Farmers' Market Box 8-24-17

August 23, 2017 0 Comments

This week’s local produce and featured farms:
Asparagus – Life’s A Choke Farm
CeleryTutti Frutti Farms
Sonoran GarlicMilliken Family Farm
Green Onions – Her Produce
Amarosa PotatoesWeiser Family Farm
SunchokesWeiser Family Farm
Yellow NectarinesKen’s Top Notch Produce
Heirloom TomatoesBe Wise Ranch
Mizuna GreensBe Wise Ranch
Juicing Bag:
Gala Apples – Viva Terra
Strawberries – A & A Organics
Fennel – Lakeside Organic Gardens
Black Kale – Babe Farms
Carrots – Cal Organics
Farmer’s Choice:
Pearl Valley GrapesKen’s Top Notch Produce
PassionfruitKoral’s Tropical Fruit Farm
Indian Blood Peaches – Penryn Orchard
Meyer LemonsRancho Del Sol
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
Sweet Fennel
Handful of black kale
1 fennel
1 gala apple
Delicious Apple
1 cup of strawberries
1 gala apple
Handful of black kale
Powerful Carrots
2 carrots
1 fennel
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Nectarine and Tomato Salad
Serves 6
2 yellow nectarines, pitted, and thinly sliced
1/2 pound mixed heirloom tomatoes, cored and thinly sliced
3 scallions, finely chopped
1 cucumber, peeled, seeded and thinly sliced
1 ball fresh mozzarella, torn into bite sized pieces
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
10 basil leaves, thinly sliced
Salt and pepper
1. In a salad bowl, combine the nectarines, tomatoes, scallions, cucumber, and mozzarella.
2. In a small bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
3. Just before serving, pour over the salad, and toss to coat.
Pizza Pie Potatoes
Serves 6
1 pound Amarosa potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound mixed heirloom tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly sliced the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.
Sunchoke and Celery Soup
Serves 6
3 tablespoons unsalted butter
1 garlic clove, minced
2 scallions, finely chopped using only the white part
3 ribs celery, finely chopped, including some of the leaves
3/4 pound sunchokes, scrubbed and cut into chunks
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 pound brie cheese, cut into thin slices for garnish (optional)
1. In a Dutch oven, heat the butter, saute the garlic, scallions, and celery, until the scallions are softened.
2. Add the sunchokes, and broth. Bring to a boil, simmer for 20 to 25 minutes until the sunchokes are tender.
3. Using an immersion blender, puree the soup. Add the cream if using, season with salt and pepper and serve garnished with a slice of brie.
Shrimp and Asparagus Risotto
Serves 6
My favorite rice for risotto is Carnaroli or Vialone, but you can use Arborio if you wish.
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 1/2 cups Carnaroli or Vialone medium grain rice (sub. Arborio if you like)
1/2 cup dry white wine, or dry vermouth
5 1/2 to 6 cups chicken or vegetable broth, kept simmering on the stove
1/2 pound asparagus, tough stems removed, and cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
2 tablespoons unsalted butter
1/3 cup grated Parmigiano Reggiano cheese
Salt and pepper
1. In a Dutch oven, heat the butter and oil, saute the shallot for 2 to 3 minutes until softened. Add the rice, and toast in the butter and oil.
2. Add the wine, bring to a boil, and simmer until almost absorbed.
3. Add a ladle full of broth, stir until the broth is almost absorbed.
4. Continue adding until the rice begins to be al dente.
5. Add the asparagus and shrimp, along with another ladle of broth.
6. When the shrimp have turned pink and the rice is al dente, remove from the stove top, add the butter, and Parmigiano. Season with salt and pepper, and serve.
Celery, Pecorino and Walnut Salad
Serves 6
One head celery, root end removed, and chopped finely
1/3 pound imported Pecorino Romano, cut into fine dice
1 1/2 cups toasted walnuts, chopped
1/2 to 3/4 cup extra virgin olive oil
Freshly ground black pepper
1. In a salad bowl, combine the celery, pecorino, and walnuts.
2. Toss with the oil, and season with salt and pepper.
Chicken and Mizuna Stir Fry
Serves 4
2 chicken breasts, skin and bones removed, cut into bite sized pieces
2 tablespoons soy sauce
1 garlic clove, minced
2 tablespoons mirin rice wine
1 tablespoon cornstarch
1/4 cup vegetable oil
2 teaspoons freshly grated ginger
2 garlic cloves, minced
1 head mizuna, tough stems removed, and chopped into 1/2-inch ribbons
1/4 cup soy sauce
2 tablespoons mirin rice wine
3 scallions, finely chopped using the white and tender green parts
1. In a bowl, combine the chicken, soy sauce, garlic, mirin and cornstarch.
2. In a wok, or large skillet, over medium high heat, heat the oil, swirl the ginger and garlic in the oil for 30 seconds. Add the chicken and stir fry until the chicken is browned.
