Farmers' Market Box 4-27-17

April 26, 2017 0 Comments

This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Fava BeansTutti Frutti Farms
StrawberriesBe Wise Ranch
DillBe Wise Ranch
Meyer LemonsRancho Del Sol
Red Fire LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Valencia OrangesPolito Family Farm
Japanese Sweet PotatoesMilliken Family Farm
Red RadishesBlack Sheep Produce
Juicing Bag:
Strawberries – Cal Organics
Fennel – Cal Organics
Grapefruit – Sundance Organics
Green Kale – Deardorff Farm
Red Beets – A & A Organics
Farmer’s Choice:
Blood OrangesPolito Family Farm
Rhubarb – Terra Madre Gardens
ZucchiniBe Wise Ranch
Brooks Cherries – Murray Family Farm
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 Carrots
2 carrots
1 romaine lettuce
1 grapefruit
Delicious Greens
Handful of green kale
1 fennel
2 beets
1 grapefruit
1 cup of strawberries
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Lemon Dill Sole
Serves 4 to 6
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
Grated zest of 1 lemon
Pinch red pepper flakes (optional)
1 1/2 pounds filet of sole
1/4 cup fresh Meyer lemon juice
1/4 cup finely chopped dill
1. In a large skillet, melt the butter with the oil, and saute the zest and red pepper flakes if using for 1 minute. Add the sole to the pan, and saute for 1 minute on each side, being careful to turn the fish gently.
2. Add the lemon juice, and simmer for 2 minutes, until the fish is opaque. Sprinkle with the dill and serve the sole in a pool of the lemon dill sauce.
Red Salad
Serves 4
1 head red leaf lettuce, washed, spun dry and chopped
3 radishes thinly sliced
1 cup strawberries hulled, and quartered
1/4 cup raspberry vinegar (or rice vinegar)
3 tablespoons sugar
1 teaspoon Dijon mustard
1/2 cup vegetable or canola oil
Salt and pepper
1/2 cup toasted sliced almonds for garnish
1. In a large salad bowl, combine the lettuce radishes, and strawberries.
2. In a smaller bowl, whisk together the vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Pour over the salad and toss to coat.
4. Serve the salad garnished with toasted almonds.
Strawberry Apple Crumble
Serves 6
My husband and I are touring Ireland, and we had this delicious crumble at a restaurant on the West Coast in Roundstone.
For the Crumble
1 cup all-purpose flour
1/2 cup rolled oats
Pinch salt
1/4 cup sugar
1/4 cup firmly packed brown sugar
10 tablespoons unsalted butter, cut into small pieces
1. In a bowl combine the flour, oats, salt, sugars, and butter cutting the butter into the dry ingredients until crumbly. Set aside while preparing the fruit.
2. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
For the Fruit
3 Fuji apples, peeled, cored, and thinly sliced
2 cups strawberries
1 teaspoon cornstarch
2 tablespoons lemon juice
1/3 cup sugar
1. In a bowl, combine the ingredients, tossing to coat the fruit.
2. Transfer to the prepared baking pan, and sprinkle with the crumble.
3. Bake for 40 to 50 minutes, until the filling is bubbling, and the crumble is golden brown.
4. Allow to rest for at least 20 minutes before serving with vanilla ice cream.
Fava Bean Pasta
Serves 6
Fava beans are a sure sign in spring in Italy. They can be eaten raw out of the shell with a side of Pecorino Romano, or this pasta is a traditional Roman dish served only when fava beans are in season.
To prepare the Fava Beans:
• Bring 4 quarts of salted water to a boil.
• Remove the beans from their shells, and boil for 2 minutes.
• Drain, and slip off the membrane from the fava beans. They are now ready to eat/cook.
One pound farfalle, penne, or short rigatoni, cooked 3 minutes short of al dente, saving the pasta water
2 tablespoons extra virgin olive oil
One 1/2-inch piece of pancetta, cut into small dice
1/4 cup finely chopped onion
1 cup shelled fava beans
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley
1/2 cup grated Pecorino Romano
1. In a large skillet, heat the oil, saute the pancetta until crispy.
2. Add the onion and fava beans, and saute 2 to 3 minutes, until the onion is tender.
3. Add the pasta, and a bit of pasta water to make a creamy sauce.
4. Add the minute, parsley and half of the cheese, stirring to combine.
5. Serve the pasta garnished with the remaining cheese.
Smashed Japanese Sweet Potatoes
Serves 4
1 pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter
1/3 brown sugar
2/3 cup chopped pecans
1 cup crumbled goat cheese
1/4 cup chopped chives
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone.
3. While the potatoes are boiling, in a skillet, heat the butter, add the brown sugar, and pecans, and simmer until the mixture is thickened. Set aside.
4. When the potatoes are cool enough to handle, set them on a cutting board, and press down with the palm of your hand to smash them. Lift them with a spatula to the prepared baking sheet.
5. Sprinkle the goat cheese over the potatoes, then drizzle liberally with the brown sugar mixture. Top with chives, and bake for 15 to 20 minutes, until the cheese has melted, and the potatoes are crispy.
6. Allow to rest for 10 minutes before serving.
Dilly Dip
Makes 2 cups
1 cup mayonnaise
1 cup sour cream or Greek yogurt
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup finely chopped dill
1/4 cup chopped onion
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon freshly ground black pepper
1. In a bowl, whisk together all the ingredients. Taste for seasoning and adjust using salt or pepper.
2. Serve with crudités, as a sauce for cold seafood, or as a topping for baked potatoes.
Slow Cooker Chicken Braised with Apples
Serves 6
¼ cup (1/2 stick) unsalted butter
5 large cooking apples, peeled, cored and cut into 8 wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
1. In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples are tender. Stir in the cream, bacon and parsley, and serve on the warm setting.
