Farmers' Market Box 5-25-17

May 24, 2017 0 Comments

This weeks local produce and featured farms:
CarrotsBe Wise Ranch
Red Swiss ChardBlack Sheep Produce
CucumbersBlack Sheep Produce
Lavender – Terra Madre Gardens
Red Leaf LettuceBe Wise Ranch
LimesKoral’s Tropical Fruit Farm
Spring OnionsTutti Frutti Farms
Purple PotatoesWeiser Family Farm
Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit
Gold Nugget TangerinesKen’s Top Notch Produce
Juicing Bag:
Strawberries – A & A Organics
Cucumbers – Lakeside Organic Gardens
Valencia Oranges – Sundance Organics
Black Kale – Foxy Organics
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Polenta – Kenter Canyon Farms
Japanese Sweet PotatoesMilliken Family Farm
White NectarinesFitzgerald’s Premium Ripe Tree Fruit
GG1 Cherries – Murray Family Farms
Rainier Cherries – Murray Family Farms
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 Strawberries
1 cup of strawberries
1 red beets
1 Valencia orange
Powerful Greens
1 cucumber
Handful of black kale
1 lemon
Amazing Oranges
2 Valencia oranges
1 carrot
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Purple Potato Salad
Serves 6
One pound purple potatoes, scrubbed
2 tablespoons white vinegar
Salt and pepper
1/2 cup finely chopped celery
1 cucumber, skin removed, and seeded, finely chopped
1 spring onion, finely chopped, using the white part
1/2 cup extra virgin olive oil
1 teaspoon grated lemon zest
2 to 3 tablespoons lemon juice
1/4 cup finely chopped basil, tarragon, or mint
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 20 to 30 minutes until tender. Cool for 15 to 20 minutes, and cut into bite sized pieces.
2. Sprinkle the potatoes with the vinegar, salt and pepper.
3. Add the celery, cucumber, and onion.
4. Drizzle with the oil, zest, and juice.
5. Season again, with salt and pepper if needed. Add the basil, and toss again. Serve warm.
Carrot Cake with Tangerine Frosting
Makes one 13-by-9-inch baking dish, or two 9-inch rounds
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots
One cup chopped tangerine segments (peel tangerines, segment and chop)
1/2 cup chopped macadamia nuts
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Tangerine Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, tangerines, and nuts, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.

Tangerine Frosting:

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
5 cups confectioners’ sugar
1/4 to 1/3 cup tangerine juice
1. In the bowl of an electric mixer, beat the butter, and cream cheese till smooth.
2. Add the sugar, and 1/4 cup of the juice, beating until spreading consistency. Add more juice if needed to get a spreadable consistency. Spread the frosting onto the cooled cake.
Marinated Cucumbers
Makes about 3 cups
2 cucumbers, peeled, seeded and cut into 1/2-inch half-moon slices
One red onion, thinly sliced
2 garlic clove, minced
1/2 cup red wine vinegar
1/4 cup sugar
1/3 cup vegetable oil
Pinch of red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Put the cucumbers and onion into a bowl.
2. Add the remaining ingredients, and toss to coat.
3. Cover and refrigerate for at least 2 hours and up to 3 days.
4. Drain off the marinade and serve as a garnish, or part of a salad.
Peach Sangria
Serves 6
This is a great refresher for a hot summer night. Any leftover ‘mix’ can be frozen with the fruit.
One 750-ml bottle dry Riesling or Sauvignon Blanc 11/2 cups white cranberry cocktail
1/2 cup peach schnapps
Juice of 2 limes
1 tablespoon superfine sugar
1 lemon, cut into 1-inch-thick slices
1 orange, cut into 1-inch-thick slices
2 peaches, peeled, pitted, and cut into wedges.
1 cup blue berries, raspberries or quartered strawberries
6 cups sparkling water
Ice cubes
1. In a gallon pitcher, combine the wine, cranberry juice, schnapps, and lime juice. Add the sugar and fruit.
2. At this point, cover and refrigerate for at least 4 hours or overnight.
3. When ready to serve, fill 8-ounce glasses half full of ice cubes and pour in 4 ounces of the wine mixture, and top off with sparkling water. Serve immediately, garnished with some of the fruit if desired.
Potato and Chard Gratin
Serves 6
1 pound Swiss chard leaves, washed, spun dry and cut into 1/2-inch ribbons
2 tablespoons extra virgin olive oil
Salt and pepper
1 cup heavy cream
1 cup milk
2 tablespoons unsalted butter
1 garlic clove, smashed
1 spring onion, thinly sliced
2 lavender sprigs
1 bay leaf
¼ teaspoon freshly grated nutmeg
4 medium Yukon Gold potatoes, peeled and thinly sliced
6 ounces grated Gruyère cheese (you can sub in your favorite here)
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil and saute the chard, until it is wilted. Season with salt and pepper.
3. Add the cream, milk, butter, garlic, onion, lavender, bay leaf, nutmeg and potatoes to the skillet, and bring to a boil. Simmer for 10 minutes until the potatoes begin to get tender. Remove the bay leaf.
4. Season the cream sauce with salt and pepper if needed.
5. Transfer the mixture to the prepared pan, and sprinkle with the cheese.
6. Bake for 20 to 30 minutes, until bubbling, and the cheese is golden brown. Allow to rest for 5 minutes before serving.

