Farmers' Market Box 3-2-17

March 1, 2017 0 Comments

This weeks local produce and featured farms:
Zutano Avocados – Mountain Shadows Ranch
Dried Hadasta BeansMilliken Family Farm
Rosemary – Terra Madre Gardens
Black KaleBe Wise Ranch
Meyer LemonsRancho Del Sol
Spring MixBlack Sheep Produce
Red Spring OnionsBlack Sheep Produce
Red RadishesBe Wise Ranch
Bulls Blood BeetsWeiser Family Farm
Celery Root – Coleman Family Farm
Butternut Squash – Wynola Flats Produce
Juicing Bag:
Carrots – Cal Organics
Black Kale – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Celery – Lakeside Organic Gardens
Lemons – Eco Farms
Farmer’s Choice:
Broccoli – Life’s A Choke Farm
Polenta – Kenter Canyon Farms
Blood OrangesPolito Family Farm
Temecula Sweets Tangerines – Temecula Sweets
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
Zest Greens
Handful of Collard Greens
2 stalks of Celery
1 lemon
Black and Green
1 handful of Black Kale
1 stalk of Celery
2 Carrots
Sweet and Sour
2 Carrots
½ lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farfalle with Roasted Butternut Squash and Kale
Serves 6
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, coarsely chopped
1 bunch kale, washed, spun dry and torn into small pieces
1 tablespoon finely chopped rosemary
16 large fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/3 cup good-tasting extra-virgin olive oil
Pinch red pepper flakes
1 tight-packed tablespoon brown sugar (light or dark)
Salt and freshly ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. Preheat the oven to 400 F, line a baking sheet with aluminum foil, silicone, or parchment, and put it into the oven while preheating.
2. In a big bowl, combine the squash, kale, rosemary, sage, garlic, oil, red pepper, brown sugar, salt and pepper, tossing to coat.
3. Spread the mixture onto the hot sheet pan.
4. Roast the vegetables for 25 minutes, until the squash is tender, turning them once or twice while roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about 5 minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.
5. Transfer to a large bowl, and keep warm while the pasta cooks.
6. Add the pasta to the vegetables, and toss to coat, add the half-and-half, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot.
Kale Caesar Salad
Serves 4
1/4 cup fresh lemon juice
1 tablespoon anchovy paste, or Worcestershire
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
salt and freshly ground black pepper
One bunch kale, center stalks removed, thinly sliced crosswise
2 spring onions, thinly sliced
1. In a blender, combine the lemon juice, anchovy paste, garlic, and mustard. Puree, with the machine running, slowly add the oil, until the dressing is creamy. Transfer to a bowl, and stir in 1/4 cup of the cheese. Season with salt and pepper, or additional Worcestershire. Chill the dressing for at least 2 hours. The dressing will keep in the refrigerator for up to 4 days.
2. In a large bowl, combine the kale and onions. Toss with the dressing, sprinkle with the cheese, and serve.
Celery Root and Apple Salad
Serves 4
1 small celery root peeled and cut into matchsticks
3 stalks celery, thinly sliced
1 cup small celery leaves
1 Granny Smith apple, thinly sliced
2 tablespoons finely chopped spring onion
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
1 tablespoon apple juice
2 tablespoons extra virgin olive oil
1/3 cup crumbled gorgonzola
salt and freshly ground black pepper
1. To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine.
2. Arrange the celery root, leaves, apple and chopped spring onion on plates, spoon some of the dressing over the salads, and garnish with gorgonzola.
Turkey Chili with Hidatsa Beans and Avocado Crema
Serves 6 to 8
3 tablespoons olive oil
1½ pounds ground turkey
1 large onion, chopped
2 garlic cloves, minced
Salt, freshly ground pepper
1/3 cup Ancho chili powder
1 tablespoon crushed dried oregano
¼ teaspoon ground cinnamon
2 bay leaves
1 cup beer
1 28-ounce can diced tomatoes
1 cup chicken or vegetable broth
1 cup tomato purée
1/2 pound shelled Red Hidatsa Beans
Avocado Crèma for garnish (see recipe below)
Shredded cheddar cheese or crumbled Cotija cheese for garnish
Finely chopped spring onion for garnish
Tortilla chips for garnish
1. In a Dutch oven, heat the oil over medium high heat, add the turkey, and cook, breaking it up, until it is no longer pink, season with salt and pepper.
