Farmers' Market Box 6-29-17

June 28, 2017 0 Comments

This weeks local produce and featured farms:
Large Asparagus – Life’s a Choke Farm
Red Toch Garlic – Kong Thao
MizunaBe Wise Ranch
Italian ParsleyBe Wise Ranch
Leopard Romaine – The Garden of…
White Scallions – Terra Madre Gardens
Alaskan Fingerling PotatoesWeiser Family Farm
Chiogga BeetsBlack Sheep Produce
ZucchiniBlack Sheep Produce
White Nectarine – Frog Hollow Farm
Juicing Bag:
Strawberries – A & A Organics
Kale – Babe Farms
Lemons – Sundance Organics
Green Leaf Lettuce – Deardorf
Seedless Watermelon – Goldie
Farmer’s Choice:
StrawberriesBe Wise Ranch
Wheatberries – Kenter Canyon
White PeachesKen’s Top Notch Produce
Rocky Sweet Melon – Munak Ranch
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 Strawberries
1 cup of strawberries
1 green leaf
1 orange
Delicious Kale
Handful of green kale
1 cup of pineapple
1 lemon
Sweet Watermelon
1 cube of watermelon
1 apple
1 beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Fish with Parsley Potatoes
Serves 4 to 6
One pound Alaskan potatoes, scrubbed
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
Grated zest of 1 lemon
2 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1 teaspoon Old Bay or seafood seasoning
2 1/2 pounds salmon, cod, halibut or sea bass filets
1 cup pitted Kalamata olives, chopped
Sliced lemons for garnish
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
2. While the potatoes are cooking, in a bowl, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
4. Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
5. Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.
Cook’s Note: This method works well for any thick fleshed fish.
Tortino di Zucchini with Pecorino Sauce
Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper
1. Preheat the oven to 350 degrees, and butter six 4-ounce ramekins.
2. In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant.
3. Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed.
4. Cool.
5. In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined.
6. Pour the into the prepared ramekins to within 1/2-inch of the top.
7. Bake for 30 to 45 minutes until set. Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce.
For The Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper
1. In a saucepan, heat the butter, add the flour and cook whisking for 2 minutes.
2. Add the milk, and bring to a boil.
3. Take the pan off the heat, add the cheese, and whisk until melted.
4. Season with salt and pepper. Serve warm.
Chocolate Zucchini Cake
Makes 1 9-inch Bundt
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients, and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.
Stuffed Zucchini
Serves 6
4 zucchini, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped scallions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
1. Steam the zucchini for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2. Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell. Chop the zucchini flesh. Preheat the oven to 350 degrees.
3. In a skillet, heat the butter, add the scallions and garlic and saute for 2 to 3 minutes to soften the scallion. Add the zucchini flesh and saute another 3 minutes.
4. Add the flour, and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with nutmeg, salt and pepper. Remove from the heat, fold in the parsley and Gruyere.
5. Re-stuff the zucchini with the mixture, and sprinkle each zucchini with some of the Parmigiano.
6. Do-Ahead: The zucchini can be refrigerated overnight, bring to room temperature before baking.
7. Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown.
8. Serve warm.
Grilled Asparagus with Prosciutto
Serves 6
This can either be a nibble before dinner or served as a side dish. It is great with seafood, poultry and grilled meats.
1 bunch asparagus, tough ends removed
1/4 pound thinly sliced prosciutto di Parma
1. Preheat the grill for 10 minutes. Turn off the center burners for indirect heat, or push coals to the sides of the grill.
2. Put a piece of prosciutto onto a cutting board, and roll the prosciutto around a stalk of asparagus.
3. Refrigerate for 1 hour, this will help the prosciutto adhere to asparagus.
4. Grill over indirect heat for 3 to 5 minutes, turning when the prosciutto begins to get crispy.
5. Remove from the grill when the asparagus is tender. Serve warm, or at room temperature.
Romaine Salad with Scallion and Garlic Dressing
Serves 4 to 6
Makes 1 cup dressing
Try the dressing as a marinade for poultry or pork, too.
For the Dressing
1/2 cup coarsely chopped scallions
3 garlic cloves
1 tablespoon Dijon mustard
1/4 cup packed Italian parsley
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup Greek Style Yogurt
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1. Put the scallions, garlic, mustard, parsley, vinegar, lemon juice, zest, and yogurt into a food processor or blender. Process on and off several times to break up the scallions and garlic.
2. With the machine running, pour in the oil, blending until the dressing is thick and smooth.
3. Season with salt and pepper. Refrigerate the dressing for up to 5 days.
For the Salad
1 head leopard romaine, washed, spun dry and chopped
1/2 cup crumbled Feta, goat cheese, or shaved Parmigiano for garnish or crumbled bacon
1. In a bowl, combine the lettuce and the dressing, tossing to coat.
2. Serve the salad garnished with your favorite cheese (Feta is nice here) or crumbled bacon.
Candy Striped Beets with Mizuna Salad
Serves 4
1 bunch mizuna, washed, spun dry and chopped
One bunch candy stripe beets, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons soy sauce
3 tablespoons sugar
1 garlic clove, minced
1/2 teaspoon freshly grated ginger root
1/2 cup canola or vegetable oil
Salt and pepper
Toasted sesame seeds for garnish
1. Put the mizuna into a salad bowl, and set aside.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
3. While the beets are roasting, in a bowl, whisk together the vinegar, soy, sugar, garlic, ginger, and oil. Season with salt and pepper.
4. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
5. Toss the beets with some of the dressing.
6. Toss the mizuna with the remaining dressing, plate the salad, and top with some of the beets. Sprinkle with sesame seeds, and serve.
Poached Nectarines in Moscato
Serves 4 to 6
3 White Nectarines (see note)
1 liter Moscato wine
1/4 cup honey
3 thin slices of ginger (about dime size) (you can change this to 1 cinnamon stick if you’d like)
Crème fraiche, Greek style yogurt, or ice cream for serving
1/2 cup toasted sliced almonds
1. Cut the nectarines in half and pit them.
2. In a Dutch oven, combine the Moscato, honey and ginger or cinnamon.
3. Add the nectarines, and bring to a simmer. (Simmer is defined as bubbles just breaking the surface)
4. Simmer the nectarines for 5 to 7 minutes, until tender, but not falling apart.
5. Remove the nectarines from the wine and set aside.
6. Bring to the syrup to a boil, and reduce by half, until thick and syrupy.
7. Put a nectarine half in a bowl, dollop with crème fraiche, yogurt or ice cream.
8. Drizzle with warm syrup and serve garnished with sliced almonds.
9. Cook’s Note: The syrup can be frozen and used in drinks (think Sangria) drizzled over cake, ice cream, or your morning yogurt.
Cook’s Note: You can use peaches, nectarines and plums in this recipe, they all work well.

