Farmers' Market Box 8-17-2016

August 17, 2016 0 Comments

This weeks local produce and featured farms:
Garlic – Schaner Family Farm
Sweet Scarlet GrapesKen’s Top Notch Produce
ArugulaBe Wise Ranch
Italian ParsleyBe Wise Ranch
Leopard Romaine Lettuce – The Garden Of….
CantaloupeBlack Sheep Produce
ScallionsBlack Sheep Produce
Kosui Asian PearsPenryn Orchard
German Butterball PotatoesWeiser Family Farm
Mini Heirloom Tomato Mix – Coastal Farms
Organic Juicing Bag:
Fuji Apples – Viva Terra Organics
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Seedless Watermelon – Access Organics
Farmer’s Choice:
Polenta – Kenter Canyon Farms
Mari Gras Radishes – Terra Madre Gardens
Yellow PeachesKen’s Top Notch Produce
Passionfruit – Ranchez de Sanchez
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
Sweet Greens
1 Cucumber
Handful of Green Kale
1 Fuji Apple
Tooooo Simple
1 cup of Watermelon
Handful of Green Kale
Energy Boost
2 Carrots
1 Cucumber
1 inch of ginger
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Smashed Braised Butterball potatoes, with Scallions
Serves 4
By braising these buttery potatoes in broth, then smashing them and enriching them with butter, and scallions gives you a delicious side dish for any night of the week.
1 1/2 cups chicken or vegetable broth
1 1/2 pounds German butterball potatoes, scrubbed
1/3 cup unsalted butter
3 scallions, finely chopped, using the white and tender green parts
Salt and pepper
1. In a large skillet, heat the broth and add the potatoes. Bring the broth to a boil, and simmer the potatoes, uncovered, for 20 to 30 minutes, until tender. The broth will reduce to a few tablespoons.
2. Smash the potatoes with a large spoon, add the butter to the remaining broth in the pan, and heat over medium heat, until the butter melts.
3. Spoon the mixture over the smashed potatoes, add the spring onion, and season with salt and pepper. Turn the potatoes in the sauce and serve.
Butterball Potato Turkey Hash
Serves 4 to 6
This is a terrific leftover dish; serve with the dandelion and marinated orange salad. Feel free to substitute cooked chicken, salmon, or duck for the turkey.
1 pound butterball potatoes
1/4 cup unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped thyme
2 scallions, finely chopped, using the white part (finely chop the tender green parts for garnish)
Salt and pepper
2 cups finely chopped turkey
1/4 cup heavy cream
1. In a large pot, put the potatoes into water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Cool, and finely dice the potatoes.
2. In a large skillet, heat the butter and olive oil, add the thyme, and sauté for 1 minute. Add the cooked potatoes, and cook until the bottom of the potatoes is browned, turn the potatoes, and add the onions, sprinkle liberally with salt, pepper, and sauté for 2 to 3 minutes.
3. Add the turkey and drizzle the heavy cream over the top. Cover and cook for another 10 minutes. Uncover, and cook for 2 to 3 minutes, until the liquid in the pan is absorbed, and the bottom potatoes are browned. Slide the hash onto a serving platter.
Arugula Salad with Candied Asian Pears
Serves 4
1 Asian pear, cored, and sliced 1/2 inch thick
Raw sugar
1 bunch arugula, washed and spun dry
1/4 cup pear nectar
1/4 cup rice vinegar
1/2 cup vegetable oil
1 scallion, finely chopped, using the white part only
Salt and pepper
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Dip one side of the pear wedge into the raw sugar, and lay sugar side up on the baking sheet. Bake for 10 to 15 minutes, until the pears are caramelized. Cool and set aside
3. Put the arugula into a salad bowl.
4. In another bowl, whisk together the pear nectar, vinegar, oil and scallion. Season with salt and pepper.
5. Pour some of the dressing over the arugula, and toss to coat. Plate the arugula, and lay a few pear slices over the top of the salad.
Tomato, Olive, and Feta Salad
Serves 10 to 12
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup red wine vinegar
2 teaspoons sugar
2 cloves garlic, minced
2 tablespoons dill weed
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 basket cherry tomatoes, cut in half
1 European cucumber, cut into 1/2-inch dice
1/2 cup Kalamata olives, drained, pitted, and coarsely chopped
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1/4 cup chopped fresh dill for garnish (optional)
1. In a medium-size bowl, whisk together the dressing ingredients until thickened. [Diva Do-Ahead: At this point, you can cover and refrigerate for up to 1 week.]
2. To assemble the salad, combine the ingredients in a large salad bowl. Pour the dressing over the vegetables and toss gently to coat well.
3. Remove from the refrigerator 30 minutes before serving, drain off any excess dressing, and serve, garnished with the dill.

