Farmers' Market Box 7-28-16

This weeks local produce and featured farms:
Red Bell Peppers – Black Sheep Produce
Rainbow Carrots – Rutiz Family Farms
Pickling Cucumbers – Black Sheep Produce
Arugula – Be Wise Ranch
Italian Parsley – Be Wise Ranch
Green Oak Leaf Lettuce – The Garden Of….
Ogen Melon – Weiser Family Farm
Rhubarb – Trevino Farms
White Peach – Ken’s Top Notch Produce
Yellow Peaches – Ken’s Top Notch Produce
Heirloom Cherry Tomatoes – Gloria Tamai Farms
Organic Juicing Bag:
Gala Apples – Viva Terra
Celery – Lakeside Organic Gardens
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Brown Trukey Figs – People Plus Organic Farms
Princess Grapes – Scott Farms
Hydroponic Basil -Archi’s Acres
Feature:
Sugar Baby Watermelon – Munak Ranch
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
Apple Paradise
1 Gala Apple
2 Cucumber
1 Stalk of Celery

Passionate Beet
2 Red Beets
1 Cucumber
1/2 Lemon
Natures Kale
Handful of Green Kale
2 Celery Stalks
1 Cucumber
Pinch of salt
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pepperonata
Serves 4
Pepperonata is a great side dish to serve with grilled burgers, sausages, chicken, and steak.
2 tablespoons extra virgin olive oil
1 large red onion, thinly sliced
2 teaspoon sugar
2 red bell peppers, seeded, and thinly sliced
2 tablespoon aged balsamic vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil over medium high heat, add the onion, and saute for 3 to 4 minutes, until the onion begins to soften. Sprinkle with the sugar, and cook another 2 minutes.
2. Add the bell pepper, and saute another 5 minutes, until the peppers are softened. Add the vinegar, and simmer for 3 to 4 minutes. Season with salt and pepper, add the parsley, and serve.
Quick Refrigerator Pickles
Makes about 3 cups
4 pickling cucumbers, scrubbed and sliced 1/2-inch thick
1 onion, cut into quarters, thinly sliced
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cup white vinegar
1 teaspoon mustard seed
1. Pack the cucumbers and onions into 2 large jars with screw on tops.
2. In a bowl, whisk the salt, sugar, vinegar, and mustard seed, until the sugar and salt dissolve.
3. Pour the mixture over the cucumbers and onions. Seal the jars, and refrigerate for 2 days. These pickles are great on sandwiches, or burgers.
Roasted Rainbow Carrots
Serves 4
This is my favorite recipe for rainbow carrots—garnish they with the carrot top pesto to dress them up a bit. These carrots are also delicious as crudités, and grated into carrot cake.
One bunch of rainbow carrots, tops removed (set aside), scrubbed, and halved
1/4 cup honey
1 teaspoon ground cumin
1/4 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, whisk together the honey, cumin, oil, salt and pepper.
3. Toss the carrots with the mixture, and arrange in a single layer on the baking sheet.
4. Roast for 10 minutes, or until the carrots are crisp/tender.
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.
Arugula Salad with Ogen Melon and Prosciutto
Serves 4
One bunch arugula, washed and spun dry
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
Four 1/2 inch slices Ogen Melon, skin removed
4 thin slices Prosciutto di Parma
1/4 cup aged balsamic vinegar
1. In a salad bowl, toss the arugula with the oil, salt and pepper. Plate the salad.
2. Wrap the prosciutto around the slices of the melon. Lay the melon on the arugula on the salad plate.
3. Drizzle each serving with the vinegar and serve.
Rhubarb Compote
Makes about 2 cups
3 cups finely diced rhubarb
1 1/2 cups sugar
1 1/2 cups full bodied red wine (Merlot is a good choice)
1 stick cinnamon
Zest of 1 lemon
Zest 1 orange
1. In a saucepan heat the ingredients until they come to a boil. Simmer for 20 to 25 minutes, until the mixture is thickened.
2. Remove the cinnamon stick, and cool the compote.
3. This compote is delicious with yogurt, ice cream, or served with pound cake.
Walk-About Caprese Salad
Serves 6 to 8
2 cups grape tomatoes, washed and patted dry
8 ounces boccacini
1 cup packed basil, finely sliced
1 cup extra virgin olive oil
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1. Skewer a tomato and boccacini onto a toothpick or 3-inch skewer. Put into a 13-by-9-inch baking dish.
2. In a bowl, whisk together the basil, oil, salt and pepper.
3. Pour the oil mixture over the skewers, and turn in the mixture. Cover with plastic wrap and allow to mellow at room temperature for 2 to 3 hours.
4. Drain the oil mixture, and arrange the skewers on a serving platter. Serve at room temperature. (if you make these ahead, take them out 2 to 3 hours before serving)

Sautéed Grape Tomatoes
Serves 4
2 tablespoons extra virgin olive oil
One basket grape tomatoes, washed and cut in half if large
Salt and pepper
1/4 cup Italian parsley
1. In a large skillet, heat the oil, and add the tomatoes, and saute for 3 to 5 minutes, until the tomatoes begin to split.
2. Season with salt and pepper. Add the parsley, and serve the tomatoes hot or warm, or at room temperature.
Green Oak Leaf Lettuce Salad with Grilled Peaches
Serves 4
2 white peaches, cut in half and pitted
Raw sugar
One head green oak leaf lettuce, washed, spun dry, and chopped
1/4 cup vegetable oil
2 tablespoons orange juice
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
Salt and pepper
1/2 cup crumbled Feta cheese
1. Preheat the grill or a grill pan. Dip the peach halves into the sugar, and place on the grill. Grill until the peaches have softened. Remove from the grill, and set aside while assembling the salad.
2. Put the lettuce into a salad bowl.
3. In a small bowl, whisk together the oil, juice, honey, vinegar and mustard, until thickened. Season with salt and pepper.
4. Toss the lettuce with some of the dressing, and plate the salad. Top each serving with a grilled peach half (grilled side up), drizzle with the remaining dressing and sprinkle with the feta cheese.
Pasta with Clam Sauce
Serves 6
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 large onion, finely chopped
Grated zest of one lemon
1/8 teaspoon red pepper flakes
1/2 cup white wine (Sauvignon Blanc, Pinot Grigio, or Dry Vermouth)
2 pound manila clams, scrubbed
Salt and freshly ground black pepper
1/2 cup chopped Italian parsley
One pound linguine, cooked 3 minutes short of al dente
1. In a large skillet, heat the oil over medium high heat, saute the garlic, onion, lemon zest, and red pepper for 3 to 5 minutes, until the onion is softened.
2. Add the wine, and bring to a boil.
3. Add the clams sautéing until the clams have opened. (discard any clams that don’t open)
4. Taste the sauce for seasoning, and adjust using salt and pepper. Add the parsley, and toss the pasta with the sauce. Serve the pasta immediately.
White Bean Spread
Makes about 2 cups
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Two 14.5-ounce cans small white beans, rinsed and drained
1/4 cup packed Italian parsley
Salt and pepper
1. In a saucepan, heat the oil, and saute the garlic, until it is translucent, about 3 minutes.
2. Add the beans and parsley, and simmer for 5 minutes, stirring to prevent sticking.
3. Transfer the mixture to a food processor, and puree. Season with salt and pepper.
4. Serve the spread with pita chips, crackers, and crudités.
Farmers’ Choice:
Chicken Tortellini Salad with Green Grapes
Serves 6
One(1) 10-ounce packages fresh cheese tortellini, cooked for 3 minutes in boiling salted water and drained thoroughly
1 1/2 cups bite-size pieces of cooked chicken
3 scallions (white and tender green parts), thinly sliced
1/2 cup chopped celery
1 cup diced cucumber
1 cup seedless green grapes
1 cup mayonnaise
1 garlic clove, minced
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh lemon juice
1/2 cup chopped Basil
Salt and pepper
1. Put the tortellini in a large salad bowl allow to cool slightly.
2. Add the chicken, scallions, celery, cucumber, grapes, to the pasta and toss to blend.
3. In a medium-size bowl, whisk together the mayonnaise, garlic, Parmesan, lemon juice, and basil until blended. Season with salt and pepper.
4. Pour some of the dressing over the salad and stir to blend. Just before serving, toss the remaining dressing with the salad.
Sausages Sautéed with Green Grapes and White Wine
Serve 6
2 tablespoons water
2 pounds sweet Italian sausage
4 cups white seedless grapes
1 1/2 cups Orvieto classico, Sauvignon Blanc, Pinot Grigio or Riesling
1/4 cup chopped basil
1. Put the water into a large skillet over medium high heat, add the sausages, cover and steam for 10 to 15 minutes. Remove the cover, turn the heat to medium, and cook the sausages until they are evenly browned on all sides, turning frequently.
2. Add the grapes, and wine, and simmer uncovered for 10 to 15 minutes, until the sauce begins to thicken a bit, and grapes are soft.
3. Add the basil, and serve the sausages and sauce over polenta, rice, or pasta.

