Farmers' Market Box 9-8-16

September 7, 2016 0 Comments

This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
White CornBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ArugulaBe Wise Ranch
Green Reef Lettuce – The Garden Of….
Kaffir LimesRancho Del Sol
Valencia OrangesPolito Family Farm
Alaskan Fingerling PotatoesWeiser Family Farm
Sungold TomatoesBlack Sheep Produce
TomatillosRutiz Family Farms
Organic Juicing Bag:
Strawberries – A & A Organics
Celery – Lakeside Organic Gardens
Green Kale – Lakeside Organic Gardens
Valencia Oranges – Sundance
Red Beets – A & A Organics
Farmer’s Choice:
Persian CucumbersMilliken Family Farm
Lemon Guavas – Ranchez de Sanchez
Bianca di Maggio Onions – Terra Madre Gardens
Warren PearsFrog 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
Citrus Boost
1 stalk of Celery
2 Valencia Oranges
1 Cucumber
Chilly Beet
1 Red Beet
1 cup of Strawberries
Add Ice (optional)
Sweet Celery
2 stalks of Celery
1 cup of Strawberries
1 Valencia Orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Tomatillo Enchiladas
Serves 6
8 tomatillos, papery covering removed, and washed
4 garlic cloves
2 jalapeno chiles, stem removed
1/2 cup finely chopped onion
1/4 cup extra virgin olive oil
1 cup chicken broth
1/4 cup chopped cilantro
Salt and pepper
2 tablespoons lime juice
1/2 cup heavy cream
8 corn tortillas
Olive oil
2 cups cooked chicken, shredded
2 1/2 cups shredded Monterey Jack, Colby, or Mild Cheddar (or a combination of all three)
1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Arrange the tomatillos, garlic, jalapeno, and onion on the baking sheet. Drizzle with oil, and toss the vegetables to coat with the oil.
3. Broil for 5 to 10 minutes, turn the vegetables, and broil another 5 to 10 minutes, until the tomatillos begin to get a char on the outside, and the other vegetables are softened.
4. Cool, and put the mixture into a food processor, including any juices that have accumulated in the pan.
5. Add 1 cup chicken broth, the cilantro and process until it is pureed.
6. Remove from the food processor and season with salt and pepper and lime juice.
7. Transfer the mixture to a saucepan, and add the cream. Simmer for 30 minutes.
8. Preheat the oven to 350 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Brush the tortillas with some oil, and bake for 5 minutes.
9. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Pour 1/2 cup of the tomatillo sauce into the bottom of the casserole dish.
10. While the tortillas are baking, Stir about 1/2 cup of the salsa into the chicken. Add another cup of cheese to the chicken and salsa mixture.
11. Using a portion scoop, portion the chicken mixture between the tortillas, roll them up, and place seam side down in the baking dish.
12. Pour the remaining sauce over the enchiladas, and sprinkle with the remaining cheese.
13. Bake for 15 to 20 minutes until the cheese is melted, and casserole is bubbling.
Green Leaf Lettuce and Orange Salad
Serves 4 to 6
One head green leaf lettuce, washed, spun dry and chopped
1/4 cup rice vinegar
1/4 cup orange juice
1/3 cup vegetable oil
Salt and pepper
2 Valencia oranges, peel and pith removed, and sliced into 1/2 moons
1. Put the lettuce into a salad bowl. In a smaller bowl, whisk together the rice vinegar, orange juice, and oil. Season with salt and pepper. Pour over the lettuce and toss to coat.
2. Plate the salad, top each with a few slices of orange, and drizzle with some of the remaining dressing.
Kaffir Lime Ginger Spritzer
Serves 4 to 6
2 cups sugar
1 1/2 cups water
Grated zest of 2 Kaffir limes
1 thumbnail size piece of ginger, peeled, and chopped
One liter sparkling water
Kaffir lime slices for garnish
1. In a saucepan, combine the sugar, water, zest, and ginger, bringing to a boil, and simmering for 10 minutes until the sugar is dissolved. Let steep for 10 minutes, and strain out the solids.
