Farmers' Market Box 4-20-17

This weeks local produce and featured farms:
Carrots – Terra Madre Farms
Mizuna Greens – Be Wise Ranch
Italian Parsley – Be Wise Ranch
Flowering Thyme – Rutiz Family Farm
Lollo Verde Lettuce – Coleman Family Farm
Limes –Koral’s Tropical Fruit Farm
Sugar Snap Peas – Tutti Frutti Farms
Red Beets – Black Sheep Produce
Baby White Turnips – Coastal Farms
Gold Nugget Tangerines – Ken’s Top Notch Produce
Juicing Bag:
Strawberries – Coke Organics
Green Chard – Lakeside Organics
Green Kale – Babe Farms
Lemons – Eco Farms
Carrots – Cal Organics
Farmer’s Choice:
Fuji Apples – Ha’s Apple Farm
Fuerte Avocados – Koral’s Tropical Fruit Farm
Purple Brussels Sprouts – Two Pea’s in A Pod
Feature:
Asparagus – Life’s A Choke Farm
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 Fitlife.tv
Wild Carrots
1/2lb Strawberries
2 Carrots
Trader Chard
3 Leaves of Chard
1/2 Lemon
3 Carrots
Whole Kale
1 Bunch of Kale
1/3 Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Root Vegetable Soup with Carrot Top Pesto
Serves 6
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
1 fennel bulb, wispy ends removed, and thinly sliced
1 bunch Japanese turnips, scrubbed, trimmed and thinly sliced
1 bunch baby carrots, scrubbed, and left whole, tops removed and reserved
Salt and pepper
2 tablespoons maple syrup
5 cups chicken or vegetable broth
2 tablespoons parsley
1/2 cup heavy cream (optional)
Carrot top pesto for garnish (see following recipe)
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment paper.
2. In a large bowl, toss together the oil, onion, fennel, turnips, and carrots. Season with salt and pepper and stir in the maple syrup.
3. Roast for 15 minutes, until the turnips and carrots are tender, the onion and fennel have a bit of char on the edges.
4. Remove from the oven and transfer to a Dutch oven, add the broth, and bring to a boil.
5. Simmer for 10 minutes. Add the parsley.
6. Using an immersion blender, puree the soup. (or alternatively, cool the soup and puree in a blender or food processor)
7. Add the cream if using, and season with salt and pepper. If you choose to omit the cream, you will not need to add any more liquid, the soup will be thick at this point.
8. Garnish the soup portions with a dollop of carrot top pesto.
Carrot Top Pesto
Makes about 1 1/2 cups
2 cups chopped carrot tops, stems removed
2 garlic cloves
1/4 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/3 to 1/2 cup extra virgin olive oil
1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and cheese. Process on and off to break up the garlic and pine nuts.
2. With the machine running, add the oil until a thick paste forms. Season with salt and pepper.
3. If you prefer a thinner pesto, add more oil to the mixture.
4. This is delicious served over pasta, on bruschetta, tossed into pasta salads, swirled into rice, or used as a garnish for grilled chicken or meats. The pesto will keep in the refrigerator for up to 1 week, in the freezer for up to 3 months.
Beet and Fennel Caprese with Parsley Vinaigrette
Serves 4
One bunch large beets, greens trimmed, and scrubbed
1 bunch mizuna, washed, spun dry and stems trimmed
1 cup packed parsley
2 tablespoons capers packed in brine, drained
2 garlic cloves
1/4 cup rice vinegar
Grated zest of 1 lemon
1/2 cup extra virgin olive oil
Salt and pepper
1 fennel bulb, wispy ends removed, and thinly sliced
One 8-ounce ball fresh mozzarella, thinly sliced
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets on to the baking sheet, cover tightly with foil, and roast for 1 hour. Remove from the oven and allow to cool.
2. When cool enough to handle slice 1/4-inch thick.
3. Arrange the mizuna on a serving platter.
4. In a blender or food processor process the parsley, capers, and garlic. Add the vinegar, and zest, and with the machine running, add the oil, until the mixture emulsifies. Season with salt and pepper.
5. Drizzle some of the dressing over the mizuna.
6. Arrange the beets, fennel and mozzarella on the mizuna, and drizzle with the remaining dressing.
7. Serve at room temperature.
8. All the components for the salad can be made ahead, then put together before serving.
Farro Salad with Snap Peas with Garlic and Thyme
Serves 4