Roasted Turkey Figs with Goat Cheese and Honey
Serves 4
4 Brown Turkey Figs
1/3 cup goat cheese
1/4 cup honey
Fleur de Sel
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Cut the figs into quarters, without cutting through the bottom of the fig.
3. Stuff the inside of the fig with the goat cheese, and place in the pie plate.
4. Drizzle with the honey and sprinkle with Fleur del Sel.
5. Roast for 10 minutes, until the figs soften.
Prosciutto Wrapped Figs with Aged Balsamic Vinegar
Serves 4
4 Turkey Figs, cut in half
4 thin slices Prosciutto di Parma, cut in half
1/4 cup aged Balsamic vinegar
Thin shreds of Parmigiano Reggiano
1. Wrap each fig half in half a slice of Prosciutto. Arrange on a plate, drizzle with aged balsamic vinegar.
2. Garnish with thin shreds of Parmigiano Reggiano.
Basil Pesto
Makes 2 1/2 cups
Basil pesto freezes well, and can be used directly from the freezer.
2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil
1. In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up.
2. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl, and process again for another 30 seconds.
3. At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil, and stir before using. If you are freezing the pesto, there is no need to pour extra oil over the pesto. Pesto can be frozen in zip-lock bags, or ice cube trays.
Sun-Dried Tomato Pesto
Makes about 4 cups
1 1/2 cups oil-packed sun-dried tomatoes
6 medium-size cloves garlic, peeled
1 cup packed fresh basil leaves
1 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 tablespoons balsamic vinegar
1. In a food processor, combine the tomatoes, garlic, basil, and Parmesan and process for about 1 minute.
2. With the machine running, gradually add the oil and vinegar and process until thoroughly incorporated. Scrape down the sides of the bowl and process for another 30 seconds.
3. Do-Ahead: At this point, you can pour into a jar and refrigerate for up to 7 days or freeze for up to 2 months.

Pesto Chicken
Serves 4 to 6
6 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1/2 cup pesto, either basil or sundried tomato
1/3 cup balsamic vinegar
1 cup heavy cream
1. Place the chicken between pieces of waxed paper or plastic wrap and, using a meat mallet, the bottom of a wine bottle, or a rolling pin, pound until a uniform thickness, about 1/2 inch. Paint each side of the chicken with 1 tablespoon of the pesto.
2. Heat a 10-inch sauté pan over high heat and, cooking in batches, brown the chicken on both sides; it may not be totally cooked through. Transfer the chicken to a plate.
3. Add the vinegar to the hot pan, swirling it around and scraping up any browned bits stuck to the bottom of the pan.
4. Add the cream, bring to a boil, add the chicken, and reduce the heat to medium-low.
5. Simmer the chicken for 3 to 4 minutes, turning it in the sauce. Serve with orzo.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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