Farmers' Market Box 8-17-17

August 16, 2017 0 Comments

This week’s local produce and featured farms:
Green CabbageBlack Sheep Produce
Carrots – Terra Madre Farms
Black Beauty EggplantBlack Sheep Produce
ArugulaBe Wise Ranch
Rosemary – Terra Madre Farms
Meyer LemonsKoral’s Tropical Fruit Farm
Freckles Lettuce – Coleman Family Farm
Purple PotatoesWeiser Family Farm
Patty Pan SquashTutti Frutti Farms
PeacotumFitzgerald’s Premium Ripe Tree Fruit
Juicing Bag:
Gala Apples – Viva Terra
Valencia Oranges – Sundance Organics
Fennel – Lakeside Organic Gardens
Green Kale – Babe Farms
Carrots – Cal Organics
Farmer’s Choice:
Honeyloupe – Munak Ranch
Temple Oranges – Murray Family Farm
Gold Raisins – Peacock Family Farm
Concord Grapes – Murray Family Farm
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
Powerful Orange
2 oranges
Handful of green kale
1 cucumber
Super Kale
Handful of green kale
1 carrots
1 cucumber
Delicious Apple
1 gala apple
1 fennel
1 roman lettuce
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Rosemary Purple Potatoes
Serves 4 to 6
1 1/4 pounds purple potatoes, scrubbed, and cut into quarters
1/3 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
1. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine the potatoes, oil, rosemary, salt and pepper, tossing to coat the potatoes.
3. Spread out onto the prepared baking sheet.
4. Roast for 45 to 50 minutes, turning a few times to brown evenly.
5. Serve warm.
Eggplant Caponata
Serves 6
Caponata is a condiment served extensively in Sicily and some parts of southern Italy. It is served alongside grilled and roasted seafood, meats, and poultry.
1 eggplant, stem end trimmed
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers
1/4 cup chopped green olives
1. Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent.
3. Press any water out of the eggplant, and pat dry on paper towels.
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown.
5. Add the tomato, vinegar, and sugar.
6. Simmer for 5 to 7 minutes.
7. Add the capers and olives, and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another.
Pasta Alla Norma
Serves 6
1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 eggplant, stem end removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata
1. In a large skillet, heat the oil, saute the garlic, red pepper and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes, and bring to a boil. Simmer for 10 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet, and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.
Pizza Primavera
Serves 4
For the Pizza Dough
Makes two 14-inch pizzas (make one and freeze the other)
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 Flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil
1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.
For the Pizza and Assembly
1/2 cup plain tomato sauce (see recipe below)
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.
Plain Tomato Sauce
Makes about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a sauce pan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.
Crunchy Asian Slaw
Serves 6
1 green cabbage, cored, and thinly sliced on a mandoline
3 yellow carrots, grated
3 scallions, finely chopped using the white and tender green parts
1/4 cup unseasoned rice vinegar
3 tablespoons white (Shiro) miso 1 tablespoon fresh lemon juice
1 teaspoon finely grated fresh ginger
3 tablespoons sugar
2 tablespoons soy sauce
3/4 cup vegetable oil
1/2 cup sliced toasted almonds, for garnish
1. In a salad bowl, combine the cabbage, carrots and scallions.
2. In another bowl, whisk together the vinegar, miso, ginger, sugar, soy sauce, and oil.
3. Pour the mixture over the cabbage, and toss to coat.
4. Sprinkle the almonds over the salad and serve.
Hungarian Stone Fruit Cake
Serves 6
1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
4 Peacotum, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan, and place the plum halves skin side up on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

