Farmers' Market Box 7-7-16


This weeks local produce and featured farms:
Baby CarrotsBlack Sheep Produce
Bi-Color CornBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Red Butter Lettuce – The Garden of…
Texas Sweet Onions – Coastal Farms
Jalapeno PeppersMilliken Family Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Rhubarb – Trevino Farms
White NectarinesKen’s Top Notch Produce
Cherry Heirloom Tomatoes – Blue Heron Farm
Green Beans – Coke Farms
Organic Juicing Bag:
Carrots – Cal Organics
Collard Greens – Lakeside Organic Gardens
Green Kale – Babe Farms
Seedless Watermelon – Cal Organics
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Summer Royal Black Grapes – Murray Farms
Athena Melon – Scott Farms
PassionfruitKoral’s Tropical Fruit Farm
Feature:
Dapple Dandy Pluots – Frog Hollow Farms
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
Giant Kale
1 cup of collard green
Handful of green kale
1 pear
1/2 inch of ginger
Summer Romance
1 1/2 cups of watermelon
2 red beets
1/2 of a lemon
Garnish with beet leave (optional)
Morning Refresher
2 Carrots
1 cup of watermelon
1 Orange
1 inch of turmeric
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Green Bean and Corn Salad with Buttermilk Ranch Dressing
Serves 4 to 6
One pound green beans, cut into 1-inch pieces
2 ears bicolor corn, cut from the cob
1/4 cup finely chopped onion
1 cup mayonnaise
1/4 cup buttermilk
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped basil
Grated zest of 1 lemon
1 tablespoon lemon juice
Salt and pepper
1. Put the green beans into 4 quarts of boiling salted water, and simmer for 4 to 5 minutes, until crisp tender. Drain thoroughly.
2. Combine the cooked green beans, corn and onion in a mixing bowl.
3. In a smaller bowl, whisk together the buttermilk, parsley, basil, zest, and lemon juice. Season with salt and pepper. Toss the green bean mixture with the dressing, until coated. Serve cold.
Nectarine and Rhubarb Cobbler
Serves 6
Making these into individual cobblers in ramekins is a lovely presentation, otherwise an 8 or 9-inch round works well.
2 nectarines, peeled, and pitted
1 1/2 cup rhubarb, cut into fine dice
Grated zest of 1 lemon
2 tablespoons lemon juice
1 cup sugar
1 teaspoon cornstarch
1/2 cup all purpose flour
1/4 cup sugar
1/2 cup rolled oats
1/4 cup finely chopped pecans
5 tablespoons chilled unsalted butter, cut into bits
1. Preheat the oven to 375 degrees, and coat the inside of six 4-ounce ramekins with non-stick cooking spray. Line a baking sheet with aluminum, parchment or silicone, and place the ramekins on the baking sheet.
2. In a mixing bowl, combine the nectarines, rhubarb, zest, lemon juice, sugar and cornstarch. Set aside while making the cobbler topping.
3. In another bowl, combine the flour, sugar, rolled oats, pecans, and butter, cutting the butter into the dry ingredients, until combined.
4. Spoon 1/4 cup of the fruit mixture into the ramekins (you may have some leftover—if you do, divide it evenly between the ramekins)
5. Sprinkle the cobbler topping over the fruit, bake for 30 to 45 minutes (45 to 50 minutes for an 8 to 9-inch pie plate) until the fruit is bubbling, and the cobbler topping is golden brown. Allow to rest for 15 to 20 minutes, and serve topped with unsweetened whipped cream, or ice cream.
Fresh Tomato Salsa
Makes 2 cups
2 cups tomatoes, diced
1 onion, finely copped
1 jalapeno, seeded, and finely chopped
2 garlic cloves
1/4 cup finely chopped Italian parsley
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 Tbs. extra-virgin olive oil
1 Tbs. fresh lime juice
1. Preheat the oven to 350 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a blender, combine the tomatoes, onion, jalapeno and garlic.
3. Pulse on and off until chunky, if you like it a little more of a puree, blend it.
4. Pour into a bowl, add the parsley, cumin, oregano, olive oil and lemon juice. Taste for seasoning, adding salt or pepper, if needed.
