Farmers' Market Box 12-8-16

December 7, 2016 0 Comments

This weeks local produce and featured farms:
Cameo AppleFair Hill Apple Farm
Purple Haze CarrotsWeiser Family Farm
Persian CucumbersCelery – Black Sheep Produce
FennelCoastal Farm
Bearss Limes3 Nuts Farm
Oro Blanco GrapefruitKen’s Top Notch Produce
Mizuna GreensBe Wise Ranch
Green Tomatoes – Valdivia Farms
Freckles LettuceColeman Family Farm
ZucchiniBlack Sheep Produce
Juicing Bag:
Carrots – Cal-Organic
Celery – Cal-Organic
Green Kale – Babe Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Cara Cara OrangesKen’s Top Notch Produce
Anjou pearsHa’s Apple Farm
PomegranatesMurray Family Farm
Black Barley – Kandarian Organic 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 Greens
Handful of green kale
1 orange
1 stalks of celery
Spicy Beets
1 red beet
2 stalks of celery
1/2 in of ginger
1 orange
1 carrot
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Slow Cooker Greek Meatballs with Tzatziki Sauce
Serves 6
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups red wine
1 cup beef broth
1 cup chicken broth
1. In a saucepan, heat the oil and sauté the onion for 3 minutes, until it is softened. Stir in the flour and cook 3 minutes.
2. Add the wine, and whisk until the mixture boils. Transfer to the insert of a 5 to 7-quart slow cooker, add the broth, cover and set on the warm setting while making the meatballs.
For the Meatballs:
1 pound lean ground lamb
1 pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley
1. In a large mixing bowl combine all the ingredients except the parsley. Form into 2-inch balls, and carefully place in the sauce.
2. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the meat balls are cooked through.
3. Skim off any excess fat on the top of the sauce, and stir in the parsley, serve on the warm setting.
4. Serve the meatballs in pita, with tzatziki sauce.
For the Tzatziki Sauce:
2 cups Non-Fat Plain Greek Yogurt
2 Persian cucumbers, scrubbed and finely chopped
2 garlic cloves, minced
1 Tablespoon extra-virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh dill
1 teaspoon grated lemon zest
2 tsp fresh lemon juice
1 cup crumbled Feta cheese
Freshly ground black pepper and salt
1. In a bowl, combine, the yogurt, cucumbers, garlic, oil, vinegar, dill, zest, juice, and feta. Season with salt and pepper and chill for 2 hours.
Roasted Salmon with Fennel Zucchini Gratin
Serves 6
For the Gratin:
2 tablespoons unsalted butter
2 zucchini, coarsely grated
1 fennel bulb, wispy ends trimmed, and thinly sliced
2 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons chopped fresh dill
Salt and pepper
1 cup shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch baking dish or gratin pan with non-stick cooking spray.
2. In a large skillet, heat the butter, saute the zucchini, fennel and garlic, until the zucchini releases some of its moisture. Add the broth and dill. Season with salt and pepper.
3. Pour the mixture into the prepared baking dish and sprinkle with the cheeses.
4. Do-Ahead: At this point the gratin can be refrigerated for up to 24 hours. Bring to room temperature for 30 minutes before baking.
5. Bake for 20 to 25 minutes until the casserole is bubbling and the cheeses are golden brown. Allow the gratin to rest for 5 minutes before serving.

For the Salmon:

You can substitute your favorite thick fleshed fish here: cod, halibut, or sea bass works. No tilapia, please.
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
2 teaspoons lemon juice.
1 tablespoon Old Bay Seasoning
2 pound salmon filets
1. Preheat the oven to 400 degrees. In a bowl, combine the oil, zest, lemon juice, and Old Bay.
2. Put the salmon into a 13-by-9-inch baking dish or onto a baking sheet lined with silicone, aluminum foil, or parchment.
3. Paint with the oil mixture, and roast for 10 minutes per inch of thickness or until the fish registers 155 on an instant read meat thermometer. Let rest for 5 minutes before serving.
Freckles Lettuce Salad with Oro Blanco Vinaigrette
Serves 4
2 Oro Blanco grapefruit
One head freckles lettuce, washed, spun dry and chopped
2 tablespoons white wine vinegar
3 tablespoons oro blanco juice
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot or onion
1/3 cup extra virgin olive oil
Salt and pepper
1/3 cup crumbled feta or ricotta salata
1. Using a boning knife, cut off the top and bottom of the grapefruit. Stand the grapefruit on one cut end, and remove the peel and pith of the grapefruit. Cut between the segments, and put the segments into a small bowl. Squeeze the membrane (you should get 3 tablespoons of juice) and put that into another small bowl.
2. Put the clean lettuce into a salad bowl. Whisk the vinegar, grapefruit juice, mustard, onion and olive oil together until blended. Season with salt and pepper.
3. Pour the dressing over the lettuce, and toss to coat.
4. Plate the salad, and distribute the grapefruit segments over the lettuce. Sprinkle with the cheese, and serve.
5. Non-dairy options for garnish are crispy prosciutto, or toasted nuts (almonds, or pecans)

Grilled Fish Tacos with Vegetable Slaw

Serves 6
2 pounds fish filets, cod, sea bass, halibut
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
Pinch ancho chili pepper
1. Put the fish into a zip-lock bag. In a bowl, whisk together the remaining ingredients, and pour over the fish in the bag. Seal and refrigerate for at least 1 hour and up to 4 hours.
2. Meanwhile make the slaw.
2 Persian cucumbers, cut into julienne
3 carrots coarsely grated
2 Cameo apples, cored, and cut into julienne
1 fennel bulb, greens removed, and cut into julienne
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
3 tablespoons rice vinegar
2 tablespoons honey
1 chipotle chili pepper in adobo, with a bit of adobo sauce
1/2 cup vegetable or canola oil
Salt and pepper
1. Put the cucumber, carrots, apples, and fennel into a salad bowl.
2. In a blender or food processor combine the juices, vinegar, honey and chipotle. With the machine running, slowly pour in the oil, until the mixture emulsifies, and thickens.
3. Season the dressing with salt and pepper, and toss with the vegetables in the bowl. (the slaw can be refrigerated for up to 8 hours) Bring to room temperature before serving.
To Cook the Tacos
Six 6-inch flour or corn tortillas
1. Drain the fish from the marinade, and discard the marinade. Preheat the grill or a grill pan for 10 minutes.
2. Grill the fish on one side for 4 minutes, turn and grill for another 4 minutes, until the fish reaches 150 degrees on an instant read meat thermometer.
3. Remove from the grill and tuck into warm tortillas, top with some of the slaw, and serve.
Chicken Stock
Makes about 3 cups
Don’t roll your eyes, chicken stock is as easy as flipping a switch on your slow cooker, and using the leftover carcass of your rotisserie chicken to make something out of nothing. Freeze the stock and use it for sauces, gravies, or possibly a delicious minestrone or chicken soup. If you have the carcass from your Thanksgiving turkey in the freezer, this is the time to use it.
2 tablespoons extra virgin olive oil
2 pounds chicken parts (with bones and skin if you are using fresh—ask a butcher for necks and backs) or the bones, from a rotisserie chicken
1 large onion, unpeeled, root end cut off, and quartered
3 carrots, cut into 1-inch chunks
3 ribs celery, including the leaves, cut into 1-inch chunks
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
1 teaspoon salt
3 to 4 whole peppercorns
4 cups water
1. Put the ingredients into a 6-quart slow cooker in the order they are listed. Stir the water to make sure that it covers the vegetables.
2. Cook on high for 3 hours, or low for 6 hours.
3. When the stock is done, strain out all the vegetables, and bones. Remove the meat from the bones (if there is any on the carcass, save it)
4. Pour the stock into a zip-lock bag, or airtight container with the meat. Freeze for up to 2 months, or refrigerate for up to 4 days.
Mizuna Pasta with Crispy Bread Crumbs
Serves 6
One pound spaghetti or linguine, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch mizuna, washed, spun dry, tough stems removed and chopped
1/3 cup chicken or vegetable broth
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic for 30 seconds. Add the bread crumbs, and swirl in the pan until they are toasted. Remove from the skillet, and add the cheese.
2. In the same skillet, heat the oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the mizuna, and saute until wilted, add the broth, and simmer for 5 minutes. Season with salt and pepper.
3. Add the pasta to the skillet, and toss to coat, adding more pasta water to make a creamy sauce.
4. Serve the pasta garnished with the bread crumb mixture.
Apple Pie Streusel Muffins
Makes 12

