Farmers' Market Box 4-13-17

April 12, 2017 0 Comments

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
Bunched CarrotsBe Wise Ranch
Persian Cucumbers – Beylik Family Farms
Sonoran GarlicMilliken Family Farm
Marjoram – Coleman Family Farms
Lemongrass Kong Thao Farm
Red Spring OnionsBlack Sheep Produce
Russian Fingerling PotatoesWeiser Family Farm
Chiogga BeetsBlack Sheep Produce
Baby Pink Turnips – Coastal Farms
Juicing Bag:
Carrots – Cal Organics
Green Chard – Cal Organics
Green Kale – Babe Farms
Lemons – Eco Farms
Red Beets – A&A Organics
Farmer’s Choice:
Chocolate Mint – Terra Madre Gardens
Cara Cara OrangesKen’s Top Notch Produce
Baby ParsnipsBlack Sheep Produce
Macadamia Nuts – Russell Family Farms
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
Passionate Beets
2 red beets
1 roman lettuce
1 lemon
Super Greens
Handful of green kale
1 green chard
1 cucumber
Sweet Sunrise
2 carrots
1 orange
1/2in of turmeric
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Carrot Pudding
Serves 6
1 bunch carrots, peeled and cut into 1-inch lengths
2 apples, peeled, cored and chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 cup heavy cream
2 large eggs
1. Preheat the oven to 350 degrees. Coat the inside of six 6-ounce ramekins with non-stick cooking spray.
2. Put the carrots into a saucepan with water to cover. Simmer for 5 minutes, add the apple pieces, and simmer another 4 minutes until the carrots and apples are tender.
3. Drain and let cool for 5 to 10 minutes.
4. Transfer the carrots and apples to a food processor, add the sugar, cinnamon, ginger, zests and juice; puree.
5. Add the cream and eggs, and puree until smooth. Taste for seasoning, and adjust.
6. Divide the mixture evenly among the ramekins.
7. Bake for 30 minutes.
8. The pudding is done when set: It might jiggle slightly, but the center shouldn’t look more liquid than the edges. The edges will have pulled away from the sides a bit.
Cool for 15 minutes, and serve.
Maple Glazed Pink Turnips
Serves 4
2 tablespoons unsalted butter
2 garlic cloves, minced
1/4 to 1/3 cup maple syrup
1 bunch pink turnips, tops removed, scrubbed, and cut into quarters (if they are really small, keep whole)
1/2 cup chicken or vegetable broth
Salt and pepper
1 spring onion, finely chopped for garnish
1. In a large skillet, heat the butter, and saute the garlic for 30 seconds until fragrant.
2. Add the syrup and turnips, toss to coat.
3. Add the broth, bring to a boil, and simmer, uncovered, until the turnips are just tender.
4. Season with salt and pepper.
5. Remove from the heat, transfer to a serving bowl, and garnish with spring onions.
Roasted Catch of the Day with Marjoram Pesto
Serves 6
Marjoram is a bit sweeter than oregano, so this pesto is a perfect complement to salmon or other meaty fish.
For the Pesto:
1/2 cup packed marjoram removed from stems
1/4 cup grated Parmigiano Reggiano
1/4 cup pine nuts
2 garlic cloves
Pinch red pepper flakes
1/4 to 1/3 cup extra virgin olive oil
1. In a food processor, combine the marjoram, Parmigiano, pine nuts, garlic, and red pepper.
2. Process on and off to break up the ingredients.
3. With the machine running, slowly pour in the oil, until a paste forms. Season with salt.
4. Remove from the machine, and store in the refrigerator for up to 5 days, or freeze for up to 4 months.
For the Fish:
2 1/2 pounds salmon or other thick fleshed fish filets (sea bass, halibut, etc.)
Marjoram pesto
1/4 cup extra virgin olive oil.
1. Preheat the oven to 400 degrees.
2. Put the salmon onto a baking sheet, lined with silicone, aluminum foil, or parchment.
3. Paint the salmon with some of the pesto, whisk the oil into the remaining pesto and set aside. Roast the salmon for 10 minutes per inch of thickness, or until an instant read meat thermometer registers 155.