2 cups pearlized farro
1/2 pound sugar snap peas
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
3 garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons finely chopped flowering thyme
Salt and pepper
Thyme flowers for garnish
1. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 minutes.
2. Add the snap peas to the water, and farro and cook another 2 minutes.
3. Drain the farro and snap peas thoroughly, and transfer to a salad bowl.
4. In a skillet, heat the oil, add the zest and garlic, and saute for 1 minutes. Transfer to a small bowl, whisk in the lemon juice and thyme. Season with salt and pepper.
5. Toss the farro and peas with the dressing while they are still warm. Season the salad with salt and pepper and garnish with thyme flowers.
Gold Nugget Tangerine Olive Oil Cake
Makes one 9-inch layer
Please use a good quality olive oil for this cake; spend the money on something that tastes good, otherwise, the flavor will suffer.
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated tangerine zest
1/2 cup chopped tangerine flesh
1/4 cup fresh tangerine juice
1. Preheat the oven to 350°, coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
3. In another bowl, whisk the olive oil, milk, eggs, zest, flesh and juice.
4. Add the dry ingredients; whisk until just combined.
5. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
6. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely. No frosting is needed for this cake, but a dusting of powdered sugar is a nice touch.
Lollo Verde Lettuce with Honey Thyme Dressing
Serves 4
One head Lollo verde lettuce, washed spun dry and chopped
2 tablespoons thyme flowers
1/4 cup lime juice
2 tablespoons honey
1 tablespoon finely chopped thyme
1/2 cup canola oil or vegetable oil
Salt and pepper
2 gold nugget tangerines, peeled and segmented.
1. Put the lettuce and thyme flowers into a salad bowl.
2. In a small mixing bowl, whisk together the lime juice, honey, thyme, and oil, until the mixture is thickened.
3. Season with salt and pepper.
4. Dress the salad with the dressing, and serve garnished with tangerine segments.
Choice
Shaved Brussels Sprouts and Fuji Apple Salad
Serves 4
1/2 pound purple Brussels sprouts, shaved on a mandoline
1 Fuji apple, cored, and cut into julienne
1/4 cup finely diced red onion
1/2 cup pomegranate seeds
2 tablespoons cider vinegar
2 tablespoons honey
1/4 cup olive oil
Salt and pepper
1/2 cup chopped toasted walnuts for garnish
1. In a salad bowl, combine the sprouts, apple, onion and pomegranate seeds.
2. In another small bowl, whisk together the vinegar, honey and oil, until blended.
3. Season with salt and pepper and toss with the sprouts.
4. Garnish the salad with toasted walnuts and serve.

Avocado Green Goddess Dressing
Makes about 2 1/2 cups

1 cup mayonnaise
1 cup chopped scallions, white and green parts
1 cup parsley
1/4 cup freshly squeezed lime juice
2 garlic cloves
2 teaspoons Worcestershire sauce
2 Fuerte Avocados, peeled and pitted
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup sour cream
1. In a blender or food processor, process the ingredients until smooth. Taste for seasoning, and adjust using more lime juice, Worcestershire, salt or pepper.
2. The dressing is delicious on greens, can be used as a dip for crudités, or as a dressing for pasta or potato salads. It will keep in the refrigerator for up to 1 week.
Fettucine with Asparagus Cream Sauce
Serves 6
3 tablespoons unsalted butter
1 1/2 pounds asparagus, tough ends trimmed, and cut into 1-inch lengths
Grated zest of 1 lemon
1/2 cup heavy cream
2 tablespoons fresh lemon juice
Salt and pepper
1 pound fettucine cooked 3 minutes short of al dente
Salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat the butter, add the asparagus and cook until the asparagus is just tender, about 3 minutes.
2. Add the zest and cream, bring to a boil, and simmer for 2 minutes.
3. Add the lemon juice, and season with salt and pepper.
4. When the fettucine is ready toss it with the sauce, and season with salt and pepper if needed.
5. Serve garnished with grated Parmigiano Reggiano.
Shrimp and Asparagus Risotto
Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped shallot
Grated zest of 1 lemon
1 1/2 cups Carnaroli or Vialone medium grain rice (Arborio can be used)
1/2 cup dry white wine or dry vermouth
5 cups chicken or vegetable broth, kept simmering on the stove
2 cups asparagus, tough ends removed, and cut into 1-inch lengths
1/2 pound medium shrimp
Salt and pepper
1. In a 4 quart saucepan, melt 2 tablespoons of butter, saute the shallot and zest for 2 minutes.
2. Add the rice, and toss to coat the rice.
3. Add the wine, and bring to a boil to concentrate the flavor.
4. Add 1 ladle of broth, and bring to a boil, stirring until the broth has absorbed.
5. Continue to add broth in this manner, until the rice is almost al dente.
6. Add the asparagus and shrimp, continue to cook until the shrimp turn pink, and the rice is al dente.
7. Remove from the stove add the remaining butter, and season with salt and pepper.
Feature:
Fettucine with Asparagus Cream Sauce
Serves 6
3 tablespoons unsalted butter
1 1/2 pounds asparagus, tough ends trimmed, and cut into 1-inch lengths
Grated zest of 1 lemon
1/2 cup heavy cream
2 tablespoons fresh lemon juice
Salt and pepper
1 pound fettucine cooked 3 minutes short of al dente
Salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat the butter, add the asparagus and cook until the asparagus is just tender, about 3 minutes.
2. Add the zest and cream, bring to a boil, and simmer for 2 minutes.
3. Add the lemon juice, and season with salt and pepper.
4. When the fettucine is ready toss it with the sauce, and season with salt and pepper if needed.
5. Serve garnished with grated Parmigiano Reggiano.
Shrimp and Asparagus Risotto
Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped shallot
Grated zest of 1 lemon
1 1/2 cups Carnaroli or Vialone medium grain rice (Arborio can be used)
1/2 cup dry white wine or dry vermouth
5 cups chicken or vegetable broth, kept simmering on the stove
2 cups asparagus, tough ends removed, and cut into 1-inch lengths
1/2 pound medium shrimp
Salt and pepper
1. In a 4 quart saucepan, melt 2 tablespoons of butter, saute the shallot and zest for 2 minutes.
2. Add the rice, and toss to coat the rice.
3. Add the wine, and bring to a boil to concentrate the flavor.
4. Add 1 ladle of broth, and bring to a boil, stirring until the broth has absorbed.
5. Continue to add broth in this manner, until the rice is almost al dente.
6. Add the asparagus and shrimp, continue to cook until the shrimp turn pink, and the rice is al dente.
7. Remove from the stove add the remaining butter, and season with salt and pepper.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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