Farmers' Market Box 1-5-17

This weeks local produce and featured farms:
Celery – Black Sheep Produce
Fennel – Coastal Farms
Arugula – Be Wise Ranch
Cilantro – Terra Madre Gardens
Bearss Limes – 3 Nuts Farm
Young Spring Onions – Black Sheep Produce
Valencia Oranges – Polito Family Farm
Teen Parsnips – Weiser Family Farm
Delicata Squash – Tutti Frutti Farms
Grape Tomatoes – Be Wise Ranch
Juicing Bag:
Carrots – Cal-Organic
Fennel – Earthbound Farm
Green Kale – Babe Farm
Grapefruit – Sundance
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Passionfruit – Koral’s Tropical Fruit Farm
Japanese Sweet Potatoes – Milliken Family Farm
Kishu Tangerines – Rancho Del Sol
Feature:
Honey Dates – Dates by DaVall

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 Fitlife.tv
Spicy Carrots
2 oranges
1 carrot
½ inch of ginger
Super Celery
Handful of green kale
2 stalks of celery
1 red beet

Delightful Beets
2 red beets
1 orange
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pizza Primavera
Serves 4 to 6
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 rolling.
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
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.
2. 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.
3. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.
4. This is an “add to it” tomato sauce; add your favorite protein, or toss it with your favorite pasta.
Roasted Delicata Squash Salad
Serves 4
1 delicata squash, cut in half, seeded, and cut into 1/4-inch half moons
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Pinch cumin
One bunch arugula, washed, spun dry and chopped
1/4 cup finely chopped spring onion
1/4 cup orange juice
2 tablespoons fresh lime juice
1 tablespoon honey
1/3 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. In a bowl, combine the squash, oil, salt, pepper and cumin. Toss to coat with the mixture, and spread onto the baking sheet in one layer. Roast for 6 to 8 minutes until tender. (this will depend on the thickness of the squash)
3. While the squash is roasting, combine the arugula with the onion in a salad bowl.
4. In another bowl, whisk together the orange juice, lime juice, honey and oil. Season with salt and pepper.
5. Toss the arugula with some of the dressing, and plate the salad.
6. Garnish each salad with some of the squash, and drizzle with a bit more of the dressing.
7. Cook’s Note: This salad also does well with a sprinkling of cheese over the top such a blue, goat, feta, or shavings of Pecorino Romano.
Delicata Squash Chips with Blue Cheese Dip
Serves 4 to 6
2 Delicata squash, cut in half, seeded, and cut into 1/8 to 1/4-inch half-moons (if you have a mandoline, go for the thinnest slice)
1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, and line 2 baking sheets with parchment, silicone or aluminum foil.
2. In a bowl, combine the squash, oil, salt and pepper. Toss to coat the squash and lay on the baking sheets in a single layer. Roast for 10 to 12 minutes, until the chips are crispy. Remove from the oven and cool.
3. The chips will keep in a zip-lock bag for up to 3 days at room temperature.
Smoky Blue Cheese Dip
Makes 2 cups
This is a terrific dip to serve with the sweet Delicata chips, its smoky sharp flavor pairs well with the sweet crispy chips.
1 cup sour cream
1/4 cup mayonnaise
1 spring onion, (white and tender green parts), chopped
2 teaspoons Worcestershire sauce
1 cup crumbled blue cheese
1/4 teaspoon freshly ground black pepper
2 to 4 shakes of Tabasco sauce
3 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1. In a medium-size bowl, stir together the sour cream, mayonnaise, onions, Worcestershire, blue cheese, black pepper, and Tabasco until blended.
2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 2 days to let the flavors develop.
3. Taste the dip for seasonings and adjust them before serving. Sprinkle the bacon over the dip and serve.
Chipotle Blue Smoke Dip: Substitute chipotle Tabasco sauce for the regular Tabasco.
Slow Cooker South of the Border Chicken
Serves 8
This is a great dish to make when you want to set the slow cooker and forget it. The chicken is succulent and tender, shred it to fill tacos, burritos use it as a topping for Southwestern Salads.
One basket Grape Tomatoes, cut into quarters
2 spring onions, finely chopped, using the white and tender green parts
1/2 cup chopped cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup fresh lime juice
Grated zest of one orange
1/2 cup orange juice
8 boneless skinless chicken breasts
Salt and pepper
1. In the insert of a 4 to 6-quart slow cooker, combine the tomatoes, onions, cilantro, cumin, oregano, lime juice, zest, and orange juice. Taste for seasoning, and add salt or pepper if needed.