4. Remove from the oven and allow to rest for 5 minutes before serving, drizzled with the remaining pesto.
Pizza Pie Potatoes
Serves 4
For the Sauce:
2 tablespoons extra virgin olive oil
1 spring onion, finely chopped
2 garlic cloves, minced
2 cups chopped canned plum tomatoes (one 14.5 ounce can) or 2 cups cherry or pear tomatoes quartered
2 tablespoons finely chopped marjoram
Salt and pepper
1. In a saute pan, heat the oil, add the onion and garlic, swirling in the pan, until fragrant.
2. Add the tomatoes and marjoram, and saute until the sauce has thickened, about 20 minutes.
3. Season with salt and pepper.
For the Potatoes and Finishing:
1 pound fingerling potatoes, scrubbed, thinly sliced
1/2 cup extra virgin olive oil
2 garlic cloves, minced
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Marjoram tomato sauce (see preceding recipe)
1/4 pound sliced whole milk mozzarella cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped marjoram
1. Preheat the oven to 400 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a bowl, combine the potatoes, oil, garlic, salt and pepper. Arrange the potatoes in the prepared pan. Top with the tomatoes sauce, cheeses, and sprinkle with the marjoram.
3. Bake covered for 20 minutes, reduce the oven temperature to 350 degrees, uncover and bake another 20 to 30 minutes, until the cheese is golden brown and the potatoes are tender. Allow the potatoes to rest for 5 to 7 minutes before serving in wedges.
Lemongrass Citrus Tea
Serves 6 to 8
1 cup sugar
2 1/2 cups water
2 stalks lemongrass, cut into 1-inch pieces
1 1/2 cups orange juice
4 cups brewed iced tea
Thinly sliced oranges or lemons for garnish
1. In a saucepan, bring the sugar, water and lemongrass to a boil, stirring to dissolve the sugar. Simmer for 10 minutes, then set aside to cool.
2. Strain the mixture into a pitcher, and add the orange juice and tea. Serve over ice garnished with sliced oranges.
Lemon Grass Flavor Bomb
Makes about 1 1/4 cup
Flavor bombs can be frozen for up to 6 months, use them to enhance soups, stews, drizzle over grilled meats, poultry, seafood and vegetables.
1 stalk lemongrass, tough outer leaves removed and chopped
6 garlic cloves, minced
2 spring onions, finely chopped
1 cup extra virgin olive oil
1. Combine the ingredients in a bowl. Pour into ice cube trays, and freeze.
2. When firm, transfer to zip-lock bags, and label with contents, date, and uses.
Shrimp Satay with Peanut Sauce
Serves 4
1 spring onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon chopped lemongrass
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon turmeric
pinch cayenne
1 1/2 teaspoons fish sauce
1 1/2 teaspoons lime juice
1 teaspoon soy sauce
2 teaspoons brown sugar
1/4 cup coconut milk
1 pound large shrimp, peeled and deveined (or 1 1/2 pounds chicken tenders)
Cilantro and basil leaves, for garnish
1. In a large bowl, stir together the onion, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy, brown sugar and coconut milk.
2. Add the shrimp, and refrigerate for at least 2 hours, and up to 4 hours.
3. Drain the marinade, and thread the shrimp onto skewers.
4. Preheat the grill or broiler, and grill for 2 to 3 minutes until the shrimp turn pink.
5. Serve with peanut sauce and garnish with cilantro or basil.
For the Peanut Sauce:
1/2 cup smooth peanut butter
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
⅛ teaspoon cayenne
½ cup coconut milk
1. In a food processor or blender, combine all the ingredients, until smooth. Taste for seasoning and adjust.
2. Serve as a dipping sauce for the Satay.
Strawberry Sheet Cake
Makes one 13-by-9-inch cake
1/2 cup unsalted butter, softened
2/3 cup sugar
3 large eggs
1 teaspoon vanilla paste, or extract
1/3 cup strawberry preserves
2/3 cup chopped fresh strawberries
2/3 cup buttermilk
2 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
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 the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter and sugar until light. Add the eggs, one at a time, until combined.
3. Add the vanilla, preserves and strawberries, and stir to combine.
4. Add the butter milk, flour, baking powder, and salt, beating on low speed until smooth.
5. Pour into the prepared pan, and bake for 25 to 28 minutes until a skewer inserted into the center comes out clean. Cool completely before frosting.
