Farmers' Market Box 12-15-16

December 14, 2016 0 Comments

This weeks local produce and featured farms:
CabbageBlack Sheep Produce
Red ChardBe Wise Ranch
CilantroBe Wise Ranch
Meyer LemonsKoral’s Tropical Fruit Farm
Green Reef LettuceThe Garden Of….
Cara Cara OrangesKen’s Top Notch Produce
ParsnipsWeiser Family Farm
Daikon RadishCoastal Farms
Red BeetsBlack Sheep Produce
Alfalfa SproutsSun Grown Organics

Juicing Bag:
Carrots – Cal-Organic
Celery – Deardorff Farm
Green Kale – Deardorff Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Romanesco Cauliflower – Two Peas in a Pod
Yuzu LimesRancho Del Sol
Natural Flame Raisins – Peacock Family Farm
Feature: Cocktail Kit
Meyer LemonsRancho Del Sol
Valenica OrangesPolito Family Farm
Sugar Cane
Bourbon Cherries
Blackberry Cacao Shrub
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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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
Heavenly Greens
Handful of green kale
2 stalks of celery
1 orange

Delightful Orange

2 carrots
1 orange
1/2 of a roman lettuce
Super Beets
1 red beet
1 stalk of celery
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Shrimp Tacos with Spicy Slaw

Serves 6
For the Slaw:
1 head green cabbage, cored and thinly sliced
1 cara cara orange, peel and pith removed, cut into segments and chopped
1/4 cup fresh orange juice
2 chipotle peppers in adobo
3 tablespoons rice vinegar
1/4 cup packed cilantro
1/2 cup vegetable oil
Salt and pepper
1. Put the cabbage and orange into a bowl.
2. In a blender or food processor, combine the juice, chipotle, vinegar, and cilantro. Pulse on and off to break up the ingredients. With the machine running, slowly pour in the oil, until the mixture is thickened.
3. Season with salt and pepper, and pour over the cabbage and oranges. Toss to coat.
4. Refrigerate for up to 8 hours.
For the Shrimp:
2 tablespoons vegetable oil
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons fresh lime juice
Salt and pepper
Flour or corn tortillas for serving
Shredded mild cheddar cheese or crumbled cotija cheese for serving
1. In a large skillet, heat the oil, and saute the garlic for 30 seconds, add the onion, and saute for 2 minutes, until the onion is softened. Add the shrimp and lime juice, and saute until the shrimp turn pink. Season with salt and pepper.
2. Fill tortillas with the shrimp and slaw. Garnish with cheese, and serve.
Marinated Beet Salad
Serves 4 to 6
1 bunch red beets, tops removed, and scrubbed (see save the greens)
1/2 cup sliced red onion
1/3 cup aged balsamic vinegar
2/3 cup extra virgin olive oil
Salt and pepper
One head green reef lettuce, washed, spun dry and chopped
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone. Put the beets onto the baking sheet and cover tightly with aluminum foil. Bake for 30 minutes (baby beets), 45 minutes (medium beets) 60 minutes (large beets)—the sharp tip of a paring knife should go in easily without resistance.
2. Cool the beets, and slip off the peels. Dice the beets and put into a bowl with the onion.
3. In another bowl, whisk together the vinegar and oil. Season with salt and pepper. Pour over the beets, and toss to coat. Allow to mellow at room temperature for up to 4 hours.
4. Put the lettuce into a bowl, toss with some of the dressing and plate the lettuce. Arrange some of the beets over the lettuce, and serve.
Save the Greens
Serves 2 to 4
Beet greens, or turnip greens make terrific sautés.
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
One bunch beet greens, washed and spun dry, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic for 1 minute until it begins to turn golden.
2. Add the greens, and saute in the garlic oil until wilted. Season with salt and pepper and serve.
Pork Bahn Mi
Serves 4 to 6
For the Salad:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned daikon radish (cut into strips or run through a mandoline)
1 cup julienned parsnips (same size as daikon)
1 cup Persian or English cucumber, partially peeled in sections to leave some skin on, cut into half moons
1/4 cup finely chopped cilantro
1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, parsnips, cucumber and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)
For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.
For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground pork
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped
1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350 degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
3. Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.
Pickled Asian Cabbage
Makes about 4 cups
1 head cabbage, thinly sliced
1/2 cup julienne daikon radish
1/2 cup julienne parsnips
2 red chili peppers, seeded and finely diced
1 cup rice vinegar
1/2 cup granulated sugar
1 knob fresh ginger (about 1-1/2 inches), peeled and thinly sliced
1 tablespoon salt
1. In a large bowl, combine the cabbage, daikon and parsnips.
2. In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.
3. Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.
4. This makes a nice side dish with grilled pork, or Asian dishes.
Swiss Chard and Corn Gratin
Serves 4 to 6
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium sweet yellow onion, thinly sliced
1 teaspoon fresh thyme leaves
2 garlic cloves, sliced
1 bunch red chard, washed, spun dry, tough stems removed, and cut into 1/2 in ribbons
2 cups corn, either fresh cut from the cob or frozen and defrosted
Salt and pepper
4 large eggs
1/2 cup whole milk
Few drops of Tabasco
1 cup shredded Gruyere or imported Swiss cheese
1/3 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil with the butter, and saute the onions and thyme until they begin to caramelize and turn a golden brown. Remove from the skillet, add the garlic and saute for 30 seconds until fragrant.
3. Add the chard, and toss in the garlic oil, until wilted. Add the corn, and saute for 2 to 3 minutes. Season with salt and pepper. Set aside to cool.
4. In a mixing bowl, whisk together the eggs, milk, and Tabasco. Add the cooled vegetables, and stir to combine. Pour into the prepared baking dish, sprinkle with the caramelized onions and cheeses. Bake for 35 to 40 minutes until the gratin is set. Allow to rest for 5 to 10 minutes before serving.
Red Chard Gnudi
Serves 4
Gnudi are a Tuscan dish, using the filling for ravioli rolled into balls, and then boiled. Generally served with a butter and sage sauce, the garlic tomato sauce makes these a great holiday dish with the red and green colors.
2 cups cooked chopped chard, squeezed dry
2 large eggs
1 1/2 cup grated Parmigiano Reggiano
about 1/2 cup to 3/4 cup of flour, plus more for rolling
salt and pepper
1/8 teaspoon nutmeg (to taste)
1. In a large bowl, combine the ingredients, until they begin to come together. Add more flour if the mixture seems wet—it should stick together so that when you roll it into a ball it shapes well.
2. Bring 6 quarts of salted water to a rolling boil, and add the gnudi. Simmer for 4 to 5 minutes, until the gnudi float on the top. Remove immediately and dress with sauce.
3. Traditional sauces are butter and sage, or garlic tomato sauce. (see below)
Garlic Tomato Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic, minced
2 cups canned crushed tomatoes or cherry tomatoes, cut in half
salt and pepper
1. In a saute pan, heat the oil and saute the garlic for 3 to 4 minutes over low heat. Add the tomatoes, turn up the heat to high, season with salt and pepper, and simmer for 5 minutes.
2. Dress the gnudi with the sauce.
Citrus Cupcakes
Makes 24 standard cupcakes

