Farmers' Market Box 9-21-17

September 20, 2017 0 Comments

This week’s local produce and featured farms:
Yellow CarrotsWeiser Family Farm
CauliflowerBlack Sheep Produce
Rainbow ChardBlack Sheep Produce
Caliope EggplantWeiser Family Farm
Red Oak Leaf Lettuce – The Garden Of….
20th Century Asian PearsPenryn Orchard
Japanese Sweet PotatoesMilliken Family Farm
Rhubarb – Trevino Farms
Dandy Pluots – Scott Farms
Green Tomatoes – Valdivia Family Farm
Juicing Bag:
Lemons – Sundance Organics
Fennel – Lakeside Organic Gardens
Celery – Lakeside Organic Gardens
Green Kale – Babe Farms
Carrots – Cal Organics
Farmer’s Choice:
PomegranatesKoral’s Tropical Fruit Farm
Spitzenburg Apples – See Canyon Orchard
Warren PearsFrog Hollow Orchard
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube Farmers Market Box 9-13-2017
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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 Kale
Handful of green kale
1 fennel
1 apple
Delicious Carrots
2 carrots
1 fennel
1 romaine lettuce
Super Greens
2 celery stalks
Handful of green kale
1 lemon
1 fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Minestrone Soup
Serves 6 to 8
Here in Italy, Minestrone is anything the cook wants to put into the soup. Most of the time, water is used instead of broth, but I’m a fan of more flavor using broth.
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 ribs celery, chopped, using the leaves
One bunch baby carrots, scrubbed and finely chopped
1/4 cup canned crushed tomatoes
1/2 cup white wine
1 tablespoon finely chopped rosemary
8 cups chicken or vegetable stock
2 cups cauliflower florets
2 medium zucchini ends trimmed, cut in half lengthwise and cut into 1/2 moons
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
Rinds from Parmigiano Reggiano
Salt and pepper
1. In a Dutch oven, heat the oil, saute the onion, celery, and carrots, until the onion begins to soften. Add the tomatoes, wine, and rosemary, and bring to a boil, to evaporate the wine.
2. Add the stock, cauliflower, zucchini, chard, beans, and rinds if using.
3. Bring to a boil, cover and simmer for 1 hour, stirring occasionally.
4. Season with salt and pepper and serve garnished with additional Parmigiano and a drizzle of olive oil.
Baked Cauliflower and Goat Cheese Dip
Serves 6
1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip
1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.
Red Oak Lettuce Salad with Roasted Baby Carrots, and Cumin-Lime Dressing
Serves 4
One Asian Pear, cored, and cut into 16 wedges
One bunch baby carrots, scrubbed, and tops removed
1/4 cup vegetable oil
Salt and pepper
1/4 cup fresh lime juice or rice vinegar
2 tablespoons honey
1 teaspoon ground cumin
Pinch cayenne
1/3 cup vegetable oil
Salt and pepper
One head red oak lettuce, washed, spun dry and separated into leaves
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Toss the pear and carrots with the oil, salt, and pepper. Roast for 10 minutes until they begin to brown, turn and roast another 5 minutes. Remove from the oven and set aside. (you can roast these ahead, then rewarm them in the oven, or microwave)
3. In a small bowl, whisk together the lime juice, honey, cumin, cayenne, and oil. Season with salt and pepper.
4. Plate the lettuce on 4 salad plates.
5. Drizzle with some of the dressing, top with some of the carrots and pears. Drizzle with some more dressing, and serve.
6. Garnishes can include crumbled goat cheese, or Cotija cheese, or toasted almonds.
Miso Maple Roasted Asian Pears and Japanese Sweet Potatoes
Serves 6
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
2 Asian pears, cored, and cut into 8 wedges
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
3. Add the pears and potatoes to the bowl, and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow resting for 10 minutes before transferring with all the juices to a serving bowl.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350-degree oven for 15 minutes.
