Farmers' Market Box 10-5-17

October 4, 2017 0 Comments

This week’s local produce and featured farms:
Dragon Fruit – Tony Do’s Farm
Herb Mix – Windrose Farm
Lollo Verde Lettuce – Coleman Family Farm
Sweet Onions – Coastal Farms
Valencia OrangesPolito Family Farm
Barlett PearsPenryn Orchard
Japanese Sweet PotatoesMilliken Family Farm
TurnipsBlack Sheep Produce
Dapple Dandy Pluots – Scott Farms
On the Vine Tomatoes – Dassi Family Farm
Juicing Bag:
Green Kale – Babe Farms
Lemons – Sundance Organics
Celery – Foxy Organics
Star Ruby Grapefruit – Sundance Organics
Fennel – Lakeside Organic Gardens
Farmer’s Choice:
Star Ruby Grapefruit – Bernard Ranches
Concord Grapes – Murray Family Farm
PassionfruitKoral’s Tropical Fruit Farm
Asian Hosui PearsPenryn Orchard
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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 Grapefruit
1 Apple
Fennel Detox
1 Fennel
1 Lemon
Super Celery
2 stalks of Celery
1 Lettuce
1 Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Butternut Squash Risotto

Serves 4 to 6
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 cups finely chopped butternut squash
1 teaspoon finely chopped thyme
1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth)
2 cups Carnaroli, Vialone or Arborio rice
6 cups chicken or vegetable stock, kept simmering on the stove top
3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper
1. In a large saucepan, heat the oil, and saute the onion, squash and thyme until the onion is softened. Add the wine, and bring to a boil, add the rice, and a ladle of hot stock.
2. Stir until the stock has almost evaporated, continue to add ladles of stock until the rice is almost al dente. It should still have a bit of resistance when eaten.
3. Stir in the butter, and half of the cheese, continuing to stir and cook for 2 minutes. Season with salt and pepper if needed.
4. Serve the risotto garnished with the remaining grated cheese.
Roasted Butternut Squash Soup
Serves 6 to 8
This soup freezes well (before adding the cream) and is delicious when garnished with thyme butter crostini, crumbled goat cheese, or lump crab meat, to dress it up a bit.
1/4 cup extra virgin olive oil
6 cups peeled, seeded and cubed butter nut squash
1 medium onion, coarsely chopped
2 pears, peeled, cored, and coarsely chopped
3 sprigs thyme
1 bay leaf
8 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
2. In a large bowl, combine the oil, squash, onion, pears, thyme, and bay leaf. Toss to coat.
3. Spread onto the baking sheet and roast for 25 to 30 minutes, until the squash is tender.
4. Transfer the contents of the baking sheet to a Dutch oven, add the broth, and bring to a boil.
5. Simmer for 10 minutes. Remove the bay leaf and thyme, and puree the soup with an immersion blender.
6. Add the cream if using, bring to serving temperature, correct the seasoning with salt and pepper, and serve.
7. Cook’s Note: If you would like to freeze the soup, don’t add the cream. Cool, cover and freeze for up to 3 months. Defrost and add the cream, bring to serving temperature and serve.
Miso Glazed turnips and Sweet Potatoes
Serves 4 to 6
3 tablespoons white miso
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup rice vinegar
1/4 cup soy sauce
One bunch Japanese turnips, tops removed, scrubbed and quartered
1 pound purple Japanese sweet potatoes, scrubbed, and cut into quarters
3 scallions, finely chopped for garnish
2 tablespoons sesame seeds, for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a large mixing bowl, whisk together the miso, oil, maple syrup, vinegar, and soy sauce.
3. Add the turnips and potatoes, stirring to coat.
4. Arrange the vegetables and marinade on the baking sheet, roast the vegetables for 35 to 45 minutes until tender.
5. Transfer to a serving bowl, garnish with scallions and sesame seeds.
Tropical Salad with Dragon Fruit
Serves 4
1 dragon fruit, cut in half, peeled, and cut into 1/2-inch cubes
1/4 cup orange juice
3 tablespoons rice vinegar
1/3 cup vegetable oil
Salt and pepper
One head Lolo verde lettuce, washed, spun dry and chopped
1 Valencia orange, peel and pith removed, and sliced 1/2-inch thick
1. Put 1/2 of the dragon fruit into a blender, add the orange juice, vinegar and oil. Puree, season with salt and pepper.
