Farmers' Market Box 7-14-16

July 13, 2016 0 Comments

This weeks local produce and featured farms:
CucumbersTutti Frutti Farms
Black Beauty EggplantBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
Red DAndelion GreensBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Green Reef Lettuce – The Garden Of….
Cavaillon MelonsWeiser Family Farm
Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit
Cherry Heirloom Tomates Kong Thao Farm
French Fingerling Potatoes – Capay Farms
All Purpose Seasoning Blend – Ground2Table
Organic Juicing Bag:
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Black Kale – Deardorf Farms
Lemons – Eco Farms
Superfood Lettuce Mix – Classic Salads
Farmer’s Choice:
Asparagus – Life’s A Choke Farm
Cranberry Shelling Beans – Two Peas in a Pod Farm
Flavor King PloutsFrog Hollow Orchard
Meyer LemonsRancho Del Sol
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
Powerful Mix
Handful of Kale
Handfuls of Mixed Greens
1 Lemon
Sour Cucumber
2 Cucumbers
Handfuls of Mixed Greens
1 Lemon
Summer Boost
2 Carrots
1 cucumber
½ Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Eggplant Meat(less)balls
Serves 6
1/4 cup extra virgin olive oil
1 large eggplant, stem end trimmed, and cut in half (about 1 pound)
2 garlic cloves, minced
3 cups fresh bread crumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs
1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 20 to 30 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the bread crumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the meatballs until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The meatballs can be added to marinara sauce, or served plain as an appetizer.

Roasted Tomato Sauce

Makes about 3 cups
Three 28-ouce cans peeled whole Roma tomatoes
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
6 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1. Preheat the oven to 375°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Cut the tomatoes in half and put in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown.
4. Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
5. Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
Tortino de Melanzane
Serves 6 to 8
1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large purple eggplants, cut into 1/2-inch slices
2 cups fresh French bread crumbs
1 1/2 cups freshly grated Pecorino Romano
1/4 pound imported Mortadella, finely chopped
1/2 cup finely chopped Italian parsley
3 large eggs
8-ounces fresh mozzarella, sliced
4 cups marinara sauce (see below)
1. In a measuring cup, combine the oil, salt and pepper. Preheat the oven to 400 degrees and line two baking sheets with silicone liners, parchment or aluminum foil.
2. Lay the eggplant slices on the prepared baking sheets, and brush with the oil.
3. Bake for 5 to 10 minutes, until golden. Remove from the oven and allow to cool.
4. In large bowl, combine the bread crumbs, Pecorino cheese, Mortadella, parsley and eggs and set aside.
5. Line the inside of a 9-inch springform pan with aluminum foil and lower the heat to 350 degrees. Pour 1 cup of marinara into the bottom of the pan. Top with slices of eggplant.
6. Spread a layer of the bread crumb mixture over the eggplant, top with another layer of eggplant, a layer of mozzarella and the remaining bread crumb mixture, and the remaining eggplant and the remaining mozzarella. Cover with aluminum foil, and bake for 40 to 45 minutes.
7. Remove from the oven, and allow to rest for about 30 minutes to firm up. Remove the spring form, and cut the torta into slices, and serve in a pool of the remaining marinara sauce.
Basic Marinara
Makes 6 to 8 cups