Red Leaf Salad with Spring Onion Dressing

Serves 4
1 Head Red Leaf Lettuce, washed, spun dry and chopped
1 spring onion, finely chopped, using the white and tender green parts
1 garlic clove, minced
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup Greek style yogurt
1/2 cup mayonnaise
1 teaspoon grated lemon zest
2 teaspoons lemon juice
Salt and pepper
1. Put the lettuce into a salad bowl.
2. In a small bowl, stir together the onion, garlic, honey, mustard, yogurt, mayonnaise, zest, and lemon juice. Season with salt and pepper. Pour some of the dressing over the lettuce, toss to coat, and serve.
Lavender Lemonade
1 1/2 cups sugar
2 1/2 cups water
1/4 cup fresh lavender stripped from the stems
1 cup freshly squeezed lemon juice
Ice cubes
Lavender sprigs for garnish
1. Combine sugar with the water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
2. Add the lavender to the sugar water, cover, and remove from heat. Let stand at least 20 minutes. Strain mixture and discard lavender.
3. Pour the mixture into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well.
4. Pour into tall glasses half-filled with ice or refrigerate until ready to use.
White Nectarine Tart Tatin
Serves 4
If you have a cast iron skillet, this is a perfect dish to make, otherwise, any ovenproof skillet will work.
6 tablespoons unsalted butter
2/3 cup light brown sugar
3 to 4 white nectarines, pitted, and cut into quarters
1 sheet frozen puff pastry, defrosted, but still cool
1. Preheat the oven to 400 degrees.
2. In an oven proof 9 to 10-inch skillet, melt the butter, and add the brown sugar. Cook over medium high heat until the mixture begins to turn a medium amber color. Add the nectarines, cut side up, and cook until the nectarines begin to soften a bit.
3. Lay the puff pastry over the nectarines, and trim any excess pastry (you will turn this over onto a serving platter)
4. Put the tart into the oven and bake until the pastry is golden brown, about 30 minutes.
5. Carefully remove from the oven, and let rest for 5 minutes.
6. Turn out the tart onto a serving platter, and serve with unsweetened whipped cream, crème fraiche, or vanilla ice cream.
Sweet Potato Hash
Serves 4
1 pound sweet potatoes, peeled, and cut into 1/2-inch dice
1 pound bulk sage breakfast sausage
1 medium onion, finely chopped
Salt and pepper
6 large eggs
1. Preheat the oven to 400 degrees.
2. Put the potatoes into water to cover, and bring to a boil. Simmer for 10 minutes until the potatoes are almost tender. Drain thoroughly.
3. In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces.
4. Add the onions, and cook another 3 minutes, until the onion is translucent.
5. Add the potatoes, and toss to combine.
6. Put the skillet into the oven and cook the potato mixture for 10 minutes, or until the potatoes are tender, stirring to redistribute the potatoes. When the potatoes are crisp, break the eggs over the potatoes, return to the oven for 4 to 5 minutes, for soft yolks, 7 to 8 minutes for medium yolks.
7. Remove from the oven and serve the hash.

