Farmers' Market Box 8-11-2016

This weeks local produce and featured farms:
Gala Apples – Fair Hill Apple Farm
Yellow Bell Peppers – Black Sheep Produce
Fennel – Rutiz Family Farms
Sonoran Garlic – Milliken Family Farm
Thomcord Grapes – Ken’s Top Notch Produce
Green Butter Lettuce – Go Green Agriculture
Alaskan Fingerling Potatoes – Weiser Family Farm
Red Radishes – Black Sheep Produce
Yellow Nectarines – Ken’s Top Notch Produce
Wheatberry Sprouts – Sun Grown Organics
Organic Juicing Bag:
Gala Apples – Viva Terra Organics
Carrots – Cal Organics
Celery – Foxy Organics
Black Kale – Foxy Organics
Seedless WAtermelon – Access Organics
Farmer’s Choice:
Reed Avocado – Koral’s Tropical Fruit Farm
Macadamia Nuts – Russell Family Farm
Early Girl Tomatoes – Koral’s Tropical Fruit Farm
Feature:
Flavor Grenade Pluots – Ken’s Top Notch Produce
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 Fitlife.tv

Delicious Kale
Handful of Black Kale
1 Gala Apple
1 Stalk of Celery

Summers Smile
1 Cup of Watermelon
2 Carrots
1 inch of Turmeric

Lovely Celery
2 Stalks of Celery
1 Carrot
1 Cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken, Apple and Walnut Salad with Poppy Seed Dressing
Serves 6
A twist on the classic Waldorf Salad, this one is lighter and is a great weeknight dinner, using leftover rotisserie chicken.
2 apples, cored, finely chopped
3 ribs celery, finely chopped
3 cups cooked shredded chicken
1/2 cup toasted chopped walnuts
1/2 cup golden raisins
1/2 cup vegetable oil
1/4 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
2 teaspoons poppy seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
One head red leaf lettuce, washed, spun dry and separated into leaves
1. In a large salad bowl, combine the apples, celery, chicken, walnuts and raisins.
2. In a separate bowl, whisk together the vegetable oil, apple juice, lemon juice, salt, poppy seeds, dry mustard, and cayenne until blended.
3. Pour some of the dressing over the salad, and toss to combine. Serve the salad on red leaf lettuce, drizzle with the remaining dressing.
Roasted Yellow Peppers with Sonoran Garlic
Serves 4
A traditional dish in central and southern Italy, this is served as a side dish or as part of an antipasto with chunks of bread.
2 yellow bell pepper
2 garlic cloves, sliced
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup aged Balsamic vinegar
1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil, silicone, or parchment. Remove the stem and core from the peppers.
2. Cut the peppers into wedges, and place on the baking sheet with the sliced garlic.
3. Pour the oil, salt and pepper over the peppers and garlic, and toss to coat the vegetables.
4. Roast for 20 to 30 minutes, turning twice during the baking time, till the peppers are softened, and they might have a bit of char on the edges. Remove from the oven, discard the garlic, and transfer the peppers and oil to a bowl. Drizzle with balsamic vinegar, stir to combine, and allow to mellow and cool to room temperature. Serve warm or at room temperature.
Sprouted Wheat Berry Salad with Parsley Dressing
Serves 4
For the Dressing
1/4 cup orange juice
2 tablespoons red wine vinegar
1/4 packed Italian parsley
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
1. In a blender, combine the orange juice, vinegar, parsley, garlic, and olive oil. Season with salt and pepper. Set aside while preparing the salad.
For the Salad
6 ounces sprouted wheat berries, washed, and spun dry
1 red torpedo onion, finely chopped using only the red part
1/2 cup crumbled feta cheese
1 fennel bulb, wispy ends removed, finely diced
2 red radishes, finely diced
1 head oak leaf lettuce, washed and spun dry
1. In a salad bowl, combine the ingredients, and toss with some of the dressing. Serve the salad on Oak Leaf Lettuce or frisee.
Fennel and Potato Gratin
Serves 6
1 fennel bulb, wispy ends removed, and thinly sliced
1 medium onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