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 teaspoon grated lemon zest
1 teaspoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1. Preheat the oven to 350 degrees, and coat the inside of 24 muffin tins with non-stick cooking spray or line with paper liners.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zests.
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 juices together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Using a large portion scoop, transfer the batter into the prepared muffin tins filling them 3/4 full. Bake for 30 to 40 minutes or until a skewer inserted in to the center comes out clean.
6. Transfer the muffin tins to a rack and allow to cool before frosting.
Citrus Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
5 cups confectioner’s sugar
2 to 3 tablespoons orange juice
2 to 3 tablespoons fresh lemon juice
1. In the bowl of an electric mixer, beat together the butter and cream cheese until smooth.
2. Add the confectioners’ sugar and juices, beating until the frosting is spreading consistency. Frost the cupcakes and serve. The finished cupcakes (frosted) can be refrigerated for up to 2 days, or frozen for 6 weeks.
Farmers Choice:
Romanesco Risotto
Serves 4
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 head Romanesco, cut into florets
4 tablespoons unsalted butter
1 medium shallot, finely chopped
1 1/2 cups Arborio, Carnaroli, or Vialone rice
1/2 cup white wine or dry vermouth (Pinot Grigio, or Sauvignon blanc)
5 to 6 cups chicken or vegetable broth, kept simmering on the stove top
1/2 to 3/4 cup grated Parmigiano Reggiano
Salt and pepper
1. In a skillet, heat the oil, add the garlic and red pepper flakes, and swirl in the pan for 30 seconds until fragrant. Add the Romanesco, and saute for 5 to 7 minutes, until the Romanesco begins to color. Season with salt and pepper and set aside.
2. In a saucepan, heat 2 tablespoons of the butter, and saute the shallot for 2 minutes, until softened. Add the rice, and toast in the butter for 1 minute. Add the wine, bring to a boil, until the wine is almost evaporated.
3. Ladle in 1 ladle of broth, and bring to a boil, stirring until the broth is almost absorbed. Repeat this process for 15 minutes, until the rice is creamy and al dente.
4. If the rice is still crunchy, add another ladle of broth and continue to cook. When the rice is al dente, add the remaining butter, the Romanesco, and the Parmigiano. Taste for seasoning, and adjust using salt and pepper. Serve the risotto immediately.
Farro and Romanesco Salad
Serves 6 to 8
1 1/2 cups pearlized farro
4 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
Pinch red pepper flakes
1 head Romanesco, cut into florets
1/2 cup flame raisins
1/2 cup finely chopped red onion
2 ribs celery, finely chopped
1/2 cup chopped toasted walnuts
1/2 cup white wine vinegar
3 tablespoons honey
2 to 3 tablespoons fresh orange juice
1 teaspoon grated orange zest
2/3 cup extra virgin olive oil
Salt and pepper
1/2 cup shaved Pecorino Romano cheese
1. In saucepan bring to broth to a boil, add the farro, and simmer for 15 to 20 minutes, until al dente. Drain and cool. Transfer to a large bowl.
2. In a saute pan, heat the oil, and saute the garlic and red pepper flakes for 30 seconds. Add the Romanesco and saute for 5 to 6 minutes until the Romanesco is crisp/tender. Season with salt and pepper. Add the farro in the bowl.
3. Add the raisins, onion, celery, and walnuts.
4. In a small bowl, whisk together the vinegar, honey, orange juice, zest and oil, until blended. Season with salt and pepper. Pour over the salad, and toss to blend.
5. Season the salad with salt and pepper if needed. Garnish the salad with shaved Pecorino Romano and serve at room temperature.
Oatmeal Raisin Cookies
Makes about 2 dozen
1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 3/4 cup old –fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups raisins
1 cup chopped walnuts
1. Preheat the oven to 350ºF Line a baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
3. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats, raisins and walnuts.
4. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
5. Chill the batter a few hours or overnight, covered. Drop the dough in 1/4 cup balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
6. Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
Remove from oven and cool completely.
Once cool, the cookies can be stored in an airtight container for up to three days. The dough can be stored in the refrigerator for up to one week, or frozen for up to two months.
Recipe adapted from Flour Bakery in Boston.
Yuzu Cheesecake Bars
Makes about 16 squares
For the Crust:
2 cups crushed graham crackers
1 cup sweetened coconut flakes
2 teaspoon sugar
1/2 cup unsalted butter, melted and cooled slightly
1. Preheat the oven to 325 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the crust ingredients, and press into the bottom and 1/2 way up the sides of the prepared pan.
3. Bake the crust for 15 minutes. Remove from the oven and cool slightly while making the filling.
For the Filling:
Three 8-ounce packages cream cheese, softened
1 cup sugar
5 large eggs
1/4 cup Yuzu juice
1 teaspoon grated yuzu zest
1. In the bowl of an electric mixer, beat together the crema cheese, sugar, eggs, Yuzu juice and zest, until smooth.
2. Pour onto the baked crust, and bake for 35 to 40 minutes. Remove from the oven and spread the sour cream topping onto the bars.
For the Sour Cream Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon yuzu zest
1. Raise the oven temperature to 400 degrees. In a small bowl, whisk together the sour cream, sugar, and Yuzu zest. Spread evenly over the cheesecake. Bake for an additional 5 minutes at 400 degrees. Remove from the oven.
Cook’s Note: Cutting cheesecake while it’s hot may seem contrary to what you have been taught, but I highly recommend cutting the cheesecake while it is hot. When cooled, you will pull up the cheesecake and crust, making a mess. This cheesecake is terrific to serve in holiday cupcake liners for a one bite dessert.
Brandied Cherry Old Fashion
1 cube of sugar
3 – 4 drops Nostrum Shrub
1 – 2 brandied cherries
1 orange slice
1 lemon slice
Crushed ice
2 oz. whiskey or Bourbon
1 oz. cold water, optional
1. Place sugar cube in the bottom of an old-fashioned glass and then splash with shrub. Add 1 cherry and orange and lemon slices.
2. Muddle ingredients together in bottom of glass. Fill glass halfway with ice. Add bourbon and, if a lighter drink is desired, water. Stir before serving to mix and chill drink and to make sure that sugar is dissolved. If desired, use sugar cane (peeled and thinly sliced) for garnish.
Extraordinary Eggnog
Serves 12
1/1 2/ quarts whole milk
1 1/2 cups superfine sugar
8 large egg yolks
2 teaspoons vanilla paste or vanilla extract
2 cups Kentucky bourbon
2 tablespoons Nostrum Shrub
2 cups heavy cream, whipped until stiff peaks form
Freshly grated nutmeg for garnish
1. In a 4-quart saucepan over medium heat, warm the milk and sugar together, stirring until the sugar is dissolved and fine bubbles form along the side of the pan.
2. In a large bowl, beat the eggs, then gradually add a cup of the warm milk to the eggs, whisking until the milk is absorbed. Stir the egg-and-milk mixture into the saucepan, reduce the heat to low, and simmer until the mixture is thickened and coats the back of a spoon, about 10 to 15 minutes. Remove from the heat and stir in the vanilla paste.
3. Strain the custard through a fine-mesh strainer into a bowl and place a piece of plastic wrap directly onto the surface of the custard to keep a skin from forming.
4. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 3 days.
5. With an electric mixer, whip the heavy cream in a large bowl until stiff peaks form.
6. Remove the custard from the refrigerator and whisk in the bourbon, shrub and whipped cream. Pour into a chilled punch bowl, garnish liberally with nutmeg, and serve immediately.
Recipes Provided By:
Diane Phillips and
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