3. Add the mizuna, and toss together.
4. Add the soy sauce, and mirin, and simmer together until the mizuna is tender, and the chicken is cooked through.
5. Serve garnished with a drizzle of sesame oil, and chopped scallions.
Nectarine Torte
Serves 6
1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
1 teaspoon fresh lemon juice
3 nectarines, pitted, and cut into 1/2-inch wedges
1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees, and coat the inside of a 9-inch baking pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter until light.
3. Add the flour, baking powder, salt, eggs, and lemon juice and beat well.
4. Spoon the batter into the pan.
5. Arrange the nectarines on top of the batter. Sprinkle lightly with cinnamon sugar.
6. Bake 1 hour, approximately. Remove and cool for 30 minutes before serving with vanilla ice cream, or unsweetened whipped cream.
Chicken Braised with Green Grapes and Wine
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
6 chicken breasts, skin and bone removed
Salt and pepper
1 cup finely onion
1 teaspoon dried thyme
2 garlic cloves, minced
2 cups Riesling or other semi dry wine
1 1/2 cups green seedless grapes
1/2 cup chicken broth
1/2 cup heavy cream (optional, but makes a luxurious sauce)
2 teaspoons cornstarch
Freshly ground black pepper
1. In a Dutch oven, melt the butter with the oil. Season the chicken with salt and pepper, and brown the chicken on both sides. Remove from the Dutch oven, and add the onion, thyme, and garlic, sautéing until the onions begin to turn translucent, about 5 minutes.
2. Add the chicken back to the pan, stir in the Riesling, grapes, and broth. Bring to a boil, and simmer, uncovered, for 20 minutes, until the chicken is cooked through. Remove the chicken from the pan, and bring to a sauce to a boil. Combine the cream and the cornstarch, and stir into the sauce, bringing back to a boil, until the sauce is thickened.
3. Season the sauce with salt and pepper, serve the chicken over rice, noodles, or potatoes, covered with the sauce.
Farro and Green Grape Salad
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup orange juice
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
Salt and pepper
1 cup peeled and seeded cucumber, diced
3 scallions, finely chopped using the white and tender green part
1 1/2 cups green grapes cut in half, or quartered if large
1 cup crumbled Feta cheese
Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until the farro is al dente.
2. Drain and cool the farro.
3. In a small bowl, whisk together the oil, orange juice, vinegar, mustard and honey. Season with salt and pepper.
4. Pour some of the dressing over the still warm farro and toss to coat.
5. Add the cucumber, scallions, grapes and Feta to the farro.
6. Toss to blend. The salad can be refrigerated for up to 24 hours.
7. Do-Ahead Note: Save the dressing and just before serving, toss the salad again with some of the dressing, to refresh the salad. Serve the salad at room temperature.
Green Grape and Gorgonzola Flat Bread
Serves 6
1 pound pizza dough, store-bought or homemade
2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 teaspoons coarsely chopped fresh thyme leaves, divided
4 ounces Monterey Jack cheese, thinly sliced
4 ounces crumbled Gorgonzola
1 cup halved seedless green or red grapes
1/2 cup pine nuts, coarsely chopped
1. Preheat the oven to 400 degrees, and let the pizza dough sit out and come to room temperature while the oven is heating.
2. In a bowl, mix the oil, garlic, and 1/2 teaspoon of the thyme together in a small bowl.
3. Place the pizza dough on a 15-inch-long piece of parchment paper. Use your hands to gently press the pizza dough into a large oval that covers most of the parchment. If the dough starts to spring back, let it rest for a few minutes and then try again. Transfer the dough-topped parchment onto a baking sheet.
4. Brush the entire surface of the pizza dough with the garlic oil, using all of it. Sprinkle the entire surface with salt. Evenly arrange the Monterey Jack slices onto the dough, leaving a 1-inch border. Evenly scatter the gorgonzola, grapes and walnuts over the dough, then sprinkle with the remaining 1 teaspoon thyme.
