Farmers' Market Box 8-31-17

August 30, 2017 0 Comments

This week’s local produce and featured farms:
Asparagus – Life’s A Choke Farm
Soy Beans – The Garden Of….
Bok ChoyBe Wise Ranch
Nantes CarrotsWeiser Family Farm
Italian ParsleyBe Wise Ranch
LeeksTutti Frutti Farms
LimesKoral’s Tropical Fruit Farm
Passionfruit – NBC Farms
Red RadishesBlack Sheep Produce
Yellow PeachesKen’s Top Notch Produce
Heirloom Tomato MixBlack Sheep Produce
Juicing Bag:
Valencia Oranges – Sundance Organics
Strawberries – A & A Organics
Fennel – Lakeside Organic Gardens
Green Kale – Babe Farms
Carrots – Cal Organics
Farmer’s Choice:
Grapefruit – Bernard Ranches
Lemongrass Kong Thao Farm
Kosui PearsPenryn Orchard
Japanese Sweet PotatoesMilliken Family Farm
Bartlett PearsPenryn Orchard
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
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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

Delicious Kale

Handful of green kale
1 orange
1 cucumber
Super Carrots
2 carrots
1 fennel
1 romaine lettuce
Sweet Fennel
1 cup of strawberries
1 fennel
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Serves 2 to 4
To Prepare Edamame as a snack or to use in recipes
1/2 pound edamame in the pod
Black pepper to taste
1. Bring 4 quarts of salted water to a boil, add the edamame, return to a boil and cook until bright green, 3 to 5 minutes.
2. Drain.
3. Sprinkle with a teaspoon of salt and a little or a lot of black pepper. Toss and serve hot, warm or chilled with an empty bowl on the side for the pods.
To microwave: Put the edamame in a microwave-safe dish with ¼ cup water and a pinch of salt, cover partly and microwave on high until bright green, 1 to 5 minutes, depending on your microwave power.
Drain and sprinkle with coarse salt.
Sesame Noodle Salad with Edamame
Serves 6
1/2 pound linguine cooked 2 minutes short of al dente
1 leek, finely chopped using the white and tender green parts
1/2 cup cooked edamame
1 cup bok choy, tough ends trimmed and cut into 1/2-inch ribbons
2 carrots, cut on the diagonal in 1/4-inch pieces
3 red radishes, scrubbed, ends trimmed and julienned
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
1 clove garlic, minced
1teaspoons peeled and grated fresh ginger
2 tablespoons soy sauce
2 tablespoons cup creamy peanut butter (don’t use natural, it separated)
2 tablespoons rice vinegar
2 teaspoons brown sugar
1/2 cup chopped dry roasted peanuts
2 tablespoons sesame seeds
1. In a salad bowl, combine the linguine, leek, edamame bok choy, carrots, and radish.
2. In a food processor, combine the oils, garlic, ginger, soy, peanut butter vinegar and sugar, process until combined. Taste for seasoning, and adjust using more sugar, or water if soy sauce is too salty.
3. Pour over the noodles and vegetables, and toss to coat.
4. Serve garnished with chopped peanuts and sesame seeds.
Stuffed Tomatoes
Serves 2 to 4
These are a staple at our home during the summer when vine ripened tomatoes are available. They are terrific with grilled seafood, or meats.
Extra virgin olive oil
2 large heirloom tomatoes, cut in half horizontally
Salt and pepper
1 1/2 cups fresh bread crumbs (run the bread through a food processor)
1 cup grated Parmigiano Reggiano
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped Italian parsley
2 garlic cloves, minced
Salt and pepper
1. Film a skillet that will fit the tomato halves snugly with olive oil. Fit the tomatoes into the skillet, and season liberally with salt and pepper,
2. In a mixing bowl, combine the bread crumbs, cheese, basil, parsley, and garlic. Season the crumbs with salt and pepper, and toss with 2 to 4 tablespoons of olive oil to moisten the crumbs. Pile onto the tomato halves, and bring the heat to medium high. When the oil begins to sizzle, add 1/2 cup water, and turn the heat to medium. Cover the pan and cook for 15 to 20 minutes, remove the cover, baste the tomatoes with the pan juices, and cook another 15 to 20 minutes, basting with the juices until the tomatoes are softened, and the crumbs are melting into the tomatoes.
3. The tomatoes can be served hot, warm or at room temperature.
Steamed Salmon and Bok Choy
Serves 4 to 6
A great one-pot meal, serve with steamed rice if desired.
1/2 cup soy sauce
1/2 cup water
1/2 cup rice vinegar
2 Tbsps. dark brown sugar
1 tsp Asian chili-garlic sauce
1/4 cup packed fresh cilantro leaves, finely chopped
2 tsps. fresh lime juice
2 1/2-lb salmon fillets (4 pieces)
3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
One bunch bok choy, root end removed and cut into 1/2-inch ribbons
1 cup vegetable broth
1. In a small mixing bowl, whisk together the soy sauce, water, rice wine, sugar, chili-garlic sauce, cilantro, and lime juice.