Arugula Salsa Verde

Serves 4
2 garlic cloves
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
1/3 cup extra virgin olive oil
3/4 cup (tightly packed) arugula
Salt and pepper
1. In a food processor or blender, combine the garlic, anchovy, capers, 1/3 cup olive oil and arugula.
2. Blend until smooth. Taste for seasoning and add pepper or salt if needed. The salsa can be refrigerated for up to 1 week.
3. Cook’s Note: Salsa Verde is usually served in the Mediterranean with grilled fish, poultry and meats, as well as vegetables.
Roasted Ratatouille Pasta Sauce
Makes about 4 cups
1 red onion, sliced 1/2-inch thick
One red bell pepper, cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
1 medium eggplant, cut into 1/2-inch chunks
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks
6 garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons good quality balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
One pound pasta, cooked al dente (saving some of the pasta water to thin the sauce)
Freshly grated Parmigiano Reggiano cheese for garnish
1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender.
4. Scrape all the vegetables and any juices into a blender or food processor, and process until smooth. Stir in the parsley and basil. Keep the sauce warm while the pasta cooks.
5. Drain the pasta, reserving some of the pasta water. Toss the pasta with the sauce, adding some of the pasta water if the sauce is too thick. Serve the pasta garnished freshly grated Parmigiano cheese.
6. Variation: If you have meat lovers in your house, sauté 1 pound of ground beef, turkey or chicken, drain off any excess water/fat, and add to the pasta sauce.
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.
Baked Zucchini Chips
Serves 6
1 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 pound zucchini, cut into 1/4-inch-thick rounds
1/4 cup olive oil
1. Preheat oven to 400°, line a baking sheet with silicone, parchment or aluminum foil.
2. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground.
3. Stir together breadcrumb mixture and cheese in a medium bowl.
4. Toss zucchini rounds with oil.
5. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.
6. Bake 30 minutes or until browned and crisp. Serve hot.
Salmon with Lemon Rosemary Sauce
Serves 6
1/2 cup extra virgin olive oil
Grated zest of 2 Meyer lemons
Juice of 2 Meyer lemons
2 tablespoons finely chopped rosemary
Salt and pepper
2 1/2 pounds salmon filets
1. Preheat the oven to 400 degrees. In a 13-by-9-inch baking dish, combine the oil, zest, juice, and rosemary. Season with salt and pepper.
2. Arrange the salmon in the dish, and spoon the sauce over the fish.
3. Roast for 10 minutes per inch of thickness or until the fish registers 160 degrees on an instant read meat thermometer.
4. Allow the salmon to rest for 5 minutes before serving, spooning some of the sauce over each portion.
Curried Pattypan Squash
Serves 4
1/2 cup unsalted butter
1 tablespoons sweet curry powder
6 medium pattypan squash, cut into 3/4-inch dice
Salt and pepper
2 tablespoons snipped chives
1 tablespoon fresh lemon juice
1. In a large skillet, heat the butter, add the curry powder, and saute for 2 to 3 minutes.
2. Add the squash, and continue to sauce for 5 to 7 minutes, until the squash is tender.
3. Season with salt and pepper if necessary.
4. Garnish with chives, and toss with fresh lemon juice.
Freckles Lettuce Salad with Lemon Vinaigrette
Serves 4

One head freckles lettuce, washed, spun dry and chopped
1/3 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1 teaspoon Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the lemon juice, zest, garlic, mustard, and oil.
3. Season with salt and pepper.
4. Pour some of the dressing over the salad greens, toss to coat and serve.
Cantaloupe Ice Cream
Serves 6
4 cups cubed peeled and seeded cantaloupe
3/4 cup sugar
1/2 cup orange juice
1 cup heavy cream
1. In a blender, combine the cantaloupe, sugar, and juice. Puree the mixture.
2. Add the cream, and refrigerate for 3 hours.
3. Pour into an ice cream maker and process according to the manufacturers’ directions.
4. Freeze the ice cream for up to 1 week if needed.
Farro Salad
Serves 6
Substitute cooked rice, barley or bulgur for the farro in the salad.
2 cups pearlized farro
3 ribs celery, finely chopped
3 patty pan squash, finely chopped
1/2 cup finely chopped red onion
3 yellow carrots, finely chopped
1/2 cup golden raisins
1/2 cup chopped arugula
1/4 cup fresh lemon juice
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1/3 cup shaved Parmigiano Reggiano for garnish
1. Bring 4 quarts of salted water to a boil. Add the salt and farro, bring to a boil, and simmer for 15 to 20 minutes until the farro is al dente.
2. Drain the farro and cool slightly.
3. Add the celery, squash, onion, carrots, raisins, and arugula to the farro.
4. In a mixing bowl, whisk together the lemon juice, garlic, and oil. Season with salt and pepper.
5. Toss with the farro and vegetables and season with salt and pepper as necessary.
6. Serve the farro garnished with Parmigiano Reggiano.
Concord Grape Focaccia
Serves 8
2 envelopes active dry yeast
2 cups lukewarm whole milk
1 tablespoon sugar, plus 1 teaspoon
5 cups all-purpose flour, plus more for the work surface
1 cup extra-virgin olive oil, plus 1/3 cup, plus more for drizzling
1 tablespoon finely chopped fresh rosemary leaves
1 cup Concord grapes, seeded, halved or quartered
1 cup golden raisins
1 1/2 teaspoon salt
1 tablespoon lemon zest, grated
Fleur de Sel
1 egg, beaten well
1. In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place about 15 minutes for the yeast to activate. Place risen dough in mixer, set aside.
2. In a large skillet, heat the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool.
3. Begin to mix the dough, slowly, and mix another 4 cups of flour in to the yeast mixture with the dough hook attachment, then add a pinch of Fleur de Sel.
4. Add half of the olive oil/grape mixture into dough. Knead until smooth with hands. Form the dough into a ball. Place some olive oil in large bowl to coat the sides.
5. Place dough ball into bowl, and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
6. The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with towel, and let rise again until doubled, 30 to 40 minutes.
7. Preheat the oven to 425 degrees.
8. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar.
9. Top with lemon zest and finish with some Fleur de Sel.
10. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.
Cook’s Note: This focaccia is delicious served with salty cheeses, or cured meats such as prosciutto and salami.
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: