Farmers' Market Box 3-9-17

March 8, 2017 0 Comments

This weeks local produce and featured farms:
Italian ParsleyBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Hydro Magenta Romaine – Sundial Farms
Sweet Limes – Mountain Shadows Ranch
Red Torpedo OnionTutti Frutti Farms
Blood OrangesPolito Family Farm
Teen ParsnipsWeiser Family Farm
Sweet O’Henry Potatoes Kong Thao Farm
Red RadishBlack Sheep Produce
Murcott Tangerines – Regier Family Farms
Juicing Bag:
Carrots – Sundance
Black Kale – Lakeside Organic Gardens
Green Chard – Lakeside Organic Gardens
Ruby Red Grapefruit – Cal Organic
Daikon Radishs – Cal Organics
Farmer’s Choice:
Grain Wheat Berry Sonora/Red Fife – Kenter Canyon Farms
Oro Blanco GrapefruitKoral’s Tropical Fruit Farm
PassionfruitKoral’s Tropical Fruit Farm
Spaghetti SquashTutti Frutti Farms
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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Click the links above & search for products on our website with recipes attached
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 Radish
1 grapefruit
1 daikon radish
1 cup watermelon
Super Chard
2 stalks of celery
1 green chard
1 cucumber
Delightful Carrots
2 carrots
2 stalks of celery
1 romaine lettuce
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Sweet Potato Hash and Eggs
Serves 4 to 6
2 sweet potatoes, scrubbed and cut into 1/2-inch dice
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage leaves
2 tablespoons unsalted butter
1 torpedo onion, finely chopped using the bulb and some of the tender green part
1/2 pound bulk pork breakfast sausage
4 or 6 large eggs (see note)
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil. In a bowl, combine the potatoes, oil, salt, pepper and sage, tossing to coat the potatoes. Spread onto the prepared baking sheet, and roast for 20 minutes, until the potatoes are crispy. Remove from the oven.
2. While the potatoes are cooking, melt the butter in a large oven proof skillet, saute the onion for 3 to 4 minutes, until translucent.
3. Add the sausage, breaking up any large pieces, and cook until the sausage loses its pink color.
4. Drain off any excess fat from the pan, add the potatoes to the skillet, and toss to combine. Make a well in the potatoes, and break 4 to 6 large eggs over the hash, season the eggs with salt and pepper, bake 5 minutes, until the eggs are set. Remove from the oven and serve.
5. Cook’s Note: If you are using a 12-inch skillet, it will fit 6 eggs, a 10-inch skillet will fit 4.
Kale and Sausage Soup
Serves 6
2 tablespoons extra virgin olive oil
1 1/2 pounds kielbasa, or Andouille sausage, cut into 1/2-inch rounds
1 large onion, peeled and finely chopped
1 clove garlic, peeled and minced
3 parsnips, peeled, and cut into 1/2-inch dice
1/2 cup chopped canned tomatoes and their juice
4 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
1 head purple kale, stemmed and coarsely chopped
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and the garlic, saute for 3 minutes, until fragrant. Add the parsnips and tomatoes, simmer for 2 to 3 minutes.
3. Add the potatoes, kale and cook, and broth, bring to a boil, and simmer for 15 minutes, until the potatoes are tender. Add the vinegar and season with salt and pepper.

Grilled Chicken with Parsley Chimichurri

Serves 4 to 6
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
6 chicken breasts, skin and bones removed
1 cup packed Italian parsley
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon dried crushed red pepper
1 teaspoon salt
1. In a bowl, whisk together the oil, lime juice, salt, pepper and paprika. Pour into a 1 gallon zip-lock bag, add the chicken, seal the bag, and refrigerate for at least 2 hours and up to 8 hours.
2. In a food processor or blender, combine the parsley, oil, vinegar, garlic, pepper and salt. Refrigerate for at least 2 hours and up to 4 days.
3. Preheat the grill. Drain the marinade and grill the chicken for 3 to 4 minutes on one side turn and grill for another 2 to 3 minutes, until the chicken is cooked through.
4. Remove from the grill and cover with foil. Allow to rest for 5 minutes before cutting into strips, and drizzling with the chimichurri sauce.
5. Cook’s Note: chimichurri sauce can be frozen for up to 3 months.
Romaine Salad with Creamy Chipotle Dressing
Serves 4 to 6

One head romaine, washed, spun dry and cut into 1-inch pieces
2 to 3 radishes, scrubbed, trimmed, and cut into julienne
2 torpedo onions, thinly sliced
2 blood oranges, peel and pith removed, cut into segments
1 cup mayonnaise
1/2 cup Greek yogurt
1/3 cup Murcott Tangerine juice
2 chipotles in adobo, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 cup finely chopped parsley
Salt and pepper
1. In a large salad bowl, combine the romaine, radishes, onions and oranges.
2. In another bowl, whisk together the mayonnaise, yogurt, juice, chipotle, garlic, cumin, and parsley. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to coat the vegetables and serve.
Coconut Cake with Sweet Lime Frosting
Makes one 13-by-9-inch cake
1 1/2 cups sweetened shredded coconut
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup virgin coconut oil, melted
1 1/2 teaspoons vanilla extract
2/3 cups canned unsweetened coconut milk, divided
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1. Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
2. Coat the inside of a 13×9″ pan with nonstick cooking spray.
3. Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl.
4. Mix coconut oil, vanilla, and coconut milk in another medium bowl.
5. Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes.
6. Add eggs, one at a time, beating to blend after each addition.
7. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
8. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.
For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
5 cups confectioners’ sugar
1/4 to 1/3 cup sweet lime juice
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and cream cheese.
2. Add the sugar, and 1/4 cup lime juice, beating until the frosting is spreading consistency. Add more lime juice to reach the desired consistency.
3. Spread the frosting over the cooled cake.
Parsnip Puree
Serves 4
1 pound parsnips, peeled, and cut into 1-inch lengths
3 tablespoons butter at room temperature
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
⅓ cup heavy cream plus more as needed
1 torpedo onion, finely chopped
1. Put the parsnips into salted water to cover. Bring to a boil, and simmer for 10 minutes, or until the parsnips are tender.
2. Drain thoroughly, return to the pan, and mash with the butter, season with salt and pepper. Stir in the cream, and serve warm, garnished with finely chopped torpedo onion.
Lemon Parsley Goat Cheese Spread
Serves 6
One 11-ounce log goat cheese, softened
Grated zest of 1 lemon
2 tablespoons lemon juice
1 garlic clove, minced
1/4 cup finely chopped Italian parsley
Salt and pepper
Extra virgin olive oil
1. In a mixing bowl, mix together the goat cheese, zest, lemon juice, garlic, and parsley. Season with salt and pepper.
2. Roll the mixture into a ball, and transfer to a serving platter.
3. Drizzle with olive oil and serve with crackers, crostini or cucumber rounds.
Farmers Choice:
Passion Fruit Curd
Makes about 2 cups
This is a great way to use passion fruit. The curd will keep in the fridge for 1 week, or you can freeze it. Use it on toast, scones, to fill cakes, add to frostings, or fill a Pavlova.
2 large eggs
3/4 cup passion fruit pulp (see note)
1/3 cup sugar
1/4 cup chilled unsalted butter, cut into small bits
1. In a small saucepan, over medium heat, whisk together the eggs, passion fruit pulp, and sugar.
2. Bring almost to a boil; the curd will begin to thicken.
3. Remove from the heat, whisk in the butter, and strain the mixture through a fine mesh sieve to eliminate any scrambled eggs.
4. Press plastic wrap over the surface of the curd, cool and refrigerate. The curd will keep in the refrigerator for up to 1 week, or can be frozen for up to 4 months.
5. Cook’s Note: Cut the passion fruit in half, and scoop out the flesh and seeds. Push through a sieve to get the pulp.
Wheat berry Salad
Serves 6
2 cups wheat berries
2 scallions, finely chopped, using the white part only
