Farmers' Market Box 6-16-16

June 15, 2016 0 Comments

This weeks local produce and featured farms:
White CornBlack Sheep Produce
Sonoran Garlic – Milliken Family Farm
DillBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Red Oak Leaf Lettuce – The Garden Of….
Yellow OnionsTutti Frutti Farms
Blood OrangesPolito Family Farm
Heirloom French PotatoesWeiser Family Farm
White NectarinesKen’s Top Notch Produce
Black Mission Figs – Corona College Heights
Organic Juicing Bag:
Blackberries – Stehly Family Farms
Strawberries – A & A Organics
Rainbow Carrots – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Black Kale – Deardorf Farm
Red Beets – Cal Organics
Farmer’s Choice:
Italian Parsley – Terra Madre Gardens
Italian Sorrento LemonsRancho Del Sol
White PeachesKen’s Top Notch Produce
Carmen Miranda NectarinesFitzgerald’s Premium Ripe Tree Fruit
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
Wake up Call
2 rainbow carrots
1 fennel
1 Orange
Kale me up
Handful of black kale
1 cup of blackberries
2 red beets
Berry Refreshing
1 fennel
1 cup of strawberries
2 stalks of celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Red Oak Lettuce Salad with Figs and Balsamic Vinaigrette
Serves 4
One head red oak lettuce, washed, and spun dry
1/4 cup aged balsamic vinegar
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
2 black figs, washed, and quartered
Shavings of Parmigiano Reggiano for garnish
1. Put the lettuce into a salad bowl, and set aside.
2. In a small bowl, whisk together the vinegar, garlic, and olive oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing, and plate the salad.
4. Arrange some of the figs over the salad, drizzle with a bit of dressing, and garnish with Parmigiano Reggiano before serving.
Crostini with Figs
Serves 4 to 6
This simple appetizer is served when figs are in season in Italy. The crunchy bread, flavored with garlic, then topped with the figs is a delicious bite to serve with a dry white wine, such as Soave, or Pinot Grigio.
One Baguette sliced into 1/2-inch thick slices
1/4 to 1/2 cup olive oil
2 garlic cloves, peeled
4 to 6 figs
1. Preheat the oven to 350 degrees.
2. Line baking sheets with parchment, silicone or aluminum foil. Spread the baguettes in an even layer.
3. Brush with the olive oil, and bake for 10 to 15 minutes, until toasted and golden.
4. Remove from the oven, and rub with the garlic.
5. Crush the figs (skin and all) and spread on the crostini, serving while slightly warm.
Dilled Potato Salad
Serves 4
1 pound Fingerling potatoes, scrubbed
1 teaspoon white vinegar
Salt and pepper
2 ribs celery, finely chopped
1/2 to 3/4 cup mayonnaise
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
3 tablespoons finely chopped dill
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 20 minutes or until tender, when pierced with the tip of a sharp paring knife.
2. Cool the potatoes completely.
3. Cut the potatoes into bite sized pieces, and put into a mixing bowl. Drizzle with the vinegar, and toss with salt and pepper.
4. Add the celery, and set aside.
5. In a small bowl, whisk together the remaining ingredients, and pour over the potatoes, tossing to coat them. Cover and refrigerate for at least 2 hours, or up to 8 hours.
Kale Pesto
Makes about 2 cups
3 garlic cloves
1/2 cup pine nuts
1 cup torn kale leaves
1/4 cup Italian parsley leaves
Pinch red pepper flakes
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Salt and pepper
1. In a blender, or the food processor fitted with a steel blade, combine the garlic, pine nuts, kale, parsley, red pepper, and cheese.
2. Pulse on and off 4 to 5 times to break up the garlic and kale.
3. With the machine running, add the oil until the mixture comes together. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 3 months. Stir the pesto into rice, pasta, or spread it on crostini (see above).

