Farmers' Market Box 5-18-17

May 17, 2017 0 Comments

This weeks local produce and featured farms:
Red Toch Garlic Kong Thao Farm
Red Dandelion GreensBe Wise Ranch
LeeksTutti Frutti Farms
Lemongrass Kong Thao Farm
Brunia Lettuce – The Garden Of….
Cara Cara OrangesKen’s Top Notch Produce
Purple Daikon RadishBlack Sheep Produce
Chiogga BeetsBlack Sheep Produce
Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit
Flavorino PlumDassi Family Farm
Juicing Bag:
Blueberries – A & A Organics
Carrots – Cal Organics
Fennel – Cal Organics
Black Kale – Foxy Organics
Lemons – Eco Farms
Farmer’s Choice:
Blueberries – Whitney Ranch
StrawberriesBe Wise Ranch
LemonsKoral’s Tropical Fruit Farm
Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit
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
Blue Licorice
1 Basket of Blueberries
¼ Fennel Bulb
Full Power
½ Lemon
½ Bunch of Kale
2 Carrots


2 carrots
¼ Bulb of Fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Grilled Nectarine Salad
Serves 4
2 nectarines, halved, and pitted
Raw sugar
One head red maple lettuce, washed, spun dry and chopped
3 purple radishes, scrubbed, trimmed, and thinly sliced
1/4 cup rice vinegar
2 tablespoons orange juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon honey
1/3 cup canola or vegetable oil
Salt and pepper
1/2 cup crumbled ricotta salata, or Feta
1. Preheat the grill or broiler and dip the cut side of the nectarines into the raw sugar.
2. Grill cut side down until the nectarine begins to soften, about 4 minutes. Remove from the grill, and set aside.
3. Put the lettuce into a salad bowl, add the sliced radishes.
4. In a small bowl, whisk together the vinegar, orange juice, mustard, garlic, honey and oil. Season with salt and pepper.
5. Pour the dressing over the lettuce, and toss to coat. Plate the salad arrange one half nectarine on the salad, sprinkle with the ricotta salata, and drizzle with any remaining dressing.
Lemongrass Chicken
Serves 4
1 stalk lemongrass, tough outer layers removed, chopped
1 medium shallot, chopped
2 garlic cloves, chopped
¼ cup fresh lime juice
2 tablespoons orange juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
4 6-ounce skinless, boneless chicken breasts, pounded to ½-inch thickness
1 head red maple lettuce, washed, spun dry and separated into leaves
1. In a blender or food processor, combine the lemon grass, shallot, garlic, lime juice, orange juice, fish sauce, sugar and red pepper.
2. Put the chicken into a zip-lock bag, and pour the marinade over the chicken. Seal the bag, and refrigerate for at least 4 hours, and up to 8 hours.
3. Preheat the grill or grill pan, and grill the chicken for 3 to 4 minutes per side, until cooked through. Remove from the grill, allow to rest for 2 minutes, before cutting into strips, and serving on lettuce leaves.
Lemongrass Lemonade
Serves 6
1 cup granulated sugar
2 stalks lemongrass, bruised lightly with the side of a knife and cut into 1/2-inch pieces
3 cups water
1 cup fresh lemon juice (from about 3 large lemons)
1/2 cup fresh lime juice (from about 2 limes)
2 cups ice
1 lemon, thinly sliced
1. In a small saucepan, combine the sugar, lemongrass pieces, and water and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 20 min. Remove the syrup from the heat; let it sit for about an hour.
2. Strain it into a glass pitcher. Just before serving, add the lemon juice, lime juice, and salt.
3. Stir well and add the ice. Serve in tall glasses
Roasted Beet and Pancetta Salad
Serves 4
2 Tbs. extra-virgin olive oil
2 ounces pancetta, cut into small dice
1 clove garlic, thinly sliced
1 leek, finely chopped, using the white and tender green parts
1-1/2 Tbs. sherry vinegar
Pinch dried red chile flakes
Roasted or steamed beets (see note)
1 tablespoon finely chopped mint
1. Heat the olive oil in a medium skillet over medium-high heat. Add the pancetta and sauté until crisp and browned.; transfer with a slotted spoon to paper towels.
2. Turn the heat down to medium low and add the garlic slices and leek; sauté until translucent and barely turning golden, 2 to 3 minutes.
3. Add the vinegar, and a few red chile flakes.
4. Stir and remove the pan from the heat.
5. Leave the dressing in the pan and reheat just before the beets come out of the oven or steamer.
6. Add the warm beets to the pan and toss to coat.
7. Toss the mint and prosciutto into the pan with the beets, stir again, and taste for salt.
8. Serve warm.
To Roast the Beets:
1 bunch candy beets, tops removed, and scrubbed
1. Line a baking sheet with aluminum foil, and preheat the oven to 400 degrees. Put the beets onto the baking sheet, and cover the baking sheet with aluminum foil.
2. Roast for 20 minutes (baby) 35 for medium beets, and 1 hour for large.
3. When cool enough to handle, slip off the skins, and cut into quarters, or eighths, depending on the size.
Flavorino Panzanella
Serves 4 to 6
1 basket flavorino tomatoes, cored, and cut into wedges
3 cups stale baguette cubes
1/2 cup finely chopped basil
1 leek, finely chopped using the white and tender green parts
1/4 cup finely chopped Italian parsley
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1. In a large bowl, combine the tomatoes, baguette cubes, basil, leek, and parsley.
2. In a bowl, whisk together the vinegar, and oil. Season with salt and pepper. Pour over the salad and toss to coat. Allow the salad to mellow at room temperature for several hours, and serve at room temperature.
Sautéed Dandelion Greens
Serves 4
2 to 3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch red dandelion greens, washed, spun dry and chopped
Salt and pepper
1. In a large skillet, heat the oil, add the garlic and red pepper, sautéing for 1 minute.
2. Add the greens, and toss in the oil mixture, until the greens are wilted. Season with salt and pepper and serve.
Sautéed Salmon with Cara Cara Oranges
Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 pounds salmon filets
Pinch red pepper flakes
3 Cara Cara oranges, peel and pith removed, and segmented
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons honey
2 tablespoons sherry vinegar
1/4 cup finely chopped Italian parsley
1. In a large skillet heat the butter and oil. Add the salmon and red pepper, and saute for 4 minutes on one side, turn and saute another 2 minutes. Add the oranges, lime juice, orange juice and honey. Simmer for 3 to 4 minutes, until the salmon is cooked through. Remove from the pan and cover with aluminum foil to keep warm. Add the sherry vinegar, and simmer for 4 minutes, until the mixture has thickened.
2. Add the parsley and pour the sauce over the salmon. Serve.
Polenta Berry Pudding
Serves 8

