Farmers' Market Box 5-4-17

May 3, 2017 0 Comments

This weeks local produce and featured farms:
Hass Avocado – Garcia Organic Farms
Bok ChoyBe Wise Ranch
Collard GreensBe Wise Ranch
DillBe Wise Ranch
Sorrento Lemons – Murray Family Farms
English PeasTutti Frutti Farms
French Heirloom PotatoesWeiser Family Farm
Purple Daikon RadishBlack Sheep Produce
Baby Pink Turnips – Coastal Farms
ZucchiniBlack Sheep Produce
Cherry Tomatoes – Dassi Family Farms
Juicing Bag:
Rainbow Carrots – Cal Organics
Lemons – Eco Farms
Grapefruit – Sundance Organics
Green Kale – Deardorff Farm
Red Beets – A & A Organics
Farmer’s Choice:
Cauliflower – Life’s A Choke Farm
Macadamia Nuts – Russell Family Farm
Natural Flame Raisins – Peacock Family Farm
Black Barley – Kandarin Organic 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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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
1 gold beet
2 rainbow carrots
1/2in of turmeric
Delicious Grapefruit
1 grapefruit
1 roman lettuce
2 rainbow carrots
Super Kale
Handful of green kale
1 cucumber
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Serves 4
1 pound fingerling potatoes, scrubbed
1/4 to 1/2 cup whole milk
1/2 cup unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup vegetable broth
Salt and pepper
1. Put the potatoes in water to cover, bring to a boil, and simmer for 15 to 20 minutes until tender. Drain thoroughly, mash with some of the milk and 4 tablespoons of the butter. Season with salt and pepper. Keep warm.
2. In a large skillet, heat 4 tablespoons of the butter and the olive oil. Add the garlic, and swirl in the pan for 30 seconds until fragrant. Add the collards, saute to 2 minutes, seasoning with salt and pepper. Add the broth, cover and cook for 10 minutes, or until the collards are tender. Uncover, and cook another few minutes to dry out the collards.
3. Stir into the mashed potatoes, and season again with salt and pepper. Colcannon is a great side dish with poultry, pork and seafood.
Turnip, Radish and Spring Pea Salad
Serves 4
One bunch pink turnips, tops removed, scrubbed, and sliced
One bunch purple radish, tops removed, scrubbed, and sliced
1/2 cup shelled English peas
1/2 cup quartered cherry tomatoes
1/2 cup canola or vegetable oil
1/4 cup Sorrento lemon juice
1 teaspoon lemon zest
2 tablespoons honey
2 teaspoons poppy seeds
1 tablespoon finely chopped chives
Salt and pepper
Arrange the turnips, radish, peas, and cherry tomatoes on 4 salad plates.
In a small bowl, whisk together the oil, lemon juice, zest, honey, poppy seeds, and chives. Season with salt and pepper.
Drizzle the salads with the dressing, and serve.
Zucchini Pesto
Makes about 2 cups
If you don’t use this recipe now, save it when you are overrun with zucchini. It freezes well and is more of a paste, than a drizzle. Whisk in some low acid vinegar (rice vinegar) and make a salad dressing, or whisk in more oil, and drizzle it over grilled chicken, steak, or seafood. It also makes a great spread on crostini, or to serve with crudités.
3 medium zucchini, scrubbed, and cut into chunks
3 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/2 cup pine nuts
1/2 cup packed basil
1/2 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, process the zucchini on and off until it breaks up.
2. Add the garlic, cheese, pine nuts, and basil, processing on and off until the ingredients break down.
3. With the machine running, add the oil until the mixture comes together.
4. Season with salt and pepper. The pesto will keep in the refrigerator for up to 4 days, or freeze for up to 3 months.
Chicken and Bok Choy Stir Fry
Serves 4
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar
1 pound boneless chicken breasts, cut into 1/2-inch strips
2 teaspoons grated ginger
2 cloves garlic, minced
3 tablespoons peanut or vegetable oil
1 head bok choy, stem end removed, washed, spun dry, and cut into 1/2-inch ribbons
1 red onion, thinly sliced
Pinch chile flakes
Additional seasoning: more soy, sugar, or vinegar as desired
Cooked rice, for serving
1. In a small bowl, combine the soy sauce, vinegar, oil, and brown sugar.
2. Pour 1/2 the mixture over the chicken breasts, and add the ginger and garlic to the remaining marinade.
3. Heat a large skillet, over medium high heat, and saute the chicken until it is cooked through. Remove to a plate, and saute the bok choy and onion in the same skillet, until wilted. Add the chicken and remaining sauce to the skillet, and saute for 2 to 3 minutes. Taste for seasoning and adjust. Serve over rice.