Citrus Pound Cake
Makes 1 Bundt Cake
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 lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice (about 4 lemons)
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan 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 lemon 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 lemon 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 for EXACTLY 10 minutes. Allow to cool.
7. Pour the orange glaze over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Orange glaze:
3 cups confectioners’ sugar
1/4 cup orange juice
1. In a bowl, whisk the sugar, and gradually add the orange juice, until the mixture is thick enough to drizzle down the sides of the cake.
2. Drizzle the cake with the glaze when cooled, and serve.
Blood Orange Rhubarb Compote
Makes about 3 cups
4 blood oranges
1 pound rhubarb, cut into 1/2-inch chunks
1 1/2 cups sugar
1 tablespoons vanilla bean paste or extract
1. Remove the zest from the oranges, then cut off the ends. Standing one orange on its flat end, remove the pith, and segment the oranges. Squeeze the remains of the orange into a saucepan, and add the orange segments, rhubarb, and sugar.
2. Bring to a boil, and simmer for 45 minutes to one hour, until the mixture has reduced and it is thickened.
3. Add the vanilla paste, and stir to combine. Taste, and adjust for taste, adding more sugar if needed.
4. Cool completely, and serve with toast, scones, or as a topping for pound cake.
Zucchini Boats
Serves 4
4 zucchini, stem end removed, and cut in half lengthwise
1/4 cup unsalted butter
1/4 cup chopped onion
2 tablespoons flour
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
2 tablespoons chopped dill
Salt and pepper
1 cup shredded sharp white cheddar cheese
2 tablespoons grated Parmigiano Reggiano
1. Steam the zucchini for 4 to 5 minutes, until they begin to soften.
2. Scoop out the flesh, leaving a 1/2-inch shell.
3. Chop the zucchini flesh and set aside.
4. Preheat the oven to 350 degrees, and coat a 13-by-9-inch baking dish with nonstick cooking spray.
5. In a skillet, heat the butter, add the onion and chopped zucchini to the skillet, sautéing for 3 to 4 minutes.
6. Add the flour and cook for 2 minutes. Add the broth, and bring to a boil. Add the cream, and dill. Season with salt and pepper. Stir in the cheddar cheese.
7. Stuff the zucchini shells with the mixture. Sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the filling is bubbling and the cheese is golden brown. Remove from the oven, allow to rest for 5 minutes before serving.
Rhubarb Custard Pie
Makes one 9-inch pie
One 9-inch unbaked pie crust
1 pound rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1/2-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest
2 tablespoons blood orange juice
2 large eggs
One 8-ounce package cream cheese
1/3 cup heavy cream
1/4 cup all-purpose flour
1. Preheat the oven to 375 degrees. Coat the inside of a 9-inch pie dish with non-stick cooking spray, and lay the pastry into the pie dish, crimping the edges. Prick the inside of the pie shell all over with a fork, place a buttered piece of aluminum foil over the pastry, and fill the aluminum foil with pie weights. Bake the pastry for 10 minutes, remove the foil and pie weights, and bake another 10 minutes until the pastry is golden. Reduce the oven temperature to 350 degrees.
2. In a large bowl, combine the rhubarb, sugar, zest, and juice, and set aside. In the bowl of an electric mixer, combine the eggs, cream cheese, cream, and flour until smooth.
3. Arrange the rhubarb in the bottom of the pastry crust, and pour the cream cheese custard over the top.
4. Bake for 1 hour and 15 minutes, until the pie is puffed, golden brown, and set in the center. Leave in the turned off oven with the door ajar until cooled. (this helps to prevent cracking) Serve the pie at room temperature.
Zucchini Rice Bake
Serves 6
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese
1. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
3. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
4. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
5. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
Roast Chicken with Cherry Sauce
Serves 4
One 4-pound roasting chicken
Salt and pepper
1/4 cup unsalted butter, melted
1 lemon, quartered
1 orange, zested, juiced
1 teaspoon fresh thyme leaves, chopped
2 tablespoons balsamic vinegar
1/2 cup ruby port
1 1/2 cups pitted cherries
1 tablespoon cornstarch
Salt and pepper
1. Preheat the oven to 400 degrees. Wash the chicken in cold water, and dry thoroughly inside and out.
2. Salt and pepper the inside cavity, salt the skin of the bird as well. Brush the skin with melted butter, and insert the lemon into the cavity of the bird, and tie the drumsticks together.
3. Roast on a rack, breast side up and roast for 30 minutes, reduce the heat to 350 degrees, and roast another 30 minutes, until an instant read meat thermometer inserted into the thickest part of the thigh registers 165 degrees.
4. Remove from the oven, cover loosely with foil and allow to rest for 10 minutes.
5. While the chicken is roasting, in a small saucepan, combine the orange zest and juice, thyme, balsamic vinegar, port and cherries. Bring to a boil, and simmer for 5 minutes. Add the cornstarch, and bring to a boil, until thickened, and the sauce is clear.
6. Add any pan juices from the roast to the sauce, taste for seasoning adjusting using salt or pepper, and serve alongside the roast.
Hot Lemon Pudding Cake with Cherries
Serves 6
Pudding cakes are simple, and delicious since they make their own sauce on the bottom with a layer of ‘cake’ on the top.
1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.
Recipes Provided By:
Diane Phillips and
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