Farmers' Market Box 7-21-16


This weeks local produce and featured farms:
Broccoli – Life’s A Choke Farm
Black Knight CarrotsTutti Frutti Farms
White CornBlack Sheep Produce
FennelBlack Sheep Produce
LeeksTutti Frutti Farms
Green Leaf LettuceBe Wise Ranch
LimesKoral’s Tropical Fruit Farm
Sugar Cube MelonWeiser Family Farm
Cherry Heirloom Tomates Kong Thao Farm
Yellow OnionsJF Organics
PluotsKen’s Top Notch Produce
Organic Juicing Bag:
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Black Kale – Babe Farms
Lemons – Eco Farms
Seedless Watermelon – Ca Pay Farms
Farmer’s Choice:
Gala ApplesFair Hill Apple Farm
Lemon Cucumbers – Munak Ranch
Sugar Baby Watermelon – Munak Ranch
Feature:
Flavor King PluotsFrog 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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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 Fitlife.tv
Kale Detox
Handful of Black Kale
1 Cucumber
1 Lemon
1/2 inch of Ginger
Happy Day
1 Carrot
2 Cucumber
1 Orange
1 Lemon
Summer Fun
1 Cup of Watermelon
2 Carrots
1 Cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Salmon with Green Pluot Salsa
Serves 4
For the Salsa:
2 green pluots, pitted, and finely chopped
1/4 cup finely chopped sweet yellow onion
1/4 cup finely chopped fennel
1 cup cherry tomatoes, quartered
2 tablespoons fresh lime juice
1 garlic clove, minced
1/8 teaspoon Tabasco or your favorite hot sauce
1/4 cup extra virgin olive oil
Salt
1. In a mixing bowl, combine all the ingredients, and toss to combine. Season with salt, and refrigerate for at least 2 hours. The salsa is delicious with pork, chicken or seafood.
For the Salmon:
2 tablespoons unsalted butter
1 tsp. chopped fresh ginger
1 garlic clove, minced
juice of 2 limes
½ cup maple syrup
½ cup soy sauce
2 1/2 pounds wild salmon filets
1. In a saute pan, heat the butter, and saute the ginger and garlic for 30 to 40 seconds, until fragrant.
2. Add the lime juice, syrup and soy sauce, stirring to combine. Cool completely.
3. Marinate the salmon in the mixture for at least 2 hours.
4. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone liner.
5. Remove the salmon from the marinade and roast for 10 minutes per inch of thickness of the fish. Remove from the oven and allow to rest for 10 minutes before serving with the salsa.
Pasta with Broccoli Pesto
Serves 6

1 bunch broccoli, tough stems removed, and cut into florets
2 garlic cloves
Pinch red pepper flakes
1/2 cup grated Parmigiano Reggiano cheese plus more for serving
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
Salt and pepper
1 pound shaped pasta such as penne, fusilli, or shells cooked 3 minutes short of al dente with pasta water reserved
1. Bring 6 quarts of water to a boil, and boil the broccoli for 3 to 4 minutes until tender. Drain thoroughly, and transfer to the bowl of a food processor fitted with the steel blade.
2. Add the remaining ingredients to the food processor and process until smooth. Season with salt and pepper.
3. Toss the pesto with the cooked pasta, tossing to combine, adding some pasta water to make a creamy sauce.
4. Serve the pasta garnished with additional Parmigiano Reggiano cheese.
Chicken and Broccoli Stir Fry
Serves 6
1/2 cup chicken broth
1/4 cup soy sauce
1 teaspoon rice vinegar
2 teaspoons cornstarch
Canola oil
1 pound boneless, skinless chicken tenderloins, cut into strips
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons minced peeled fresh ginger
3 cups broccoli florets, tough stems removed
1 carrot, peeled and cut into julienne
1/2 pound linguine, cooked al dente
Sesame oil for garnish
Toasted sesame seeds for garnish
2 scallions, finely chopped for garnish
1. In a measuring cup, combine the broth, soy sauce, rice vinegar and cornstarch. Set aside.
2. In a large skillet, or wok, heat 2 tablespoons of canola oil, and saute the chicken until it is cooked through, about 3 minutes. Remove to a plate and keep warm.