4 cups crumbled cornbread, homemade or from a mix (1 box of Jiffy cornbread works fine)
2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries, or individually frozen berries, defrosted
1 cup heavy cream
4 large egg yolks
1/2 cup plus 2 tablespoons sugar
2 tablespoons amaretto
1 to 2 tablespoons cold unsalted butter, cut into bits
Macadamia-Caramel Sauce (recipe follows)
1. Coat a 9-inch baking dish with nonstick cooking spray.
2. Combine the crumbled cornbread and berries in a large bowl.
2. In another large bowl, whisk together the cream, egg yolks, 1/2 cup of sugar, and amaretto.
Pour the mixture over the cornbread and berries and stir well to combine and coat.
Let soak for a few minutes then transfer to the prepared dish.
Sprinkle the top with the remaining 2 tablespoons of sugar and dot with the butter.
Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours. Bring to room temperature before continuing.
3. Preheat the oven to 350°F. Bake the pudding until puffed and pale golden brown, 30 to 45 minutes. Let rest for 10 minutes. Serve warm with the caramel sauce.
Macadamia-Caramel Sauce
Makes about 3 1/2 cups
This buttery caramel sauce studded with chopped macadamia nuts is delicious over bread pudding, ice cream, or plain chocolate cake.
1/4 cup (1/2 stick) unsalted butter
1 cup chopped macadamia nuts
1 cup firmly packed light brown sugar
1 cup heavy cream
1. Melt the butter in a large saucepan over medium heat.
2. Add the nuts and toast in the butter for 2 to 3 minutes, stirring. Add the brown sugar and stir until melted. Add the heavy cream, bring to a boil, and remove from the heat. Serve warm.
Meyer Lemon Couscous Salad
Serves 4
1 1/2 cups couscous
3 cups chicken or vegetable broth, brought to a boil
Grated zest of 1 Meyer lemon
1/3 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped mint
1/2 cup red onion, very finely chopped
1/2 cup pomegranate arils
1/4 cup toasted pine nuts
1. Place the couscous in a bowl. Pour the boiling stock onto the couscous and mix in the olive oil, zest and lemon juice. Season with sea salt and freshly ground black pepper.
2. Cover tightly with plastic wrap and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the plastic wrap and fluff the grains with a fork. Allow the couscous to cool completely.
3. Add the remaining ingredients and toss to combine.
4. Season with salt and pepper if needed, and serve.
Amaretto Peach French Toast
Serves 6
For the French Toast:
6 large eggs
2/3 cup milk
1 tablespoon amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 8-ounce loaf egg bread, cut into 1/2-inch-thick slices
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. To begin the French toast, in a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon.
3. Put the bread on a rimmed baking sheet in a single layer. Slowly pour the eggs over the bread and turn the slices until they are totally soaked.
For the Fruit:
8 cups sliced ripe peaches
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
1. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
For the Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
3 tablespoons unsalted butter, melted
Confectioners’ sugar
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the sugar and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
3. Remove from the oven and sift confectioners’ sugar over the top.
Recipes Provided By:
Diane Phillips and
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