Farmers' Market Box 10-12-2017

October 11, 2017 0 Comments

This week’s local produce and featured farms:
Ruby Crescent potatoes Weiser Family Farm
Winter mixed Lettuce – Terra Madre’s
Meyer LemonRancho Del Sol
Tatsoi – Sundial Farms
Comice PearPenryn Orchard
French LeeksMilliken Family Farm
Mix Heirloom TomatoesBe Wise Ranch
Globe Grapes – Murray Family Farms
Chioggia BeetsBlack Sheep Produce
Zucchini SquashBlack Sheep Produce
Kabocha Squash – The Garden of…
Juicing Bag:
Green Kale – Babe Farms
Celery – A&A Organic Farms
Carrots – Cal-Organics
Blueberries – A&A Organic Farms
Farmer’s Choice:
GuavasKoral’s Tropical Fruit Farm
PomegranatesPolito Family Farm
Pineapple Quince
Last Chance Peaches – Sweet Peach

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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
Super Kale
2 stalks of celery
Handful of green kale
1 cucumber
Sweet Carrots
Handful of green kale
2 carrots
1 roman lettuce
Delicious Berries
1 stalk of celery
1 cup of blueberries
1 apple
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Kabocha Squash Fingerling Gratin
Serves 6
To cut the kabocha squash, pierce the flesh a few times with a sharp paring knife, then microwave on high for 2 to 3 minutes to soften the skin. Then cut in half. Scoop out the seeds, thinly slice, then remove the peel. Cook’s Illustrated also recommends this method: Place the squash in a large, clean plastic bag and drop it from chest height onto a hard surface. Remove the pieces from the bag, scrape out the pulp and seeds, and prepare as desired. My cousin Andrea Geary is a senior editor at Cook’s and this method is awesome!
3 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
3 leeks, thinly sliced into 1/2 moons, using the white and tender green parts
1 teaspoon sugar
2 teaspoons dried thyme
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
1 garlic clove minced
3 cups thinly sliced Kabocha Squash (1/4-inch thick)
1 pound ruby crescent potatoes, scrubbed, and thinly slice (about 1/4-inch thick)
Salt and a few shakes Tabasco or Frank’s hot sauce
1 1/2 cups shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, add the leeks, sugar, and thyme, and cook until the onions are caramelized, turning a light golden brown. Season with salt and pepper, and set aside.
3. In another large skillet, combine the cream, milk and garlic. Add the squash and potatoes, season with salt and some hot sauce, bring to a boil, and simmer for 7 to 10 minutes until the vegetables are almost cooked, they should be tender. Taste for seasoning and adjust.
4. In a small bowl, combine the cheeses.
5. Transfer half of the potato mixture into the prepared pan. Cover with the leeks, and 1/2 of the cheeses.
6. Cover with the remaining potato mixture, and the remaining cheese.
7. Cover and bake for 20 minutes, uncover and bake an additional 20 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for 10 minutes before serving.
Chiogga Beet and Kabocha Squash Salad
Serves 4
For the Greens
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
Beet greens from chiogga beets, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and pepper
In a large skillet, heat the oil, add the garlic, and saute 30 seconds. Add the beet greens and saute until the greens are wilted. Season with salt and pepper. Set aside.
For the Squash and Beets
2 cups thinly sliced, peeled Kabocha Squash (see recipe above for peeling)
1 bunch chiogga beets, scrubbed, and cut into quarters
1/3 cup extra virgin olive oil
Salt and 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 beets and squash. Add the oil, season with salt and pepper, and toss to coat.
3. Spread onto the baking sheet in 1 layer.
4. Roast for 35 to 45 minutes, until the vegetables are just tender.
5. Remove from the oven, remove the skin from the beets, and transfer the beets and squash to a bowl.
1/4 cup aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
Beet greens
Roasted squash and beets
1/3 cup crumbled goat cheese
6. In a small bowl, combine the vinegar and oil. Season with salt and pepper.
7. Arrange the warm beet greens on a serving platter.
8. Pour the dressing over the beets and squash, and toss to coat.
9. Arrange the beets and squash over the beet greens and garnish with crumbled goat cheese to serve.
Zucchini Sticks
Serves 4