Rhubarb Pluot Compote
Makes about 1 cup
1/2 pound rhubarb, cut into 1/2-inch pieces
1/2 pound pluots, pitted and chopped
1 1/2 cups sugar
1/4 cup orange juice
1 cinnamon stick
1 teaspoon vanilla paste or extract
Pinch of salt
1. Put all the ingredients into a Dutch oven, and bring to a boil. Simmer for 20 to 30 minutes until the mixture has thickened. Remove the cinnamon stick, cool, cover and refrigerate.
2. Serve the compote as a sauce on the side of chicken or pork, or serve over cake, ice cream, or with English muffins or scones.
Stuffed Eggplant Marinara
Serves 6
4 cups marinara sauce, either store-bought or homemade (see recipe below)
6 Calliope eggplants, stem end cut
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 cup fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
1 large egg, beaten
1/2 cup grated Mozzarella or Asiago cheese
1. Preheat the oven to 350 degrees. Pour 2 cups of the marinara into the bottom of a 9-inch square baking dish. Pour the remaining marinara into a saucepan and keep warm.
2. Hollow out the eggplant, leaving a 1/2-inch shell. Chop the eggplant flesh.
3. Season the inside of the eggplant with salt and pepper.
4. In a skillet, heat the oil, saute the garlic and onion for 2 to 3 minutes until softened.
5. Add the eggplant, and saute until it begins to turn golden brown. Remove from the heat, add the breadcrumbs and Parmigiano, and toss to blend. Stir in the egg, and stir to combine.
6. Pack the breadcrumb mixture into the eggplant shells and place in the baking dish.
7. Cover the baking dish with aluminum foil, and bake for 30 minutes.
8. Remove the foil, spoon some of the marinara over the top of the eggplants, sprinkle with the remaining cheese, and bake another 10 to 15 minutes until the cheese is bubbling.
9. Serve the eggplant in a pool of marinara sauce.
Fried Green Tomatoes with Ranch Dip
Serves 6
For the Dip
1 1/2 cups mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 garlic clove, minced
1 tablespoon chopped fresh dill
2 tablespoons finely chopped Italian parsley
1 tablespoon finely chopped chives
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Salt to taste
In a mixing bowl, combine all the ingredients, until blended. Taste and season with salt or pepper if needed. Cover and refrigerate for up to 1 week.
Fried Green Tomatoes
1/2 cup milk
1 large egg
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil for frying
1. In a shallow bowl, whisk together the milk and egg. Set aside.
2. In a shallow plate, combine the cornmeal, flour, sugar, salt, and pepper.
3. Pour 1/4 inch vegetable oil into a 10 to 12-inch skillet, and bring to 350 degrees.
4. Dip each tomato slice into the egg, then dredge in the cornmeal mixture. Shake off any excess and fry the tomatoes until they are golden brown, turn them and fry until the second side is golden brown. Drain on paper towels, and serve warm.
5. Do-Ahead: You can dredge the tomatoes ahead of time, and refrigerate before you fry them.
Barley, Pomegranate Salad
Serves 6
1 1/2 cups pearl barley
1/4 cup finely chopped shallot
2 tablespoons apple cider
3 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
1 cup finely chopped Italian parsley
2 Warren pears, cored, and finely chopped
1/3 cup pomegranate seeds
1/2 cup crumbled goat or feta cheese
1/4 cup pistachios, chopped
Salt and pepper
1. Bring 4 cups of salted water to a boil, add the barley and cook for 15 to 20 minutes until the barley is al dente. Drain and transfer to a boil.
2. In another bowl, whisk together the shallot, cider, vinegar, and oil. Season with salt and pepper.
3. Pour a bit of the dressing over the barley while it is warm, and toss to coat.
4. When the barley is no longer hot, add the parsley, pears, pomegranate, cheese and pistachios.
5. Toss with the remaining dressing, and season with salt and pepper if needed. Serve the salad at room temperature.
Alice Medrichs’ Pomegranate Bark
This recipe is a little bit labor intensive, with only 3 ingredients but a few steps to follow, since it’s chocolate. It yields a ton, and it’s delicious. Buy your chocolate from Specialty Produce, they’ve got the best quality in town.
