Farmers' Market Box 8-25-2016

August 24, 2016 0 Comments

This weeks local produce and featured farms:
Fuji Apple – Fair Hills Apple Farm
Broccoli – Life’s a Choke Farm
CucumbersBlack Sheep Produce
FennelBlack Sheep Produce
DillBe Wise Ranch
Green Oak Lettuce – The Garden Of….
Limes – Koral’s Tropical Fruit Farm
Natural Flame Raisins – Peacock Family Farm
Plum Favorino Tomatoes – Dassi Family Farms
Green Beans – Lakeside Organic Gardens
Seafood Seasoning – Ground 2 Table
Organic Juicing Bag:
Fuji Apples – Viva Terra Organics
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Ruby Red Grapefruit – Sundance
Black Kale – Lakeside Organic Gardens
Farmer’s Choice:
Passionfruit – Koral’s Tropical Fruit Farm
Red Shishitos – Suzie’s Farm
Japanese Sweet Potatoes – Miliken Family Farm
Bartlett Pears – Penryn Orchard Specialties
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
Green Detox
2 Cucumbers
1 Fuji Apple
1/2 lemon
Energy Boost
Handful of Black Kale
1 Fennel
1 Cucumber
1in of Ginger
Morning Rise
1 Grapefruit
2 Fuji Apples
1 Carrot
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Tomatoes
Makes about 2 cups
One basket tomatoes, cut into quarters
1/3 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
3 cloves garlic, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine all the ingredients and spread out onto the baking sheet in one layer.
3. Roast for 25 to 35 minutes, until the tomatoes have a bit of char on their edges, and they are fragrant.
4. Cool the tomatoes, cover and store in the refrigerator for up to 1 week, or freeze for up to 6 months.
5. You can use the tomatoes as a bruschetta topping, toss it into pasta, or puree and use as a sauce for grilled meats, or poultry.
Chopped Mediterranean Salad
Serves 6
Feel free to add your favorite protein to this mix.
One head green oak leaf lettuce, washed, spun dry and chopped
1 fennel bulb, wispy ends removed, and finely diced
1 cucumber, peeled, and finely diced
2 flavorino tomatoes, chopped
1/2 cup pitted Kalamata olives, chopped
1/2 pound green beans, blanched boiling water, and shocked in cold water
1/2 cup extra virgin olive oil
1/3 cup white wine vinegar
1 teaspoon sugar
1/4 cup finely chopped dill
Salt and pepper
1. In a large bowl, combine the lettuce, fennel, cucumber, tomatoes, olives, and beans.
2. In another small bowl, whisk together the oil, vinegar, sugar, and dill. Season with salt and pepper. Pour over the salad, and toss to coat. Serve immediately.
Fall Harvest Salad
Serves 6
2 cups farro
1/2 cup raisins, chopped if large
2 Fuji apples, cored, and finely chopped
1 medium shallot, finely chopped
Grated zest of 1 lemon
1/2 fennel bulb, wispy ends removed, and finely chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
Salt and pepper
1. Bring 4 cups of salted water to a boil, add the farro and simmer for 15 to 20 minutes, until the farro is tender. Drain and put into a bowl to cool.
2. Add the raisins, apples, shallot, zest and fennel.
3. In another bowl, whisk together the oil, lemon juice, garlic, salt and pepper. Pour over the farro and vegetables, and toss to coat. Serve at room temperature.
Catch of the Day with Dilly Lime Butter
Serves 6
For the Butter
Compound butters like this one are great flavor boosters that keep in your freezer for months. Lop off a piece to flavor vegetables, poultry, grains, and pasta.
1/2 cup unsalted butter, softened
2 garlic cloves minced
1/4 cup finely chopped dill
2 to 3 tablespoons fresh lime juice
1/4 teaspoon grated lime zest
Few drops Tabasco or Franks’ Hot Sauce
1. In a small bowl, cream the butter with the other ingredients, until blended. Shape into a log about 1-inch in diameter, and seal in plastic wrap. The butter will keep in the refrigerator for 1 week, or frozen for up to 4 months.
For the Fish
1/2 cup extra virgin olive oil
2 tablespoons seafood spice
2 1/2 pounds fish filets, about 1-inch thick (try salmon, cod, sea bass, halibut, snapper)
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a small bowl, combine the oil and seafood spice. Put the fish onto the baking sheet, and paint with the spice mixture. Roast for 10 minutes per inch of thickness, until the fish reaches 145 degrees on an instant read meat thermometer. Allow to rest for 5 to 10 minutes before serving, topped with melted Dilly lime butter.
Mediterranean Green Beans
Serves 4 to 6
1 1/2 pounds green beans, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup finely chopped red onion
2 cups chopped tomatoes
Salt and pepper
1/4 cup finely chopped dill
1. Cook the beans in salted water for 5 minutes, until still crisp-tender. Drain thoroughly, and season with salt and pepper.
2. In a large skillet, heat the oil, saute the garlic and onion for 2 to 3 minutes, until the onion is softened. Add the tomatoes, and simmer, covered for 5 minutes, until the tomatoes release some of their juices.
3. Add the beans, season with salt and pepper, and simmer another 5 minutes. Add the dill, season with salt and pepper and serve. The beans can be served warm, or at room temperature.
Broccoli Cheddar Soup
Serves 6
3 cups broccoli florets
3 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, finely chopped
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup heavy cream
2 cups grated sharp cheddar cheese
1/2 cup grated Parmigiano Reggiano
Few drops Tabasco or Frank’s Hot Sauce
1. Bring 4 quarts salted water to a boil, and add the broccoli. Bring to a boil and cook for 2 to 3 minutes, until crisp/tender. Drain and season with salt and pepper. Set aside.
