Farmers' Market Box 6-8-17

June 8, 2017 0 Comments

This weeks local produce and featured farms:
Blueberries – Whitney Ranch
CarrotsBe Wise Ranch
Romaine LettuceBe Wise Ranch
Red Onions – Coastal Farms
Russian Banana Fingerling PotatoesWeiser Family Farm
Purple Daikon RadishBlack Sheep Produce
White BeetsBlack Sheep Produce
Carmen Miranda NectarinesFitzgerald’s Premium Ripe Tree Fruit
Yellow Patty Pan SquashTutti Frutti Farms
Juicing Bag:
Blueberries – Sthely Family Farms
Cucumbers – Lakeside Organic Gardens
Carrots – Cal Organics
Green Kale – Babe Farms
Valencia Oranges – Sundance Organics
Farmer’s Choice:
Valencia OrangesPolito Family Farm
ApricotsFitzgerald’s Premium Ripe Tree Fruit
Trail Mix – Peacock Family Farm
Blackberries – Stehly 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
Powerful Kale
Handful of green kale
1 cucumber
½ in of ginger
Delicious Berries
1 cup of blueberries
1 apple
1 cucumber
Sweet Carrots
2 Valencia orange
1 carrot
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Blueberry Nectarine French Toast
Serves 6
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 Loaf Hawaiian Sweet Bread, or 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. 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:
3 white nectarines, peeled, pitted and sliced 1/2-inch thick
1 basket blueberries, washed, and dried
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
1. In a bowl, combine the fruit, sugar, cinnamon, nutmeg and cornstarch. Arrange in the prepared pan. 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
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 the melted butter and bake until golden and the fruit is bubbling around the sides of the dish, 20 to 25 minutes.
Do-Ahead: This is a great do-ahead, make it the night before, and remove from the refrigerator 1 hour before baking.
Russian Potato Salad
Serves 4
Insalata Russia is served in the North of Italy, especially in the Piedmont region.
1 pound Russian potatoes, scrubbed
4 medium carrots, peeled, and cut into 1 inch lengths
1 cup peas, either fresh or frozen and defrosted
1/4 cup finely chopped onion
2 tablespoons white vinegar
Salt and pepper
1/2 cup mayonnaise
1 garlic clove, minced
Grated zest of 1 lemon
2 tablespoons finely chopped dill
1. Put the potatoes and carrots in water to cover, and bring to a boil. Simmer for 15 to 20 minutes until tender. Cool completely.
2. Cut the potatoes into bite sized pieces, and cut the carrots into 1/2-inch dice.
3. Add the peas, and onion. Sprinkle with the vinegar and season with salt and pepper.
4. Combine the mayonnaise, garlic zest, and dill in a bowl.
5. Pour over the potatoes, and stir until coated.
6. Season with salt and pepper if needed.
7. Serve the potato salad cold.
White Beet and Red Onion Salad
Serves 2
One bunch white beets, scrubbed, and tops removed
1/2 cup thinly sliced red onion
1/4 cup red wine vinegar
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper
1. Steam the beets over simmering water for 20 to 25 minutes until tender.
2. When the beets are cooled, peel them and thinly slice into a bowl.
3. Add the onion to the bowl.
4. In a small bowl, whisk together the vinegar, honey, and oil.
5. Season with salt and pepper.
6. Pour over the beets and onions in the bowl and toss to coat. Allow to mellow at room temperature for at least 2 hours before serving. The salad can be refrigerated for up to 3 days, serve at room temperature.
Beet Green Frittata with Goat Cheese
Serves 4
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 bunch beet greens, tough stems removed, washed, spun dry and cut into 1/2-inch ribbons
5 large eggs
Salt and pepper
4 ounces crumbled goat cheese
1. Preheat the oven to 350 degrees. In an oven proof skillet, heat the oil, and saute the garlic for 1 minute until translucent. Remove from the pan, add the greens and saute for 3 to 4 minutes. Season with salt and pepper
2. In a bowl, whisk together the eggs and pour over the greens.
3. Dot the top of the frittata with the goat cheese. Bake for 5 to 7 minutes until the eggs are set.
4. Allow the frittata to rest for 5 minutes before cutting into wedges.
Marinated Red Onion
Makes about 2 cups
These onions are amazing on anything: salads, garnishes for tacos, and served on burgers
1 large red onion, or 2 medium, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions. At this point, you can cover and refrigerate for up to 3 to 4 days. Serve cold.  
Patty Pan Squash Soup
Serves 6
2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon ground cumin
1 1/2 pounds patty pan squash, ends trimmed, and cut into 1/2-inch dice (about 4 cups)
2 cups potatoes, cut into 1/2-inch dice
6 sage leaves, thinly sliced
4 cups vegetable or chicken broth
6 slices bacon, cooked crisp and crumbled
1. In a Dutch oven, heat the butter and oil. Add the onion, carrot, cumin and squash, and toss in the butter and oil mixture. Saute for 3 to 4 minutes, until the onion is softened.
2. Add the potatoes, sage, and broth.
3. Bring to a boil and simmer for 20 minutes until the vegetables are tender.
4. Puree 1/2 of the soup, to thicken it.
5. Serve the soup garnished with bacon.
Caesar Salad
Serves 6
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and cut into 1-inch pieces
1 cup shredded Parmesan cheese
4 cups garlic croutons, homemade or store-bought
1. In a medium-size bowl, whisk together the dressing ingredients until smooth. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days. The dressing can be used as a dip for veggies, a topping for baked potatoes, or dressing for pasta salad.
2. When ready to serve, assemble the salad.
3. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and croutons and toss again until well coated. Serve immediately.
Braised Yellow Patty Pan Squash
Serves 6
2 tablespoons extra virgin olive oil
1/2 pound bulk Italian sausage
2 garlic cloves, minced
1/2 cup thinly sliced onion
1 1/4 pound patty pan squash, ends trimmed, and cut into 1/2-inch slices
One 14.5-ounce can crushed tomatoes
Salt and pepper
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1/2 cup ricotta Salata
1. In a Dutch oven, heat the oil, and saute the sausage until it is no longer pink.
2. Drain off any excess fat, add the garlic and onion, and saute for 2 to 3 minutes until the onion is softened.
3. Add the squash, tomatoes, cooking for 5 to 10 minutes, until the squash begins to soften, and some of the liquid in the pan is absorbed. Season with salt and pepper.
4. Add the basil and parsley, and stir to blend.
5. Serve the braise sprinkled with ricotta salata.
Bistro Carrot Salad
Serves 4 to 6
1 bunch orange carrots, peeled and shredded
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped onion
2 to 3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper
1. In a bowl, combine the carrots, parsley and onion.
2. In another bowl, whisk together the lemon juice, honey, mustard and oil. Season with salt and pepper.
3. Combine the dressing with the carrot mixture. Season with salt and pepper. Serve the salad at room temperature.
Apricot Crumble
Serves 6
For the crumble topping:
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
8 Tbs. (1 stick) unsalted butter, at room temperature, cut into chunks
1. Preheat the oven to 350 degrees. In a bowl, combine the crumble ingredients, cutting the butter into the flour and sugar mixture until the dough comes together. Set aside.
For the Fruit:
4 cups pitted apricots, cut into chunks
2 tsp. fresh lemon juice
1 teaspoon Amaretto or 1/4 teaspoon almond extract
2 Tbs. all-purpose flour
1/3 cup granulated sugar
1. In a bowl, combine the apricot mixture. Put the apricot mixture into a 9-inch square pan.
2. Sprinkle the crumble over the fruit.
3. Bake the crumble for 35 to 40 minutes, until the crumble is golden brown and the apricots are bubbling. Allow the crumble to rest for 10 minutes before serving.
White Sangria
Serves 8
1/2 cup sugar
1 cup orange-flavored liqueur or orange juice
1 cup vodka or lemon-lime carbonated beverage
2 medium nectarines, thinly sliced, slices cut into half
1 medium orange, thinly sliced, cut in half if desired
1 lemon, thinly sliced
1 lime, thinly sliced
1 bottle (750 ml) dry white wine chilled
1 liter sparkling water, chilled
1. In half-gallon glass or plastic pitcher, stir sugar, orange liqueur and vodka until sugar is dissolved.
2. Into another half-gallon glass or plastic pitcher, pour half of vodka mixture. Divide fruits and wine evenly between pitchers. Refrigerate until serving.
3. Just before serving, pour half of club soda into each pitcher; stir gently to mix. Serve immediately. If desired, serve over ice.
Blackberry Panna Cotta
Serves 6
3 baskets blackberries
1/2 cup sugar
2 tablespoons lemon juice
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup sour cream
1. In a saucepan, combine the blackberries, sugar, and lemon juice. Bring to a boil, and cook for 5 minutes, until the blackberries are softened. Allow to cool completely.
2. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
4. Fill 6-ounce parfait glasses half way, spread a layer of black berries over the panna cotta, top off with panna cotta, and another layer of black berries. Refrigerate for up to 4 hours, or until set.
5. The leftover black berries can be used as a sauce over pancakes, waffles, ice cream, or cake.
Recipes Provided By:
Diane Phillips and
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