2. Add the onion, garlic, chili powder, oregano, cinnamon and bay leaves. Saute for 3 to 4 minutes.
3. Add the beer, tomatoes, broth, puree and beans. Simmer for 45 minutes, until the beans are tender.
4. season with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add lager and bring to a boil, scraping up any browned bits on bottom of pot; cook until liquid is completely evaporated, about 5 minutes.
5. Add chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 1 minute. Stir in bay leaves, diced tomatoes, broth, and tomato purée and bring to a boil. Reduce heat to medium-low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30–35 minutes.
6. Serve garnished with avocado crema, cheese, onion, and tortilla chips.
Avocado Crema
Makes about 2 cups
2 ripe avocados, pitted, peeled
½ cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
Salt and freshly ground black pepper
1. In a food processor, combine the avocados, sour cream, lemon juice, olive oil, and cilantro. Process until smooth. Season with salt and pepper.
Spring Mix with Lemon Vinaigrette
Serves 4
One bunch spring mix lettuce, washed, and spun dry
2 radishes, scrubbed, ends trimmed, and thinly sliced
1 spring onion, thinly sliced
1/4 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1. In a large bowl, combine the lettuce, radishes, and onion.
2. In a smaller bowl, whisk together the lemon juice, zest, garlic, and olive oil. Season with salt and pepper.
3. Pour some of the dressing over the salad, and toss to coat. Plate the salad and serve.
Roasted Beet Cake with Rosemary
Serves 6
Begin this cake on the stove top and finish in a slow oven.
1 bunch beets, tops trimmed, and peeled
1 teaspoon finely chopped rosemary
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter
2 tablespoons vegetable or canola oil
1/2 cup Greek yogurt or sour cream
1. Preheat the oven to 350 degrees.
2. Shred the beets into a bowl. Add the rosemary, flour, brown guar, salt and pepper. Toss to coat.
3. In an oven proof skillet, heat the butter and oil until the butter is melted.
4. Spoon out 2 tablespoons of the butter mixture out of the skillet, and press the beet mixture into the skillet.
5. Drizzle with the reserved butter mixture.
6. Bake for 20 minutes, until the beets are cooked through (160 degrees registered on an instant read meat thermometer)
7. Remove from the oven, and allow to rest for 5 minutes. Cut into wedges and serve garnished with Greek yogurt or sour cream.
Chocolate Beet Cake
Serves 8
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.
Slow Cooker Lamb and Rosemary
Serves 6
2 teaspoons salt
1 teaspoons freshly ground black pepper
6 garlic cloves, minced
2 teaspoons chopped rosemary
1/4 cup extra virgin olive oil
One 4-pound-lb boneless, butterflied leg of lamb
2 large sweet yellow onions, such as Vidalia, coarsely chopped
1 1/2 cup full full-bodied red wine, such as Burgundy, Merlot, or Zinfandel
2 cups beef broth
2 tablespoons softened unsalted butter, softened mixed with 2 tablespoons all-purpose flour
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a small bowl, combine the salt, pepper, garlic, rosemary, and 2 tablespoons of the oil to form a paste. Open up the lamb, and rub with the mixture, on the top and bottom of the meat, inside and out.
2. Roll up the lamb into a compact cylinder, and tie with butchers’ twine or silicone bands at 1-inch intervals.
3. Heat the remaining 2 tablespoons of oil in a large skillet over high heat, and brown the lamb on all sides. Transfer the lamb to the insert of a 5 to7-quart slow cooker, and sauté the onions for 3 minutes, or until they begin to softens. Add the wine to the pan, bring to a boil, and scrape up any browned bits in the bottom of the pan. Transfer the onion and wine mixture to the insert, and stir in the broth, cover and cook on low for 8 to 9 hours, until the meat is tender.