2. Cool the syrup.
3. Fill 8-ounce tumblers with ice, pour in 1/4 cup lime syrup and fill the rest of the glass with sparkling water. Garnish with a lime slice.
4. Cook’s Note: Taste the syrup and adjust the flavors, if you think it needs more sugar, or water (too sweet/not sweet enough) before straining out the solids.
Kaffir Lime Cookies
Makes about 48
1 cup butter, softened
1 1/2 cups sugar
2 tablespoons fresh lemon juice
Zest of one kaffir lime
Few drops of kaffir lime juice (be careful here, since it can be bitter)
2 egg whites
2 cup all-purpose flour
1. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
2. In the bowl of an electric mixer, beat the butter, and sugar together, until smooth.
3. Add the lemon juice, zest, lime juice, and egg whites, beating until combined.
4. Add the flour and fold it into the mixture.
5. Transfer the mixture to a pastry bag fitted with a plain tip (you will be basically piping cigars)
6. Pipe three inch cookies onto the baking sheets.
7. Bake for 10 to 15 minutes, until the cookies are set, and beginning to brown around the edges.
8. Cool on the baking sheets, and store in airtight containers for up to 5 days.
9. These are delicious with gelato, ice cream, fresh fruit or a cup of tea.
Sungold Tomato Chutney
Makes about 1 1/2 cups
Preserve the summer flavor of these beautiful tomatoes and use the chutney as a spread on sandwiches, relish for grilled meats and poultry, or spread goat cheese onto crostini and then top with the chutney. You will be a popular person if you share!
1 pint Sungold tomatoes, washed, and stemmed
1 garlic clove, minced
1/2 cup finely chopped onion
1/3 cup firmly packed brown sugar
3 tablespoons red wine vinegar
Freshly ground black pepper
1. Combine the ingredients in a saucepan, taste for seasoning (acid/sweet to your liking)
2. Bring to a boil, and simmer for 20 to 30 minutes, stirring until the mixture is like jam, and starting to stick together.
3. Cool, and store in sterilized jars in the refrigerator for up to 4 weeks, or process in a water back for 15 minutes to store for a longer period of time.
Pizza Primavera
Makes 1 pizza
For the Pizza Dough:
Makes two 14-inch pizzas (make one and freeze the other)
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 Flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil
1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.
For the Pizza and Assembly:
1/2 cup plain tomato sauce (see recipe below)
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters (use your Sungold tomatoes here)
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.
Plain Tomato Sauce:
Makes about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a sauce pan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.
Apple Muffins
Makes 1 dozen
For the Streusel:
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1. In a small bowl, combine the flour, sugars, and salt. Using a fork, stir in the butter, until the mixture becomes crumbly. Set aside while making the muffins.
For the Muffins:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup firmly packed brown sugar
1 cup sour cream
1 teaspoon vanilla paste or extract
1/2 cup unsalted butter, melted and still warm
2 apples, peeled, cored and diced
1. Preheat oven to 400°F. Coat the inside of 12 muffin tins with non-stick cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, and nutmeg.
3. In another bowl, combine eggs, brown sugar, sour cream, and vanilla.
4. Add the melted butter, pouring in a slow and steady stream, while whisking to combine the mixture.
5. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix.
6. Stir in the chopped apples.
7. Using a large portion scoop, scoop the muffin batter into the muffin cups, filling them.
8. Top with the streusel mixture.
9. Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean.
10. Cool the muffins for 15 minutes, before removing them to a cooling rack.
11. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)

Loaded Smashed Alaskan Fingerlings

Serves 4 to 6
A bit like a loaded baked potato, these are rich, and decadent, but well worth it.
1 pound Alaskan fingerlings, scrubbed, and cut into chunks
1/4 cup unsalted butter, softened
1/2 cup sour cream
6 strips bacon, cooked crisp and crumbled
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped chives
Salt and black pepper
1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with no-stick cooking spray.