5. Allow the salsa to mellow at room temperature for 2 hours, or refrigerate for up to 4 days.
Mediterranean Potato and Green Bean Salad
Serves 4 to 6
1 pound fingerling potatoes
1 pound green beans, cut into 1-inch lengths
1/2 cup finely chopped onion
1/2 cup white wine vinegar
1 garlic clove, minced
2 tablespoons Dijon mustard
2/3 cup extra virgin olive oil
1/4 cup finely chopped parsley
Salt and pepper
1. Put the potatoes into 4 quarts of water and bring to a boil. Simmer for 20 to 25 minutes until tender.
2. Remove from the water with a slotted spoon and cool. Add the beans to the boiling water, and cook for 4 minutes, until crisp tender. Drain thoroughly.
3. When the potatoes are cool enough to handle, cut into bite size pieces and put into a boil. Add the cooked green beans, and onion.
4. In a small bowl, whisk together the vinegar, garlic, mustard, oil and parsley. Season with salt and pepper.
5. Pour over the potatoes and green beans, and toss to coat. Serve the salad at room temperature. The salad can be refrigerated for up to 24 hours, remove from the refrigerator 1 hour before serving.
Red Butter Lettuce Salad with Parsley Dressing
Serves 4 to 6
One head red butter lettuce, washed, spun dry and chopped
1 bunch Italian parsley, washed spun dry
½ cup extra virgin olive oil
4 garlic cloves
1 tablespoon drained capers
3 tablespoons lemon juice
Pinch red pepper flakes
1. Put the lettuce into a large salad bowl.
2. In a blender or food processor, combine the parsley, oil, garlic, capers, lemon juice, and pepper flakes.
3. Blend until pureed. (The dressing is great on pasta or potato salads, and as a sauce for grilled chicken or seafood)
4. Toss the lettuce with some of the dressing, and serve.
Farmers’ Choice:
Passion Fruit Cheesecake
Serves 6 to 8
For the Crust:
1 1/2 cups crushed graham crackers
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and slightly cooled
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch tart pan with removable bottom with non-stick cooking spray.
2. In a mixing bowl, combine the crackers, sugar, and butter. Press into the bottom and sides of the pan. Bake for 10 minutes, until the crust is fragrant. Set aside while making the cheesecake layer.
For the Cheesecake Layer:
6 ounces cream cheese, room temperature
1/3 cup sugar
Pinch of salt
1 large egg
1. In the bowl of an electric mixer, beat the cream cheese, sugar, and salt until smooth. Add the egg and beat until the mixture is smooth.
2. Pour into the tart pan and bake for 15 minutes, until set. Let cool.
For the Passion Fruit Layer:
1 can sweetened condensed milk
4 large egg yolks
1/2 cup passion fruit puree (see note)
Pinch of salt
Sweetened whipped cream, for serving
1. Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Bake until set but center still has a slight jiggle, 8 to 20 minutes. Remove from oven and let cool.
2. Transfer tart to refrigerator for at least 6 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.
Cook’s Note: Cut the passion fruit in half, and put the pulp and seeds into a fine mesh strainer, over a measuring cup. Push the pulp through the sieve, removing the seeds.

Passion Fruit Spread for Toast, Scones, or English Muffins

Makes about 2 cups
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/4 cup confectioner’s sugar
1/4 cup fresh lemon or lime juice
1/4 cup passion fruit puree
1. In the bowl of an electric mixer or food processor fitted with the steel blade, beat together the ingredients.
2. Taste for sugar/lemon juice, and adjust as needed. Refrigerate for up to 2 weeks.
Athena Melon and Prosciutto Carpaccio with Buratta
Serves 6
1 Athena melon, peeled, seeded and cut into 1/4-inch thick slices
1/4 pound thinly sliced Prosciutto di Parma or Prosciutto San Danielle, cut into julienne
8 ounces Buratta
1/3 cup extra virgin olive oil
1/4 cup finely chopped mint
Freshly ground black pepper
1. Arrange the melon on a serving platter.
2. Sprinkle the prosciutto over the melon.
3. Arrange the buratta in the center of the melon, drizzle the platter with olive oil, sprinkle with mint and black pepper. Serve at room temperature.
Melon Mint Sorbet
Serves 6
This sorbet can be made with any melon, make sure to taste the puree to sweeten to taste; melons at this time of the year are super sweet, so you may need to back off on the simple syrup.
1/2 cup sugar
1/4 cup light corn syrup
1/4 cup water
1/4 cup torn mint (or basil)
3 cups melon puree (depending on the size of the melon, you may have some leftover for smoothies, or popsicles—see recipe below)
1. In a saucepan, heat the sugar, corn syrup, water, and mint until the sugar has melted. Cool completely. Strain out the mint or basil.