1/4 extra virgin olive oil
1 large sweet yellow onion, chopped
8 cloves garlic, sliced
Three 28-ounce cans whole San Marzano plum tomatoes, roughly chopped or squeezed by hand
Salt and freshly ground black pepper to taste
1/4 cup sugar, or to taste
1. In a large skillet, heat the oil and add the onions and sauté for 4 to 5 minutes, until translucent, add the garlic, and sauté another minute.
2. Add the tomatoes, bring to a boil, and add the salt and pepper.
3. Simmer for 20 minutes, until the sauce is reduced and thickened. Taste the sauce, and add sugar if needed, and simmer another 5 minutes.
4. Remove from the heat, and puree with an immersion blender, if desired. Cool the sauce and refrigerate for up to 1 week or freeze for up to 6 months.
5. Cook’s note: I recommend that you store the sauce in 1 or 2 cup portions in zipper-top plastic bags in the freezer, that way you have portions ready and waiting to add to your recipe.
Stir Fried Spicy Eggplant
Serves 4
For the Sauce:
1 teaspoon rice vinegar
5 teaspoons sugar
1 tablespoon chicken or vegetable broth
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Mirin (rice wine)
2 tablespoons water
1 tablespoon cornstarch
1. In a mixing bowl, or large measuring cup, whisk together the ingredients, making sure there are no lumps from the cornstarch. Set aside.
For the Eggplant:
1 large purple eggplant
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 garlic cloves, minced
½ tsp chili paste
3 scallions, diced for garnish
1 to 2 tablespoons sesame oil for garnish
2. Remove the stem end and the root end of the eggplant, peel and cut into 1/2-inch dice.
3. In a large skillet, or wok, heat the oil and sesame oil over medium high heat, add the garlic and chili paste, and swirl in the pan for 30 seconds, until fragrant.
4. Add the eggplant, and stir fry until the eggplant is golden on all sides.
5. Add the sauce and cook over medium high heat until the sauce thickens, and the eggplant is coated. Remove to a serving platter, and garnish with diced scallions and sesame oil.
Purple Kale Caesar Pasta Salad
Serves 6
One of the knocks against kale salad is that the kale can be tough, the Caesar dressing in this pasta salad ensures that the kale is tender, and delicious, without overpowering the salad.
One pound shaped pasta such as farfalle, shells, DeCecco gnocchi, or fusilli cooked 3 minutes short of al dente and cooled
1/2 cup finely diced cucumber
2 ribs celery, finely diced
1/2 cup finely chopped red onion
1 bunch purple kale, tough stems removed, and finely chopped
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese plus additional for garnish
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste (optional, if you prefer to omit it, use additional Worcestershire)
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
1. In a large salad bowl, combine the pasta, cucumber, celery, onion, and kale.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste (if using) garlic, Worcestershire and pepper.
3. Pour over the salad, and toss to coat. Refrigerate the salad for at least 2 hours, and up to 36 hours before serving.
Sautéed Purple Kale
Serves 4
This recipe works for all greens, like mustard greens, beet greens, and chards.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch purple kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1. In a large skillet, over medium high heat, saute the garlic cloves until they are translucent. Remove from the oil, and add the kale, toss in the garlic oil.
2. Add the broth, season with salt and pepper, cover and cook for 5 to 7 minutes, stirring occasionally. Remove the cover, saute another 2 minutes, season with salt and pepper before serving.
Grilled Chicken and Nectarine Salad
Serves 4
1 cup vegetable oil
1/2 cup rice vinegar
1/4 cup honey
1/4 cup Dijon mustard
2 garlic cloves, minced
3 tablespoons fresh lemon juice
Salt and pepper
4 chicken breasts, skin and bones removed