5. Bake for 6 minutes turn the baking sheet and bake another 6 to 7 minutes until the edges of the bread are deep golden brown.
6. Let the flatbread stand for a few minutes before cutting. Slice and serve either warm or room temperature.
Passion Fruit Cordial
2 cups of water
2 cups of sugar
1 cup of passion fruit pulp
2 T lemon juice
1. In a 4 quart saucepan, bring all the ingredients to the boil, then allow it to cool.
2. Pour the cordial into a sterile bottle and refrigerate.
3. To Serve, fill a 12-ounce glass with ice, 1/4 cup cordial and top off with sparkling water and fresh mint.
4. For an alcoholic version, use Prosecco in place of sparkling water, or toss in a splash or two of vodka.
Blood Peach Moscato Sauce
2 Indian Blood Peaches, pitted, cut into 8 wedges each
1 1/2 cups Moscato wine
1 cinnamon stick
1/2 cup sugar
1. Put the peaches, wine, cinnamon and sugar into a large skillet.
2. Bring to a boil, and simmer for 10 to 15 minutes until the peaches are tender.
3. Remove the peaches from the syrup, boil the syrup for 10 minutes until reduced.
4. Cool the peaches and syrup, cover and refrigerate for up to 5 days.
5. Serve the sauce over cake, ice cream, panna cotta, or your favorite yogurt.
Preserved Lemons
9 Meyer lemons
Kosher salt
1 heaping teaspoon black peppercorns
2 bay leaves
1. Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side).
2. Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end.
3. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary.
4. Sprinkle salt on each layer.
5. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
6. Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
7. To use, remove a piece of lemon and rinse it.
8. The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Lemon Pistachio Bars
Makes one 9-inch square pan
1 cup all-purpose flour
¼ cup confectioners’ sugar
¼ teaspoon salt
½ cup cold, unsalted butter, cut into small pieces
¼ cup shelled unsalted pistachios, roughly chopped
2 eggs
1 cup sugar
½ teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/4 cup fresh Meyer lemon juice
⅓ cup shelled unsalted pistachios
Confectioners’ sugar, for garnish
1. To make crust, preheat oven to 350 degrees. coat a 9-inch square pan with non-stick cooking spray. Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios.
2. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup. Bake until lightly browned, about 20 minutes.
3. Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners’ sugar and cut into 2-inch squares.
Chicken Piccata
Serves 6
6 boneless, skinless chicken breasts (about 2 pounds), rinsed, dried thoroughly, and pounded to even thickness
Salt and ground black pepper
½ cup unbleached all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small shallot, minced
1 small garlic clove, minced
1 cup chicken broth
1/4 to 1/3 cup fresh Meyer Lemon juice
2 tablespoons small capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
Lemon slices for garnish
1. Sprinkle both sides of chicken generously with salt and pepper. Put the flour into a shallow plate, and dredge the chicken on both sides.
2. In a large skillet over medium-high heat melt the 2 tablespoons of butter with the olive oil, saute the chicken a few pieces at a time, until they are browned on each side, removing them to a plate.
3. Add the shallot and garlic to the skillet, and saute for 30 seconds until they are fragrant. Add the broth and lemon juice and simmer for 2 to 3 minutes.
4. Add the capers, butter and parsley, and bring to a boil. Add the chicken back to the pan, and simmer for 2 minutes to heat through.
5. Serve the chicken garnished with lemon slices, and serve with pasta, risotto or roasted vegetables.
Atlantic Beach Pie
Serves 6
This addictive pie is served in eateries along the North Carolina outer banks.
1 1/2sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
Fresh whipped cream, for garnish
Coarse sea salt, for garnish
1. Preheat the oven to 350° F. Crush the crackers finely, but not to dust. You can use a food processor or your hands.
2. Add the sugar, then knead in the butter until the crumbs hold together like dough.
3. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
4. While the crust is cooling beat the egg yolks into the milk, then beat in the lemon juice.
5. It is important to completely combine these ingredients.
6. Pour into the shell and bake for 16 minutes until the filling has set.
7. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
My Favorite Lemon Bundt
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice (about 4 lemons)
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and lemon zest.
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 lemon 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 1 hour or 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. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Lemony Icing
1 1/2 cups confectioners’ sugar
3 tablespoons melted unsalted butter
2 to 3 tablespoons fresh lemon juice
1. Whisk the lemon juice and butter into the sugar and drizzle over the cooled cake.
Recipes Provided By:
Diane Phillips and
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