2. Stir the sugar syrup into the melon puree, then transfer to an ice cream maker and churn according to the manufacturer’s directions.
3. Freeze the sorbet in air tight containers.
Melon and Passion Fruit Popsicles
Makes 6
1/2 cup sugar
1/2 cup water
3 cups cantaloupe puree
2 tablespoons lime or lemon juice
1/4 cup passion fruit puree
1. In a saucepan, heat the sugar and water, stirring until the sugar is dissolved. Cool completely.
2. In a mixing bowl, combine the cantaloupe puree, lime juice and the passion fruit puree, and stir in the
3. Sugar syrup. Transfer to popsicle molds, leaving 1/4 inch head space for expansion. Freeze for at least 4 to 6 hours before serving.
Chicken and Black Grape Salad
Serves 6
3 cups cooked chicken, cut into bite sized pieces, or shredded
3 ribs celery, finely chopped
2 tablespoons finely chopped onion
1 cup black grapes, cut into halves, or quarters if large (remove any seeds)
1/4 cup rice vinegar
1 teaspoon sugar
2 tablespoons apple juice
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Few drops Tabasco
1/2 cup vegetable oil (grape seed or canola)
Salt and pepper
Leaf lettuce for serving
1. In a salad bowl, combine the chicken, celery, onion and black grapes.
2. In a small bowl, whisk together the vinegar, sugar, juice, celery seeds, dry mustard, Tabasco and oil. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to coat. Serve the salad on a bed of lettuce, drizzled with a bit more of the dressing.
Black Grape Focaccia
Makes one sheet pan
4 1/2 cups flour
2 1/2 to 2 3/4 cup water
4 teaspoons yeast
1 tablespoon sugar
1 tablespoon salt
2 tablespoons finely chopped rosemary
1/4 cup extra virgin olive oil
1 1/2 cups black grapes
Fleur de Sel
1. Line a baking sheet with aluminum foil, or parchment. Brush with some olive oil.
1. In the bowl of an electric mixer fitted with a dough hook, (or do this all by and with a wooden spoon) combine the flour, water, yeast, sugar, salt and rosemary, until the mixture comes together. Add 1 to 2 tablespoons of olive oil. Knead the dough for 5 minutes, turn onto the prepared pan, and spread the dough. Press the grapes into the focaccia, and brush with the remaining oil. Sprinkle with salt, cover and allow to rest for 45 minutes.
2. Preheat the oven to 400 degrees, and bake the focaccia for 45 to 50 minutes, until the crust is crisp and the top is golden brown. Allow to rest for 10 minutes before cutting into squares. This is delicious served with salty cheeses, as an apperitivo snack.
Feature:
Dapple Dandy Slow Cooker Pork
Serves 6
Use your slow cooker as a low and slow oven during the summer, instead of turning on the oven.
1/4 cup firmly packed brown sugar
1/4 cup Dijon mustard
One 3 pound pork loin roast
3 tablespoons vegetable oil
1 onion, thinly sliced
1 cup apricot nectar
6 pluots, pitted, and cut into wedges
1. Make a paste of the sugar and mustard, and smear over the pork loin. Heat the oil in a skillet over medium heat, and brown the pork on all sides, begin careful not to burn the sugar.
2. Put the onions on the bottom of a 4 to 6-quart slow cooker, and transfer the pork and any juices to the slow cooker.
3. Add the apricot nectar to the slow cooker, cover and cook on low for 5 hours, on high for 2 hours.
4. Add the pluots to the slow cooker and cook another hour on high and 2 hours on low.
5. Transfer the pork to a cutting board, loosely covering with foil. Skim off any excess fat from the sauce.
6. Let the pork rest for 10 minutes before carving into thin slices. Serve the pork garnished with the onion-pluot sauce.
7. Cook’s note: if you are going to be gone all day, put the pluots in at step 3. They will disintegrate with the long slow cooking, but you can puree the sauce at the end with an immersion blender.
Pluot Condiment
Makes about 2 1/2 cups
2 cups pluots, chopped
3 tablespoon honey
2 tablespoons balsamic vinegar
zest of half a lemon
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
Pinch red pepper flakes
1. In a saucepan, combine all the ingredients, and bring to a boil. Simmer for 30 to 40 minutes, until thickened, being careful to stir it frequently so that it doesn’t stick to the pan.
2. Cool the condiment, cover and refrigerate for up to 3 weeks.
3. Delicious with goat cheese on crostini, or as a condiment with grilled poultry or pork.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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