One bunch arugula, washed, spun dry, tough stems removed
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon cumin
2 tablespoons white vinegar
1/2 cup vegetable oil
Salt and pepper
One Valencia orange, peel and pith removed, and sliced into rounds
One Hass avocado, peeled, pitted and sliced into wedges
2 tablespoons finely chopped macadamia nuts
1. Put the arugula into a salad bowl.
2. In a smaller bowl, whisk together the orange juice, honey, cumin, vinegar and oil. Season with salt and pepper. Pour some of the dressing over the arugula, and toss to coat.
3. Plate the salad, garnish with orange slices and avocado. Drizzle some of the dressing over the avocado and oranges, and sprinkle with the nuts.
Sausage and Pepper Sandwiches
Serves 4
1 1/2 pounds sweet Italian sausage
2 tablespoons extra virgin olive oil
1 large sweet onion, thinly sliced
2 garlic cloves, minced
2 green bell peppers, cored, seeded and thinly sliced
Salt and pepper
1 cup canned crushed tomatoes
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
Salt and pepper
4 soft crusted Italian rolls, split
1. In a large skillet, heat 1/2 cup of water, add the sausage, cover and steam for 10 minutes to precook the sausage.
2. Preheat the grill or a grill pan, and grill the sausages, until they are cooked through (165 degrees on an instant read meat thermometer)
3. Clean out the skillet, heat the oil, and saute the onion and garlic for 2 to 3 minutes, until the onion is softened.
4. Add the peppers, and season with salt and pepper. Saute for another 5 minutes, until the peppers are softened.
5. Add the tomatoes, basil, and parsley, and simmer for 5 minutes.
6. Add the sausages to the skillet, and simmer on low for 10 minutes. Serve the sausage and peppers on the split rolls or serve over polenta.
Quesadillas with Ranchera Sauce
Serves 4
For the Ranchera Sauce:
2 tablespoons olive oil
1 large onion, thinly sliced
2 green bell peppers, cored, seeded and thinly sliced
1 teaspoon ground cumin
¼ teaspoon Ancho chili powder
1/4 cup Gold Tequila (optional but oh, so good!)
One 14.5-ounce can tomato puree
1. In a large skillet, heat the oil, and saute the onion for 3 minutes, until softened.
2. Add the peppers, cumin and chili powder, and saute another 5 minutes, until the peppers are softened.
3. Add the tequila, and bring to a boil. Add the tomato puree, and simmer for 10 minutes, until the liquid in the pan is reduced. The sauce will keep covered in the refrigerator for 3 days. Reheat before serving.
For the Quesadillas:
8 large flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 cup crumbled Cotija cheese
1. In a large non-stick skillet over medium high heat, put one tortilla onto the pan. Sprinkle with the cheeses, and fold the tortilla in half.
2. Cook, until the underside begins to turn golden, carefully turn the quesadilla and cook until the cheese is melted completely. Transfer to a plate and cover with Ranchera sauce.
Curried Cauliflower and Potatoes
Serves 4
2 tablespoons vegetable oil
1 large onion, finely chopped
1 teaspoon grated ginger
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp sweet curry powder
One 14.5-ounce can chopped tomatoes
1/2 cup chicken or vegetable broth
1 teaspoon honey
1 head cauliflower, cut into florets
3 medium Yukon gold (or low starch) potatoes, cut into 1/2-inch dice
2 teaspoons fresh lemon juice
Salt and pepper
1/4 cup finely chopped cilantro
1 cup yogurt for garnish
1. In a Dutch oven, heat the oil over medium high heat and saute the onion, ginger, garlic, turmeric, cumin and curry for 2 minutes, until the onions are softened.
2. Add the tomatoes, broth and honey, and simmer for 2 to 3 minutes.
3. Add the cauliflower and potatoes sprinkle the lemon juice over the vegetables, cover, and simmer for 10 to 15 minutes, until the vegetables are tender.
4. Season with salt and pepper if needed. Stir in the cilantro, and serve the curry garnished with yogurt.

Cheesy Baked Cauliflower with Bacon and Cod

Serves 4
One cauliflower, cut into florets
Salt and pepper
4 strips bacon, cut into 1/2-inch dice
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup vegetable broth
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
Few drops Tabasco
1 1/2 pounds cod, halibut or sea bass, cut into bite sized chunks
1 cup fresh bread crumbs
1 garlic clove, minced
2 tablespoons finely chopped parsley
2 to 3 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower and boil for 3 to 4 minutes, until crisp/tender. Drain thoroughly, and season with salt and pepper. Set aside in a large bowl while making the sauce.