2. Put the salmon into a 1 gallon zipper-top plastic bag, and pour the marinade over the salmon. Seal the bag and refrigerate for at least 2 hours, and up to 6 hours.
3. In a large skillet, heat the oil, saute the garlic and ginger until fragrant, about 30 seconds. Add the bok choy and saute for 2 minutes, until the bok choy begins to wilt. Add the broth.
4. Remove the salmon from the marinade, and pour the marinade into a saucepan, and bring to a boil for 5 minutes. Simmer until the marinade is a syrupy consistency, about 15 minutes. Put the salmon on top of the bok choy in the skillet, cover and steam for 10 to 15 minutes until the salmon is cooked through, registering 155 degrees on an instant read meat thermometer.
5. When the salmon is done, allow to rest for 5 minutes before serving on a bed of bok choy, drizzled with some of the reserved marinade.
Carrot and Radish Salad
Serves 4
One bunch carrots, tops removed, cut into julienne
1 bunch radishes, cut into 1/2-inch rounds
1 leek, finely chopped using the white and tender green parts
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons honey
1/4 cup finely chopped Italian parsley
1/3 cup extra virgin olive oil
Salt and pepper
1. In a salad bowl, combine the cartos, radishes, and leek.
2. In a small bowl, whisk together the juice, vinegar, honey, parsley and oil. Season with salt and pepper. Pour over the vegetables in the bowl, and toss to coat. The salad keeps well in the refrigerator for up to 4 days.
Passion Fruit Upside Down Cake
Serves 6
If you are not fond of the seeds in passion fruit strain them out, but this cake looks awesome when they are left in. Serve with unsweetened whipped cream.
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
1/2 cup passion fruit pulp
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. Add the passion fruit pulp, stir to blend, then pour into the bottom of the cake pan.
4. 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
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, and stir to blend.
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.
Passion Fruit Lime Curd
Makes about 4 cups
3/4 cup sugar
6 large eggs
1/2 cup fresh lime juice
1/2 cup passion fruit pulp
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a saucepan, combine the sugar, eggs, lime juice, and passion fruit pulp. Cook over medium high heat until the mixture thickens.
2. Remove from the heat and stir in the butter a few bits at a time.
3. Transfer to a bowl, and press plastic wrap onto the surface of the curd to avoid forming a skin.
4. Cool, cover and refrigerate for up to 2 weeks.
5. This is delicious as a filling for cakes, as a spread for English muffins, or as a topping for pudding.
Grilled Peach BBQ Sauce
Makes about 3 cups
Excellent on ribs, pork or chicken, this sauce can be made ahead and refrigerated for up to 4 days or frozen for up to 2 months.
2 tablespoons unsalted butter
2 cloves garlic, minced
1 leek finely chopped, using the white and tender green part
2 yellow peaches, peeled, pitted, and coarsely chopped
Pinch cayenne
1 teaspoon smoked paprika
2 cups tomato puree
1 cup peach nectar
1/2 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1. In a saucepan, heat the butter, saute the garlic, leek and peaches, until the peaches begin to soften. Add the cayenne and paprika, and saute another minute.
2. Add the tomato puree peach nectar, ketchup, vinegar, mustard and Worcestershire.
3. Bring to a boil, and simmer for 30 minutes, stirring occasionally, until thickened. Cool, cover and refrigerate if not using immediately.
Twice Baked Japanese Sweet Potato Casserole
Serves 4
1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled
1. Preheat the oven to 400 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
3. While the potatoes are baking, in a skillet heat the butter, and saute the leeks until they are translucent. Transfer to a mixing bowl.
4. Remove the potatoes from the oven, and slice in half lengthwise.
5. Remove the flesh with a spoon, and turn into the bowl with the leeks.
6. Mash the potatoes with 1 cup of cheddar cheese, and the sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
7. Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.
Lemongrass Turkey Meatballs
Serves 6
2 teaspoons chopped lemongrass
1 leek finely chopped using the white part only
1/4 cup finely chopped celery
3 cloves garlic, minced
1 teaspoon grated ginger
3 tablespoons finely Italian parsley
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon mirin
1 pound ground turkey
Oil for frying
1 1/2 cups chicken or vegetable broth
1. To chop the lemongrass, remove the tough outer covering, and cut off the root end. Finely chop the lemongrass. (lemon grass can be used to flavor tea and lemonade if you have some leftover)
2. Add the lemongrass to a bowl with the remaining ingredients.
3. Using a portion scoop, form the mixture into meatballs.
4. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meatballs, turning them when they are browned.
5. Add the chicken broth, cover and simmer over medium high heat for 5 to 8 minutes until they are cooked through. Serve the meatballs over rice, or noodles, garnished with a bit of the cooking broth.
Lemongrass Flavor Bomb
Makes about 1 cup
Flavor bombs are frozen blocks of oil containing aromatics to toss into soups, stews, stir fries for intense flavor. The lemongrass bomb incorporates your garlic, lemongrass and parsley.
1 stalk lemongrass, tough outer layer removed, and finely chopped
6 garlic cloves
1 cup firmly packed Italian parsley
1/2 to 3/4 cup extra virgin olive oil
1. In a food processor, or blender, combine the lemongrass, garlic and parsley. Process until chopped.
2. Add the oil, and pour the mixture into ice cube trays. You will have about 3 tablespoons of the mixture in each cube. Freeze. When the cubes are firm, transfer to zip-lock bags and make sure to label them!
3. When ready to use, melt the cube over low heat.
Lemongrass Citrus Tea
Serves 6 to 8
1 cup sugar
2 1/2 cups water
2 stalks lemongrass, cut into 1-inch pieces
1 1/2 cups orange juice
4 cups brewed iced tea
Thinly sliced oranges or lemons for garnish
1. In a saucepan, bring the sugar, water and lemongrass to a boil, stirring to dissolve the sugar. Simmer for 10 minutes, then set aside to cool.
2. Strain the mixture into a pitcher, and add the orange juice and tea. Serve over ice garnished with sliced oranges.
Roasted Chicken with Asian Pears
Serves 6
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
3 Asian pears, cored, and cut into quarters
One 3 pound roasting chicken cut into parts
Salt and pepper
1 cup pear nectar
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon cornstarch mixed with 1 tablespoon water
Salt and pepper
1. Preheat the oven to 375 degrees.
2. In a large skillet, heat the oil and butter, saute the leeks and Asian pears, until the leeks begin to soften and the pears begin to color on all sides. Remove to a roasting pan and set aside.
3. Liberally season the chicken with salt and pepper.
4. In the same skillet, brown the chicken on all sides. Transfer to the roasting pan, setting the chicken over the pear and leek mixture.
5. Pour the pear nectar, broth and mustard into the skillet, and scrape up all the browned bits on the bottom. Pour over the chicken and pears in the roasting pan, and roast for 30 minutes, basting with the pan juices.
6. Roast another 15 minutes until the chicken registers 165 degrees on an instant read meat thermometer.
7. Transfer the chicken to a serving platter, and cover with aluminum foil.
8. Transfer the pear/leek and pan juices to a saucepan, bring to a boil, add the cornstarch mixture and bring back to a boil. Season with salt and pepper if needed, and pour over the chicken on the serving platter.
Pasta with Pears and Pecorino
Serves 4
1/4 cup unsalted butter
1 leek finely chopped, using only the white part
3 Bartlett pears, peeled, cored, and finely chopped
6 leaves fresh sage, finely chopped
Salt and pepper
1 pound shaped pasta such as penne, rigatoni or large shells, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 cup grated Pecorino Romano plus more for serving
1. In a large skillet, melt the butter, saute the leek, pears, and sage for 3 to 4 minutes until the leek and pears are softened. Season with salt and pepper.
2. Add the hot pasta to the skillet, and toss to coat, adding more pasta water if needed to make a creamy sauce. Add the pecorino, and any additional pasta water if needed. Season with additional salt or pepper and serve garnished with additional pecorino if desired.
Pear and Arugula Salad
Serves 4
2 Bartlett pears, cored, and thinly sliced
2 teaspoons fresh lemon juice
1 bunch arugula, washed, spun dry and tough stems removed
2 ounces Pecorino Romano, shaved
1/4 cup toasted pine nuts
1/4 aged balsamic vinegar
1/3 cup extra virgin olive oil
In a bowl, toss the pears with the lemon juice.
Arrange the arugula on a serving platter.
Top with the pears, shaved pecorino, and pine nuts.
In a small bowl, whisk together the balsamic vinegar, and oil. Season with salt and pepper, and pour over the salad. Serve immediately.
Farro Salad with Pears
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup pear nectar
2 tsp. Dijon mustard
1/4 cup finely chopped shallots
Salt and freshly ground black pepper
3 cups diced pears (1/2-inch dice)
1 cup crumbled fresh goat or gorgonzola cheese
3/4 cup chopped toasted walnuts
1/2 cup chopped dried cherries, or cranberries
1/4 cup chopped Italian parsley
1. Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until al dente.
2. In a small bowl, whisk together the oil, vinegar, pear nectar, mustard, and shallots. Season with salt and pepper.
3. When the farro is cooked, drain thoroughly and transfer to a salad bowl. Toss the warm farro with some of the dressing, and stir to coat. Allow the farro to cool, then add the pears, cheese, walnuts, cherries or cranberries, and parsley. Toss with more dressing, and serve at room temperature.
4. If you plan to make the salad ahead, save some of the dressing, and re-toss before serving.
Recipes Provided By:
Diane Phillips and
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