Farmers' Market Box 3-30-17

March 29, 2017 0 Comments

This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Green GarlicSuzie’s Farm
Lavender – Terra Madre Gardens
Red Russian KaleBlack Sheep Produce
Sierra Lettuce – Coleman Family Farm
Tarocco Blood OrangesKoral’s Tropical Fruit Farm
Baby Gold BeetsSuzie’s Farm
White BeetsBlack Sheep Produce
SunchokesWeiser Family Farm
Juicing Bag:
Red Ruby Grapefruit – Sundance Organics
Chard – Lakeside Organic Gardens
Kale – Babe Farms
Daikon Radish – Cal Organics
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Spearmint – Terra Madre Gardens
Meyer LemonsRancho Del Sol
English Peas – Valdivia Farms
Icicle Radish – Terra Madre Gardens
Cara Cara OrangesKen’s Top Notch Produce
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
Delicious Daikon
1 daikon
1 apple
Handful of green kale
Sweet Beets
2 red beets
1 grapefruit
1 cup of strawberries
Super Greens
1 green chard
Handful of green kale
1 romaine lettuce
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Confetti Beet Blood Orange Salad
Serves 4
1 bunch white beets, scrubbed, and tops removed (see save the greens)
1 bunch chiogga beets, scrubbed, and tops removed
1/3 cup blood orange juice
1/4 cup aged balsamic vinegar
1 teaspoon finely chopped green garlic
1/2 cup extra virgin olive oil
Salt and pepper
1 head sierra lettuce, washed and spun dry
3 blood oranges, peel and pith removed, and sliced 1/2-inch thick
1/3 cup toasted sliced almonds, for garnish
1. Preheat the oven to 400 degrees. Arrange the beets on a baking sheet lined with parchment, foil, or silicone. Cover with aluminum foil, and bake for 40 minutes, until the beets are tender.
2. While the beets are roasting, in a small bowl, whisk together the orange juice, vinegar, garlic and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins, and cut into 1/2-inch dice.
4. Drizzle some of the dressing over the beets and toss to coat.
5. Arrange the lettuce on salad plates, top with some of the beets, and slice oranges. Drizzle with some of the dressing and garnish with the almonds.
6. Variation: goat cheese is a natural to pair with beets, as is Feta cheese, in place of the almonds.
Save the Greens
Serves 4
Beet greens can be treated like any other green like kale, chard, or collards. They make a great side dish, and can be incorporated into soups and salads if you would like. This saute is simple and can also be used to make a frittata.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
2 bunches beet greens, 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, until it is translucent.
2. Add the beet greens, and saute until the greens are wilted and tender.
3. Season with salt and pepper, remove the garlic cloves, and serve warm or at room temperature.
Sunchoke Hummus
Serves 4 to 6
1 pound sunchokes scrubbed
2 15-ounce cans of chickpeas, drained and rinsed
2/3 cup extra-virgin olive oil, plus more for garnish
4 cloves of garlic, crushed
Grated zest of 1 lemon
pinch of cayenne
salt and pepper
3 tablespoons chopped Italian parsley
1. In a saucepan, cover the sunchokes with water, and simmer until tender, about 20 minutes.
2. Remove from the heat, and drain thoroughly.
3. Put the sunchokes into a food processor and set aside.
4. Add the chickpeas to the food processor.
5. In a skillet, heat the oil, add the garlic, zest and cayenne. Saute until the garlic is fragrant. Pour the mixture into the food processor, and process until smooth.
6. Taste for seasoning, adjust using salt and pepper.
7. Stir in the parsley, and serve the hummus in a bowl, drizzled with additional olive oil.
8. Serve with pita chips, bruschetta, crostini or pita wedges.
Braised Chicken with Fuji Apples
Serves 6
6 boneless, skinless chicken breasts
Salt and pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter
3 Fuji apples, cored and each cut 1/2-inch-thick wedges
1 cup finely chopped sweet yellow onion, like Vidalia
1 tablespoon minced fresh thyme
2/3 cup apple cider
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon minced fresh chives
1. Pat chicken dry with paper towels and season with salt and pepper. Spread flour in shallow dish. Dredge chicken in flour to coat, shaking to remove excess; transfer to plate and set aside.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Cook apples, until browned, Transfer to a Dutch oven.
3. Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add chicken and cook until lightly browned, about 2 minutes per side. Arrange the chicken on the apples in the Dutch oven.
4. Add onion, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the skillet and cook over medium heat until onion is softened and browned.
5. Add cider and broth and bring mixture to boil. Pour over the chicken in the Dutch oven, and simmer the chicken, covered for 20 to 30 minutes until tender.
6. Transfer chicken to platter and tent with aluminum foil. Add cream to the Dutch oven, and bring to a boil. Cook until sauce has thickened slightly, about 2 minutes. Season with salt and pepper to taste. Return the chicken to the Dutch oven. Serve the chicken garnished with the cream sauce and apples.
Roasted Sunchokes
Serves 4
1 pound sunchokes, scrubbed
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
2 tablespoons lemon juice
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. Put the sunchokes into a saucepan with water to cover, and simmer for 10 to 15 minutes.
3. Drain the sunchokes, and slice into 1/2-inch pieces.
4. In a bowl, combine the oil, lemon zest, and juice. Pour over the sunchokes, and arrange on the prepared baking sheet.
5. Sprinkle with salt and pepper.
6. Roast for 10 to 15 minutes, until the sunchokes are browned, and crispy. Serve warm.
Fuji Apple Pie Cake
Serves 6
3 Fuji apples, peeled, cored and sliced 1/2-inch thick
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
3/4 unsalted butter, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves
1. Preheat the oven to 375°F. Coat a 9-inch baking pan with nonstick cooking spray.
2. In a mixing bowl, combine the apples, cinnamon, sugar, and lemon juice.
3. Transfer the apples to the prepared pan.
4. In another bowl, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
5. Pour over the apples and bake until the top is crisp and golden and the apples are bubbling underneath, 35 to 45 minutes.
6. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Lavender Shortbread
Makes 2 dozen
1 cup butter (2 sticks), softened
1/4 cup granulated sugar, plus extra for sprinkling on cookies
1/4 cup powdered sugar
1/4 teaspoon salt
1 cup all-purpose flour
1 cup cake flour
1 tablespoon chopped fresh lavender
1. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes.
2. In a separate bowl, whisk together the all-purpose and cake flours.
3. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
4. Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
5. Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.
Crystalized Lavender:
Fresh Lavender stalks trimmed about 2″ below flower head
2 egg whites lightly whisked
2 cups superfine sugar
1. I find it’s easiest to crystallize the flowers on a short stalk and then remove the sweet, crystallized florets to serve or sprinkle on ice cream, pudding, mousse or whatever you fancy.
2. Holding the stalk, dip the flower head into whisked egg white and swirl around to thoroughly coat flowers. Then dip flower head into superfine sugar to coat. Dry on layer of waxed paper until dry. Store layered in wax paper in an airtight container for up to 3 months. Pluck off the individual florets to serve and discard the stalks.

Purple Kale Caesar Salad

Serves 4
1 bunch purple kale, tough stems removed, and cut into 1/2-inch ribbons
1 cup croutons
1/2 cup mayonnaise
2 to 3 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 tablespoon Worcestershire sauce
1/2 cup shredded Parmigiano Reggiano
Salt and pepper
1. In a salad bowl, combine the kale and croutons.
2. In another bowl, whisk together the mayonnaise, lemon juice, zest, Worcestershire and 1/4 cup of cheese. Season with salt and pepper.
3. Toss the salad with the dressing, and garnish with the remaining cheese.
Farmers Choice:
Pea, Mint and Spring Onion Soup with Parmesan biscuits
Serves 6
1/4 cup unsalted butter
1/2 cup finely chopped spring onions, using the white and tender green parts (plus a bit for garnish)
2 tablespoons finely chopped fresh mint (plus a bit for garnish)
5 cups chicken or vegetable broth
4 medium Yukon gold potatoes, peeled, and cut into small dice
2 cups English peas, removed from the pods
1/2 cup heavy cream
Salt and pepper
1. In a Dutch oven, heat the butter, and slowly sauté the onions and mint until the onions begin to turn translucent.
2. Add the broth and potatoes, bring to a boil, and simmer until the potatoes are tender.
3. Add the peas, and cook an additional 5 to 7 minutes until the peas are tender.
4. Using an immersion blender, puree the soup.
5. Add the cream, and season with salt and pepper.
6. Serve the soup garnished with additional spring onion and mint.
Chicken Piccata
Serves 4
4 chicken breasts, skin and bones removed
1/2 cup all-purpose flour
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
1/3 cup capers, packed in brine, drained and chopped if large
Lemon slices for garnish
1. Place the chicken between two sheets of plastic wrap and pound to an even thickness.
2. Combine the flour with the salt and pepper, and dredge the chicken in the mixture, shaking off any excess.
3. In a large skillet, heat the butter and oil, and saute the chicken breasts until browned on each side.
4. Add the lemon juice, and capers, and simmer until the chicken is cooked through—about 3 minutes.
5. Serve the chicken garnished with lemon slices.
Sweet Pea Risotto
Serves 4
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter
1/2 cup of finely diced yellow onion
1 cup Arborio or Carnaroli rice
1/4 cup dry white wine
4 to 5 cups of chicken or vegetable broth, simmering on the stove top
2 cups of fresh peas (frozen works too)
½ cup freshly grated Parmigiano Reggiano cheese
1. In a saucepan heat the oil and 2 tablespoons of butter, and saute the onion for 2 to 3 minutes, until softened.
2. Add the rice, and toast in the butter mixture.
3. Add the wine, and bring to a boil.
4. Add one ladle of broth, and stir until the broth is has almost evaporated.
5. Continue to add broth until the rice is al dente. (about 20 minutes)
6. Add the peas, and stir until combined.
7. Add the remaining butter, and 1/4 cup of the cheese.
8. Serve garnished with the remaining cheese.
Spearmint Simple Syrup
Makes 2 cups
1 cup water
1 cup sugar
1 bunch spearmint, washed and spun dry
1. In a saucepan, heat the water and sugar together, stirring until the sugar is dissolved.
2. Add the spearmint, cover and steep for 1 hour.
3. Strain the syrup and store in the refrigerator.
4. Add to tea, or lemonade.
Cara Cara Cheesecake
Serves 8 to 10
11 whole graham crackers, broken
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
6 large eggs
3 tablespoons orange juice
5 teaspoons finely grated orange zest
2 teaspoons vanilla extract
1. Preheat to 400°F., spray the inside of a 9-inch springform pan with non-stick cooking spray.
2. In a food processor, process the crackers, sugar, and butter until the crumbs are moist. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press into the bottom and 1/2-way up the sides of the prepared pan, and bake 10 minutes. Transfer to rack; cool completely. Maintain oven temperature.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar in large bowl until smooth. Add eggs, juice, orange zest and vanilla. Beat just until blended. Pour filling into crust-lined pan.
4. Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight.
5. Can be made 2 days ahead or frozen for up to 6 months. Cover; keep chilled until ready to serve, then serve at room temperature.
Caramel Orange Sauce
2 cups sugar
1/2 cup water
3/4 cup whipping cream
3 tablespoons orange juice
6 oranges, peel and pith removed, and segmented
1. Stir the sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
2. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Remove from heat. Whisk in the juice, and add the orange segments.
3. The sauce can be made 2 days ahead. Cover sauce and refrigerate. Stir over low heat to reheat and serve the cheesecake in a pool of sauce, garnished with a few orange segments.
Recipes Provided By:
Diane Phillips and
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