2. Add the chicken breasts, and cover them with the sauce.
3. Cook the chicken on high for 2 1/2 hours, or on low for 4 to 5 hours, until the chicken is falling apart and tender. Season with salt and pepper if needed, and shredded the chicken. Put back into the sauce, and serve as desired.
Slow Cooker Savvy: I’ve written 2 slow cooker books, and I know my cookers. If you have a Rival© brand Crock Pot© only use the pot on the low setting. These slow cookers usually burn things that are cooked on high, since the temperature is almost 100 degrees more than it should be.
(FYI your slow cooker should be at 180 to 200 degrees on low and 280 to 300 on high—think of it as a low and slow covered oven—Rivals are at 280 to 300 on low)
If you cook in a Rival and cook on the low setting, the timing will be for the high setting. You get what you pay for with electrics, and if you bought 2 of these from a big box store for $49.99, I advise you to forget the high setting altogether.
Celery and Pecorino Salad
Serves 4 to 6
A typical Umbrian dish, this crisp, fresh, salty salad is terrific served with grilled or roasted poultry and seafood.
one large head of celery
1 cup pecorino cheese, cut into 1/2-inch chunks (see note)
1 cup toasted walnuts
1/2 to 3/4 cup good quality olive oil
salt and pepper to taste
1. Remove any outer stalks of celery that are damaged, or very tough. Remove any tough strings from the celery stalks, and discard.
2. Chop the celery into 1/2-inch dice, including the leaves, and put into a mixing bowl.
3. Add the cheese and walnuts, and toss with the olive oil. Depending on how much celery you have, you may need up to a cup of oil. Season the salad with salt and pepper and serve.
4. Note about the cheese: If you can’t find a good pecorino cheese, I would recommend Parmigiano Reggiano as a substitute.
Fennel, Orange and Onion Salad
Serves 4
Great to serve with grilled seafood, or pasta, this is a refreshing salad any time of the year.
3 Valencia oranges, peel and pith removed, and sliced
1 fennel bulb, wispy ends removed, root end removed, and thinly sliced
1 to 2 spring onions, finely sliced, using the white and tender green parts
1/4 cup finely chopped cilantro or Italian parsley
1 teaspoon dried oregano
1/3 cup extra virgin olive oil
3 to 4 tablespoons red wine vinegar
Salt and pepper
1. Arrange the orange slices on a serving platter. Top with the fennel, and onions.
2. Sprinkle with the cilantro and oregano.
3. Drizzle with the oil, and vinegar and season with salt and pepper.
Margaritaville Grilled Chicken
Serves 6
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6skinless, boneless chicken breast halves
2 limes, thinly sliced, for garnish
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
1. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
2. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 4 minutes per side.
3. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro and lime and orange slices.
Key Lime Pie Bars
Serves 8
3 cups graham cracker crumbs
1/2 cup chopped macadamia nuts
1/2 cup granulated sugar
3/4 cup unsalted butter, melted
6 egg yolks, room temperature
Two 14-ounce cans sweetened condensed milk
2 teaspoons lime zest
1 cup key lime or regular lime juice
1. Preheat the oven to 350ºF. and coat a 13-by-9-inch square baking dish with non-stick cooking spray.
2. In a small bowl, stir together the graham cracker crumbs, sugar, and nuts.
3. Add the melted butter and stir to combine.
4. Press the crumbs into the bottom of the baking pan and bake for 15 minutes. Remove from oven, leave oven on.
5. In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks until light and lemon colored, 2 to 3 minutes.
6. Add the condensed milk and continue to whisk until blended. Scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run until thickened.
7. Pour the filling into crust and bake for 30 to 35 minutes, the center will just be set, with a bit of a jiggle.
8. Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled garnished with whipped cream.
Braised Fennel and Baby Parsnips
Serves 4
1 bunch baby parsnips, scrubbed, cut in half lengthwise and greens removed
One bulb fennel, wispy ends trimmed, root end trimmed, and sliced 1/2-inch thick
Salt and pepper
1/4 cup unsalted butter
1 garlic clove, minced
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
1/2 cup shredded Gruyere cheese
1/4 cup freshly 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. Toss the parsnips and fennel with salt and pepper and lay into the baking dish.
In a skillet, heat the butter, sauté the garlic for 1 minute, then add the broth and cream. Simmer for 1 minute, and pour over the vegetables in the pan. Sprinkle with the cheeses, and bake for 15 to 20 minutes, until the vegetables are tender, and the liquid in the pan is almost evaporated. Serve warm.