1 pounds Alaskan potatoes, thinly sliced
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese (1/2 pound)
½ cup finely grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees F.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter, and oil, add the fennel and onion and saute for 2 minutes, to soften the onion.
4. Add the cream and milk to the skillet, and add the potatoes, salt and Tabasco.
5. Simmer the potato mixture until the potatoes are barely tender, about 15 minutes.
6. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
7. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
Thomcord Grape and Nectarine Crisp
Serves 6
1 pound Thomcord Grapes, cut in half
2 nectarines, pitted and coarsely chopped
1 tablespoon cornstarch
1/8 teaspoon grated nutmeg
3 tablespoons sugar (or to taste)
2 teaspoons fresh lemon juice
1 cup all-purpose flour
1/2 cup rolled oats
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 cup unsalted butter, chilled and cut into 1/2-inch cubes
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 bowl, combine the grapes, and nectarines. Sprinkle with the cornstarch, nutmeg, sugar, and lemon juice. Taste the fruit and adjust the sugar if needed.
3. Transfer to the prepared pan.
4. In a bowl, combine the flour, oats, and sugars. Cut the butter into the dry ingredients, until the mixture is crumbly.
5. Sprinkle evenly on top of the fruit.
6. Bake for 30 to 40 minutes, until the fruit is bubbling, and the crisp topping is golden brown.
Farmers’ Choice:
Avocado Ranch Dip for Crudités
Makes about 2 cups
1 ripe Reed avocado, peeled and pitted
Grated zest of one lemon
2 garlic cloves
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped onion
1/2 teaspoon freshly ground black pepper
3 drops hot sauce
1 cup mayonnaise
1/2 cup Greek yogurt
1. Put the avocado, zest, garlic, parsley, pepper and hot sauce in a food processor, and process until the ingredients are blended.
2. Add the mayonnaise, and yogurt, and process until smooth.
3. Cover and refrigerate for up to 3 days. This is delicious on salad when thinned with a bit of milk, or on baked potatoes, or serve with crudités, and tortilla chips.
Arugula Salad with Honey Orange Vinaigrette and Avocado
Serves 4
One bunch arugula, washed, spun dry, tough stems removed
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon cumin
2 tablespoons white vinegar
1/2 cup vegetable oil
Salt and pepper
One Valencia orange, peel and pith removed, and sliced into rounds
One Reed avocado, peeled, pitted and sliced into wedges
2 tablespoons finely chopped macadamia nuts
1. Put the arugula into a salad bowl.
2. In a smaller bowl, whisk together the orange juice, honey, cumin, vinegar and oil. Season with salt and pepper. Pour some of the dressing over the arugula, and toss to coat.
3. Plate the salad, garnish with orange slices and avocado. Drizzle some of the dressing over the avocado and oranges, and sprinkle with the nuts.
Medjool Date Granola
Makes about 3 1/2 cups
10 tablespoons unsalted butter
1/2 cup maple syrup
1 tsp vanilla extract
a pinch of salt
1 cup macadamia nuts, coarsely chopped
2 cups jumbo rolled oats
1/2 cup flax seed
Zest of 1 orange
2/3 cup dates, pitted and roughly chopped
1. Preheat the oven to 300 degrees and line a baking sheet with a silicone baking liner, aluminum foil, or parchment.
2. In a medium saucepan, heat the butter, syrup and extract, until the butter is melted. Set aside.
3. In a large mixing bowl, combine the nuts, oats, and zest. Pour the butter mixture over the oat mixture, and stir to coat.
4. Spread the granola on the baking sheet and bake for 30 minutes, stirring every 10 minutes or so, to break up the granola.
5. Stir in the dates, and then bake for 10 more minutes. Cool completely, and store in an airtight container for up to 2 weeks.
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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