2. Put the lettuce into a bowl, and drizzle with a bit of the dressing. Toss to coat and plate the salad. Garnish the salad with the orange slices, remaining dragon fruit and drizzle with the some of the remaining dressing.
End of Summer Tomato Tart
Serves 6
One unbaked tart dough or Puff pastry sheet
1/4 cup grated Parmigiano Reggiano
2-3 ripe tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
two tablespoons chopped marjoram and thyme
8 ounces goat cheese, sliced into 1/2-inch rounds
1 1/2 tablespoons honey
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch tart pan with non-stick cooking spray.
2. Roll out the dough, and press into the tart pan.
3. Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit a few minutes to dry out.
4. Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top.
5. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top.
6. Add some more fresh herbs, then drizzle with some honey.
7. Sprinkle with the 1/2 cup of Parmigiano.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right. Serve the tart at room temperature.
Adapted from David Lebovitz
Herb Flavor Bomb
In the dead of winter, Flavor bombs are your friend; defrost them and add them to vegetables, soups, stews, and drizzle over meats, and poultry.
1 cup extra virgin olive oil
1/2 cup chopped herbs (rosemary, Thyme, marjoram and lavender are the quintessential herbs de Provence)
4 garlic cloves, minced (this is totally optional, they can be left out)
1. In a bowl, combine the herbs, oil and garlic.
2. Pour the mixture evenly into ice cube trays and freeze until firm.
3. Transfer to zip-lock bags, and label.
4. To use, defrost and proceed.
Marinated Herbed Goat Cheese
Makes six 8-ounce jars
This makes a great hostess gift paired with some Rainforest Crisp crackers.
Two 11-ounce logs, goat cheese
1 cup chopped fresh herbs
Olive oil
1. Shape the goat cheese into small balls with a portion scoop.
2. Roll in the herbs, and transfer to sterilized jars.
3. Pour in olive oil and add 2 to 3 peppercorns to the jar.
4. Seal the jars, and refrigerate. The goat cheese will keep for up to 2 months in the refrigerator.
Plum and Onion Jam
Makes 2 cups
This jam is delicious served on a cheese board with salty cheeses.
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 sweet onions, finely chopped
2 teaspoons finely chopped thyme
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 plums, pitted, and chopped
1/4 cup aged balsamic vinegar
Salt and pepper
1. In a large skillet, heat the butter, and oil add the onions and thyme, and saute until the onions begin to turn translucent. Add the sugar, salt and pepper. Cook until the onions being to caramelize.
2. Add the plums, and continue to cook, until the mixture is jam-like.
3. Add the vinegar. Cool, cover and refrigerate for up to 1 month.
Pear and Lollo Verde Salad
Serves 4
1 head Lollo verde, washed, spun dry and chopped
1 teaspoon Dijon mustard
1 tablespoon honey
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
salt and pepper
1 pear, cored, and thinly sliced
1/2 cup walnuts, toasted
Shaved Pecorino Romano cheese for garnish
1. Put the lettuce into a mixing bowl, and set aside.
2. In a small bowl, whisk together the mustard, honey, oil, and vinegar. Season with salt and pepper.
3. Toss the lettuce with some of the dressing, and plate the salad.
4. Arrange the pears, walnuts and pecorino over the lettuce, and drizzle with some of the dressing before serving.
Roasted Chicken and Concord Grapes
Serves 6
1/2 pound Concord grapes, cut in half and seeded
3 chicken drum sticks
3 chicken thighs
1 teaspoon minced garlic
1 sprig fresh rosemary (about 4”), cut in half
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 sweet onion, finely chopped
1/4 cup dry white wine
1/2 cup chicken stock
2 tablespoons unsalted butter, cut into small cubes (room temperature)
2 tablespoons finely chopped Italian parsley
1. Preheat oven to 400 degrees.
2. Wash and dry grapes, cut in half and remove the seeds. Place in a 12-inch oven proof skillet.
3. Toss grapes with 1 teaspoon of olive oil and a pinch of salt.
4. In a bowl, combine the garlic rosemary, olive oil, vinegar, salt and pepper. Add the chicken to the bowl, and rub the marinade into the chicken.
