Farmers' Market Box 9-29-16


This weeks local produce and featured farms:
CeleryBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
CilantroBe Wise Ranch
Redbor KaleBe Wise Ranch
Green Oak Leaf Lettuce – The Garden Of….
LimesKoral’s Tropical Fruit Farm
Jalapeno PeppersMilliken Family Farm
Early Wonderful PomegranateKen’s Top Notch Produce
Sierra Gold PotatoesRutiz Family Farms
Gold Bar SquashBlack Sheep Produce
Black TomatoesDassi Family Farm
Gala Apples – Coke Farms
Organic Juicing Bag:
Gala Apples – Coke Farms
Rainbow Carrots – Coke Farms
Celery – Earthfresh Organics
Green Kale – Babe Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Purple Haze CarrotsWeiser Family Farm
Bartlett PearsPenryn Orchard
Gold Nugget TangerinesRancho Del Sol
Feature:
Pineapple GuavasKoral’s Tropical Fruit Farm
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 Fitlife.tv
Sweet Greens
Handful of green kale
2 celery stalks
1 gala apple
Delicious Beets
2 red beets
1 cucumber
1 gala apple
Morning Sunshine
2 rainbow carrots
2 celery stalks
1 Orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Gold Bar Squash Frittata
Serves 4
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup finely chopped onion
1 jalapeno, seeded, and finely chopped
2 gold bar squash, scrubbed, and shredded
Salt and pepper
4 large eggs, beaten
1/4 cup chopped cilantro or Italian parsley
1 cup shredded Monterey Jack or Pepper Jack cheese
1. Preheat the oven to 350 degrees.
2. In a large oven proof non-stick skillet, heat the butter and oil, saute the garlic, onion and jalapeno for 3 to 4 minutes, add the squash, and saute for 4 to 5 minutes, until the liquid in the pan is absorbed. Season with salt and pepper.
3. Beat the eggs, and cilantro together, and pour over the squash in the pan, lifting the squash to make sure the eggs are evenly distributed.
4. Sprinkle with the cheese, and bake for 5 to 7 minutes until the eggs are set, and the cheese is melted. (If you like your cheese a bit more bubbling, turn on the broiler and broil for 1 to 2 minutes. Let the frittata rest for a few minutes before cutting into wedges.
Celery Parmigiano
Serves 4
A great meatless Monday meal.
Quick Marinara:
Makes about 3 cups
2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar
1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.
For the Celery:
2 bunches celery
4 cups chicken or vegetable broth
8-ounces fresh mozzarella, sliced 1/2-inch thick
1 1/2 cups grated Pecorino Romano cheese
1. Remove the tough outer stalks of celery, cut the root end and clean the celery. Cut into 4-inch pieces.
2. Bring the broth to a boil in large skillet, and simmer the celery for 5 minutes. It should still hold its shape and be al dente.
3. Drain thoroughly, pat dry, and set aside to cool.
4. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
5. Spoon some of the marinara into the bottom of the pan for a thin layer. Lay the celery into the pan, top with a thick layer of the sauce, and the mozzarella.
6. Sprinkle with the Pecorino, cover with aluminum foil and bake for 30 minutes, remove the foil and bake for another 10 minutes until the cheese is melted, and the sauce is bubbling.
7. Allow the parmigiana to rest for 10 minutes before serving.
Black Tomato Salad with Cilantro Pesto Dressing
Serves 4
4 black tomatoes, cored, and thinly sliced
Salt and pepper
1 bunch cilantro, washed and spun dry
4 garlic cloves
1 tablespoon chopped jalapeno pepper
1/4 cup chopped almonds
1/2 cup extra virgin olive oil
Salt and pepper
2 to 3 tablespoons fresh lime juice
2 ounces crumble cotija cheese for garnish
1. Lay the tomatoes onto a serving platter, and sprinkle with salt and pepper.
2. To make the pesto put the cilantro, garlic, jalapeno, and almonds into a blender or food processor. Pulse the machine on and off to break up the cilantro, garlic and almonds.
3. With the machine running, pour in the oil until the mixture comes together. Season with salt and pepper.
4. Put the pesto into an airtight container and refrigerate until ready to use. The pesto freezes beautifully.
5. For the dressing, mix 1/4 cup pesto with 2 tablespoons of lime juice. Taste, and add more if desired. Dress the tomatoes with the vinaigrette, sprinkle with the cheese and serve.
Debatable Waldorf Salad
Serves 6
A great salad to eat while watching the debates, or not. It’s debatable since it isn’t the traditional salad with mayonnaise dressing, and I’ve added pomegranates as well.
One head green oak leaf lettuce, washed, spun dry and separated into leaves
3 cups cooked chicken, cut into small dice or shredded
1 cup diced celery (about 4 ribs)
3 Gala apples, cored, and diced
1 cup chopped walnuts (use your choice of nuts)
1/4 cup apple cider or apple juice
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/3 cup canola or vegetable oil
Salt and pepper
1/2 cup pomegranate arils
1. Lay the lettuce onto salad plates.
2. In a salad bowl, combine the chicken, celery, apples, and walnuts.
3. In a smaller bowl, whisk together the cider, mustard, poppy seeds and vegetable oil.
4. Taste for seasoning adding salt and pepper if necessary.
5. Pour some of the dressing over the chicken mixture, and toss to coat.
6. Plate the chicken salad onto the lettuce leaves, and drizzle with a bit of the remaining dressing.
7. Garnish with pomegranate arils and serve.
Jalapeno Pepper Poppers
Serves 8
These little bites are perfect for munching on when you are watching sports, or your favorite shows.