1 scallion (white and tender green parts), chopped
1 teaspoon celery seeds
2 yellow nectarines, halved, and pitted
1/4 cup raw sugar
One head Green reef lettuce, washed, spun dry and chopped
1 cup finely chopped cucumber
1. In a mixing bowl, whisk together the oil, vinegar, honey, Dijon, garlic, and lemon juice. Season with salt and pepper. Divide the marinade/dressing in half, and marinate the chicken in 1/2 of the marinade for 1 to 2 hours. Add the scallion and celery seed to the remaining dressing and set aside.
2. Heat a grill or grill pan for 10 minutes, remove the chicken from the marinade and discard the marinade.
3. Grill the chicken over indirect heat for 4 minutes, turn and cook another 3 to 4 minutes until the chicken registers 165 degrees on an instant read meat thermometer. Cool the chicken and cut into bite sized pieces.
4. While the grill is hot, dip the cut side of the nectarines into the raw sugar, and grill on the cut side for 5 minutes until the nectarines are softened, and charred. Remove from the grill, allow to rest for 5 minutes, then slice into wedges.
5. In a salad bowl, combine the lettuce, cucumber, chopped chicken and the remaining dressing. Toss to coat. Garnish with the nectarine wedges, and drizzle with any remaining dressing.
Yellow Tomato Jam
Makes about 1 cup
This is a delicious condiment to serve with cheeses, or a charcuterie platter.
1 basket yellow pear tomatoes, stemmed
1/4 cup sugar
2 teaspoons freshly squeezed lemon juice
1 teaspoon fresh grated or minced ginger
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
pinch teaspoon ground cloves
1. Combine all the ingredients in a 4-quart saucepan over medium high heat. Bring to a boil, and simmer stirring occasionally, until the mixture is thickened, about 1 hour. Taste for seasoning, and adjust using more sugar, or salt.
2. Cool completely, transfer to an airtight jar, and refrigerate for up to 2 months.
Red Dandelion Salad with Poached Eggs and Lardons
Serves 4
The traditional frisee salad with poached egg and lardons gets a robust accent using red dandelion greens. If you prefer to cook your eggs another way, fried eggs work well in this, as well as over-easy style.
One bunch red dandelion greens, tough stems removed, washed, spun dry and chopped
6 ounces thick cut bacon, cut cross-wise into 1/4-inch pieces
4 large organic eggs
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
Salt and pepper
Toasted French Baguette Slices for garnish
1. Put the greens into a salad bowl and set aside.
2. In a large skillet, cook the bacon until crisp, and drain on paper toweling.
3. In a low sided skillet, fill 2/3 full of water and bring to a simmer. Break each egg into a cup and carefully pour into the simmering water. Cook for 4 to 5 minutes, until the whites are set and the yolks are still soft. Remove to paper towels to drain.
4. In a small bowl, whisk together the oil, vinegar, Dijon mustard, and garlic. Season with salt and pepper.
5. Toss the greens with the dressing. Arrange the greens on 4 salad plates. Top with an egg, some of the bacon, and garnish each plate with some toasted bread.
Pasta with Fresh Yellow Tomato Sauce
Serves 4
1 pound spaghetti or linguine, cooked 3 minutes short of al dente, saving a bit of the pasta water
3 tablespoons extra virgin olive oil
2 garlic cloves, slices
1 basket yellow pear tomatoes, stemmed and cut in half
Salt and pepper
1/2 cup grated Pecorino Romano
1. In a large skillet, heat the oil, and saute the garlic until it turns translucent. Remove from the pan, and add the tomatoes, seasoning with salt and pepper.
2. Simmer the tomatoes for 10 to 15 minutes, until they are thickened.
3. Taste for seasoning, adjust, and add the pasta to the pan.
4. Add a bit of hot pasta water if needed to make a creamy sauce. Add 1/4 cup of the cheese, and toss again. Serve the pasta garnished with the remaining cheese.
White Gazpacho with Yellow Tomatoes
Serves 6 to 8