3. In the same wok, heat 1 tablespoon of canola, and stir fry the garlic, red pepper, and ginger, for 30 seconds, until fragrant.
4. Add the broccoli and carrot and stir fry for 2 minutes, add the chicken and any accumulated juices to the pan, and the sauce, stirring to combine. Cover and heat for 3 minutes.
5. Remove the cover, stir in the cooked linguine, and cook another minute until the linguine is heated through.
6. Drizzle the sesame oil over the stir fry, and sprinkle with sesame seeds and scallions before serving.
Roasted Black Carrots with Carrot Top Pesto
Serves 4
One bunch black carrots, scrubbed and cut in half lengthwise
2 tablespoons honey
1 teaspoon ground cumin
2 tablespoons olive oil
Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
In a bowl, combine the honey, cumin and oil. Rub over the carrots, and lay they onto the prepared pan.
Roast for 3 to 5 minutes, until tender when pierced with a sharp knife.
Allow the carrots to rest for 5 minutes, while you make the pesto.
Arrange on a plate and drizzle with the pesto.

Carrot top Pesto:

2 cups carrot tops, tough stems removed
2 garlic cloves
1/4 cup pine nuts or almonds
1/2 cup grated Parmigiano Reggiano
1 tablespoon capers packed in brine and drained
1/3 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, Parmigiano, and capers. Pulse on and off to break up the ingredients.
2. With the machine running, add the oil. Season with salt and pepper, and store in the refrigerator for up to 1 week, or in the freezer for up to 6 months.
Summertime Pasta Salad
Serves 6
I pound shell pasta, cooked 3 minutes short of al dente and cooled
1/4 cup finely leek using the white and tender green part
2 cups cherry tomatoes, quartered
1 cup finely chopped fennel
1/4 cup white wine vinegar
1 teaspoon honey
1/4 cup finely chopped dill
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
2 tablespoon finely chopped Italian parsley
Salt and pepper
1 cup crumbled feta cheese, or ricotta salata
1. Put the pasta into a large salad bowl. Add the leek, tomatoes, and fennel.
2. In a mixing bowl, whisk together the vinegar, honey, dill, zest, lemon juice and oil. Add the parsley, season with salt and pepper, and pour over the salad, tossing to coat. Add the cheese, and toss again.
3. The salad can be made ahead and refrigerated for up to 12 hours. Remove from the refrigerator 45 minutes before serving.
4. Cook’s Note: This salad is a great vehicle for leftover chicken, or seafood, too.
Sugar Cube Melon and Lime Sorbet
Serves 6
If you don’t have an ice cream maker, this sorbet can be made and frozen in a large bowl. Scoop it into serving dishes when firm. A splash of Prosecco over the sorbet is awesome!
1 cup water
1 cup sugar
1/2 cup lime juice
1 sugar cube melon, peeled, seeded and cut into small pieces (at least 4 cups)
1. In a saucepan, heat the water, sugar, and lime juice until the sugar is dissolved. Cool completely
2. Put the melon into a blender, add the lime syrup, and puree.
3. Pour the mixture into an ice cream maker, and churn as directed. Or, pour into a bowl or loaf pan, and freeze. Scoop the frozen sorbet into dessert cups.
Fennel and Leek Gratin
Serves 4
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 leeks, cleaned, and thinly sliced, using the white and tender green parts
1 fennel bulb, wispy ends removed, thinly sliced
1/2 cup chicken or vegetable broth
1/2 cup heavy cream
Salt and pepper
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1/4 cup grated Gruyere cheese
1 tablespoon finely chopped Italian parsley
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, and 1 tablespoon of the oil. Saute the leeks for 3 to 5 minutes, until they are softened.
3. Add the fennel, and chicken broth and simmer for 3 minutes. Stir in the cream, and simmer another 2 minutes, until the fennel is beginning to soften.
4. Season the sauce with salt and pepper.
5. Transfer the mixture to the prepared pan. In a small bowl, toss together the cheeses, breadcrumbs, parsley and remaining 1 tablespoon extra virgin olive oil.
6. Sprinkle over the top of the fennel and leeks, and bake for 20 to 30 minutes, until the sauce is bubbling, and the crumbs are golden brown. Allow the gratin to rest for 5 to 10 minutes before serving.
Cajun Corn and Shrimp Chowder
Serves 6
1/4 cup butter
2 teaspoons Old Bay Seasoning, or Cajun seasoning
1 medium sweet yellow onion, chopped
¼ cup flour
3 cups vegetable or chicken broth
2 ears white corn, cut from the cob
¾ pound cooked shrimp
½ cup heavy cream
1. In a 4 quart sauce pan, melt the butter and add the Old Bay or Cajun seasoning and the onion. Sauté for about 2 minutes, until the onion begins to soften, being careful not to burn the seasonings.
2. Add the flour, and whisk until smooth. Cook for about 2 more minutes, and then add the stock. B
3. ring the soup to a boil and whisk until smooth.
4. Add the corn and stir. Lower the heat and add the shrimp and the cream.
5. Allow the soup to heat through. Taste for seasoning.
6. Serve immediately or the soup can be cooled to room temperature, then refrigerated for up to 2 days, and reheated.
Farmers’ Choice:
Watermelon Feta Salad
Serves 4
One sugar baby watermelon, peeled, and cut into slices
1 cup crumbled Feta cheese
1/4 cup finely chopped mint or basil
Salt and pepper
1/3 cup extra virgin olive oil
1. Lay the watermelon on a serving platter.
2. Scatter the feta and mint over the watermelon. Season with salt and pepper.
3. Drizzle with the oil, and serve.
Orzo and Lemon Cucumber and Basil Salad
Serves 6
To keep basil from discoloring, cut it with a ceramic knife.
One package orzo pasta, cooked al dente and cooled
3 lemon cucumbers, seeds removed, and chopped
1/2 cup red onion, finely chopped
1 cup cherry tomatoes, quartered
Grated zest of 1 lemon
1/4 cup finely chopped basil
1/4 cup white wine vinegar
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 cup extra virgin olive oil
Salt and pepper
1. In a large bowl, combine the cooked, cooled pasta, cucumbers, onion, tomatoes, zest and basil.
2. In another bowl, whisk together the vinegar, garlic, lemon juice and oil. Season with salt and pepper.
3. Pour over the salad, and toss to coat. The salad can be refrigerated for up to 12 hours. Remove from the
4. Refrigerator 1 hour before serving.
Green Leaf Lettuce Salad with Gala Apples, and Cider Vinaigrette
Serves 4
One head green leaf lettuce, washed, spun dry and chopped
2 Gala apples, cored, and cut into 16 pieces
¼ cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup canola oil
2 tablespoons poppy seeds
Salt and pepper
1/2 cup toasted chopped pecans
1. Put the lettuce, and apples into a salad bowl.
2. In a small bowl, whisk together the apple cider, vinegar, brown sugar, mustard, and oil. Whisk in the poppy seeds, and season with salt and pepper.
3. Toss the salad with the dressing, and plate the salad. Garnish with the pecans and serve.
Feature:
Pluot Pie Cake
Serves 6
5 Flavor King Pluots, pitted, and sliced into wedges
2 tablespoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
1/2 cup pecan halves
1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. Combine the pluots, sugar, lemon juice, and cinnamon. Arrange in the prepared baking dish.
3. In another bowl, combine the butter, flour, sugar, egg, and pecans. Spread over the pluots in the prepared baking dish.
4. Bake for 45 to 50 minutes until the pluots are bubbling, and the topping is golden brown.
5. Allow to rest for 10 minutes before serving warm with vanilla ice cream.
Pluot and Goat Cheese Crostini
Serves 4 to 6
Crostini
One 11-ounce log goat cheese
2 tablespoons unsalted butter
1/4 cup thinly sliced onion
2 pluots, pitted, and finely chopped
1 teaspoon finely chopped thyme
Salt and pepper
1. Spread the crostini with goat cheese.
2. In a skillet, heat the butter, and saute the onion for 5 to 10 minutes, until beginning to caramelized.
3. Add the pluots and thyme, season with salt and pepper, and saute for 5 to 7 minutes, until the pluots are softened. Season with salt and pepper, and spread over the goat cheese, and serve.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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