They can be made ahead of time, and then popped back into the oven to warm up.
2 tablespoons unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
¼ cup finely chopped jalapeno pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
½ cup milk
1/3 cup sour cream
1/4 cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese
1. Preheat the oven to 375 degrees and coat the inside of 24 mini-muffin tins with non-stick cooking spray.
2. Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
3. Transfer the mixture to the mixing bowl and allow to cool
4. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended. Using a small scoop, fill the muffin cups 3/4 full.
5. Bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean.
6. Any leftover muffins can be frozen, in air tight containers for up to 1 month. Defrost and then warm in a 350 degree oven (loosely tented with foil) for about 10 minutes.
Portuguese Kale and Potato Soup
Serves 6 to 8
The redbor kale will lose some of it color when it’s cooked, but this soup is a great big bowl of comfort.
2 tbsp. extra-virgin olive oil
1/2 lb. smoked sausage (if you like spice, try some Spanish chorizo)
1 medium onion, finely chopped
1 garlic clove, minced
One bunch kale, tough ends trimmed and thinly sliced
8 cups chicken or vegetable broth
4 medium Sierra gold potatoes, scrubbed and cut into 1/2-inch pieces
Salt and freshly ground black pepper
1. In a Dutch oven, heat the oil over medium heat and cook the sausages, pricking the skin with the tip of a sharp knife to release some fat.
2. When the sausage is browned, add the onion and garlic, and sauté for 3 minutes, or until the onion begins to soften.
3. Add the kale and toss with the garlic, onion, and oil to coat.
4. Stir in the broth and potatoes. Cover and cook over medium high heat for 30 to 45 minutes.
5. Skim the excess fat off the surface of the soup, season with salt and pepper, and serve.
Sierra Gold Bacon and Jalapeno Au Gratin
Serves 8
2 tablespoons unsalted butter
1 jalapeno seeded and finely diced
1 shallot, thinly sliced
2 garlic cloves, minced
1 pound Sierra Gold potatoes peeled and sliced ⅛’’ thin
1 cup heavy cream
1 cup whole milk
Salt and pepper
4 slices bacon, cooked crisp and crumbled
1 tablespoon finely chopped cilantro
1/2 cup shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
1. Preheat oven to 350 degrees and coat a 9’’ baking pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and saute the jalapeno, shallot and garlic for 2 to 3 minutes, until the shallot is softened. Add the potatoes, cream and milk, season with salt and pepper, and simmer until the potatoes are just tender.
3. Stir in bacon, and cilantro transfer half of the mixture to the prepared pan. Sprinkle with half of the cheeses. Cover with the remaining potatoes, and sprinkle with the remaining cheeses.
4. Cover and bake for 20 minutes, remove the cover and bake for another 15 to 20 minutes until the potatoes are bubbling and the cheese is golden brown. Allow the potatoes to rest for at least 5 minutes before serving.
Pineapple Guava Bread
Makes one 9-inch loaf
1/2 cup unsalted butter, melted
1 cup sugar
2 cups trimmed and grated pineapple guavas
1/2 cup milk
2 large eggs
2 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1. Coat the inside of a 9-inch loaf pan with non-stick cooking spray and preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, combine the butter, sugar, and guavas.
3. Add the milk and eggs, and stir in the flour, baking powder, soda and salt.
4. Turn the mixture into the prepared pan.
5. Bake for 40 to 50 minutes or until a skewer inserted into the center comes out clean.
6. Allow to cool for 10 minutes, remove from the pan, and cool completely on a rack. The cake with keep in an airtight container at room temperature for 3 days, or freezes nicely for about 6 weeks.
Pineapple Guava Freezer Jam
Makes about 4 cups
4 cups pineapple guava pulp
2 cups sugar
1/4 cup fresh lime juice
2 cinnamon sticks
1. In a Dutch oven, cook the guavas over medium heat until they have softened. Add the sugar, lime juice and cinnamon and cook for 30 to 40 minutes, until the mixture is thickened. Remove the cinnamon sticks, and puree the jam in a blender.
2. Cool and put into jars. The jam keeps in the refrigerator for up to 2 months, or can be frozen in plastic containers for up to 4 months.
Farmers Choice:
Purple Carrot Crudités with Fresh Herb Dip
Makes 2 cup of dip
The dip is not only delicious with raw vegetables, but as a sandwich spread, or as a topping for baked potatoes.
One bunch purple carrots, scrubbed, and cut into sticks
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning
1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 1 week. Shake well or whisk before using.
3. Serve the dip with the carrots, or other crudités.
Spinach Salad with Soy Dressing and Gold Nugget Tangerines
Serves 4
4 cups baby spinach, washed and spun dry
3 gold nugget tangerines, peeled, and separated into segments
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
4 strips bacon, cooked crisp and crumbled
1. Put the spinach and tangerines into a salad bowl.
2. In another bowl, whisk together the oil, vinegar, sugar, soy sauce, ginger, and garlic.
3. Pour over the salad, and toss to coat.
4. Plate the salad and garnish with crumbled bacon.
Frisee, Pear and Blue Cheese Salad
Serves 4
One head frisee, washed, spun dry and chopped
2 Bartlett pears, cored, and thinly sliced
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
1/4 cup fresh lemon juice
1/2 cup vegetable oil
Salt and pepper
1. Plate the frisee, top with some pears, blue cheese, and walnuts.
2. In a small bowl, whisk together the lemon juice, and oil. Season with salt and pepper.
3. Drizzle the dressing over the salads, and serve.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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