4. Using tongs, carefully remove the lamb from the insert, transfer to a cutting board, and cover with aluminum foil.
5. Combine the butter and flour in a small dish.
6. Strain the cooking liquid into a saucepan and bring to a boil.
7. Whisk in the butter mixture, and continue whisking until the sauce returns to a boil and is smooth and thickened. and bring back to a boil, until thickened. Season the sauce with salt and pepper if needed, and whisk in the parsley.
8. Remove the butchers twine or silicone bands from the lamb, and carve into slices. Serve the lamb with the warm sauce on the side.
Farmers Choice:
Polenta with Pork Osso Buco
Serves 6
For the Polenta:
1 cup polenta
2 to 3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano
1. For firm polenta use 4 cups water; for soft polenta use 5 cups water.
2. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt.
3. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
4. Turn heat to low.
5. Cook for at least 45 minutes, stirring every 10 minutes or so.
6. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.
7. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
8. When the polenta is cooked, add the butter, and cheese, stirring to combine.
9. Spread the polenta onto a serving platter. Top with the Pork Osso Buco, and serve.
For the Pork Osso Bucco:
2 tablespoons unsalted butter
1 tablespoon olive oil
4 pounds pork shoulder, trimmed of fat and cut into 1-inch cubes
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1 teaspoon dried sage
1/2 cup dry white wine or dry vermouth
1/2 cup chicken broth
1/2 cup beef broth
One 15.5-ounce cans chopped plum tomatoes, with their juice
4 cloves garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 cup finely chopped fresh parsley
1. In a large skillet over medium-high heat, melt the butter in the oil.
2. Sprinkle the pork with the salt and pepper, then brown in several batches until nicely crusted on all sides, removing them from the pan to the insert of a 5 to 7-quart slow cooker.
3. Add the onions, carrots, celery, and sage to the pan and cook, stirring, until they begin to soften and turn translucent, about 5 minutes.
4. Add the wine and scrape up any browned bits from the bottom of the pan, transfer to the slow cooker insert, add the broth and the tomatoes, cover and cook on low for 6 hours, until the meat is fork tender.
5. Skim off any excess fat on the top of the sauce, and stir in the garlic, zests and parsley. Serve on the warm setting over polenta.
Leftover Polenta Ideas
• If you have leftover polenta spread it into a baking dish, and allow it to cool. Refrigerate for up to 24 hours.
• Cut the polenta into squares, and brush with olive oil. Bake at 350 for 15 minutes, until toasted. Use in place of crostini.
Asian Broccoli Salad
Serves 4
For the Dressing:
6 tablespoons soy sauce
¼ cup toasted sesame oil
1 teaspoon minced fresh ginger
1 tablespoon honey
1 tablespoon minced scallion
⅛ teaspoon red pepper flakes
3 tablespoons rice vinegar
1. In a bowl, whisk together the ingredients. Taste for seasoning and adjust.
For the Salad:
1 bunch broccoli, tough stems removed, and cut into florets
1/2 pound linguine, cooked 2 minutes short of al dente and cooled
2 medium carrots, cut into julienne
2 spring onions, finely chopped
2 tablespoons toasted sesame seeds
1. In a salad bowl, combine the ingredients.
2. Add the dressing and toss to coat. Serve garnished with sesame seeds.
Broccoli Cheddar Quiche
Makes one 9-inch pie
One 9-inch pastry crust (either homemade or store bought)
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped
1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
3. Stir in the cheese and broccoli, and transfer the mixture to the pastry crust.
4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.
Olive Oil Cake
Makes one 12 to 13-inch round
1 1/2 cups sugar
6 large eggs
grated zest of 2 medium oranges
juice of 2 medium oranges (about 1/3 cup)
1/3 cup olive oil
2 1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons brandy or grappa (optional)
1. Preheat the oven to 350 degrees, and coat the inside of a 12 to 13-inch round cake pan with olive oil or non-stick cooking spray.
