Farmers' Market Box 7-6-17

July 5, 2017 0 Comments

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
Baby CarrotsBlack Sheep Produce
Flowering ThymeRutiz Family Farms
Baby LeeksBlack Sheep Produce
Little Gem Lettuce – The Garden Of….
German Butterball PotatoesWeiser Family Farm
Red RadishBe Wise Ranch
Natural Flame Raisins – Peacock Family Farm
Snow White Peaches – Regier Family Farm
PloutsKen’s Top Notch Produce
Juicing Bag:
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Valencia Oranges – Sundance Oragnics
Baby Spinach – Classics Salad
Farmer’s Choice:
Chocolate Mint – Terra Madre Farms
Rocky Sweet Melon – Munak Farms
Sungold Cherry Tomatoes – Munak Farms
Bi-Color CornBlack Sheep Produce
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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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
Delicious Orange
2 carrots
1 Valencia orange
1 roman lettuce
Super Greens
1 cucumber
Handful of spinach
1 lemon
Powerful Kale
Handful of kale
1 cucumber
1 carrot
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Strawberry Peach Tiramisu
Serves 6 to 8
I’m taking a real risk here with this tiramisu since it’s not authentic, but it’s a simple dessert to put together for summer, and can be made at least 36 hours ahead of time. Make sure to buy Italian lady fingers, they are thin and hard. When dipped into liquid they soften up.
For the Fruit:
1 basket strawberries, hulled and sliced (about 2 cups)
2 white peaches, peeled, pitted, and thinly sliced, then chopped
1/2 cup sugar (depending on the sweetness of the fruit)
In a bowl, combine the fruit and the sugar. Taste for sweetness, cover and set aside while preparing the tiramisu.
For the Tiramisu and Assembly:
2 cups heavy cream
1 cup mascarpone
1 cup peach nectar
1/4 cup Amaretto (optional)
2 boxes lady fingers
1/2 cup toasted sliced almonds
1. In the bowl of an electric mixer, beat the cream until soft peaks form. Add the mascarpone, and beat again until combined. Stir in 2 tablespoons peach nectar and 1 tablespoon Amaretto. Refrigerate if not using immediately.
2. In a bowl, combine the remaining peach nectar and Amaretto.
3. Working quickly dip the lady fingers into the peach nectar mixture, and line up in a 9-inch square dish.
4. Cover with some of the mascarpone mixture.
5. Spread 1/2 of the fruit over the mascarpone.
6. Repeat the layering using lady fingers dipped into the peach nectar mixture, mascarpone, fruit, and ending with the mascarpone.
7. At this point the tiramisu can be refrigerated for up to 36 hours. Garnish with toasted almonds, and cut into squares.

