Farmers' Market Box 8-10-17

August 9, 2017 0 Comments

This week’s local produce and featured farms:
Green Beans – Nature’s Always Right
Green Bell PeppersBlack Sheep Produce
CeleryBlack Sheep Produce
Chives – Terra Madre Farms
Little Gem Lettuce – The Garden Of….
SunchokesWeiser Family Farm
Spaghetti SquashBe Wise Ranch
Flavortop NectarinesFrog Hollow Orchard
Grape TomatoesBe Wise Ranch
Mangoes – CCH Citrus
Juicing Bag:
Mangoes – CCH Citrus
Green Leaf Lettuce – Cal-Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Carrots – Lakeside Organic Gardens
Farmer’s Choice:
Persian Cucumbers – Beylik Family Farms
Brown Turkey Figs – People Plus Organics
PassionfruitKoral’s Tropical Fruit Farm
Flavor King PluotsFrog Hollow Orchard
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page!

When it’s about food…#specialtyproduce

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
Mango Spa Water
2 carrots
1 mango
1 cucumber

Chlorophyll Water

1 cucumber
1 bunch of kale
½ head of lettuce
Orange You Glad
1 mango
4 carrots
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Spaghetti Squash Caccio Pepe Style
Serves 4 as a side dish
1 medium spaghetti squash (about 3 pounds)
1/3 cup water
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
2 teaspoons fresh thyme leaves, plus more for serving
½ cup grated Pecorino Romano
½ cup finely grated Parmigiano Reggiano, plus more for serving
1 teaspoon freshly ground black pepper
Salt to taste
1. Preheat oven to 375°. Cut the squash in half, and lay each half cut side down in a 13-by-9-inch baking dish. Pour in the water, and cover the baking dish. Bake for 30 to 35 minutes, until just tender. The tip of a sharp paring knife will go in easily. Remove from the oven, and let cool slightly. Halve lengthwise and scoop out seeds; discard.
2. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
3. Heat butter and olive oil in a large skillet over medium-high. Cook squash, lemon zest, and thyme, stirring to blend. When the squash is heated through, add the Pecorino, and ½ cup Parmigiano, stirring to combine Stir in pepper and season with salt. Serve topped with more Parmigiano.
Green Beans Nicoise
Serves 4
1 pound green beans, ends snipped, and cut into 1-inch pieces
Salt and pepper
3 tablespoons lemon juice
1 garlic clove, minced
2 tablespoons finely chopped chives
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/4 cup pitted, chopped Kalamata olives for garnish
1. Bring 4 quarts of salted water to a boil, and simmer the beans for 3 to 4 minutes, until crisp-tender.
2. Drain and toss with salt and pepper.
3. In a bowl, whisk together the juice, garlic, chives, mustard, and oil. Season with salt and pepper.
4. Toss the beans with the dressing, and garnish with the olives. Serve warm or at room temperature.
Sunchoke Bisque
Serves 6
2 tablespoons unsalted butter
1/2 cup onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives
1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.
Nectarine Tart
Serves 6
1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam
1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar, and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam, and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.
Little Gem Salad with Mango Dressing
Serves 4
One little gem lettuce, washed, spun dry and chopped
3 ribs celery, finely chopped
One mango, peeled, pitted and finely chopped
1/4 cup finely chopped chives
1/4 cup mango nectar
3 tablespoons rice vinegar
1/2 cup vegetable oil
Salt and pepper
1. In a bowl, combine the lettuce, celery, mango and chives.
2. In another bowl, whisk together the mango nectar, vinegar, and oil. Season with salt and pepper.
3. Pour the dressing over the salad, toss to coat, and serve.
Mango Shrimp Pasta Salad
Serves 6 to 8
One pound medium shell pasta, cooked 2 minutes short of al dente
1/2 pound cooked large shrimp, chopped
3 ribs celery, finely chopped
1/4 cup finely chopped chives
One mango, peeled, pitted and chopped
3/4 cup mayonnaise
3 tablespoons orange juice or mango nectar
1 1/2 teaspoon sweet curry powder
1. In a large salad bowl, combine the pasta, shrimp, celery, chives and mango.
2. In a small bowl, whisk together the mayonnaise, orange juice and curry powder.
3. Pour over the salad, and toss to coat. Season with salt and pepper and serve.
Green Pepper Beef
Serves 4
3 medium-size green peppers
1 pound lean, tender beef, like fillet of beef or flank steak
2 tablespoons cornstarch
2 tablespoons dark soy sauce
¼ teaspoon red hot-pepper flakes
1 cup corn or vegetable oil
1 cup coarsely chopped scallions
1 teaspoon chopped garlic
1 teaspoon sugar or honey
2 tablespoons dry sherry
2 tablespoons fresh or canned chicken broth
Salt to taste, if desired
Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.
Mediterranean Eggs in Peppers
Serves 6
4 cups marinara sauce, either store bought or homemade
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
½ cup onion, chopped
1/2 pound sweet Italian sausage, removed from the casing
½ cup Ricotta cheese
3 green bells peppers, cut in half and cored
6 eggs
Freshly ground black pepper
¼ cup shredded Pecorino Romano cheese
1. Preheat the oven to 375 and pour 2 cups of marinara into the bottom of a 13-by-9-inch baking dish.
2. In a skillet, heat the butter and olive oil. Add the garlic and onion, and saute until the onion begins to soften, about 4 minutes.
3. Add the sausage, and cook until the sausage loses its pink color. Transfer to a bowl to cool. Add the ricotta, and season with salt and pepper.
4. Stuff the pepper halves with the mixture. Break an egg into a cup and slide into the pepper half. Sprinkle with the pepper, and Romano cheese. Repeat for each egg.
5. Bake the eggs for 10 to 15 minutes until the egg whites are set. Remove from the oven, and serve with the remaining marinara sauce.

Tomato, Nectarine and Arugula Salad
Serves 4
1 bunch arugula, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1 basket cherry or grape tomatoes, stemmed, and cut in half
2 nectarines, halved, pitted and cut into wedges
1/2 cup crumbled Feta
1/4 cup chopped basil
2 tablespoons finely chopped mint
Salt and pepper
1. Put the arugula into a bowl, and toss with 1/4 cup extra virgin olive oil. Arrange on a serving platter.
2. In another bowl, combine the tomatoes, nectarines, feta, basil and mint. Toss with the remaining olive oil.
3. Season with salt and pepper.
4. Arrange the mixture over the arugula, and serve.
Turkey Figs and Prosciutto
Serves 4
1/4 pound thinly sliced Prosciutto di Parma or San Danielle
3 brown turkey figs, cut into quarters
1/4 cup aged balsamic vinegar
Shaved Parmigiano Reggiano cheese
1. Wrap 1/2 slices of prosciutto around fig quarters and arrange on a serving platter.
2. Drizzle the wrapped figs with the vinegar. Garnish with the shaved Parmigiano and serve.
Passion Fruit Meringue
Serves 6
2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated
For the merengue:
3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish
1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.
Lemon Cucumber Dip
Makes about 4 cups
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill, chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
Freshly ground black pepper
1 cup crumbled feta cheese
In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours, and serve with pita chips and crudités.
Pluot Crumble
Serves 6
4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar
1. Preheat oven to 350*F, coat the inside of a 9×13 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
2. Transfer the pluots to the prepared pan.
3. In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
5. Serve the crumble with vanilla ice cream.
Recipes Provided By:
Diane Phillips and
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Share this post: