Farmers' Market Box 6-1-17

May 31, 2017 0 Comments

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
CabbageBlack Sheep Produce
Red Toch Garlic Kong Thao Farm
Mizuna GreensBlack Sheep Produce
Leopard Romaine – The Garden Of….
Red RadishesBlack Sheep Produce
Baby ZucchiniTutti Frutti Farms
Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit
Beef Tomatoes – Dassi Family Farms
Juicing Bag:
Blackberries – Sthely Family Farms
Cucumbers – Lakeside Organic Gardens
Carrots – Cal Organics
Green Kale – Babe Farms
Red Ruby Grapefruit – Sundance Organics
Farmer’s Choice:
Asparagus – Life’s A Choke Farm
White Hopi CornMilliken Family Farm
Honey Dates – Dates by DuVall
Black Barley – Kandarian 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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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
Super Kale
Handful of green kale
1 cucumber
1 lemon
Delicious Grapefruit
2 carrots
1 grapefruit
1 roman lettuce
Sweet Berries
1 cup of blackberries
1 apple
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Stuffed Tomatoes
Serves 4
2 beef steak tomatoes
Salt and pepper
Olive oil
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped basil
2 garlic cloves, minced
2 tablespoons finely chopped parsley
1/3 cup water
1. Cut the tomatoes in half horizontally, and season the cut sides with salt and pepper.
2. Film the bottom of a 10-inch skillet with some of the oil, and put the tomatoes into the skillet, cut side up.
3. In a bowl, combine the crumbs, cheese, basil, garlic and parsley. Mound the mixture onto the cut sides of the tomatoes, and drizzle with a bit of olive oil.
4. Turn on the heat to medium high, and add the water. Cook for 10 minutes, until the tomatoes begin to sizzle.
5. Cover and simmer for another 10 to 15 minutes, basting with the sauce in the bottom of the pan.
6. When the tomatoes are softened, remove from the heat, and allow to rest for 5 minutes before serving.
7. These are delicious with grilled meats, fish, or poultry. They can be made ahead and then reheated before serving.
Nectarine Slaw
Serves 6
One head green cabbage, cored, cut into quarters, and thinly sliced
4 red radishes, thinly sliced
2 yellow nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 yellow nectarine, peeled, pitted, and cut into quarters
1/4 cup orange juice
1/4 cup rice vinegar
Several drops Tabasco or Frank’s hot sauce
2 tablespoons poppy seeds
1. Put the cabbage, radishes, and nectarines into a salad bowl.
2. In a food processor or blender, combine the mayonnaise, nectarine, juice, vinegar, and Tabasco.
3. Puree until blended. Season with salt, and add the poppy seeds. Pour over the slaw, and toss to combine. Serve cold. The slaw can be refrigerated for up to 8 hours.
Sicilian Zucchini Soup
Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 spring onion, finely chopped using only the white part
4 zucchini, ends trimmed, and coarsely chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (see note)
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the garlic, until it begins to turn golden. Remove the garlic, and discard. Add the onion and zucchini, and saute for 5 minutes, until the zucchini begins to color, and the vegetables are tender.
2. Add the broth, bring to a boil, and simmer for 5 minutes. Puree the soup with an immersion blender, or cool the soup and puree in a counter top blender.
3. Add the cream, bring to serving temperature, taste for seasoning and correct with salt or pepper.
Mizuna Romaine Salad with Sesame Dressing
Serves 4 to 6
One head Leopard romaine, washed, spun dry and chopped
1 bunch mizuna, washed, spun dry and chopped, tough stems removed, and discarded
3 red radishes, scrubbed, trimmed, and julienned
1/4 cup rice vinegar
1 garlic clove, minced
3 tablespoons sugar
1/4 cup soy sauce
1/3 cup vegetable oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
Dash Sriracha
1. Put the romaine, mizuna, and radishes into a salad bowl.
2. In a small bowl, whisk together the remaining ingredients. Season with salt if needed.
3. Pour the dressing over the salad, and toss to coat. Serve immediately.
4. If you would like to make the dressing ahead, leave out the sesame seeds until just before serving.
Roasted Garlic Dressing/Marinade
Makes about 1 1/2 cups
1 head garlic, top 1 inch cut off
Extra virgin olive oil
Preheat the oven to 350 degrees. Put the garlic in the center of a large piece of aluminum foil. Drizzle with oil, and sprinkle with salt. Bring up the ends of the foil, and seal the garlic in the foil. Roast for 30 to 40 minutes, until tender. To squeeze the garlic out of the head, use a ricer. You should have 1/4 cup.
1/2 cup white wine vinegar
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
Salt and pepper
1. In a small bowl, whisk together the ingredients, seasoning with salt and pepper. Use as a dressing for potato or pasta salad, or on sturdy greens like romaine.
Strawberry Shortcakes
Serves 4
For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/4 cups heavy cream
1 large egg yolk
1 tablespoons milk or heavy cream
2 tablespoons sugar
1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into a disk about 3/4 inch thick. Cut the disk into six 2-inch biscuits and transfer to the prepared baking sheet.
5. Preheat the oven to 400°F.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Strawberries:
1 pound strawberries, hulled, and quartered
1/4 to 1/3 cup sugar (depending on the sweetness of the berries)
2 tablespoons orange juice, or liqueur of your choice
2 cups unsweetened whipped cream for garnish
1. In a bowl, combine the berries, sugar, and orange juice. Stir until the sugar is dissolved.
2. Split open the shortcake, mound strawberries onto the bottom half of the biscuit, arrange the top on the strawberries and garnish with whipped cream. Drizzle any juice from the berries over the shortcakes.
Bacon Wrapped Dates Stuffed with Parmigiano
Serves 6 to 8
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into pieces to fit inside the dates
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Chipotle Corn Dip

Serves 6
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 ears white corn, kernels removed
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotle powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Serve garnished with chopped cilantro, and serve with tortilla chips.
Roasted Asparagus
Serves 4
1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and roll the asparagus around on the sheet, until the vegetable is coated.
3. Roast for 5 to 7 minutes until al dente. Remove from the oven and serve.
Black Barley and Nectarine Salad
Serves 6
2 cups black barley, rinsed
2 ears white corn, cut from the cob
1 spring onion, finely chopped using the white and tender green parts
2 nectarines, pitted, and chopped
1/4 cup rice vinegar
1/4 cup mango nectar (or orange juice)
2 tablespoons sugar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the barley, and cook for 30 to 40 minutes, until the barley is tender. Drain and set aside in a salad bowl.
2. When the barley is cooled, add the corn, onion, and nectarine.
3. In a small bowl, whisk together the rice vinegar, mango nectar, sugar, Dijon mustard, garlic, and oil. Season with salt and pepper. Pour over the salad and toss to coat. Serve at room temperature. The salad will keep in the refrigerator for up to 3 days. Bring out 45 minutes before serving to get to room temperature.
Recipes Provided By:
Diane Phillips and
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