2 cups chicken or vegetable stock
2cups sour cream (or equivalent of non-fat yogurt)
2 cucumbers, peeled, seeded and diced
3 tablespoons white vinegar
1 large clove garlic, mashed
1 basket yellow pear tomatoes, quartered
2 scallions, finely chopped
1/4 cup chopped fresh parsley
1 red or orange bell pepper, diced
2 teaspoons lime juice
Salt and pepper
1/2 cup toasted sliced almonds
1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic.
2. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream. Add the remaining diced cucumber, tomatoes, green onions, pepper, and parsley. Stir until blended, season with salt and pepper and chill.
3. At serving time, ladle the gazpacho into individual chilled bowls and garnish with slivered almonds.

Roasted French Fingerling Potatoes

Serves 4
½ cup extra virgin olive oil
6 sprigs of fresh rosemary
2 cloves garlic
1 Pound French Fingerling potatoes, scrubbed, and cut into quarters
1. About an hour (or more if possible) before you are going cook the potatoes, strip the leaves of the rosemary into the olive oil. Add the two peeled cloves of garlic, and blend in a blender, or food processor. You don’t want to puree it, just chop up everything roughly. Let sit for at least an hour at room temperature.
2. Preheat oven to 400F and line a baking sheet with parchment or a silicone liner.
3. Toss the potatoes with the garlic rosemary oil, and sprinkle liberally with salt.
4. Arrange the potatoes in a single layer.
5. Roast until golden, about 25 to 35 minutes.
6. Serve immediately.
7. Leftovers are great in frittatas, or served with eggs in the morning.
French Melon Soup
Serves 4
1 French melon, cut into 1-inch pieces
1/2 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
1/3 cup crème fraiche
1. In a blender, or food processor, blend the melon, mint, lime juice and sugar, until pureed. Taste for sweetness, and adjust using lime juice, or sugar.
2. Cover and refrigerate for at least 1 hour, or overnight. When ready to serve, ladle the soup into tea cups, melon halves, or soup bowls, and garnish with a bit of crème fraiche.
Farmers’ Choice:
Fresh Cranberry Bean and Shrimp Salad
Serves 4
3/4 pound fresh cranberry beans, shelled (you should have about 1 cup)
1/2 cup extra virgin olive oil
1/2 cup finely chopped red onion
1/2 cup sun dried tomatoes packed in oil, drained and finely chopped
3 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
1/2 cup finely chopped Italian parsley
1/4 cup finely chopped basil
1/4 cup red wine vinegar
Salt and pepper
1 Bring 2 quarts of salted water to a boil, add the beans, and cook for 15 to 20 minutes, until tender.
2 Drain thoroughly and put into a large salad bowl.
3 In a skillet, heat the oil, saute the onion, tomatoes and garlic for 2 to 3 minutes, until the onion is softened. Add the shrimp and saute until the shrimp turn pink.
4 Combine the contents of the skillet with the beans, add the parsley, basil, and vinegar, and toss to combine. Season with salt and pepper and serve warm, or cool, and refrigerate for up to 2 days.
Pasta e Fagioli
Serves 6
3 tablespoons extra virgin olive oil
1 pound bulk sweet Italian sausage
1 large onion, finely chopped
2 ribs celery, finely chopped
3 medium carrots, finely chopped
2 teaspoons finely chopped rosemary
One 28-ounce can crushed San Marzano tomatoes
2 cups chicken or vegetable broth
3/4 pound cranberry beans, shelled
Rinds from Parmigiano Reggiano, chopped (optional)
1 cup small pasta such as shells, ditali or small elbows, cooked al dente
Salt and pepper
1/4 cup finely chopped Italian parsley
Grated Parmigiano Reggiano cheese
1 In a Dutch oven, heat the oil, and saute the sausage, breaking up any large pieces, until the sausage is no longer pink.
2 Add the onion, celery, carrots and rosemary and saute until the vegetables become softened, about 5 minutes. Add the tomatoes and broth, and stir to bring up any browned bits on the bottom of the pan. Add the beans, and rinds, cover, and simmer for 1 hour until the beans are tender.
3 Add the pasta, season with salt and pepper and stir in the parsley. Serve hot garnished with Parmigiano Reggiano.
Asparagus and Goat Cheese Frittata
Serves 6
2 tablespoons unsalted butter
2 thin slices imported Prosciutto di Parma, julienned
1 bunch asparagus, tough stems trimmed, cut into 1-inch pieces
1/4 cup finely chopped red onion
4 large eggs
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup shredded Parmigiano Reggiano cheese
1. Preheat the oven to 375 degrees.
2. In a 10-inch skillet, heat the butter, and sauté the prosciutto, asparagus, and scallions, until the asparagus begins to soften—this will take about 3 to 4 minutes.
3. In another bowl, whisk together the eggs, cream, and goat cheese. Pour over the asparagus mixture, sprinkle with the Parmigiano cheese, and bake for 15 to 20 minutes, until the eggs are set.
4. Remove from the oven, allow to rest for 5 minutes before cutting into wedges and serving.
Pluot Coffee Cake
Serves 6
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 large egg
4 Tbs. (1/2 stick) unsalted butter, melted
1/2 cup whole milk
1 1/2 tsp. vanilla paste or extract
2 pluots, pitted and sliced 1/2 inch thick
1/4 cup raw sugar
1 Preheat the oven to 350 degrees, and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2 In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3 Stir in the egg, butter, milk and vanilla, until the mixture is smooth. Pour into the prepared pan, and arrange the pluots around the outside edge of the cake. Sprinkle with raw sugar, and bake for 40 to 45 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for at least 30 minutes before removing from the pan, and serving warm.

