Farmers' Market Box 10-20-16

October 19, 2016 0 Comments

This weeks local produce and featured farms:
Cameo ApplesFair Hill Apple Farm
Celery – The Garden Of….
Black Beauty EggplantBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Baby LeeksBlack Sheep Produce
Red Leaf LettuceBe Wise Ranch
French Breakfast RadishesSuzie’s Farm
Natural Flame Raisin – Peacock Family Farm
Chocolate PersimmonsPenryn Orchard
Wheatberries – Sun Grown Organics
Organic Juicing Bag:
Fennel – Cal Oragnics
Carrots – Cal Organics
Green Kale – Nunes Organic Farms
Lemons – Sundance Farms
Valencia Oranges – Eco Farms
Farmer’s Choice:
Valencia OrangesPolito Family Farm
White Pomegranates – Burkart Organics
Watermelon RadishWeiser Family Farm
Sweet Dumpling Squash – Coastal 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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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 Treat
2 Carrots
½ Fennel Bulb
Sweet ‘n’ Green
1 Bunch of Kale
3 Oranges
½ Lemon
Orange Booster
2 Carrots
1 Oranges
½ Bunch Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken Braised in Port with Baby Leeks
Serves 8
This is an elegant entrée fit for company, and can be made ahead and reheated just before serving. It comes from restaurant Fredy Girardet in Crissier, Switzerland. It was a dish that sparked the advancement of nouvelle cuisine in Europe.
For the Leeks
1 bunch of baby leeks, with coarse green ends trimmed
2 tablespoons butter
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water. Drain and cut into 1 inch lengths.
2. Melt butter in a 4 quart saucepan.
3. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.
4. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.
For the Chicken
8 chicken breast halves, boned and skinned
Ground pepper
1 cup port wine
1 cup beef broth
1 bay leaf
1 stick butter, chilled and cut into 8 pieces
1. Pat the chicken dry, and season with salt and pepper.
2. Pour port, broth and bay leaf into a large saute pan.
3. Arrange chicken breasts in a single layer. Cut a piece of aluminum foil to fit pan and place directly on the chicken.
4. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
5. Transfer to plate cover loosely with aluminum foil.
6. Boil liquid over high heat until reduced to 1/4 cup.
7. Remove the bay leaf.
8. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another. Adjust seasoning.
9. Spoon leeks onto platter and chicken breasts over them. Drizzle with sauce.
Pasta Alla Norma
Serves 6
A great main dish for meatless Monday, this pasta comes from Southern Italy. Traditionally the eggplant is fried in oil but roasting the eggplant gives it a much sweeter flavor.
1 black beauty eggplant, stem and root end trimmed, and cut into rounds
1/2 cup extra virgin olive oil
Salt and pepper
1/8 teaspoon red pepper flakes
1/4 cup finely chopped onion
1 garlic clove, minced
One 28-ounce can chopped tomatoes and their juices
2 tablespoons finely chopped basil or oregano
1/4 cup finely chopped Italian parsley
1 pound penne pasta, cooked 3 minutes short of al dente, reserving some of the pasta water
1/2 cup grated ricotta salata or Pecorino Romano, plus more for serving
1. Preheat the oven to 350 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Lay the eggplant on the baking sheet, brush the eggplant with the oil, and sprinkle with salt and pepper. Roast for 10 to 15 minutes, until the eggplant begins to color, turn, and brush with oil, and sprinkle with salt and pepper. Roast another 10 to 15 minutes, until the eggplant is soften, and tender. Remove from the oven and allow to cool slightly. Cut the eggplant into thin strips and set aside.
3. In a large skillet, heat the remaining olive oil (enough to film the bottom of the skillet) add the pepper flakes, onion, garlic, and saute for 2 to 3 minutes until the onion begins to soften.
4. Add the tomatoes, basil or oregano, parsley and eggplant, and simmer until the sauce thickens, about 20 minutes. Season with salt and pepper. Add the pasta and cheese to the skillet, and toss to coat the pasta, and melt the cheese. Serve the pasta garnished with additional grated cheese.
Parsley Pesto
Makes about 2 cups
This is a great sauce over pasta, on toasted baguettes with some buratta or fresh mozzarella, or add a bit more olive oil to it, and use it as a steak sauce, or a sauce over grilled chicken or meats.
1 cup packed Italian parsley leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil, and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.

Lemon Parsley Garlic Butter

Makes about 1 1/2 cups
I call this “awesome sauce”; great melted over grilled seafood, or chicken, it is terrific in baked potatoes, or over vegetables. Keep it in your freezer for up to 6 months.
1 cup unsalted butter, softened
1/2 cup packed parsley leaves
4 garlic cloves
Grated zest of 1 lemon
Juice of 1 lemon
6 dashes Tabasco or Frank’s Hot Sauce
1. In a food processor, combine all the ingredients, and process until the parsley and garlic are minced. Form the butter into a log on a sheet of plastic wrap.
2. Store in a zip-lock bag in the refrigerator for up to 1 week or in the freezer for 6 months.
Cinnamon Baked Apples
Serves 2
2 Cameo apples, cored
1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 teaspoon ground cinnamon)
1/2 cup apple cider or apple juice
Heavy cream for garnish (optional)
1. Preheat the oven to 350 degrees.
2. Place the apples into a baking dish. Sprinkle the inside cavity of each apples with the cinnamon sugar, and pour the apple cider (or juice) into the dish.
3. Bake the apples for 45 to 50 minutes until they are tender, basting with the cider several times during the baking process.
4. Serve the apples warm with a few spoonfuls of heavy cream poured over each one.

Cameo Apple Waldorf Salad

Serves 4 to 6
2 cups cooked chicken or turkey, cut into bite sized pieces
2 ribs celery, finely chopped
1/3 cup Natural Flame raisins
1/4 cup finely chopped onion
1/2 cup toasted walnuts
1 cup Cameo Apples, cored, and cut into 1/2-inch dice
2/3 cup vegetable oil
1/4 cup apple juice or cider
1 teaspoon lime juice
1/2 teaspoon salt
1/2 teaspoon celery seeds
Pinch dry mustard
Pinch of cayenne pepper
1 head Red Oak lettuce, washed, and spun dry
1. In a large bowl, combine the chicken, celery, raisins, onion, walnuts, and apples.
2. In a small bowl, whisk together the remaining ingredients. Pour over the salad, and toss to combine.
3. Serve the salad over lettuce.
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 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
1/2 red onion, finely chopped using only the red part
1/2 cup crumbled feta cheese
2 medium zucchini, finely diced
1 medium carrot, 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.
Farmers Choice:

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.
Cucumber Watermelon Radish and White Pomegranate Salsa
Makes about 2 cups
A delicious change of pace, to serve with roasted pork, poultry or grilled seafood.
1 cucumber, peeled, seeded and finely diced
2 watermelon radishes, finely diced
1/4 cup finely onion
1/4 cup finely chopped Italian parsley
1/4 cup orange juice
2 tablespoons red wine vinegar
Few drops hot sauce (Tabasco or Franks)
1 tablespoon honey
2 tablespoons finely chopped basil
1/4 cup canola or vegetable oil
1/2 cup pomegranate arils
Salt or pepper to taste
1. In a bowl, combine the cucumber, radish, onion, and parsley.
2. In a mixing bowl, whisk together the orange juice, vinegar, hot sauce, honey, basil, and oil, until blended.
3. Pour over the vegetables in the bowl, and add the pomegranate arils and serve. The salsa will keep in the refrigerator for up to 4 days.
Recipes Provided By:
Diane Phillips and
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