Farmers Choice:
Tempura Fried Japanese Sweet Potatoes
Serves 4
One pound Japanese sweet potatoes, scrubbed, and cut into 1/4-inch rounds
1/2 teaspoon salt
1/2 cup flour
1/2 cup cornstarch
1 cup sparkling water (plain)
1 egg
Safflower or canola oil for frying
Heat 3 to 4 inches of oil in a large pan to 340 to 360 degrees. Working quickly, in a bowl, whisk together the salt, flour, cornstarch, sparkling water, and egg until blended. Don’t over mix.
Dip the potatoes into the batter, and put into the oil. Fry until the batter becomes golden brown. Remove to paper toweling and drain. Serve warm.
Cook’s Note: Don’t over-crowd your frying oil, otherwise the potatoes will be oily.
Miso Maple Glazed Sweet Potatoes
Serves 4
1 1/2 cups vegetable broth or water
3 tablespoons white miso
One pound Japanese sweet potatoes, scrubbed and cut into chunks
3 tablespoons maple syrup
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons black sesame seeds for garnish
2 tablespoons finely chopped spring onion for garnish
1. In a saucepan, heat the broth or water and miso, whisking until the miso is dissolved. Add the potatoes, and simmer for 12 to 15 minutes, until just tender. Drain the potatoes thoroughly.
2. In a skillet, heat the maple syrup, soy sauce, and sesame oil. Add the potatoes and cook until the potatoes are crispy, and the sauce is syrupy.
3. Sprinkle with sesame seeds, and spring onions before serving.
Tangerine Bars
Serves 8
For the crust:
1 3/4 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
In a bowl, combine the ingredients, and press into the bottom of the prepared pan.
Bake for 25 minutes, until the crust begins to turn golden brown. Remove from the oven and allow to cool slightly.
For the Tangerine Topping:
4 tangerines
1 1/2 cups sugar
zest of 1 lime
1/4 cup tangerine juice
2 tablespoons freshly squeezed lime juice
8 egg yolks, room temperature
2 tablespoons corn starch
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1. While the crust is baking separate the tangerines into segments, and chop. Pulse in a food processor until the tangerines are pureed. Add the remaining ingredients, and process until blended.
2. Lower the oven temperature to 300 degrees. Pour filling onto pre-baked crust.
3. Return to the oven and bake for 25 minutes, until the sides are set and the center has just a bit of movement.
4. Cool completely, cut with a sharp knife, or bench scraper, and serve at room temperature.
5. Allow bars to cool completely, garnish with confectioner’s sugar and serve.
Tangerine Roasted Turkey
Serves 6 to 8
This recipe was originally for a 6 pound chicken, which is almost impossible to find here in San Diego unless you special order it. A small turkey of 10 to 12 pounds gives you a succulent dinner, with lots of meat for leftovers.
One 10 to 12 pound turkey
4 garlic cloves, thinly sliced
8 rosemary sprigs, or one bunch thyme
8 tangerines, washed and halved
1/4 cup extra-virgin olive oil
1 cup dry white wine or white vermouth (Pinot Grigio, Pinot Gris, or Sauvignon Blanc)
1/2 cup honey
Salt and freshly ground pepper
2 1/2 cups chicken broth
1. Preheat the oven to 425°. Put a rack into a heavy duty roasting pan. After washing the chicken in cold water, put the inside cavities dry, salt liberally, and stuff the cavity with garlic, rosemary (or thyme) and 4 tangerines, cut in half.
2. Tie the chicken legs together and set the chicken on the rack in the roasting pan.
3. Juice the remaining tangerine halves.
4. Rub the oil over the chicken.
5. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
6. Roast the chicken for 30 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 350 degrees.
7. Roast the for 40 minutes. Add the remaining broth to the roasting pan. Cover and roast for until an instant-read thermometer inserted in an inner thigh registers 165° this may take another 90 minutes.
8. Cook’s Note: this is a great place to use a probe meat thermometer—you will never know if the turkey is cooked through unless you have an internal temperature reading
9. Transfer the chicken to a carving board and let rest for 30 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices. If you would like to make a gravy, bring the juices to a boil, mix 2 tablespoons of cornstarch with 3 tablespoons of water, and stir into the juices. Bring to a boil, whisking until the sauce is glossy. Season with salt and pepper if needed
Passion Fruit Smoothie
Serves 2
4 tangerines, peeled, and segmented
1/2 cup passion fruit pulp (see note)
1 cup coconut water
1/2 cup plain Greek yogurt
2 tablespoons honey
1/2 cup ice cubes
Mint sprigs, for garnish
1. In a blender, combine the tangerines, passion fruit pulp, coconut water, Greek yogurt, honey and ice cubes.
2. Blend, until smooth. Garnish with mint sprigs.
Cook’s Note: To obtain passion fruit pulp, cut the passion fruit in half, and remove the pulp pushing it through a sieve to remove the seeds. If you prefer to leave the seeds in, remove the pulp to a bowl and reserve.