5. Add the chicken to the skillet, with the grapes, and roast for 30 minutes, or until chicken is cooked through and golden. During the last two minutes of cooking time, turn your oven to broil to crisp up the skin.
6. Transfer chicken and 2/3 of grapes to a plate, and cover with aluminum foil.
7. Turn heat to medium high and add onion and wine.
8. Cook, stirring and scraping until wine has reduced, the shallot (or onion) is soft.
9. Add chicken stock, turning down heat if necessary, and reduce until sauce has thickened.
10. Remove from heat, and incorporate butter one small cube at a time, stirring between each addition.
11. Taste for salt and acid and adjust if necessary. Stir in minced parsley.
12. Arrange chicken pieces and some roasted grapes on a serving platter, and spoon the sauce over chicken.
Coconut Passion Fruit Smoothie
Serves 2
1 cup mango nectar
3 passion fruits, flesh only (reserve seeds for serving)
1/2 cup yogurt
1/2 cup coconut milk
6 mint leaves
2 cups ice cubes
1. In a blender, combine the ingredients until pureed.
2. Pour into tall glasses, and garnish with some of the passion fruit seeds if desired.
Ruby Grapefruit, Orange and Fennel Salad
Serves 4 to 6
One Ruby star grapefruit, pith and peel removed
2 Navel oranges, pith and peel removed
One fennel bulb, root end trimmed, and wispy ends trimmed
1/2 cup oil cured pitted black olives, or Kalamata pitted olives, cut in half
1/3 cup extra virgin olive oil
1 teaspoon Fleur de sel
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley
1. Cut the grapefruit and oranges into 1/2-inch slices, then cut into half-moons. Thinly sliced the fennel, about 1/4-inch thick.
2. Arrange the fennel and fruit on a serving platter, sprinkle with the olives, and drizzle with the oil, and sprinkle evenly with the salt, pepper and Italian parsley.
3. The salad can sit, covered at room temperature for up to 3 hours, or refrigerate for up to 8 hours. Remove from the refrigerator at least 2 hours before serving.
Asian Pear Crisp
Serves 4 to 6
4 medium Asian pears, peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
Pinch nutmeg
2 tablespoons unsalted butter
1. Preheat the oven to 350 degrees, and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray.
2. In a large bowl, combine the pears, lemon juice, sugar, flour, cinnamon, nutmeg and butter.
3. Transfer to the baking dish and set aside while making the crisp topping.
1 1/2 cups old fashion rolled oats
2/3 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon baking powder
8 tablespoons unsalted butter, melted, and cooled
2 1/2 tablespoons maple syrup
1. In a large bowl, combine the oats, flour, sugar, and baking powder. Stir in the butter, and syrup, until the mixture begins to come together.
2. Sprinkle over the fruit in the casserole dish. Bake for 30 to 40 minutes, until the fruit is bubbling, and the topping is golden brown.
3. Allow to cool slightly before serving with vanilla ice cream, or a dollop of crème fraiche.
Asian Pear Cake
Serves 6 to 8
1 1/2 cups canola oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored, and chopped Asian pears
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)
1. Preheat the oven to 350° F. Coat a 12-cup tube or Bundt pan with nonstick cooking spray.
2. In a large bowl, with an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended.
3. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
4. Add the apples, pecans, and raisins, if using, and stir until incorporated. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
5. Place the cake pan on a rack and let cool for 25 minutes, then remove the cake from the pan and let cool completely on the rack.
Recipes Provided By:
Diane Phillips and
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