Wheatberry Salad

Serves 6
Wheatberries freeze well, so I’d recommend you cook them all and then freeze in 1 to 2 cup packages and freeze them for up to 3 months.
1 pound wheatberries
1/4 cup sugar
1/2 cup vegetable oil
1/4 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon dry mustard
1 teaspoon curry powder
2 scallions, finely chopped
2 rib celery, finely chopped
1/4 cup finely chopped Italian parsley
2 yellow peaches, or white nectarines, pitted, and chopped
1. Put the wheatberries in salted water to cover, bring to a boil and simmer for 45 minutes until just tender. Cool two cups of the wheatberries for use in the salad.
2. In a small bowl, whisk together the oil, vinegar, juice, Worcestershire, garlic, mustard, and curry powder.
3. Pour a bit over the 2 cups of wheatberries, and toss to coat.
4. Add the scallions, celery, parsley and peaches. Drizzle with more dressing, and toss to coat.
5. Serve the salad at room temperature.
6. Cook’s Note: If you wish to refrigerate the salad, make sure to take it out at least 1 hour before serving and toss with any remaining dressing. The wheatberries will be like sponges, and will absorb the dressing while refrigerated.
Strawberry Peach Cobbler
Serves 4 to 6
3 yellow peaches, peeled, pitted and thinly sliced
2 cups strawberries, hulled, and quartered
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup sugar
1 large egg
1/2 cup unsalted butter, melted and slightly cooled
1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the peaches, berries, sugar, cornstarch, nutmeg and cinnamon. Pour the mixture into the prepared baking dish.
3. In another bowl, combine the flour, sugar, egg, and butter. Spread over the fruit, bake for 45 to 50 minutes, until the fruit is bubbling and the cobbler topping is golden brown. Serve with unsweetened whipped cream, or vanilla ice cream.
Cold Melon Soup
Serves 6
6 cups chopped Melon
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
Pinch ground nutmeg
8 mint leaves
1/4 teaspoon salt
Crème fraiche, or Greek style yogurt
1. In a blender, combine the melon, orange, lemon and lime juices and puree. Add the honey, nutmeg, and mint, and puree again. (depending on your blender, you may have to do this in batches—no worries)
2. Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.
Tropical Gazpacho
Serves 6
6 cups canned tomato juice
1 cup mango nectar
2 under ripe mangoes or papayas, peeled, seeded and cut into 1/2-inch dice
2 cups Rocky Sweet melon, peeled, seeded and cut into 1/2-inch dice
½ red bell pepper, diced small
½ yellow bell pepper, diced small
½ cup lime juice (about 4 limes)
4 dashes of Tabasco sauce
Salt and pepper
½ cup chopped Italian parsley
1. In a large bowl, combine the tomato juice, mango nectar, mangoes, melon, red pepper, yellow pepper, lime juice, and Tabasco.
2. Taste for seasoning and add salt or pepper if necessary. Add the parsley just before serving chilled.
Recipes Provided By:
Diane Phillips and
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