3. In a large skillet, cook the bacon until crisp, drain on paper toweling, and add to the cauliflower.
4. In a saucepan, heat the butter, and whisk in the flour, cooking for 2 to 3 minutes. Add the milk and broth, and bring to a boil. Remove from the heat; add the Gruyere, and 1/4 cup of Parmigiano. Add the Tabasco and season with salt if needed. Lay the cod into the baking dish. Pour the cheese sauce over the cauliflower and bacon, and turn into the sauce. Transfer to the baking dish.
5. In a small bowl, combine the bread crumbs, garlic, parsley and olive oil. Sprinkle over the contents of the baking dish.
6. Bake the casserole for 25 to 30 minutes, until the cheese sauce is bubbling, and the crumbs are golden brown. Allow to rest for 5 to 10 minutes, before serving.
Smoked Salmon on Cucumber Rounds
Serves 6 to 8
Two 8-ounce packages cream cheese, softened
1/2 pound smoked salmon, chopped
2 tablespoons chopped fresh dill plus more for garnish
2 tablespoons finely chopped red onion
1 teaspoon prepared horseradish
1 teaspoon fresh lemon juice
One large cucumber, scrubbed, and sliced 1/2-inch thick
1. In a medium-size bowl, beat the cream cheese until smooth. Gradually fold in the salmon, dill, onion, horseradish, and lemon juice, stirring to blend.
2. Using an offset spatula spread the salmon mixture onto the cucumber rounds. Garnish with dill sprigs and serve chilled.
3. The salmon spread can be refrigerated for up to 4 days, and frozen for up to 2 months. Spread the mixture onto the cucumbers 2 hours before serving.
Grilled Treviso Salad with Orange and Gorgonzola
Serves 2
1/2 cup extra virgin olive oil
1 head Treviso, washed, spun dry and cut in half lengthwise
Salt and pepper
2 tablespoons orange juice
2 tablespoons aged balsamic vinegar
1 teaspoon honey
Salt and pepper
One Valencia orange, peel and pith removed, and cut into 1/2-inch rounds
1/4 cup crumbled Gorgonzola
1. Heat a grill pan over medium high heat, or preheat a gas grill. Oil the pan, and brush the cut surface of the Treviso with some oil.
2. Grill the Treviso until the leaves are tender (don’t turn them) and the cooked surface is turning golden brown.
3. Remove from the heat, sprinkle with salt and pepper, and arrange on 2 salad plates.
4. In a bowl, whisk together the orange juice, vinegar, honey and remaining oil, until thickened. Season with salt and pepper.
5. Drizzle some of the dressing over the Treviso, arrange the orange slices over the Treviso, and sprinkle with some of the Gorgonzola, and drizzle with a little bit more dressing.
Bistro Carrot Salad with Carrot Top Pesto Vinaigrette
Serves 4
One bunch carrots, peeled, and coarsely grated
2 cups carrot tops, tough stems removed, washed and spun dry
2 garlic cloves, minced
1/4 cup macadamia nuts
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
2 to 3 tablespoons white vinegar or lemon juice
Salt and pepper
1. Put the carrots into a serving bowl.
2. In the bowl of a food processor or blender, combine the carrot tops, garlic, nuts, and Parmigiano. Pulse on and off for 4 to 5 times, to break up the ingredients.
3. With the machine running, add the oil, until the mixture begins to come together. Add the vinegar or lemon juice, and season with salt and pepper.
4. Pour some of the mixture over the carrots, and toss to coat. Any reserved dressing can be stored in the refrigerator for up to 4 days.
White Nectarine Dutch Baby
Serves 4 to 6
Dutch babies are a terrific breakfast; this one has a layer of caramelized nectarines on the bottom.
6 tablespoons unsalted butter
3 tablespoons cinnamon sugar
2 white nectarines, pitted, and cut into wedges
4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 teaspoon vanilla paste or vanilla extract
Warmed Maple syrup
1. Preheat the oven to 400 degrees. Place the butter into a 10-inch wide shallow pie plate and slide the plate into the oven to get hot and melt the butter while you are making the batter.