2. In a large bowl, combine the sugar, eggs, zest, juice and oil, stirring to blend. Let stand about 10 minutes, for the zest to release some oil into the mixture.
3. Add the flour and baking powder, and stir until blended.
4. Transfer the batter to the prepared pan, and bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
5. Allow the cake to rest 10 minutes, then invert onto a rack and cool. Serve the cake dusted with powdered sugar, or plain.
Roasted Salmon with Blood Orange Miso Glaze
Serves 6
1/4 cup blood orange juice
1 teaspoon finely grated zest from 2 oranges
2 tablespoons white miso
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 tablespoon whole grain mustard
2 tablespoons olive oil
3/4 teaspoon cornstarch
pinch cayenne pepper
1. In a small saucepan, heat the ingredients together until they come to a boil. Allow to cool before using.
2 1/2 pound salmon filets
4 tablespoons extra virgin olive oil
1 teaspoon Old Bay seasoning
1. Preheat the oven to 400 degrees, and put the fish into a 13-by-9-inch baking dish. Combine the oil and Old Bay, and paint onto the fish using a brush.
2. Roast the salmon for 10 minutes per inch of thickness, basting twice during the cooking time.
3. Serve the salmon with additional sauce on the side.
Temecula Tangerine Cheesecake
Serves 6 to 8
For the Crust
1 3/4 cups graham cracker crumbs, about 15 whole graham crackers)
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In a bowl, combine the crackers, sugar, and butter. Pat the crust into the bottom and 1/2-way up the sides of the prepared pan. Bake crust for 15 minutes, and cool slightly. Reduce the heat to 325 degrees.
For the Filling and Baking:
1 1/2 cups whole-milk ricotta cheese (about 12 ounces)
2 8-ounce packages cream cheese, room temperature
1 teaspoon vanilla paste, or extract
1 cup sugar
1 teaspoon orange extract
1/4 teaspoon salt
3 large eggs
1. In the bowl of an electric mixer, beat together the ricotta, cream cheese, vanilla paste, sugar, orange extract, and salt until smooth.
2. Add the eggs, one at a time, beating until the mixture is smooth. Transfer to the baked crust, and bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes.
3. Turn off the oven and allow the cheesecake to cool for 1 hour in the turned off oven. Transfer cheesecake to rack and cool to room temperature. Cover and chill the cheesecake uncovered overnight.
For the Sauce:
5 Temecula Tangerines
2 cups firmly packed brown sugar
1/2 cup unsalted butter
1 cup heavy cream
1/4 cup tangerine juice
Pinch salt
1. Peel the tangerines, and separate into segments. Set aside.
2. In a heavy bottom saucepan, combine the sugar, and butter, bringing the mixture to a boil.
3. Add the cream, and juice, continue to boil for 2 minutes. Add the tangerines, and allow to cool.
4. The sauce will keep in the refrigerator for up to 5 days.
5. Serve the cheesecake in a pool of sauce, or spoon the sauce over the top.
Tangerine Beef Stir Fry
Serves 4
1 1/2 flank steak, thinly sliced against the grain (see note)
1 bunch spring onions, trimmed, and thinly sliced on the diagonal
3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
1/2 teaspoon Sriracha
2 wide strips tangerine zest
3 tablespoons tangerine juice
2 1/2 teaspoons cornstarch
2 tablespoons soy sauce
4 teaspoons rice vinegar
2 teaspoons sugar
2 tablespoons vegetable oil
Cooked long-grain white rice, for serving
1. In a medium bowl, combine beef, and half of the spring onions, ginger, siracha, tangerine zest, garlic and cornstarch. Toss to coat. In another bowl, combine the tangerine juice, soy sauce, vinegar, and sugar. Heat a large wok or skillet over high until hot.
2. Add the oil and swirl to coat wok.
3. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.
Recipes Provided By:
Diane Phillips and
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