Farmers' Market Box 2-9-17

February 8, 2017 0 Comments

This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Hass Avocados – Chocolate Mountain Ranch
Broccoli – Life’s A Choke Farm
CarrotsBe Wise Ranch
DillBe Wise Ranch
Black KaleBlack Sheep Produce
LeeksTutti Frutti Farms
Romaine LettuceBlack Sheep Produce
Daikon Radish Kong Thao Farm
Natural Flame Raisins – Peacock Family Farm
Juicing Bag:
Celery – Lakeside Organic Gardens
Black Kale – Deardorff Farm
Lemons – Eco Farms
Fennel – Cal Orgainc Farms
Red Beets – Cal Organic Farms
Farmer’s Choice:
Red Fife and Sonora Wheat Berries – Kenter Canyon
Lavender – Terra Madre Gardens
Perfection TangerinesPolito Family Farm
StrawberriesBe Wise Ranch
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 Fennel
1 fennel
2 stalks of celery
1 orange
Divine Kale
Handful of black kale
1 cucumber
1 lemon
Magnificent Beets
2 red beets
1 fennel
1 roman lettuce
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farro Pilaf
Serves 4 to 6
1 1/2 cups pearlized farro
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 leek, finely chopped, using the white and tender green parts
2 cups finely chopped Black kale, tough stems removed
Salt and pepper
1/2 cup flame raisins, chopped if large
1/4 cup finely chopped Italian parsley
1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 minutes until tender. Drain thoroughly and set aside.
2. In a large skillet, heat the oil, saute the garlic and leek for 2 to 3 minutes, until the leek begins to soften. Add the kale, and saute until the kale is wilted, and tender, about 6 minutes. Season with salt and pepper.
3. Add the cooked farro to the skillet, and toss to combine.
4. Add the raisins, and parsley, tossing to combine. Season with salt and pepper if needed and serve warm or at room temperature.
Salmon and Dill Pasta Bake
Serves 6
1/4 cup (1/2 stick) unsalted butter
2 pounds salmon filets
2 tablespoons dry white wine or dry vermouth
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 1/2 cups whole or 2% milk
2/3 cup reserved cooking liquid or seafood stock
Salt and white pepper to taste
Dash of ground nutmeg
¼ cup chopped fresh dill with additional for garnish
1 pound penne or shell pasta, cooked 3 minutes short of al dente
1 1/4 cups freshly grated Parmigiano-Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the bottom of a 13-by-9-inch baking dish with non-stick cooking spray.
2. To prepare the salmon, in a large skillet, melt the butter over medium heat. Add the salmon, and the wine, cover and poach for 10 minutes, or until the salmon is cooked through. It may still be a deep pink in the center, but will cook through when the lasagna is baked.
3. Remove the salmon from the liquid, scrape off the skin, and break into chunks.
4. Transfer to a large mixing bowl.
5. To make the seafood cream sauce, in a 4-quart saucepan, melt the butter over medium heat. Whisk in the flour, and cook until white bubbles form on the top of the flour. Cook the mixture for 2 to 3 minutes, until smooth and thick. Gradually add the milk and reserved seafood cooking liquid, stirring constantly with a whisk, until the sauce comes to a boil. Simmer, stirring a few times, until the sauce coats the back of a spoon.
6. Season with salt, pepper, nutmeg and dill.
7. Pour the sauce over the salmon, add the cooked pasta, and 1/2 cup cheese, stirring to combine.
8. Transfer to the prepared baking dish, sprinkle with the remaining cheese, and bake covered for 20 minutes, uncover and bake for another 15 to 20 minutes, until the casserole is bubbling, and the cheese is golden brown.
Fresh Dilly Dip
Makes about 2 cups
Now that the Super Bowl is over, you may think you don’t need any more dips for veggies, but this dip is delicious over cooked vegetables, thinned with milk for a salad dressing, or served on baked potatoes.
1 1/2 cups sour cream or Greek yogurt
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 leek, finely chopped using the white only
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1 teaspoon celery salt
Salt and freshly ground black pepper to taste
1. In a medium-size bowl, stir together the sour cream, mayonnaise, and mustard until blended.
2. Stir in the leek, dill, parsley, lemon zest, and celery salt. Taste before adding salt and pepper.
3. At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.
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 carrot (same size as daikon)
1/4 cup finely chopped cilantro, or Italian parsley
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, carrots 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)
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.
Broccoli Cheddar Soup
Serves 4 to 6
One head broccoli, cut into florets
3 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
1/4 cup all purpose flour
1 1/2 cups vegetables or chicken broth
1 cup milk
2 cups shredded sharp cheddar cheese
Salt and Tabasco to taste
1. Bring 4 quarts of salted water to a boil. Add the broccoli and cook for 2 minutes. Drain thoroughly and set aside.
2. In a Dutch oven, heat the butter, saute the leek for 2 to 3 minutes, until softened.
3. Add the flour, and whisk for 2 to 3 minutes to cook the flour.
4. Add the broth and bring to a boil. Add the reserved broccoli and milk to the soup, and simmer for 5 minutes.
5. Remove the pan from the heat, and stir in 1 1/2 cups of the cheese.
6. Season with salt and Tabasco.
7. Serve the soup garnished with the remaining cheese.
Avocado Mousse with Shrimp and Dill Dressing
Serves 6
2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
1/2 cup cold water
2 firm-ripe avocados quartered, pitted, and peeled
1 1/2 cups sour cream or Greek yogurt
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Coat the inside of eight 4-ounce ramekins with non-stick cooking spray and set aside.
Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
Mash avocados in a mixing bowl. Stir in gelatin mixture and remaining ingredients until combined well.