2. In a Dutch oven, heat the butter, saute the garlic and onion for 2 to 3 minutes, until the onion is softened. Add the flour and whisk for 2 to 3 minutes to cook the flour.
3. Slowly add the broth, and whisk until the mixture comes to a boil.
4. Add the cream and reserved broccoli.
5. Remove from the heat and add the cheeses, whisk until smooth. Season with Tabasco and salt. Serve hot.
Cook’s note: You can use whole milk instead of the cream, it isn’t as luxurious but it works.
Tempura Sweet Potatoes
Serves 4 to 6
In Japan, every serving of Tempura has a few pieces of sweet potato. The potatoes retain their shape and crispness, but the crackly coating and the sweetness of the potato make this a terrific appetizer.
2 large egg yolks
Salt and pepper
2 cups ice water
2 cups cake flour plus 1 cup for dredging
2 Japanese sweet potatoes, peeled, and cut into 1/4-inch slices
Canola oil for frying
1. In a mixing bowl, whisk together the yolks, salt and pepper, water, and 2 cups cake flour. Allow to stand while heating the oil.
2. Put the remaining 1 cup of cake flour onto a plate.
3. Heat the oil to 360 degrees, in a large skillet, with deep sides.
4. Dip each sweet potato into the flour and then into the batter. Fry for 3 minutes on each side, then remove to paper toweling to drain. Serve warm.
Passion Fruit Cheesecake
Serves 8
For the Crust
1 1/2 cups graham cracker crumbs (about 18 crackers)
1/2 cup chopped macadamia nuts
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
1. Line the inside of a springform pan with aluminum foil and coat with nonstick cooking spray.
2. To make the crust, in a medium-size bowl, stir together the ingredients until they begin to come together until they begin to come together.
3. Press into the bottom of the prepared pan and about 1 inch up the side. Set aside while preparing the filling.
For the Filling
Three 8-ounce packages cream cheese, softened
1 3/4 cups sugar
1 cup sour cream
3 tablespoons unbleached all-purpose flour
3 large eggs
1/2 cup passion fruit pulp
1 teaspoon vanilla extract
1. Preheat the oven to 350°F.
2. To make the filling with an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth, about 2 minutes.
3. Blend in the sour cream and flour, beating until smooth. Add the eggs, one at a time, beating well after each addition. Add the passion fruit pulp, vanilla and beat until just blended.
4. Scrape the filling into the prepared pan and bake until the center is just about set, about 1 hour and 15 minutes.
5. Turn off the oven, leave the cake inside, and leave the door ajar for 1 hour. (Leaving the cheesecake in the turned-off oven helps it to cool evenly, which helps prevent cracking.)
6. Remove the pan from the oven, place on a rack, and let cool completely.
7. Do-Ahead: At this point, cover and refrigerate for at least 6 hours and up to 4 days or freeze for up to 2 months. Serve cheesecake at room temperature.
To get passion fruit pulp, put the passion fruit flesh into a food processor and pulse to loosen the seeds. Strain the flesh through a sieve into a bowl, pushing on the flesh to release the pulp.
Farmer’s Choice
Shishito Con Queso
Serves 6
2 tablespoons vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1/3 cup finely chopped Shishito peppers, seeded
½ teaspoon ground cumin
½ chipotle chili finely chopped, with ¼ teaspoon adobo sauce
½ cup finely chopped canned tomatoes, drained
¼ cup milk
2 cups finely shredded Monterey Jack cheese
2 cups finely shredded mild cheddar cheese
1. Coat the inside of a 1-quart casserole dish with non-stick cooking spray and preheat the oven to 325 degrees.
2. In a medium saucepan, melt the butter, and add the garlic, onion, jalapeno, cumin, and chipotle stirring and sautéing for about 3 minutes, until the onion is softened. Add the tomatoes and cook another 3 minutes, until any liquid from the tomatoes has evaporated.
3. Add the milk, and remove from the stove. Stir in the cheeses and transfer to a one-quart ovenproof casserole dish. Bake for 20 to 30 minutes, until the dip is bubbling. Remove from the oven and serve with tortilla chips.
Slow Cooker Poached Pears in Port Wine
Serves 4
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
4 large pears, cored and cut in half
6 ounces Stilton cheese
1. Combine the wine, port, brown sugar and cinnamon in the insert of a 5 to 7-quart slow cooker. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears.
2. Cover and cook on low for 2 to 2 ½ hours, until the pears are softened.
3. Uncover the slow cooker and allow the pears to come to room temperature. Carefully remove them from the cooker and arrange them on a platter.
4. Strain the sauce into a saucepan, discarding any solids. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
5. Spoon the syrup over the pears on the platter, and scoop a bit of Stilton into the center of each pear. Serve at room temperature.
Slow Cooker Ginger Pumpkin Pear Soup
Serves 6
4 tablespoons (1/2 stick) unsalted butter
½ cup finely chopped sweet yellow onion
½ cup finely chopped celery
½ cup finely chopped carrot
2 medium pears, peeled cored and finely chopped
1/2 teaspoon ground ginger
Two 15.5-ounce cans pumpkin puree (see note)
3 cups chicken broth
1 cup heavy cream
1. In a medium skillet, melt the butter, and sauté the onion, celery, carrot, pears and 5-spice powder, until the vegetables begin to soften, about 3 minutes. Transfer to the insert of a 5 to 7-quart slow cooker.
2. Stir in the pumpkin and chicken broth stirring to blend. Cover and cook on high for 3 hours, on low for 5 to 6 hours.
3. Taste the soup for seasoning and adjust using salt and pepper to taste. Add the cream, cover and leave the control on “warm” for 30 minutes. Serve with crostini or croutons.
Recipes provided by:
Diane Phillips and
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