Pasta with Sautéed Cherry Tomatoes

Serves 4 to 6
One pound shaped pasta, like penne, or shells, cooked 2 to 3 minutes short of al dente saving some of the pasta water
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 basket cherry tomatoes, stemmed and cut in half
1/4 cup finely chopped Italian parsley
Salt and pepper
1/2 cup grated Pecorino Romano cheese
1. In a large skillet, heat the oil, and saute the garlic and red pepper flakes for 30 seconds.
2. Add the tomatoes, and cook down, until the tomatoes are softened, and release some juice, about 7 minutes. Add the parsley, season with salt and pepper.
3. Add the pasta to the skillet, and toss to coat. Add a bit of pasta water to create a creamy sauce. Season the pasta with salt and pepper, and serve garnished with Pecorino Romano cheese.
Pan Roasted Salmon with Roasted Grapes
Serves 4 to 6
2 pounds salmon filets
1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1 teaspoon dried thyme
2 cups red grapes, cut in half if large
1/2 cup full bodied red wine
1. Preheat the oven to 400 degrees.
2. Lay the salmon filets in a 13-by-9-inch baking dish, and drizzle with some of the olive oil. Sprinkle with the Old Bay.
3. In a bowl, combine the thyme, grapes and red wine.
4. Pour over the salmon in the pan and roast for 10 to 15 minutes until the salmon is cooked through. (165 on an instant read meat thermometer) Allow to rest for 5 minutes before serving.
5. Serve the salmon garnished with the roasted grapes.
Prosciutto and Melon Salad
Serves 6
One cantaloupe, peeled, seeded and cut into 1/2-inch thick slices, then cut into 1-inch pieces
8 thin slices Prosciutto di Parma, cut into julienne
1/2 cup extra virgin olive oil
1/2 cup finely chopped Italian parsley
Freshly ground black pepper
1. Put the cantaloupe and prosciutto into a bowl, and toss with the olive, parsley and pepper.
2. Arrange on a serving platter, and serve at room temperature.
Leopard Romaine Salad with Creamy Garlic Dressing
Serves 4
One head Leopard Romaine, washed, spun dry and chopped
2 scallions, finely chopped
1 cup cherry tomatoes, stemmed and cut in half
1 cup mayonnaise
3 garlic cloves
Pinch red pepper flakes
2 tablespoons milk
1 tablespoon red wine vinegar
1/4 cup packed Italian parsley
1. Put the romaine, scallions and tomatoes into a salad bowl.
2. In a blender, combine the mayonnaise, garlic, red pepper, milk, vinegar and parsley and puree until smooth.
3. Taste for seasoning adding salt and pepper as needed.
4. Pour some of the dressing over the salad and toss to coat. The dressing will keep in the refrigerator for up to 4 days.
Note on Italian Parsley: Wash and spin dry the parsley. To store in the refrigerator, fill a water glass (or other stable vessel) with water, and put the parsley in stems first. Cover the parsley with a plastic bag, and refrigerate. The parsley will keep for at least a week with this technique.
If you need to freeze the parsley, wash it and spin it dry. Wrap in paper toweling, put into a zip-lock bag, and freeze. It will keep for 4 months, wrapped this way. Use it right from the bag.
Farmers’ Choice:
Pork Ragu with Polenta
Serves 6
In Italy, this dish is sometimes served on a board that goes the length of the table, and everyone helps themselves. You can replicate this by using a large serving platter in the middle of the table.
For the Pork Ragu:
2 tablespoons extra-virgin olive oil
1 1/2 pounds pork shoulder, cut into 1/2-inch pieces
1 medium sweet yellow onion finely chopped
Two 28-ounce cans crushed tomatoes
Salt and pepper
Sugar (depending on the acidity of the tomatoes)
1/4 cup finely chopped Italian parsley
1. In a 4-quart Dutch oven, heat the oil over medium heat and add the pork shoulder, browning in batches.
2. Remove the pork from the pan, when it is browned, and continue until all the pork is browned.
3. Add the pork back to the pan, and add the onions and sauté the onions with the pork for 3 to 4 minutes, until the onion is softened.
4. Add the tomatoes, and season with salt and pepper. Simmer the sauce for 40 to 50 minutes, until the pork is tender. (it should shred when cut into)
5. Remove any excess fat from the top of the sauce. Season the sauce with salt, pepper and sugar if needed, and add the parsley.
6. The sauce will keep refrigerated for up to 4 days, or freezes well for 4 months.
For the Polenta:
7 cups chicken broth
1 1/2 cups polenta
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup unsalted butter
Freshly ground black pepper
1. Bring the broth to a boil, in a large saucepan. Add the polenta, and cook, stirring occasionally for 30 to 40 minutes, until the polenta is creamy. Add more broth if the polenta becomes dry.
2. Remove the polenta from the heat, add the cheese and butter. Season with pepper, and salt if needed.
3. Pour the polenta onto a serving platter, and top with the pork ragu.
Creamy Cheddar and Bacon Polenta
1 cup Polenta
4 ½ cups chicken broth
¼ cup (1/2 stick) unsalted butter, melted and slightly cooled
2 eggs beaten
½ cup heavy cream
2 cup finely shredded sharp white cheddar cheese
Salt and Tabasco
6 strips bacon, cooked crisp and crumbled
1. In a medium saucepan bring the broth to a boil. Add the polenta, and cook for 30 to 40 minutes, until the polenta is creamy.
2. Beat the eggs into the cream.
3. When the polenta is done, remove it from the heat, add the egg and cream mixture and stir in the grated cheese. Taste for seasoning, and add salt or Tabasco to taste. Stir in the bacon and serve.
Recipes provided by:
Diane Phillips and
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