Pour mixture into ramekins and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
Run tip of a thin knife between the ramekins and mousse to loosen the mousse. Spread some of the shrimp sauce on the plate, and top with the mousse. Garnish the mousse with more of the sauce.
For the Shrimp Sauce:
1 cup finely chopped celery
1 3/4 cups mayonnaise
1/4 cup milk
Grated zest of 1 lemon
1 teaspoon lemon juice
1/4 cup chopped fresh dill
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives
1/2-pound cooked shrimp, chopped
Salt and pepper
1. In a mixing bowl, stir together the celery, mayonnaise, milk, zest, lemon juice, dill, pepper, and chives.
2. Fold in the shrimp, and season with salt and pepper if necessary.
Blue Cheese Caesar Salad
Serves 4
One head romaine, washed, spun dry and chopped into 1-inch pieces
1/2 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 1/3 cups olive oil
1 1/2 cups crumbled Gorgonzola cheese
1. Put the romaine into a salad bowl.
2. In a small mixing bowl, whisk together the lemon juice, garlic, Worcestershire, mustard, pepper, olive oil and Gorgonzola. Pour some over the salad, toss to coat and serve.
Apple Cake
Serves 8
2 cups unsalted butter, softened
2 cups sugar
4 large eggs
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 Fuji apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
1/2 cup chopped raisins
1 tablespoon vanilla paste or extract
1. Preheat the oven to 350°F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated. Stir in the apples, nuts, raisins and vanilla. Scrape into the prepared pan.
4. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
5. Set the pan on a rack to cool.
6. When cool frost the cake with cream cheese frosting, or serve plain, either way, it’s terrific.
Farmers Choice:
Lavender Scones
3/4 cup granulated sugar
2 teaspoons lavender buds
3 cups all-purpose flour plus more for surface
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4″ cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla paste or extract
2 to 3 tablespoons heavy cream
2 tablespoons raw sugar
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. In a food processor, combine the sugar and lavender, and process until the lavender is finely chopped.
3. Add the flour, baking powder, salt and soda. Pulse on and off 3 to 4 times to mix.
4. Add the butter, and process until the butter is the size of a pea.
5. Combine the buttermilk, zest, and vanilla in a measuring cup.
6. With the machine running add the buttermilk mixture, stopping when the mixture begins to come together.
7. Transfer to a lightly floured surface; knead until dough forms, about 5 turns.
8. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles, and set onto the prepared baking sheet. Brush with cream, sprinkle with sugar, and bake 12 to 15 minutes, until golden brown. Serve with butter and jam.
Wheat Berry Salad with Tangerine Vinaigrette
Serves 6
An easy way to incorporate wheat berries into your diet is to cook them all, then pack into 1 or 2 cup portions in zip-lock bags and freeze them. They defrost rapidly in the microwave, so you can be ready to use them whenever you like.
2 cups wheatberries
1/2 cup finely chopped celery
3 tangerines, peeled, segmented and chopped
1/2 cup dried cranberries
2 apples, cored, and finely chopped
1 cup toasted walnuts or pecans
1/4 cup orange juice
1/4 cup red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup canola or vegetable oil
Salt and pepper
1. Bring 7 cups of salted water to a boil. Simmer the wheat berries for 45 minutes, until barely tender.
2. Cool the wheatberries, and put into a large bowl.
3. Add the celery, tangerines, cranberries, apples, and nuts.
4. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
5. Pour some of the dressing over the wheatberries, and toss to coat. Serve at room temperature.
Wheat Berry Oatmeal Breakfast Porridge
Serves 4
1¼ cups old-fashioned rolled oats
½ cup raisins
2 cups milk
⅛ teaspoon salt
1 cups Cooked Wheat Berries
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup slivered almonds, toasted
1 cup mixed berries
1/3 cup granola or muesli
1. In a 4-quart saucepan, combine the oats, raisins, milk, and salt. Bring to a boil, and cook over medium low heat until the oats begin to soften.
2. Add the wheat berries, sugar and cinnamon, cooking for another 5 minutes, stirring to prevent the mixture from sticking.
3. Serve the porridge garnished with almonds, berries, and granola.
Strawberry Ricotta Toast
Serves 4
One multi grain baguette, sliced 1/2-inch thick
1/2 cup ricotta
2 tablespoons honey
2 cups strawberries, hulled and chopped
1 tablespoon orange juice
2 tablespoons brown sugar
1. Preheat the oven to 350 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Roast the bread for 10 minutes.
3. While the bread is toasting, in a small bowl combine the ricotta and honey. In another bowl, combine the strawberries, orange juice and brown sugar.
4. Spread the ricotta over the warm bread, top with the berries, and serve.
Strawberry Crumble Bars
Makes 12 to 16
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups flour
1 cup cold butter, cut into pieces
1 egg, beaten
4 cups fresh strawberries, hulled and chopped
1/2 cup sugar
4 teaspoons corn starch
1. Preheat oven to 375. Coat the inside of a 9 x 13 pan with nonstick cooking spray.
2. In a mixing bowl, whisk together sugar, baking powder, salt, and flour.
3. Using a pastry blender, add the butter until pieces are pea sized.
4. Stir in the egg to form a crumbly dough. Pat half of the dough in an even layer in the prepared pan.
5. In a medium bowl, toss the strawberries with the 1/2 cup sugar and corn starch, then spread the strawberry mixture on top of the dough in the pan. Crumble the remaining dough evenly over the strawberry layer. Bake 45-50 minutes, or until lightly browned.
6. Cool before cutting into squares.
Recipes Provided By:
Diane Phillips and
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