Strawberry Cream Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 1/2 cups confectioner’s sugar
1 cup chopped fresh strawberries
1. In the bowl of an electric mixer, cream together the cream cheese and butter.
2. Add the sugar and strawberries, and beat until smooth and spreading consistency.
3. Frost the cooled cake.
Strawberry Shortcake Layer Cake
Serves 8
Cuisinart Yellow Cake:
Makes two nine-inch layers
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 3/4 cups sugar
4 large eggs
1 1/2 sticks unsalted butter, softened, and cut into pieces
1 cup buttermilk
1 tablespoon vanilla paste or extract
1. Preheat the oven to 375 degrees. Coat the inside of two 9-inch cake pans with non-stick cooking spray and set aside.
2. Place the flour into the food processor, and pulse to blend. Remove and set aside.
3. Add the sugar and eggs, and process till smooth, then add the butter and process till fluffy.
4. Scrape down the bowl, and with the machine running add the vanilla and buttermilk. Add the flour and process on and off till the flour disappears.
5. Pour into the prepared pans, and bake for 30 minutes, until a cake tester comes out clean.
6. Cool the cakes for 10 minutes, and remove from the pans to a cooling rack to cool completely.
7. Cooks’ Note: If you don’t have a food processor, cream the butter and sugar together, add the eggs one at a time, and the vanilla paste. Add the flour, baking powder, and soda, alternately with the buttermilk, and beat until smooth. Proceed as directed.
Macerated Berries:
2 cups cleaned berries, hull and slice strawberries, saving 10 for garnish
1/ cup sugar
1. In a bowl, combine the berries and sugar stirring to blend. Set aside at room temperature for 1 hour. Drain the berries, saving the juices for brushing on the layers.
Mascarpone Crème:
Makes about 4 cups
2 cups heavy cream
1/2 cup sugar
16-ounces mascarpone cheese
1. In an electric mixer, beat the cream and sugar until the cream is stiff. Add the mascarpone and beat again for 1 minute until combined. The crème can be refrigerated for up to 3 days, or frozen for 1 month.
1. Slice the cake layers in half horizontally.
2. Lay strips of waxed paper onto the edges of the cake plate and center one of the cake layer halves on the cake plate.
3. Brush the cake with some of the berry juices, then spread with a layer of strawberries.
4. Top with some of the mascarpone crème.
5. Repeat until you have 3 layers spread, and top with the last layer.
6. Frost the top and sides of the cake with the remaining crème.
7. Cut the remaining berries in half and press into the sides and the top in a pattern.
8. Gently remove the waxed paper strips from the bottom of the cake, cover and refrigerate for at least 8 hours, or overnight. Serve the cake chilled.
Quick Asian Pickles
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 carrots, thinly sliced
1 tablespoon finely chopped lemongrass
1 (1/2-inch) piece ginger, peeled and thinly sliced
1 bunch pink turnips, peeled and thinly sliced
3 Persian cucumbers, thinly sliced
2 spring onions, thinly sliced
1. Put vinegar, sugar and salt into a saucepan, whisk until sugar is dissolved.
2. Transfer to a bowl, add carrots, lemon grass, ginger, turnip, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.
Roasted Beet Salad
Serves 4
One bunch candy beets, scrubbed and tops removed
1 head butter lettuce, washed and spun dry
1/4 cup rice vinegar
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
Shredded Parmigiano Reggiano cheese
1/4 cup finely chopped salted pistachios
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
2. Put the beets onto the baking sheet, and cover with aluminum foil. Roast for 20 minutes (baby beets) 35 minutes for medium beets, 45 to 50 minutes for large beets. When cool enough to handle, slip off the skins, and cut into 1/2-inch dice.
3. Arrange the lettuce on salad plates.
4. In a small bowl, whisk together the vinegar, orange juice, honey, mustard and oil. Season with salt and pepper. Toss the beets with some of the dressing. Arrange the beets on the lettuce cups. Drizzle with the remaining dressing and garnish with shredded Parmigiano and pistachios.
Grilled Chicken with Blueberry Pinot Noir Sauce
Makes one 9-inch layer cake
Instead of the requisite carrot cake, try making this spicy parsnip cake. Cut the layers to form the head, ears, and bow tie of the bunny.