2. In a blender, process the milk and eggs until frothy, about 1 minute. Add the flour, cinnamon sugar and vanilla, and blend another 2 minutes.
3. When the butter is melted, sprinkle with cinnamon sugar, and layer the nectarines onto the bottom of the pan, turning them to coat them with the butter.
4. Pour the pancake batter onto nectarines and bake 15 to 17 minutes until puffed and golden.
5. Remove from the oven, slice into wedges and serve with your favorite syrup.
6. Do-Ahead Note: the batter can be blended, and kept in the jar in the fridge overnight, then re-blended in the morning and baked. The colder the batter and the hotter the butter/pan/oven the better the puff.
Cook’s Note: To cook wheat berries, rinse them, and then cook in boiling salted water for 50 to 60 minutes until tender. Add cooked wheat berries to your morning oatmeal.
Farmers’ Choice:
Santa Rosa Plum Savory Flatbread
Serves 6
A great spin on flatbread, serve this with a rose wine, or a crisp white before dinner.
1 sheet puff pastry
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 red onion, thinly sliced into 1/2-moons
1 teaspoon sugar
Salt and pepper
2 Santa Rose Plums, pitted and thinly sliced
One 11-ounce log goat cheese, softened
1/4 cup finely chopped mint
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. On a floured board, roll out the puff pastry into an 11-by-14-inch rectangle. Transfer to the baking sheet, and prick with the tines of a fork all over. Bake for 10 to 15 minutes, until the pastry is golden brown. Set aside to cool.
2. In a large skillet, over medium high heat, melt the butter and oil, and saute the onion for 3 to 4 minutes until softened. Add the sugar, season with salt and pepper, and cook until the onions begin to turn golden brown. Add the plums, and saute another 2 to 3 minutes, to soften the plums. (Keep them warm on very low heat)
3. In a bowl, beat together the cheese and 2 tablespoons of the mint. Spread the mixture onto the cooled pastry. Spread the warm plum/onion mixture over the cheese, and sprinkle with the remaining mint. Cut the pastry into small squares, and serve.
Miso Mashed Japanese Sweet Potatoes
Serves 4
Don’t make the mistake of baking the sweet potatoes; they need steam or boiling, since they are naturally a dry starch.
1 1/2 pounds Japanese Sweet potatoes
1/4 cup unsalted butter
1 tablespoon white miso
2 tablespoons maple syrup or honey
4 strips bacon, cooked crisp and crumbled
Salt and Pepper (or a few drops of Sriracha)
1. Peel the potatoes, and put into a steamer.
2. Steam the potatoes for 10 to 15 minutes, until tender.
3. Transfer to a bowl, add the butter, miso and maple syrup and mash the potatoes until smooth.
4. Stir in the bacon, taste the potatoes for seasoning and correct using salt, pepper or Sriracha.
Chicken Peach Salad with Maple Ranch Dressing
Serves 6
The secret to any great salad is to have all the ingredients cut into the same bite sized pieces.
For the Dressing
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
1 clove garlic, minced
1tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
2 tablespoons maple syrup
1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days. Shake well or whisk before using.
For the Salad
1 head romaine lettuce, washed spun dry and cut into 1/2-inch ribbons
2 cups cooked chicken, shredded or cut into small pieces
2 yellow peaches, peeled, pitted, and cut into 1/2-inch pieces
2 ribs celery, finely chopped
2 tablespoons finely chopped red onion
6 strips bacon, cooked crisp and crumbled
1/2 cup chopped toasted pecans
1. In a large salad bowl, combine the ingredients. Toss with the dressing, and serve.
Fresh Peach Salsa
Makes about 2 cups
4 Peaches, pitted, peeled and diced
1/2 cup chopped red onion
1 cup diced fresh jicama
½ cup diced fresh cucumber
½ teaspoon ground cumin
1/4 cup fresh cilantro, chopped
2 tablespoons jalapeno pepper, seeded and diced
2 tablespoons fresh lime or orange juice
1 teaspoon salt
few drops Tabasco
1. In a glass bowl, combine the ingredients, and season with salt and Tabasco. Allow the mixture to mellow at room temperature for 2 hours, or refrigerate for up to 8 hours.
2. This is delicious served as a condiment with grilled fish, pork or poultry.
Recipes provided by:
Diane Phillips and
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