Farmers Market Box 7-20-17

July 20, 2017 0 Comments

This weeks local produce and featured farms:
Hass AvocadoKoral’s Tropical Fruit Farm
Nantes CarrotsWeiser Family Farm
White CornBlack Sheep Produce
Persian CucumbersBlack Sheep Produce
Oro Blanco GrapefruitPolito Family Farm
Italian ParsleyBe Wise Ranch
Romaine LettuceBe Wise Ranch
Purple PotatoesWeiser Family Farm
White PeachesKen’s Top Notch Produce
Black Plum Tomatoes – Point Loma Farms
Juicing Bag:
Limes – CCH
Carrots – Cal-Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Lakeside Organic Gardens
Watermelon – Goldie Farm
Farmer’s Choice:
Honeyloupe Melon – Munak Ranch
Pimento Peppers – Beylik Family Farms
French Breakfast Radishes – Terra Madre 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
Super Greens
1 cucumber
1 lime
Handful of kale
Delicious Carrots
2 carrots
1 cup of watermelon
1 cucumber
Sweet Kale
Handful of kale
1 cup of watermelon
1 roman lettuce
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Black Bean, Corn Salad with Avocado Salsa
Serves 6 to 8
Three options here, you can serve this as a salad in lettuce cups, or as a dip with tortilla chips, or add protein (cooked poultry, seafood or meat) to it (about 3 cups) and stuff it into tortillas.
One 15-ounce can black beans, drained and rinsed
1/2 cup peeled and chopped jicama
2 scallions, finely chopped using the white and tender green parts)
2 ears corn, cut the kernels from the cob
1/4 cup finely chopped red or orange bell pepper
1 1/2 cups chopped tomatoes
1 Lamb’s Haas avocado, peeled pitted, and diced
2 cloves garlic, minced
1/4 cup seeded and finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2/3 cup vegetable oil
1 teaspoon Cholula
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. In a large bowl, combine the black beans, jicama, scallions, corn, red pepper, tomatoes, avocado, garlic, chile, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. The Salad will keep in the refrigerator for about 3 days.
Farfalle with Sicilian Pesto
Serves 4 to 6
1 1/2 cups chopped black plum tomatoes
1/2 cup packed Italian parsley
2 garlic cloves
1/2 cup blanched almonds
1/2 cup shredded Pecorino Romano, plus more for garnish
1/3 cup extra virgin olive oil
Salt and pepper
1 pound farfalle, cooked al dente, saving a bit of the pasta water
1. In a food processor, combine the tomatoes, parsley, garlic, almonds and Pecorino. Pulse on and off until the mixture comes together. Stir in the olive oil, and season with salt and pepper.
2. Toss the pesto with the pasta, adding some of the pasta water to make a creamy sauce.
3. Serve the pasta garnished with additional Pecorino Romano.
Roasted Black Plum Tomatoes
Makes about 2 cups
This is a great way to preserve the flavor of summer, and keep these tomatoes in your freezer. They can be pureed into a delicious sauce, or added to soups and stews.
1 basket black plum tomatoes, cored, and cut in half
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/4 cup chopped red onion
3 cloves garlic, coarsely chopped
1 teaspoons salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 350°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes into a large glass bowl.
3. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes. Pour onto the prepared pan, spreading it out in a single layer.
4. Bake until the tomato liquid is absorbed and the tomatoes have firmed up, about 45 minutes. 2. Transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.
Farro Salad with Cucumbers and Tomatoes
Serves 6 to 8
1 cup pearlized farro
2 cups finely diced Persian cucumbers
2 cups finely chopped Black tomatoes
1 scallion, finely chopped using the white and tender green parts
1/2 cup finely chopped Italian parsley
1/4 cup red wine vinegar
2 garlic cloves, minced
2 tablespoons finely chopped mint
1 tablespoon honey
1/2 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1. Bring 2 cups of water to a boil, add the farro, and cook until the farro is just al dente, between 20 and 30 minutes. Drain off any excess water, and cool the farro.
2. When the farro is cooled, add the cumbers, tomatoes, scallion, and parsley.
3. In a bowl, whisk together the vinegar, garlic, mint, honey and oil until thickened.
4. Pour over the salad, and toss to coat. Add the feta and toss again. Serve the salad at room temperature.
White Gazpacho
Serves 6 to 8
1 1/2 cups chicken stock
1 1/2 cups sour cream (or equivalent of yogurt)
4 Persian cucumbers, peeled and diced
2 tablespoons white vinegar
1 large clove garlic, mashed
1 cup black plum tomatoes, cored and diced
2 green onions, chopped
1/4 cup chopped Italian parsley
1/2 cup diced yellow pepper
1/2 cup red bell pepper
1 avocado, peeled, pitted and diced
2 teaspoons lime juice
2 ears white corn, cut from the cob
2 tablespoons chopped fresh cilantro
¼ teaspoon chipotle chili powder
1 cup toasted sliced almonds
1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2. Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4. In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
5. Serve the gazpacho garnished with the avocado corn mixture.
Romaine Salad with Fresh Herb Dressing
Serves 6
The dressing for the salad is similar to “Ranch” style dressing, only made with fresh ingredients. You can use any leftover dressing as a dressing for pasta or potato salad, a dip for cold seafood or served over baked potatoes.
One head romaine, washed, spun dry and chopped
1 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup milk or buttermilk
2 teaspoons grated lemon zest
3 tablespoons chopped Italian parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
2 cloves garlic, mashed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Put the salad greens into a salad bowl.
2. In a medium-size bowl, stir together the mayonnaise, sour cream and milk or buttermilk.
3. Add the lemon zest, herbs, garlic, salt, pepper and stir to blend.
4. Do-Ahead: At this point, cover and refrigerate at least 2hours to let the flavors develop and up to 5 days.
5. Toss the greens with the dressing and serve.
Romaine and Avocado Salad with Grapefruit Vinaigrette
Serves 4
One head romaine, washed spun dry and separated into leaves
1 Oro Blanco, peel and pith removed, and segmented
1 Lambs’ Haas avocado, peeled, pitted, and sliced in 8 wedges
1/4 cup Oro Blanco juice
2 tablespoons white vinegar
2 tablespoons honey
1/2 cup extra virgin olive oil
Salt and pepper
1. Put the leaves onto salad plates, top with some grapefruit segments and avocado wedges.
2. In a bowl, whisk together the Oro Blanco juice, vinegar, honey, and olive oil. Season with salt and pepper.
3. Dress the salads with the dressing, and serve.
Roasted Smashed Purple Potatoes
Serves 4