For the Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup chopped pecans
1. Preheat oven to 350°F. Butter and flour 2 9-inch round baking pans.
2. Combine flour, sugar, ground ginger, baking powder, cinnamon, salt, nutmeg, in large bowl; whisk to combine.
3. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and nuts. Transfer batter to prepared pans. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
For the Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter softened
1 teaspoon orange extract
5 cups powdered sugar
1/4 cup orange juice to thin the frosting
Beat cream cheese and butter in large bowl until smooth. Gradually add the extract and powdered sugar beat until frosting is smooth. If the frosting is too thick, thin it with orange juice. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)
Orange Cream Cupcakes
Makes 30
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1. Preheat the oven to 350 degrees, and line cupcake tins with paper liners, or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool before frosting.
7. The cupcakes keep at room temperature for up to 5 days, freezes for about 2 months.
Orange Cream Frosting:
8 ounces of cream cheese, softened
4 ounces mascarpone
1/2 cup unsalted butter, softened
1 teaspoon orange extract
7 cups confectioner’s sugar
Orange juice to thin
1. In the bowl of an electric mixer, cream together the cream cheese, mascarpone and butter.
2. Add the extract and sugar, a bit at a time incorporating the sugar with the cream mixture. Thin the frosting with orange juice if needed. Spread onto the cupcakes and serve. Garnish with chocolate mint leaves.
Chocolate Mint Panna Cotta
Serves 6
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed chocolate mint
Pinch of salt
1 teaspoon vanilla paste
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, mint, salt, and vanilla, over medium-high heat. Do not let it boil. Allow to steep for 15 minutes. Strain into a bowl, and stir in the gelatin until thoroughly dissolved.
3. Put the sour cream in a medium bowl. Gently whisk in the cream a little at a time until smooth.
4. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.
Chocolate Mint Ice Cream
Makes 2 quarts
1 cup chocolate mint leaves
4 cups half and half (or two cups cream and two cups whole milk)
1 cup sugar
Pinch salt
1 teaspoon vanilla
4 egg yolks
6 ounces good quality dark chocolate
1. Tear the mint leaves off their stems and put in a bowl. Pound with a pestle or large spoon just until they are bruised and give off their fragrance.
2. Whisk the half and half, sugar and salt in a heavy saucepan over medium heat. Heat just until it begins to steam, then remove, add the mint leaves, and cover. Let steep, covered for at least an hour – preferably two or three. (You’ll be heating this up again, so you don’t have to worry about bacteria.)
3. After a couple hours strain out the mint leaves and bring to just under a simmer. Whisk the egg yolks in a small bowl and add a cup of the cream. Whisk it all back into the saucepan and cook, stirring, until the custard reaches 170º to 174ºF. Stir in the vanilla. Pour into a bowl, cover, and refrigerate overnight.
4. Chop the chocolate into chunks and flakes. Set aside.
5. Freeze the custard the next day in your ice cream maker according to directions, adding the chocolate about halfway through. Transfer ice cream to a bowl and cover with plastic wrap under the lid touching the surface of the ice cream to prevent ice crystals from forming. Freeze for at least four hours before serving.
Macadamia Nut Crusted Chicken
Serves 6
6 chicken breasts, skin and bones removed
2 large eggs, beaten
1 1/2 cups chopped macadamia nuts
1 1/2 cups panko crumbs
2 teaspoons salt
1 teaspoon freshly ground black pepper
Extra virgin olive oil or canola oil
1. Pound each chicken breast to an even thickness between sheets of plastic wrap.
2. Put the chicken into the eggs.
3. In a pie plate, combine the nuts, panko, salt and pepper.
4. Dip the chicken into the nut mixture and repeat until all the chicken is coated.
5. Refrigerate the chicken for at least 1 hour.
6. Heat 1/2 inch of oil in a large skillet, over medium high heat.
7. Add the chicken, and brown on each side (about 3 minutes on each side)
8. Drain on paper toweling and serve warm or at room temperature.
Macadamia Oatmeal Chip Cookies
Makes about 3 dozen
½ cup butter or margarine, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup uncooked rolled oats
2 cups White chocolate chips
1 cup chocolate chunks (either white, milk, or semi-sweet)
1. Preheat the oven to 350°F.and line baking sheets with silicone, aluminum foil or parchment.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar until well blended.
3. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat into butter mixture, beating until thoroughly blended.
4. Stir in oats, chocolate chips and macadamia nuts. (Batter will be very stiff.)
5. Using a portion scoop, form into balls, and put onto prepared baking sheets.
6. Bake 10 to 12 minutes or until edges of cookies are golden. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3½ dozen cookies.
Recipes Provided By:
Diane Phillips and
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