1 cup (150 grams) pomegranate arils, from 1 large or 2 small pomegranates
3/4 cup (75 grams) walnut pieces—I’ve done this with roasted salted pistachios and it’s awesome
8 to 10 ounces dark chocolate (no chocolate chips)
1. Line a baking sheet with parchment paper and set aside. Spread the arils in a loose layer on a double layer of paper towels. Cover and blot gently with another paper towel, rolling them around to contact dry parts of the toweling. Gather up the towels and transfer the arils to fresh dry towels. Spread, blot, and roll, as before. Repeat if necessary. Let the arils air dry for another 10 or 15 minutes (sometimes I fan them for a few seconds with a magazine).
2. Meanwhile spread the nuts on a chopping board and cut them into pieces not much bigger than the arils. Shake them in a coarse strainer to remove the dust.
3. Chop the chocolate coarsely and put it in a medium stainless steel bowl set directly in a wide skillet of almost simmering water. Stir frequently until it is almost entirely melted.
4. Remove the bowl and stir until completely melted and smooth.
5. It should be warm—between 110° and 120° F; let cool for a few minutes if it exceeds 120° F.
6. Wipe the bottom of the bowl dry prevent dripping.
7. Save 1/3 of the arils and walnuts for topping, if desired.
8. Otherwise, pour all on top of the chocolate.
9. Using a rubber or Silicone spatula, gently fold the inclusions into the chocolate without bruising the arils and releasing juices:
10. To do this, try to avoid direct contact between the spatula and the arils by sweeping the edges of the spatula down the side of the bowl, across the bottom under the chocolate and inclusions and up the opposite side of the bowl, lifting the chocolate up and over the nuts and arils. Repeat just until all the inclusions are coated.
11. Immediately scrape the mixture onto the parchment over a wide area rather than one big heap—don’t worry about uneven distribution or bare spots.
12. Then, instead of trying to spread the mixture out, use the tip of the spatula to gently push and distribute the coated inclusions to make the bark thinner and fill in some of the bare spots on the parchment. Sprinkle with reserved nuts and arils, if desired.
13. Put the baking sheet immediately into the fridge to set and harden the chocolate, then cover it with plastic wrap to prevent condensation and the absorption of odors and keep refrigerated.
14. It will keep for 1 to 2 days with toppings; 3 days without.
15. You can remove it 15 to 30 minutes in advance of serving. To serve, break the bark into pieces/shards with your fingers or the point of a paring knife.
16. **Adapted from Alice Medrich
Hot Apple Pie Sundaes
Serves 6 to 8
If you are not into pie making, this recipe is for you. You bake a crumbled on a baking sheet, let it cool, then break it up. Layer the crumble, hot apple pie sauce and vanilla ice cream. I love this dessert in the fall and sometimes serve it at Thanksgiving.
Streusel Topping
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet, and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown.
3. Cool and transfer to a zipper-top plastic bag, and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.
Hot Apple Pie Sundae Filling
1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 to 4 Spitzenberg apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cool, and refrigerate for up to 4 days. Reheat before serving.
1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass. Top with a scoop of ice cream, more sundae topping and another scoop of ice cream. Top with more sundae topping and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.
Slow Cooker Port Wine Poached Pears
Serves 4 to 6
Although the pears are delicious, the sauce is spectacular. Save it and freeze it, use it to infuse cocktails, or serve over ice cream or chocolate cake.
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large Warren pears, cored and cut in half
6 ounces Stilton cheese
1. Combine the wine, port, brown sugar and cinnamon in the insert of a 5 to 7-quart slow cooker.
2. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears. Cover and cook on high for 2 to 2 ½ hours, until the pears are softened.
3. Uncover the slow cooker and allow the pears to come to room temperature.
4. Carefully remove them from the cooker and arrange them on a platter.
5. Strain the sauce into a saucepan, discarding any solids.
6. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
7. Spoon the syrup over the pears on the platter, and scoop a bit of Stilton into the center of each pear.
8. Serve at room temperature.
Recipes Provided By:
Diane Phillips and
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