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 ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs
1 cup packed dark brown sugar
1 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
2 medium-sized apples, peeled, cored and diced into irregular pieces
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. Preheat oven to 400°F. Coat the inside of 12 muffin tins with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
3. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Using a portion scoop, fill muffin tins to the top with batter; set aside while preparing the streusel.
4. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
5. Top each muffin with a heaping tablespoon of streusel, pressing it into the batter. Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
6. 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.)
Bill Smith’s Atlantic Beach Pie
Makes one 9-inch pie
Bill Smith has been serving this pie at his Crook’s Corner restaurant in Atlantic Beach, N.C. for years. It’s a key lime pie with a saltine crust, and plenty of whipped cream. The ingredients give you no hint that this is the most delicious pie that will have you going back for seconds.
1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream and coarse sea salt for garnish
1. Preheat oven to 350 degrees, coat the inside of an 8-inch pie pan with non-stick cooking spray.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into pie plate, chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
3. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
Farmers Choice:
Arugula, Poached Pear and Pomegranate Salad
Serves 4

2 cups arugula, washed, and spun dry
2 Anjou pears, cored, and cut in half
1 cup Riesling
2 tablespoons honey
1 sprig fresh thyme
2 tablespoons white wine vinegar
1/3 cup vegetable or canola oil
Salt and pepper
1/2 cup pomegranate arils
Shavings of Parmigiano Reggiano
1. Put the arugula into a salad bowl.
2. In a saucepan, put the pears, Riesling, honey and thyme. Bring to a boil, and simmer for 10 to 12 minutes, until the pears are tender. Remove from the liquid, and slice into wedges.
3. Strain the poaching liquid, and whisk 1/4 cup poaching liquid with white wine and the canola oil, until thickened. Taste for seasoning and adjust using salt and pepper.
4. Arrange the pear slices on salad plates.
5. Toss the arugula with the dressing, and plate the salad over the pears. Garnish the plate with shavings of Parmigiano Reggiano and the pomegranate arils. Drizzle the outside of the plate with additional dressing and serve.
Orange Chicken with Pomegranate Pilaf
Serves 4
For the Pilaf:
2 tablespoons unsalted butter
1/2 cup sweet yellow onion, finely chopped
1/2 teaspoon salt
1 cup long-grain white rice
1 3/4 cup chicken or vegetable broth
1/2 cup pomegranate arils
1/4 cup finely chopped Italian parsley
1. In a saucepan, heat the butter, and saute the onion for 3 to 4 minutes until translucent.
2. Add the rice, and salt, and toast in the butter for 2 to 3 minutes.
3. Add the broth, bring to a boil, and simmer for 15 to 18 minutes until the liquid is absorbed.
4. Remove from the heat, and allow the rice to steam off the heat for 5 minutes. Fluff the rice, and stir in the pomegranate and parsley. Serve warm.
For the Chicken:
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts
Salt and pepper
1 medium shallot, minced
1 cup orange juice
2 tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons rice vinegar
Few drops Tabasco
1. Heat the oil in a large skillet, season the chicken with salt and pepper, and brown the chicken on both sides (about 3 minutes each side) Remove to a plate and keep warm.
2. Add the shallot to the pan, an saute for 30 seconds, until fragrant. Add the juice, honey, mustard, vinegar and Tabasco.
3. Return the chicken and any juices to the pan, and turn in the sauce, simmer for 5 to 10 minutes uncovered, until the chicken is cooked, through and the sauce is syrupy. Serve with the pilaf.
Recipes Provided By:
Diane Phillips and
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