Lime and Passion Fruit Meringue Pie
Serves 6 to 8
One 9-inch pre-baked pie crust
1/4 cup plus 2 tablespoons fresh lime juice
1/4 cup passion fruit puree
2 large egg yolks
1 large egg, lightly beaten
1 cup plus 2 tablespoons sugar
1/4 cup plus 1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
1 teaspoon grated lime zest
1. In a bowl, mix the lemon juice with the passion fruit puree, egg yolks and beaten whole egg. In a saucepan, whisk the sugar with the cornstarch.
2. Add the water, whisking until smooth.
3. Cook over moderately high heat, whisking constantly, until thick, translucent and bubbling, about 5 minutes. Remove from the heat.
4. Whisk a few tablespoons of the cornstarch mixture into the egg mixture, then gradually whisk the egg mixture back into the saucepan.
5. Bring to a boil over moderately high heat, whisking constantly for about 1 minute, until the filling is thick; remove from the heat.
6. Stir in the butter and lemon zest and scrape the filling into the prebaked pie shell. Cool completely.
For the Meringue:
5 large egg whites
3/4 cup sugar
2 tablespoons water
Pinch of salt
1. Preheat the oven to 425 degrees.
2. In a glass bowl, with an electric mixer, beat the egg whites with the sugar, water and salt until blended. Set the bowl over a saucepan filled with 2 inches of boiling water and beat the egg whites until the sugar is dissolved and the mixture is warm.
3. Remove from the heat and beat until the meringue is stiff, glossy and cool, about 5 minutes. Spread the meringue evenly over the filling, swirling it decoratively.
4. Bake the pie until the meringue is deep golden and set, about 7 minutes. Transfer the pie to a wire rack in a draft-free place and let cool completely. Serve at room temperature or chilled.
Feature:
Maple Date Granola
Serves 6 to 8
1/2 cup unsalted butter
1 cup maple syrup
1 tsp vanilla paste or extract
A pinch of salt
1 cup chopped macadamia nuts, pecans or almonds
2 1/2 cups jumbo rolled oats
Zest of 1 orange
1 1/2 cups dates, pitted and roughly chopped
1. Preheat the oven to 300 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Stir the butter, maple syrup, vanilla extract and salt in a saucepan, over a low heat until the butter has completely melted, then set aside.
3. Combine the macadamias, oats, zest, and the maple mixture. Stir to coat, and spread in one layer onto the baking sheet. Bake for 30 minutes, stirring every 10 minutes to separate the ingredients.
4. Stir in the dates, bake another 10 minutes, and cool completely. The granola will keep in an airtight container for up to 2 weeks.
Chicken Tagine with Dates
Serves 6
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 pounds boneless chicken thighs
2 large sweet onions, thinly sliced
1/4 cup chopped Italian parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
1 1/2 cups chicken broth
8 ounces pitted dates
2 tablespoons honey
3 tablespoons fresh tangerine juice
2 tablespoons slivered almonds, toasted
1. In a large Dutch oven, heat the oil, season the chicken with salt and pepper, and working in batches, brown the chicken on all sides. Remove the browned chicken from the Dutch oven, add the and saute the onion, parsley, cilantro, cinnamon, and ginger, until the onion begins to soften. Add the chicken and any reserved juices to the pan. Put the saffron into the broth, and add to the pan, reduce heat to medium-low. Cover and simmer until the chicken is tender, about 45 minutes, to 1 hour.
2. Using slotted spoon, transfer the chicken and vegetables to a bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add the chicken, vegetables and tangerine juice to the sauce. Simmer until heated through.
3. Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates. Tagine is traditionally served with couscous, but white rice is a great alternative.
Tangerine Date Nut Bread
Makes one loaf

3/4 cup sugar
1/2 cup Butter, softened
1/2 cup sour cream
1/4 cup tangerine juice
1 tablespoon grated tangerine zest
2 large Eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pitted chopped dates
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees and coat the inside of a 9-by-5-inch loaf pan.
2. In a bowl, cream together the sugar and butter until blended.
3. Add the sour cream, juice and zest, the mixture will look curdled.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the dry ingredients, dates, and nuts, beating until blended.
6. Transfer the batter into prepared pan.
7. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer to a rack, to cool for 10 minutes before removing from the pan. Cool completely before slicing. The bread will keep in an airtight container for up to 4 days, or freezes for up to 6 weeks.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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