One pound purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Fleur de sel
1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone, aluminum foil, or parchment.
2. Put the potatoes into water to cover. Bring to a boil, and simmer until tender.
3. Put the potatoes onto a cutting board, using a pot holder, press the potatoes flat.
4. In a bowl, combine the oil, salt and pepper.
5. Transfer the potatoes to the baking sheet. Drizzle the potatoes with the oil mixture.
6. Roast the potatoes for 15 to 20 minutes, or until they are crispy around the edges.
7. Sprinkle the roasted potatoes with fleur de sel.
Bistro Carrot Salad
Serves 4
One bunch carrots, scraped, and shredded
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Put the carrots into a bowl.
2. In a small bowl, whisk together the vinegar, mustard, honey, cumin and oil. Season with salt and pepper.
3. Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.
White Peach Streusel Muffins
Makes 1 dozen
1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 white peaches, peeled, pitted and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine
1. Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3. Add egg, beating until blended.
4. Combine 2 1/3 cups flour, baking powder, and salt.
5. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
6. Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
7. Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
8. Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.
Pimento Cheese
Makes 2 cups
Pimento cheese is standard fare in the South; served with crackers, or mixed into mac and cheese.
3 large pimento peppers
4 oz. cream cheese, at room temperature
1/2 cup mayonnaise
1/2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper
1/8 tsp. freshly ground white pepper
1/8 tsp. smoked paprika
1/4 cup finely chopped bread and butter pickles
4 cups grated sharp cheddar cheese
1. Preheat the broiler. Lay the peppers on a foil lined baking sheet. Roast the peppers, until they begin to blister on all sides, turning them. Turn off the broiler when the peppers are blistered on all sides. Allow them to cool in the turned off oven for 1 hour.
2. Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers.
3. Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, and cheddar cheese and stir again.
4. Fold in the diced pimentos.
5. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.
Prosciutto with Melon
Serves 4 to 6
One Honeyloupe melon
1/3 pound prosciutto di Parma
1. Peel and seed the melon. Cut into wedges.
2. Wrap each wedge in prosciutto and serve.
Honeyloupe Melon Sorbet
Serves 4 to 6

1/4 cup water
1/4 cup sugar
2 tablespoons corn syrup
1 Honeyloupe melon, seeds and peel removed, and coarsely chopped
1 tablespoon lime juice
1. In a sauce pan, heat the water and sugar, until the sugar is dissolved. Cool.
2. In a blender, combine the corn syrup, melon, lime juice, and cooled sugar syrup. (you may have to do this in batches)
3. Cool the mixture in the refrigerator for 2 hours, then pour into an ice cream maker, freeze according to the manufacturers’ directions.
4. Store the sorbet in the freezer.
French Breakfast Radishes on Baguettes
Serves 6 to 8
One baguette, sliced 1/2-inch thick on the diagonal
Unsalted butter, softened
One bunch breakfast radishes, scrubbed, tops removed, and thinly sliced
Fleur de Sel
1. Spread the baguette slices with unsalted butter.
2. Top with sliced breakfast radishes, and sprinkle with fleur de Sel.
Passion Fruit Curd
Makes 1 1/2 cups
Passion fruit curd is delicious on toast, or as a filling for cakes, or a topping for a cheesecake.
8 passion fruits
3 large eggs
12 tablespoons unsalted butter
1 1/4 cups packed light brown sugar
2 tablespoons cornstarch
1. Open the passion fruits, and push through a sieve. Transfer for the pulp to a saucepan, and whisk in the eggs, butter, sugar and cornstarch.
2. Cook over medium low heat until the curd begins to bubble and is thickened.
3. Push the curd through a sieve, and allow to cool. Push a piece of plastic wrap onto the curd, to avoid it forming a skin. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
Recipes Provided By:
Diane Phillips and
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