Corn with Dill Butter

Serves 2
2 ears white corn
1/2 cup unsalted butter, softened
1 tablespoon chopped chives
2 tablespoons chopped dill
Salt and pepper
1. Bring 4 quarts of water to a boil, and add the corn. Bring back to a boil, turn off the heat and let the corn sit in the hot water for 5 minutes. (it can be kept in the water for up to 20 minutes)
2. While the corn is cooking, cream the butter, chives, dill, salt and pepper together. Spread the butter onto the cooked corn. The butter, can be refrigerated for up to 2 weeks, or frozen for up to 3 months. The butter is delicious spooned over cooked potatoes, seafood, or chicken.
Caramelized Onion Dip
Serves 6
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large yellow onions, finely chopped
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
8 ounces cream cheese
1 cup sour cream
1/4 cup finely chopped chives
Potato chips, pita chips, or corn chips to dip
1. In a large skillet, over medium heat melt the butter in the olive oil, and add the onions. Sprinkle with the sugar, salt and thyme, and saute for 30 to 45 minutes, until the onions have turned dark golden brown. Cool the onions, completely.
2. In the bowl of a food processor, combine the cream cheese, sour cream, and caramelized onions. Process on and off until combined. Transfer to a serving bowl, and garnish with the chives. Serve the dip cold.
Pana Cotta with White Nectarine Bellini Sauce
Serves 6 to 8
For the Sauce
Bellini are made with white peach juice, but nectarines give this sauce a nice acid balance with the Prosecco.
2 white nectarines, peeled, pitted and coarsely chopped
1/4 cup sugar
1/2 cup Prosecco
1. In a saucepan, combine the ingredients, and simmer over medium heat for 10 to 15 minutes, until the nectarines are falling apart.
2. Using an immersion blender, puree the sauce. (or cool the sauce, and puree in the blender) Cover and refrigerate the sauce. The sauce will keep in the refrigerator for up to 3 days.
For the Pana Cotta
For this version, I am flavoring the panna cotta with vanilla, but you can substitute your favorite flavoring.
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy cream
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste or extract
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and extract, over medium-high heat until the sugar melts and tiny bubbles form around the outside of the pan.
3. Take the cream off the heat and cool about 5 minutes. Stir in the gelatin until thoroughly dissolved.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Ladle the cream mixture into 4 to 6-ounce ramekins 3/4 full. Chill 4 to 24 hours.
6. Serve garnished with fresh fruits of the season.
Faux Frozen Blood Orange Zabaglione
Serves 6
Zabaglione is made with dessert wine, like Moscato, but here, I’d substituted blood orange juice, which gives this frozen dessert a nice acidity, and sweetness balance.
6 large egg yolks
3/4 cups blood orange juice
1/3 cup sugar
1 cup heavy cream, softly whipped
1. In a large bowl, add ice until the bowl is half filled. Add 1 cup cold water and set aside.
2. In a large heatproof bowl, whisk together the egg yolks, juice, and sugar. Set the bowl over a saucepan of water that’s at a low boil and vigorously whisk the mixture. The mixture will become frothy, and after a few minutes, will start to thicken, this may take up to 7 minutes. It’s ready when you lift the whisk and the zabaglione holds its shape on the surface of the sauce in the bowl for a few seconds. Do not overcook it.
3. Remove the bowl from the heat and place the bowl in the ice bath. Gently stir the mixture over the ice bath infrequently to cool. (It may deflate a bit, which is normal.)
4. When at room temperature, fold in the whipped cream, transfer the mixture to a shallow container and put in the freezer, covered, for at least eight hours.
5. When ready to serve, scoop the mixture into parfait glasses, and serve garnished with chocolate shavings, or fruit.
Farmers’ Choice:
Swordfish with Lemon and Parsley
Serves 4
2 garlic cloves, minced
1/2 cup fresh lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
1/2 cup olive oil
2 1/2 pounds swordfish filets
1/4 cup finely chopped parsley
Sliced lemons for garnish
1. In a mixing bowl, combine the garlic, lemon juice, zest, red pepper flakes and oil. Divide the mixture in half.
2. Pour 1/2 into a zip-lock bag, and add the swordfish, seal the bag, and turn the bag to coat the swordfish.
3. Refrigerate for at least 2 hours, or up to 8 hours. Add the parsley to the remaining olive oil mixture, cover and refrigerate. Remove from the refrigerator 2 hours before using.
4. Preheat the grill or broiler, remove the swordfish from the marinade, discard the marinade and grill the fish for 3 to 4 minutes on each side, until cooked to your desired degree of doneness. Pour the remaining marinade over the fish, and serve garnished with lemon slices.
Parsley Lemon Butter
Makes 1 1/2 cups
Compound butters are terrific to have in your freezer to use on vegetables, seafood, pasta, rice, or poultry.
1 cup unsalted butter, softened
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup finely chopped parsley
Pinch red pepper flakes
1. Cream the ingredients together, and form into a 1-inch wide log.
2. Wrap in plastic wrap and refrigerate for up to 4 days, or freeze for up to 3 months.
Homemade Limoncello
Makes 1 quart
5 Sorrento lemons
3 cups 80 proof Vodka
1 1/2 cups water
1 1/2 cups sugar
1. Carefully remove the peel from the lemons with a swivel peeler, trying not to peel away any of the pith (white part of the skin)
2. Drop the peels into a quart jar with a sealable lid. Add the Vodka, seal the jar, and let steep in a cool dry place for a week.
3. Make a simple syrup from the water and sugar, bringing the water to a boil, and adding the sugar. Stir until the sugar is dissolved, remove from the heat and cool completely.
4. Strain the peels out of the vodka, add the sugar, and transfer the mixture to bottles, seal and keep in a cool dry place for 7 days before drinking. Limoncello is generally served quite cold.
5. Cook’s note: After adding the simple syrup, if you prefer a sweeter version, make another batch of simple syrup and add until your reach your sweet spot.
Roasted Pork Chops with Balsamic Peaches
Serves 4
Salt and pepper
2 tablespoons extra virgin olive oil
4 boneless pork loin chops, 1-inch thick
1/2 cup thinly sliced onion
3 peaches, pitted, and quartered
1/3 cup aged balsamic vinegar
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees. Season the pork chops with salt and pepper.
2. In an ovenproof skillet, heat the oil over medium high heat and brown the pork chops on both sides.
3. Remove the chops to a plate, add the onion to the pan, and saute until it begins to soften. Add the pork back to the pan, and fit the peaches into the pan, around the chops.
4. Put the pan into the oven, and roast for 5 minutes, until the peaches begin to soften.
5. Drizzle the vinegar into the pan, and roast another 2 minutes, or until the pork registers 165 degrees on an instant read meat thermometer.
6. Remove from the oven, and allow to rest for 5 minutes. Sprinkle the chops with the parsley, and serve.
Carmen Miranda Nectarine Fruit Butter
Makes about 3 cups
Fruit butters require less sugar than jams, and have a more intense flavor.
6 cups peeled, pitted nectarines
1/2 cup water
1/2-1 cup granulated sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
1. Combine fruit, water and sugar to taste in a Dutch oven; add the lemon zest and juice.
2. Bring to a boil over high heat.
3. Reduce heat to a simmer and cook, mashing the fruit and stirring occasionally then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit).
4. To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken more if necessary. Puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
5. Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year.
Recipes provided by:
Diane Phillips and
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