Honey Thyme Carrots

Serves 4 to 6
1 bunch carrots, scraped, and cut into 1-inch lengths
1/2 cup chicken or vegetable broth
2 sprigs thyme
3 tablespoons honey
1/4 cup heavy cream (optional)
Salt and pepper
1. In a skillet, combine the carrots, broth and thyme, bringing to a boil. Simmer for 5 to 6 minutes, until the carrots begin to soften.
2. Add the honey, and simmer until the liquid in the pan is syrupy. Add the cream, bring to a boil, and simmer another 5 minutes. Season with salt and pepper.
3. Remove the thyme sprigs, and serve.
Potato and Leek Gratin
Serves 6
Leeks grow in sand, the best way to clean them is to cut them in half from the root to the green leaves. Fan out the leek and rinse well under cold water, then dry and slice.
1 1/2 cups milk
1 cup heavy cream
2 garlic cloves, minced
2 sprigs thyme
Salt and pepper
1 1/4 pounds German butterball potatoes, scrubbed and sliced 1/4-inch thick (if the peel isn’t gorgeous, peel the potatoes before slicing)
2 leeks, finely chopped, using the white and tender green parts
1 1/2 cups shredded Gruyere or Imported Swiss cheese
1/2 cup grated Parmigiano Reggiano cheese
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 milk, cream, garlic, thyme, salt and pepper. Add the potatoes and leeks, and simmer until the potatoes are almost cooked through. A sharp knife will pierce them easily. Remove the thyme sprigs.
3. In a bowl, combine the gruyere and Parmigiano.
4. Transfer half of the potato mixture to the prepared baking dish.
5. Sprinkle with some of the cheese mixture.
6. Cover with the remaining potatoes and leeks, and sprinkle with the remaining cheese.
7. Bake covered for 30 minutes, uncover and cook another 15 minutes, or until the gratin is bubbling and the cheeses are golden brown. Allow to rest for 10 minutes, before serving.
Potato Leek Soup
Serves 6
This French classic can be served hot or cold.
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/4 pounds German butterball potatoes, peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish
1. In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
2. Add the potatoes, and toss in the butter and leek mixture.
3. Add the broth, and bring to a simmer.
4. Simmer for 10 to 15 minutes until the potatoes are tender.
5. Season with salt and pepper.
6. Puree the soup with an immersion blender.
7. Add the cream, and season again with salt and pepper.
8. Serve the soup hot or cold garnished with chopped chives.
Gem Lettuce Salad with Pluot Dressing
Serves 4
One gem lettuce, washed, spun dry and chopped
3 radishes, washed, trimmed, and cut into julienne
2 pluots, peeled, pitted, and coarsely chopped
3 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon curry powder
1/2 teaspoon dry mustard
1/3 cup canola or vegetable oil
Salt and pepper
1/2 cup chopped almonds for garnish
1. Put the lettuce and radishes into a salad bowl.
2. In a blender, combine the pluots, vinegar, honey, curry powder, and mustard.
3. Blend to puree the pluots.
4. With the machine running, slowly pour in the oil, until the mixture is thickened.
5. Season with salt and pepper.
6. Pour the dressing over the lettuce, and toss to coat.
7. Serve garnished with chopped almonds.
Grilled Lemon Thyme Chicken
Serves 6
3 pounds cut up chicken parts (with skin and bones)
Grated zest of 2 lemons
1/2 cup lemon juice
1 bunch thyme, chopped
3 garlic cloves, minced
2 tablespoons Dijon mustard
1/4 teaspoon Tabasco
1/4 cup extra virgin olive oil
Salt and pepper
1. Put the chicken into a large zip-lock bag.
2. In a bowl, whisk together the zest, juice, thyme, garlic, mustard, Tabasco, and oil. Season with salt and pepper.
3. Pour the mixture over the chicken in the bag, seal the bag, and marinate for at least 4 hours, or up to 24 hours.
4. Preheat the grill or broiler.
5. Drain the marinade and discard.
6. Arrange the chicken over indirect heat on the grill, (burners underneath the chicken turned off) or broil the chicken bone side up for 5 to 7 minutes. Turn and grill/broil until the chicken is cooked through registering 165 on an instant read meat thermometer. Allow the chicken to rest for 5 minutes before serving.
Chocolate Mint Granita
Serves 4 to 6
2 cups water
1 cup chopped fresh chocolate mint leaves
1/2 cup sugar
1. In a saucepan, bring the water, mint, and sugar to a boil. Stir until the sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
2. Pour the mixture into a shallow glass or ceramic container, freeze. Stir and crush any lumps with a fork every 30 minutes, until evenly frozen, about 2 hours. Scrape lightly with a fork crushing any large lumps. Spoon into glasses or bowls. Garnish with additional mint leaves.
Pasta with Sungold Sauce
Serves 4 to 6
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1 pound linguine, spaghetti or farfalle, cooked 2 minutes short of al dente saving some pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano
1. In a skillet, heat the oil and saute the garlic until it is translucent. Remove from the pan.
2. Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary.
3. Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
4. Serve garnished with grated cheese.
Sungold Pasta Salad
Serves 6 to 8
You can easily add protein to this salad, 2 cups of cooked chicken or cooked seafood cut into bite sized pieces.
One pound farfalle, shell or penne pasta, cooked 3 minutes short of al dente
1 basket Sungold tomatoes, washed, dried, stemmed, and cut in half
3 ribs celery, finely chopped
3 scallions, finely chopped
1/4 cup finely chopped oregano
1/4 cup finely chopped Italian parsley
2 pickling cucumbers, finely chopped
1 red bell pepper, finely chopped
Salt and pepper
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon dry mustard
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
Salt and pepper
1 cup crumbled Feta cheese
1. In a large salad bowl, cool the pasta (do not toss with any oil).
2. When the pasta is cooled, add the tomatoes, celery, scallions, oregano, parsley, cucumbers, red pepper, and season with salt and pepper.
3. In a small bowl, whisk together the vinegar, garlic, mustard oregano and oil. Season with salt and pepper.
4. Pour over the salad and toss to coat. Add the cheese, and toss again.
5. Refrigerate the salad if not using right away. Remove from the refrigerator at least 90 minutes before serving.
Rocky Sweet Melon Parfait
Serves 4
1 (13- to 14-ounce) can well-stirred unsweetened coconut milk
1/4 cup superfine sugar
2 tablespoons fresh lime juice, or to taste
1 Rocky Sweet Melon, peeled, seeded and cut using a melon baller
1/4 cup finely chopped chocolate mint or mint leaves
Lime wedges for garnish
1. In a small bowl, combine the coconut milk, sugar, and lime juice. Freeze for 1 hour, stirring 1/2 way through. It should be semi-frozen after 1 hour, if not, freeze for 2 hours.
2. In small glasses, scoop some of the coconut mixture into the bottom of the glasses. Top with some melon balls, and mint leaves. Serve garnished with lime wedges.
Recipes Provided By:
Diane Phillips and
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