Cheesy Bacon Polenta

Serves 6
6 cups chicken or vegetable broth
2 cups polenta
1 teaspoon salt
¼ cup (1/2 stick) unsalted butter, melted and slightly cooled.
6 strips thick cup apple smoked bacon, cooked crisp and crumbled
2 cups shredded sharp white cheddar cheese
1. Bring the broth to a boil, add the polenta and salt. Stir to blend, and simmer for 20 to 30 minutes until the polenta is thick and smooth.
2. Whisk in the butter, bacon and cheese, stirring to melt the butter and cheese.
3. Season with salt and pepper if needed. And serve.
Cook’s Note: If there is any polenta left, spread it into a sheet pan, and allow to cool. Cut into squares, and fry in olive oil. Use as a snack, or as a ‘cracker’ for appetizers.
Cherry Bruschetta
Serves 6
2 tablespoons extra virgin olive oil
1 shallot, finely chopped
1 teaspoon finely chopped rosemary
1 pound pitted Brooks cherries, chopped
2 to 4 tablespoons aged balsamic vinegar
Freshly ground black pepper
1 baguette, sliced 1/2-inch thick and toasted until golden
1/2 cup whole milk ricotta
Fleur de Sel
1. In a skillet, heat the oil, saute the shallot, rosemary and cherries, until the cherries are softened.
2. Add the vinegar, bring to a boil, and simmer until the liquid in the pan is almost evaporated.
3. Season with pepper.
4. Spread the ricotta onto the bruschetta, top with some of the cherry mixture, and sprinkle with fleur de Sel.
5. Serve immediately.
6. The bruschetta topping will keep in the refrigerator for up to 5 days. Warm up before serving.
Rainier Cherry Crostata
Serves 6
Normally, Crostate are jam tarts, and this one takes the cherries, cooks them down, then bakes them in a lattice crust that requires no weaving, and heals itself.
For the Cherries
2 cups pitted Rainier cherries
1/2 cup sugar
3 tablespoons orange juice
1 teaspoon grated orange zest
In a saucepan, combine the ingredients, bring to a boil, and simmer for 10 minutes until the liquid in the pan is thickened and the cherries are softened. Set aside.
For the Crust
2 2/3 cup all-purpose flour
1 1/3 cup sugar
1 ¼ cups (2 ½) sticks chilled unsalted butter, cut into small pieces
2 egg yolks, beaten
Confectioner’s sugar
1. Coat the inside of a 9-inch tart pan with non-stick cooking spray, and preheat the oven to 400 degrees.
2. In a food processor, combine the flour, sugar, and butter. Process on and off until the mixture resembles peas.
3. With the machine running, pour in the egg yolks, and process until the mixture begins to come together.
4. Divide the dough in half and refrigerate one half.
5. Pat 1/2 of the dough into the bottom and sides of the tart pan.
6. Spread the cooled cherry mixture into the pan.
7. Using confectioner’s sugar, roll out the second half of the dough.
8. Cut the dough into 1-inch strips, and lay over the cherry mixture. Don’t be afraid if the dough falls apart, it will self-heal in the oven. Lay the strips in a lattice over one another.
9. Bake the crostata for 15 minutes, lower the temperature to 350 degrees, and bake another 25 to 30 minutes, until the filling is set, and the crust is golden brown. Allow to rest for at least 30 minutes before cutting, and serving with vanilla ice cream.
Recipes Provided By:
Diane Phillips and
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