One Avo Guacamole
Serves 2
My friend Phillis Carey has the best trick for keeping avocados from turning color: spritz with water. It will keep it pristine for up to 4 hours. So, go ahead and make that guacamole ahead of time. Also, great to use a ceramic knife when peeling and cutting, since stainless steel will turn it brown immediately.
One Lamb Hass Avocado peeled, and pitted
1 garlic clove, minced
3 to 4 cherry tomatoes, chopped
1 tablespoon finely chopped jalapeno
Salt and Cholula to taste
Sour cream for garnish
Chips for dipping
1. In a bowl, mash the avocado with a fork. Add the garlic, tomato and jalapeno, and mix until blended.
2. Season with salt and Cholula or your favorite hot sauce. Serve with tortilla chips.
Pasta with Peas and Pancetta
Serves 6
1 pound penne or short rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
2 tablespoons extra virgin olive oil
One 1/2-inch slice pancetta, cut into small dice
1 spring onion, finely chopped
2 cups shelled English peas
1/4 cup finely chopped basil or mint
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil and cook the pancetta until crispy.
2. Add the onion and peas, and saute until the onion begins to soften.
3. Add the mint or basil, season with salt and pepper,
4. Add the hot pasta, a bit of pasta water and half the cheese, tossing the pasta to make a creamy sauce.
Season again with salt and pepper, and serve garnish with the remaining cheese.
Roasted Cauliflower Salad
Serves 4
One white cauliflower, cored, and cut into small florets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped red onion
1/4 cup orange juice
3 tablespoons rice vinegar
2 tablespoons honey
Salt and pepper
1/2 cup finely chopped raisins
1/2 cup finely chopped Italian parsley
1 ounce chopped macadamia nuts
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the cauliflower, salt, pepper,1/3 cup oil and garlic, tossing to combine.
3. Spread out in one layer on the baking sheet.
4. Roast for 10 to 15 minutes, until crisp/tender.
5. Transfer the cauliflower to a large bowl.
6. In a small bowl, combine the remaining oil, orange juice, vinegar, and honey, season with salt and pepper.
7. Pour over the warm cauliflower, add the raisins, parsley and nuts.
8. Season with salt and pepper.
9. Serve the salad warm or at room temperature.
Black Barley Salad
Serves 6
You can add protein to this salad if you’d like, leftover chicken, seafood, or pork would be delicious. If you prefer another herb in the dressing try dill, basil, or rosemary.
2 cups black barley, rinsed
1/3 cup extra virgin olive oil
1/4 cup Sorrento lemon juice
2 garlic cloves, minced
1 teaspoon grated lemon zest
2 tablespoons finely chopped oregano
Salt and pepper
2 medium zucchini, diced
1/2 cup quartered cherry tomatoes
3 purple radishes, cut into julienne
1/2 cup flame raisins, chopped if large
1/2 Lamb Haas avocado, sliced for garnish
1. Bring 4 quarts of salted water to a boil, add the barley and cook for 45 to 50 minutes, until al dente. (see note)
2. Drain the barley and transfer to a bowl to cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, zest and oregano. Taste and adjust the seasonings using salt and pepper. Pour some of the dressing over the still warm barley, and toss to coat.
4. In another bowl, combine the zucchini, tomatoes, radishes, and raisins. Toss with a bit of the dressing, and add the barley. Toss to combine.
5. Serve the salad garnished with avocado slices and drizzle with any remaining dressing. Serve at room temperature. The salad can be refrigerated for up to 24 hours, make sure to remove it from the refrigerator 2 hours before serving for the flavors to develop.
Cook’s Note: Whenever you cook pasta, rice, or grains for salad, undercook a bit so that the dressing will absorb into it, and the dressing will actually ‘cook’ the pasta, rice or grain a bit, with its acid, so undercook by a minute or two so the salad won’t be mushy. Note also that organic pastas cook quicker than regular pastas.
Another Note: If you would like to make this into a South of the Border salad, I recommend substituting cilantro for the oregano in the salad dressing, and adding corn and or cooked beans to the salad. (about 1 cup)
Recipes Provided By:
Diane Phillips and
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