2. Put the potatoes into a salted water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until the potatoes are tender. Drain thoroughly, and transfer to a large bowl. Smash the potatoes with a potato masher (you want lumps—they catch the cheese and bacon)
3. Add the butter, sour cream, bacon, 1 cup of cheese and the chives. Stir together to coat the potatoes. Taste the potatoes, and adjust the seasonings with salt and pepper. Turn into the baking dish and sprinkle with the remaining cheese.
4. Bake for 20 to 30 minutes, until the casserole is bubbling. Let rest for 10 minutes, and serve.
Corn and Clam Chowder
Serves 6
2 cups clam juice
1 cup chicken or vegetable broth
6 Alaskan fingerlings scrubbed, and cut into 1/2-inch dice (you need about 3 cups)
6 slices thick cut bacon, cut into 1/2-inch dice
1 large onion, finely chopped
2 medium carrots, finely chopped
1 teaspoon dried thyme leaves
1/3 cup all-purpose flour
1 1/2 cups shucked clams (use some of the juice for thickening)—if clams aren’t available, use 4 cans of chopped clams using the juice from the canned clams
2 cups white corn cut from the cob
1 bay leaf
2 cups milk
6 drops Tabasco, and salt to taste
1/4 cup finely chopped Italian parsley
1/4 cup butter, cut into small pieces (optional garnish)
1. In a 4-quart saucepan combine the clam juice and broth. Add the potatoes, and cook for 10 to 12 minutes, until the potatoes are just tender. Drain the potatoes, saving the broth.
2. In a large Dutch oven, cook the bacon until it is crisp.
3. Remove all but 3 tablespoons of the bacon drippings, add the onion, carrot, and thyme, and sauté until the onion begins to soften.
4. Add the flour, and whisk it for 3 to 4 minutes to cook the flour.
5. Gradually stir in the reserved broth, and whisk until the mixture comes to a boil.
6. Add the clams, reserved potatoes, corn and bay leaf, and simmer for 15 to 20 minutes, until the clams are tender. If you are using canned clams, simmer for 10 minutes.
7. Add the milk, Tabasco, and parsley and taste for seasoning. Bring to serving temperature, remove the bay leaf and top each serving with a pat of butter.
Valencia Orange Bundt Cake
Serves 8
This cake works every time; I make it with whatever citrus I have on hand, so try it with lime, lemon, grapefruit, and blood oranges.
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Orange Icing:
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh orange juice
1. Whisk the juice into the sugar and drizzle over the cooled cake.
Farmers Choice:

Roasted Salmon with Lemon Guava Glaze
Serves 4 to 6
For the Glaze:
1/3 cup guava pulp
1 1/2 tablespoons soy sauce
1 tablespoon rice wine (Mirin)
2 garlic cloves, minced
1 tablespoon minced Italian parsley
1 tablespoon unsalted butter
Pinch red pepper flakes
1 tablespoon lemon juice
1 tablespoon honey
1. Cut the guavas open, and push the flesh through a sieve, to remove the seeds.
2. In a saucepan, combine the pulp, soy sauce, rice wine, garlic, Italian parsley, butter, red pepper flakes, lemon juice and honey, bring to a boil, and stir until the mixture thickens. Set aside to cool.
For the Salmon:
2 1/2 pounds salmon filets
1/4 cup extra virgin olive oil
1 teaspoon Old Bay seasoning
Guava glaze (see above)
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, and aluminum foil.
2. Put the salmon filets onto the baking sheet, mix together the oil and Old Bay. Paint the salmon with the mixture.
3. Roast the salmon for 5 minutes, baste with the guava glaze. Roast another 5 minutes, until the salmon registers 150 on an instant read meat thermometer. Remove from the oven, brush with the remaining glaze, and serve after resting for 10 minutes.
Bianca Di Maggio Onion Spread
Makes about 1 1/2 cups
1/4 cup unsalted butter
One bunch Bianca De Maggio onions, peeled, and chopped
8 leaves sage, thinly sliced
1/4 cup firmly packed brown sugar
1/3 cup aged balsamic vinegar
1. In a large skillet, heat the butter, add the onions and sage, sautéing until the onions begin to caramelize, about 7 to 10 minutes.