Pasta with Meyer Lemons

Serves 4 to 6
One pound spaghetti or linguine, cooked 3 minutes short of al dente saving the pasta water
1/4 cup unsalted butter
Grated zest of 3 Meyer lemons
1/2 cup heavy cream
1/4 cup fresh lemon juice
1/2 cup grated Parmigiano Reggiano
1 In a large skillet, heat the butter, add the zest and cream and bring to a boil. Simmer for 5 minutes.
2 Add the hot pasta to the skillet, add the lemon juice and half of the cheese, tossing to make a creamy sauce. Serve the pasta with the remaining cheese.
Meyer Lemon Vinaigrette
Makes 1 cup
1/2 cup extra virgin olive oil
1/3 cup Meyer lemon juice
2 garlic cloves, minced
1/4 cup finely chopped parsley
Salt and pepper
1 In a bowl, whisk together the ingredients, until blended.
2 Season with salt and pepper, store in an airtight container in the refrigerator for up to 1 week.

Chicken Piccata with Artichokes

Serves 6
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
6 chicken breasts, skin and bones removed, and pounded to an even thickness
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
Grated zest of 2 Meyer lemons
6 baby artichokes, cleaned, and cut into quarters
1/2 cup Meyer lemon juice
1/4 cup chicken broth
Salt and pepper
1/4 cup finely chopped Italian parsley
Thinly sliced lemons for garnish
1 In a 9-inch pie plate, combine the flour, salt and pepper. Dip each chicken breast into the flour, and dust off any excess. Discard any remaining flour.
2 In a large skillet, heat the butter, and oil over medium high heat, and saute the chicken for 3 minutes on each side. Remove to a plate and cover loosely with foil.
3 Add the garlic and zest to the skillet, and swirl in the pan for 30 seconds. Add the artichokes, lemon juice, and broth, turning the artichokes in the sauce. Cover and simmer the artichokes for 10 minutes, until they are tender. Return the chicken and any accumulated juices to the pan, and simmer for another 3 minutes, until the chicken is cooked through. Season the sauce with salt and pepper, add the parsley to the sauce, and serve the chicken with the artichokes garnished with thinly sliced lemons.
Meyer Lemon Curd
Makes about 4 cups
I have published this recipe many times; but it’s still worth having in your repertoire. It freezes beautifully, and you can use it for fill cakes, to serve on toast or muffins, and you can whip it with heavy cream, and make a semi-freddo out of it.
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a heavy bottom saucepan, over medium heat, whisk together the sugar, eggs and juice.
2. Continue to whisk until the mixture becomes thickened and bubbles just begin to break the surface of the mixture. (It should be the consistency of pudding)
3. Add the butter, whisking in a bit at a time, until incorporated. Remove from the heat and transfer to a glass bowl, cool completely, pressing plastic wrap directly on the surface of the curd to prevent a skin from forming. Refrigerate for up to 1 week or freeze for 2 months.
Meyer Lemon Poppy Seed Muffins
Makes 12
2/3 cup butter, softened
1 1/3 cup sugar
2 eggs
2 tablespoons lemon juice
Grated zest of ½ lemon
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
1 tablespoon poppy seeds
1. Preheat the oven to 350 degrees and coat the inside of 12 cupcake tins with non-stick cooking spray.
2. In the bowl of an electric mixer on low speed, cream together the butter and sugar, until fluffy. Add the eggs, juice, and zest beating on medium speed until well combined.
3. Add the flour, baking powder and salt alternately with the milk, until the mixture begins to become smooth. Add the poppy seeds and beat another minute. Pour 1/3 cup of the batter into each prepared tin, bake for 18 to 22 minutes, until a skewer inserted into the center of each cake comes out clean.
4. Remove from the oven, allow to cool for ten minutes, and then remove from the tins. Store at room temperature for 24 hours, or freeze for up to 6 weeks.
Recipes provided by:
Diane Phillips and
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