Farmers' Market Box 8-3-17

August 2, 2017 0 Comments

This weeks local produce and featured farms:
Cranberry Shelling Beans – Two Peas in a Pod
CarrotsBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ParsleyBe Wise Ranch
Leopard Romaine Lettuce – The Garden Of….
Valencia OrangesPolito Family Farm
Purple PotatoesWeiser Family Farm
Zucchini SquashBlack Sheep Produce
Flavor Top NectarinesFrog Hollow Orchard
Sungold Cherry TomatoesTutti Frutti Farms
Juicing Bag:
Strawberries – A & A Organics
Fennel – Cal-Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Valencia Oranges – Sundance Organics
Farmer’s Choice:
Red Fife and Soronran Wheat Berries – Kenter Canyon Farms
Oro Blanco GrapefruitPolito Family Farm
Black Royal Grapes – Murray Family Farm
Sugar Baby Watermelon – Munak Ranch
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
Orange Licorice
2 oranges
1 fennel
1in of turmeric
Strawberry Water
1 cup of strawberries
1 stalk of celery
1 cucumber

Valencia Kale

Handful of green kale
1 cucumber
1 orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Grilled Nectarine Salad
Serves 6
3 yellow nectarines, halved and pitted
Raw sugar
One head Leopard Romaine, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata
1. Preheat the grill. Dip the cut side of the nectarines into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the nectarines are softened and the cut side is caramelized.
2. Remove from the grill and keep warm.
3. Put the lettuce into a salad bowl.
4. In a small bowl, whisk together the juice, mustard, vinegar, honey and oil. Season with salt and pepper.
5. Pour some of the dressing over the lettuce, and toss to coat. Plate the salad, and top with a grilled nectarine half, and sprinkle with crumbled feta.

Cranberry Beans Tuscan Style

Serves 4 to 6
A terrific side dish with any grilled entrée; any leftovers can be whizzed in the food processor and made into an Italian ‘hummus’.
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 tablespoons chopped rosemary or sage leaves
1 pound cranberry shelling beans, removed from the pods
1/2 to 1 cup vegetable or chicken broth (enough to cover the beans)
1 bay leaf
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the garlic with the rosemary (or sage) until the garlic is translucent.
2. Add the beans and enough broth to cover. Toss in the bay leaf, and simmer, for 30 to 40 minutes until the beans are tender and creamy. Season the beans with salt and pepper, remove the bay leaf and serve.
3. Cook’s Note: In Southern Italy instead of broth they add canned crushed tomatoes to the beans instead, this bean dish is sometimes served over pasta. If you would prefer to use tomatoes you will need one 14.5-ounce can, and enough broth to cover the beans, or use the basket of cherry tomatoes in your box, stem and halve the tomatoes and add to the beans.
Purple Potato Smash
Serves 4
1 pound purple potatoes, scrubbed
1/3 cup finely chopped shallot
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 to 1/3 cup extra virgin olive oil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1. Put the potatoes into a saucepan with water to cover. Bring to a boil, and simmer for 15 to 20 minutes until tender. Cool the potatoes for 15 minutes, then peel and put into a bowl.
2. Using a fork, smash the potatoes into varying size chunks.
3. Add the shallot, zest, lemon juice, 1/4 cup olive oil and parsley. Toss to blend the ingredients. Add more oil if needed, season with salt and pepper and serve at room temperature.
Orange Upside Down Cake with Whipped Cream
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Pasta Carbonara with Zucchini
Serves 6
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini
1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola, and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.
Zucchini Parmesan Rice
Serves 6 to 8
This is my ‘go to’ summer side dish, it’s simple, and delicious, and doesn’t require a lot of energy.
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini
1 1/2 teaspoons salt
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese
1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
2. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, and Tabasco.
3. Sprinkle with the flour and cook, stirring, for 2 minutes.
4. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
6. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
7. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
8. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
Carrot Pickles
Makes about two 8-ounce jars
1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel or dill seeds
1 1/2 tablespoons coarse sea or kosher salt
1 bay leaf
1. Cut the carrots into sticks. Bring a medium-sized pot of lightly salted water to a boil. (Use a non-reactive pot.)
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.
Orange Salsa
Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.
2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.
Roasted Fresh Catch
Serves 4 to 6
2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut or seabass
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 tablespoons aged balsamic vinegar
1 basket cherry tomatoes, stemmed and cut into quarters
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt
1. Preheat the oven to 400 degrees.
2. Arrange the fish in a 13-by-9-inch baking dish.
3. In a bowl, combine the remaining ingredients, and spread over the fish.
4. Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer. Remove from the oven, and allow to rest for 5 minutes before serving.
Coconut Carrot Soup
Serves 6
3 tablespoons butter
½ medium onion, roughly chopped
¾ pound carrots, peeled and cut into 1/2-inch rounds
1 teaspoon peeled, grated fresh ginger
½ teaspoon ground cumin, to taste
½ teaspoon ground turmeric, to taste
½ teaspoon ground coriander, to taste
Pinch cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
1/4 cup finely chopped Italian parsley
5. In a Dutch oven, melt the butter, add the chopped onions, sprinkle with salt, stir to coat with butter. Add the carrots along with the spices. Stir and cook until softened, about 10 minutes.
6. Add the stock, bring the soup to a boil over high heat.
7. Reduce the heat to medium and continue cooking until the carrots are tender, about 10 to 15 minutes.
Using an immersion blender, purée the soup in the pot. Add the coconut milk, season with salt and pepper, add the lime juice and garnish with chopped parsley.
Wheatberry Salad
Serves 6 to 8
2 cups wheatberries
2 teaspoons salt
1/4 cup rice vinegar
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped red onion
1 cup red seedless grapes, quartered
2 ribs celery, finely chopped
1/4 cup finely chopped Italian parsley
1 cup crumbled Feta, ricotta salata or blue cheese
1. Bring 4 quarts of water to a boil, add the wheatberries and 2 teaspoons of salt. Simmer for 30 to 40 minutes, until the wheatberries are tender, a bit al dente. Drain the wheatberries and transfer to a bowl.
2. While the wheatberries are simmering in a small bowl, whisk together the vinegar, orange juice, honey, mustard, and oil. Season with salt and pepper.
3. Pour a bit of the dressing over the warm wheatberries, and toss to coat.
4. When the wheatberries are cooled, add the onion, grapes, celery and parsley.
5. Drizzle with more dressing, and toss to combine.
6. Do-Ahead: At this point the salad can be covered and refrigerated for up to 24 hours. Bring to room temperature before serving.
7. Just before serving, toss in the cheese, and re-dress with a bit more dressing. Serve at room temperature.
Cook’s Note: Wheat berries can be cooked, then frozen into 2 cups packages for later use. They are terrific as a breakfast porridge (just add milk and reheat) serve with your favorite toppings, or used as a grain like rice, or barley for a pilaf.
Roast Pork Tenderloin with Red Grapes
Serves 4
One 1 1/2 pound pork tenderloin, silver skin removed
1 teaspoon finely chopped thyme
1 ½ teaspoons finely chopped sage, plus 3 whole sprigs
2 tablespoons Dijon mustard
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 pound red seedless grapes
½ cup port
½ cup chicken stock
2 tablespoons unsalted butter mixed with 2 tablespoons all-purpose flour
1 tablespoon finely chopped parsley
1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the thyme, sage, mustard, 2 tablespoons of oil, salt and pepper. Rub all over the pork.
3. In a large oven proof skillet, heat 2 tablespoons of oil, and brown the pork on all sides. Add the onion, grapes, port and stock to the skillet, transfer to the oven, and roast for 15 to 20 minutes, until the pork registers 155 degrees on an instant read meat thermometer.
4. Remove the pork from the skillet, and place the skillet over medium high heat, scraping up any browned bits on the bottom of the pan.
5. Add the butter mixture, bringing back to a boil, until the sauce is thickened. Taste for seasoning and adjust using salt and pepper. Add the parsley.
6. Thinly slice the roast, and nap with some of the sauce and grapes.
Oro Blanco Curd
Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes
1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl, and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.
Watermelon Feta Salad
Serves 4
This salad is pretty much what you want to make it, whether the watermelon is sliced or in chunks, it works either way.
1 personal watermelon, rind removed, and sliced into wedges or chunks
1 1/2 cups crumbled Feta cheese
1/2 cup finely chopped Italian parsley or mint
1/2 cup extra virgin olive oil
Freshly ground black pepper
1. Arrange the watermelon on a serving platter, scatter with the cheese, and parsley (or mint)
2. Drizzle with oil, season with black pepper and serve.
Watermelon Lemonade
Serves 8
1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds, seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes
1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and watermelon, continuing to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving.
3. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.
Watermelon Gazpacho
Serves 6
1 basket cherry tomatoes, stemmed
3 cups seeded and cubed watermelon
1/4 cup packed Italian parsley
1 cup diced Persian cucumber
¼ cup olive oil
2 tablespoons lemon juice
Salt and pepper
Crumbled goat cheese, ricotta salata or crumbled Feta
1. Combine the tomatoes, watermelon, parsley and cucumber in a food processor and process on and off for a chunky consistency with a bit of puree.
2. Transfer to a bowl, stir in the oil, lemon juice, and season with salt and pepper.
3. Serve the gazpacho cold garnished with a bit of salty cheese.
Recipes Provided By:
Diane Phillips and
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