2. Add the sugar and vinegar, and bring to a boil.
3. Simmer the onions, until the mixture is thickened. Cool the onions, and store in the refrigerator for up to 1 month.
4. The onions are delicious as a topping in sandwiches (think roast beef or turkey) or on crostini, or served as a relish alongside grilled burgers, or on sausages.
Small Batch Dill Pickles
Makes 2 cups

3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
1 pound Persian cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped
1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.
Small Batch Bread and Butter Pickles
Makes 1 quart
4 Persian cucumbers, thinly sliced
2 Bianca di Maggio onions, thinly sliced
2 tablespoons coriander seeds
2 tablespoons mustard seeds
Pinch red pepper flakes
2 teaspoons celery salt
2 cups distilled white vinegar
1 cup sugar
2 tablespoons coarse salt
1. Stuff the cucumbers and onions into a 1-quart jar, leaving 1-inch space at the top of the jar.
2. In a saucepan, heat the remaining ingredients, and bring to a boil, until the sugar and salt dissolve.
3. Pour the hot brine over the cucumbers in the jar, leaving 1-inch head space. Cool the pickles, seal the jar, and refrigerate at least 12 hours. The pickles will keep in the refrigerator for 1 month. They are amazing in fried chicken sandwiches.
Pear Upside Down Cake
Serves eight
For the topping
¼ cup unsalted butter, melted
½ cup firmly packed dark brown sugar
2 medium firm-ripe pears (about 1 lb.)
1. Preheat the oven to 350°F. Butter the bottom and sides of a 9×2-inch round cake pan. Line the bottom of the pan with a round of parchment and coat the paper with non-stick cooking spray.
2. In a small bowl, stir together the butter and sugar. Pour into the bottom of the prepared pan.
3. Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices.
4. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center.
5. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don’t reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
6. Cook’s Note: To prevent pears from discoloring, use a ceramic knife and submerge cut pears in Sprite (no substitutions!)
For the cake
1-1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
2 large eggs
1-1/2 tsp. pure vanilla paste or vanilla extract
½ cup unsalted butter, softened
1 cup packed light brown sugar
1. Whisk together the flour, baking powder, ginger, cinnamon, and salt in a medium bowl.
2. In a small bowl, stir together the milk, eggs and vanilla.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 1 minute.
4. Reduce the speed and add the milk mixture, it will look curdled. Add the flour mixture, and beat until the mixture is smooth, about 2 minutes.
5. Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders; carefully invert the cake pan onto the plate.
Pear and Gorgonzola Pizza
Serves 6 to 8 as an appetizer
1 pound pizza dough, either store bought or homemade (see Pizza primavera recipe)
1/4 cup extra virgin olive oil
1 cup shredded Italian Fontina cheese (or Asiago)
1/4 cup unsalted butter
1/2 cup thinly sliced Bianca di Maggio onion
2 Warren pears, cored, and sliced 1/4-inch thick
6 sage leaves, thinly sliced
2 teaspoon sugar
1 cup crumbled gorgonzola
2 tablespoons finely chopped walnuts
1. Preheat the oven to 425 degrees, and coat the pizza pan lightly with olive oil.
2. Roll out the pizza dough into a 14-inch round and put onto the prepared pan.
3. Brush the dough with the olive oil, and top with the Fontina or Asiago.
4. In a skillet, heat the butter, and saute the onion for 7 to 10 minutes until it begins to turn translucent, and caramelize a bit on the edges.
5. Add the pears, sage and sugar, and saute until the pears begins to caramelize.
6. Transfer the caramelized mixture to the pizza dough, sprinkle with the gorgonzola and walnuts and Bake for 10 to 12 minutes, until the crust is crisp on the bottom, and the cheeses have melted. Remove from the oven, and allow to rest for 10 minutes before cutting into wedges. This is delicious with a Brunello, or Rosso from Italy’s Tuscan or Umbrian regions.
Recipes Provided By:
Diane Phillips and
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