Farmers' Market Box 4-6-17

April 5, 2017 0 Comments

This weeks local produce and featured farms:
CarrotsTutti Frutti Farms
Red Swiss ChardBlack Sheep Produce
Fennel – Coastal Farms
Oro Blanco GrapefruitKoral’s Tropical Fruit Farm
DillBe Wise Ranch
Leopard Romaine Lettuce – The Garden Of…
Walla Walla OnionsMilliken Family Farm
Teen ParsnipsWeiser Family Farm
Red RadishesBlack Sheep Produce
Natural Flame Raisins – Peacock Family Farm
Bull’s Blood Beets – Terra Madre Farms
Juicing Bag:
Carrots – Cal Organics
Red Ruby Grapefruit – Sundance Organics
Kale – Babe Farms
Daikon Radish – Cal Organics
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Pink Lady Apples – Ha’s Apple Farm
Polenta – Kenter Canyon Farms
Sugar Snap PeasTutti Frutti Farms
Blueberries – Whitney 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
Delightful Kale
Handful of green kale
2 carrots
1 cucumber

Spicy Beets

2 red beets
1 apple
1in of ginger
Sweet Grapefruit
1 grapefruit
1 daikon
1 cup of watermelon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Leopard Romaine Salad with Dill Dressing
Serves 6
One head leopard romaine, washed, spun dry and chopped
2 radishes, thinly sliced
1/2 cup finely sliced fennel
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 tablespoons finely chopped onion
1 garlic clove, minced
1/4 cup finely chopped dill
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
Salt and pepper
1. In a salad bowl, combine the lettuce, radishes and fennel.
2. In a small bowl, whisk together the mayonnaise, yogurt, onion, garlic, dill, zest, and lemon juice. Season with salt and pepper.
3. Pour some of the dressing over the salad and toss to coat.
4. Cook’s Note: The dressing is great as a topper for baked potatoes, or toss into pasta salad.
Black and White Roasted Roots
Serves 6
1/3 cup honey
1/4 cup canola oil
1 teaspoon ground cumin
1 pound parsnips, peeled
4 black carrots, scrubbed
Salt and pepper
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. In a mixing bowl, combine the honey, oil and cumin.
3. Cut the parsnips in half, then into quarters, lengthwise. Cut the carrots in the same way.
4. Add the vegetables to the honey mixture, and toss to coat. Arrange the vegetables on the baking sheet and bake for 15 to 20 minutes until they are tender.
5. Remove from the oven and season with salt and pepper before serving.
Confetti Carrot Cake
Serves 8 to 10
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly grated white and yellow carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
Orange Cream Cheese Frosting:
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla extract
Orange juice as needed
1. Using an electric mixer, beat together the cream cheese and butter in a medium-size bowl.
2. Add the confectioners’ sugar and extract and beat until the mixture is of spreadable consistency.
3. If the frosting is too thick, beat in some orange juice, 1/2 teaspoon at a time, until desired consistency is reached.
Roasted Radishes with Dill
Serves 4
1 bunch radishes, tops removed, scrubbed and cut into quarters
1/4 cup extra virgin olive oil
2 tablespoons butter
1/4 cup finely chopped dill
Salt and pepper
1. Preheat the oven to 400 degrees. In a small gratin dish combine the radishes, oil, butter and dill.
2. Roast for 10 to 12 minutes, until the radishes are tender. Season with salt and pepper and serve.
Beet, Fennel and Mozzarella Salad
Serves 4
1 bunch beets, tops removed
1 fennel bulb, wispy ends removed, thinly sliced
1 ball fresh mozzarella, thinly sliced
Thinly sliced onion
1/2 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
Salt and pepper
1. Steam the beets until they are tender, about 15 minutes. When the beets are cool enough to handle, slip off the skins, and thinly slice the beets.
2. On a serving platter, alternate the sliced beets, fennel and mozzarella. Top with a few slices of onion.
3. Drizzle with the oil, then balsamic vinegar.
4. Season with salt and pepper. Serve at room temperature.
Red Chard and Farro Pilaf
Serves 6
2 cups pearlized farro
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 bunch red chard, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1. Bring 6 cups of water to a boil. Add the farro, and cook for 20 minutes or until tender.
2. Drain the farro and set aside.
3. In a large skillet, heat the oil, saute the garlic, and onion for 2 to 3 minutes. Add the chard, season with salt and pepper, and saute until the chard is tender.
4. Add the farro to the skillet, and saute for 1 to 2 minutes, to combine the ingredients. Serve warm.
Oatmeal Raisin Cookies
Makes about 30
1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 3/4 cup old –fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups raisins
1. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
3. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats and raisins.
4. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
5. Using a portion scoop, drop 1/4 cup balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
6. You should get about 8 cookies per baking sheet.
7. Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake.
8. Remove from oven and cool completely.
9. Once cool, the cookies can be stored in an airtight container for up to three days. The uncooked dough can be stored in the refrigerator for up to one week, or frozen for up to two months.
Rum Raisin Bread Pudding
Serves 6 to 8
1/2 cup unsalted butter
3/4 cup raisins
2/3 cup packed dark brown sugar
1/4 cup dark rum
1/2 cup heavy cream
8 large eggs
3 cups heavy cream
1/2 cup brown sugar
¼ cup dark rum
1 teaspoon ground cinnamon
1 tablespoon vanilla extract or vanilla paste
8 cups torn Hawaiian sweet egg bread, or egg bread
1/4 cup cinnamon sugar
1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, raisins, sugar and rum, bringing the mixture to a boil. Add the cream, stir to combine, and allow to cool.
3. Pour half of the mixture into the bottom of the baking dish.
4. In a large bowl, whisk together the eggs, heavy cream, sugar, rum, cinnamon, and vanilla. Add the bread, and stir to combine.
5. Transfer the bread mixture to the baking dish. Top with the remaining rum raisin mixture, and sprinkle with cinnamon sugar.
6. Bake for 30 to 45 minutes, until the bread pudding is puffed and golden.
7. Serve warm.
Farmers Choice:
Sugar Snap Pea and Corn Salad
Serves 6
2 tablespoons unsalted butter
1/2 cup finely chopped onion
3/4 pounds sugar snap peas
2 cups fresh or defrosted frozen corn kernels
1/3 cup vegetable oil
1/4 cup rice vinegar
2 teaspoons firmly packed light brown sugar
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives
1. In a large skillet over medium heat, melt the butter. Cook the onion, stirring, until it begins to caramelize, 4 to 5 minutes.
2. Add the peas and cook for another 2 minutes, tossing the peas in the butter-and-onion mixture. Transfer the mixture to a large salad bowl and let the peas cool.
3. Add the corn to the bowl and stir to blend.
4. In a medium-size bowl, whisk together the vinaigrette ingredients until thickened. Pour over the salad and toss to blend well.
5. Do-Ahead: Cover and refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator 30 minutes before serving and toss with the bacon and chives.
Polenta with Chard and Sausages
Serves 6
6 cups chicken or vegetable broth
1 1/2 cups polenta
3 tablespoons unsalted butter, softened
1/2 cup heavy cream
1/4 cup grated Parmigiano Reggiano
Bring the broth to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes.
Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Stir in butter, cream, and cheese and remove from heat.
For the Chard and Sausages:
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 pound bulk sweet Italian sausage
1 bunch chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil, saute the garlic for 1 minute, add the sausage, breaking up any large pieces, and cook until the sausage is no longer pink.
2. Add the chard, and saute until the chard is tender. Season with salt and pepper.
3. Serve the sausage and chard mixture over the polenta.
Pink Lady Tart Tatin
Serves 6 to 8
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
4 to 5 Pink Lady apples, peeled, cored and quartered
1 1/2 cups unsweetened whipped cream or crème fraiche for garnish
1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the pastry is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate, and turn the tart out onto the platter and remove the pan.
10. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.
Grilled Chicken with Blueberry Pinot Noir Sauce
Serves 6
For the Sauce
2 tablespoons unsalted butter
1 Walla Walla onion, finely chopped
2 cups fresh blueberries
1/2 cup ketchup
1/2 cup Pinot Noir
1/4 cup balsamic vinegar
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1. In a saucepan, melt the butter, and saute the onion for 2 to 3 minutes until softened. Add the remaining ingredients, and simmer for 20 minutes, until thickened.
2. Taste for seasoning and adjust using salt and pepper.
For the Chicken
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
Salt and pepper
6 chicken breasts, skin and bones removed
1. In a bowl, combine the oil, lemon juice, garlic, salt and pepper.
2. Pour into a zip-lock bag, add the chicken, seal the bag and refrigerate for at least 2 hours, or up to 12 hours.
3. Remove the chicken from the bag, and discard the marinade.
4. Preheat the grill, and grill for 3 minutes on each side. Remove from the grill and serve with the warmed blueberry sauce.
Blueberry Almond Coffee Cake
Serves 6 to 8
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds
1. In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries
1. Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the springform and serving.
6. Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes) The cake stays moist for about 3 days, stored in an airtight container at room temperature.
7. Double-Up: the recipe can be doubled, bake it in a 13-by-9-inch baking pan, for the same amount of time. This double recipe will serve an army and makes a great pot luck take along!
Recipes Provided By:
Diane Phillips and
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