2 ribs celery, finely chopped
2 Gala apples, cored and finely chopped
2 cups cooked chicken, cut into bite sized pieces
1/4 cup apple juice
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 tablespoons poppy seeds
Salt and pepper
1 cup toasted chopped walnuts
1. Put the wheat berries into a saucepan with water to cover, and bring to a boil. Simmer for 45 minutes to an hour, until tender. Drain and put into a salad bowl.
2. When the wheat berries are cooled, add the scallions, celery, apples, and chicken.
3. In a small bowl, whisk together the juice, vinegar, mustard and vegetable oil. Add the poppy seeds and season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the walnuts and toss again. Serve the salad cold.
Baked Passion Fruit Puff
Serves 6
For the Base:
1 cup self-rising flour
1/2 cup sugar
1/2 cup unsweetened coconut
2/3 cup coconut milk
1 large egg
1/4 cup unsalted butter, melted, cooled
1. Coat the inside of a 9-inch square baking dish with non-stick cooking spray. Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flour, sugar, and coconut.
2. Blend in the coconut milk, egg, and butter, mixing until smooth.
3. Pour into the prepared pan.
For the Topping:
1/2 cup sugar
3 teaspoons cornstarch
1/2 cup milk
2 tablespoons lemon juice
1/4 cup passionfruit pulp
Unsweetened whipped cream for garnish
1. In a small saucepan, whisk together the sugar, cornstarch, milk, lemon juice and passionfruit pulp, stirring until the mixture comes to a boil, and thickens. Pour over the batter in the pan, and bake for 45 to 50 minutes until a skewer inserted into the center of the puff comes out clean. Allow the puff to cool for 5 minutes before serving warm, garnished with unsweetened whipped cream.
Sea breeze Spritz
Serves 4
1 cup vodka
2 cups cranberry juice
1 cup grapefruit juice
Ice cubes
2 cups sparkling water
Lime slices for garnish
1. In a large pitcher, combine the vodka, cranberry and grapefruit juices. Chill for at least 2 hours.
2. Fill tall glasses with ice, fill 1/2 way with the vodka mixture, top off with sparkling water, and garnish with lime slices.
3. For a virgin Sea breeze, omit the vodka.
Spaghetti Squash Lasagna
Serves 6
One spaghetti squash cut in half lengthwise
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and pepper
1/8 teaspoon grated nutmeg
1 cup grated Parmigiano Reggiano cheese
8 ounces fresh mozzarella, chopped
1 jar spaghetti sauce
1. Preheat the oven to 400 degrees, line a baking dish with aluminum foil, silicone or parchment.
2. Remove the seeds from the squash, drizzle with olive oil, sprinkle with salt and pepper, and lay cut side down on the baking sheet. Roast for 35 to 45 minutes, until the squash is tender.
3. While the squash is baking, melt the butter in a saucepan, add the flour, and whisk for 2 minutes.
4. Add the milk, salt, pepper and nutmeg, and whisk until the mixture comes to a boil, and thickens. Remove from the heat and add 1/2 cup of Parmigiano Reggiano.
5. When the squash is tender, remove from the baking sheet, and pull the flesh from the skin of the squash—it will come out in strands. Put the strands in a bowl. Pour the cheese sauce over the squash and stir to blend.
6. Coat the inside of a 9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
7. Transfer half of the spaghetti squash mixture to the baking dish. Spread a thin layer of spaghetti sauce over the top, and sprinkle with half of the chopped mozzarella.
8. Top with the remaining spaghetti squash, spread the spaghetti sauce over the squash layer, top with the remaining Parmigiano and mozzarella. Cover and bake for 30 minutes, uncover and bake an additional 10 to 15 minutes until the cheese is golden and the casserole is bubbling. Allow the lasagna to rest for 5 minutes before cutting into squares and serving.
Recipes Provided By:
Diane Phillips and
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