2 large eggs
2 tablespoons water
Salt and pepper
1 cup panko
1 cup grated Parmigiano Reggiano or Pecorino Romano cheese
2 zucchini, ends trimmed, and sliced lengthwise into 1/4-inch slices
Oil for frying
1. In a shallow bowl, beat together the eggs, water, salt and pepper. Set aside
2. In another bowl, combine the panko and cheese.
3. Dip the zucchini into the egg mixture, then coat with the panko/cheese mixture. Repeat until the slices are all coated.
4. In a large skillet, heat 1/4-inch of oil to 350 degrees, and fry the zucchini for 3 to 4 minutes on each side, until the coating is golden brown. Remove to paper towels and drain. Serve warm.
5. Do-Ahead: You can make these ahead, and then re-warm in a 300 degree oven.
Meyer Lemon Potato Salad
Serves 4
1 pound ruby crescent potatoes, scrubbed
1 leek, finely chopped, using only the white part
2 tablespoons Meyer lemon juice
Salt and pepper
1/2 cup mayonnaise
Grated zest of 1 Meyer lemon
1 garlic clove, minced
2 teaspoons finely chopped thyme, or tarragon
1/4 cup finely chopped Italian parsley
1. Put the potatoes in a saucepan with water to cover. Bring to a boil, and simmer for 20 minutes until tender.
2. Cool the potatoes completely.
3. Cut the potatoes into bite size pieces in a large bowl. Add the leek, sprinkle with 1 tablespoon lemon juice, and season with salt and pepper.
4. In a small bowl, whisk together the mayonnaise, zest, remaining lemon juice, garlic, thyme or tarragon, and parsley. Season with salt and pepper.
5. Dress the potatoes and leeks with the dressing, and toss to coat and serve.
6. The salad will keep in the refrigerator for 24 hours.
Comice Pear Condiment for Cheese Platters
Makes about 2 cups
In Europe cheese platters include condiments to complement the cheeses. At this time of the year, pears and apples dominate the condiment list, and this condiment can be used as a spread for grilled cheese or turkey sandwiches, as well as a dip for bread sticks, and to compliment cheeses. It makes a great gift, too.
2 tablespoons unsalted butter
1 cup finely chopped onion
2 comice pears, peeled, cored, and coarsely chopped
2 tablespoons brown sugar
1/4 cup aged balsamic vinegar
1. In a skillet, heat the butter, and saute the onions for 4 to 5 minutes until they begin to turn translucent.
2. Add the pears, brown sugar, and vinegar, and simmer for 15 to 20 minutes, until the mixture has thickened and takes on a jam-like consistency.
3. Season with additional sugar or vinegar if needed. Cool, cover and refrigerate for up to 1 month.
Meyer Lemon Curd
Makes about 3 cups
1 cup sugar
6 large eggs
1/2 to 2/3 cup Meyer Lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a saucepan, combine the sugar, eggs, and lemon juice. Whisk over medium high heat until the mixture thickens. This will take about 10 minutes.
2. Remove from the heat, whisk in the butter, and cool.
3. Cover, and refrigerate for up to 1 month or freeze for up to 3 months.
4. Lemon Curd is amazing as a cake filling, spread on toast or English muffins, and of course served with scones.
BLT Chopped Salad
Serves 4 to 6
1 bag mixed winter lettuce, washed, spun dry and chopped
1 leek, finely chopped using only the white part
2 heirloom tomatoes, cored, and diced
6 strips bacon, cooked crisp and crumbled
1 to 2 cups seasoned croutons
1/2 cup mayonnaise
1 tablespoons Meyer lemon juice
1 teaspoon lemon zest
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
Milk to thin the dressing if needed
1. In a large salad bowl, combine the lettuce, leek, tomatoes, bacon and croutons.
2. In a small bowl, whisk together the mayonnaise, lemon juice, zest, thyme, oregano, and pepper. Thin with milk if necessary. Season with salt and pepper.
3. Pour the dressing over the salad, toss and serve.
Shredded Chicken and Tatsoi Soup
Serves 6
A great way to use up that leftover rotisserie chicken, this soup can be made a day ahead of time, too.
2 tablespoons vegetable oil
1 leek, finely chopped, using the white and tender green parts
1 teaspoon grated ginger
2 garlic cloves, minced
1 bunch Tatsoi, coarsely chopped
6 cups chicken or vegetable broth
2 cups cooked shredded chicken
1/4 cup soy sauce
4 ounces fresh soba noodles
2 scallions, finely chopped for garnish
1 tablespoons sesame oil, for garnish
1. In a Dutch oven, heat the oil, saute the leek, ginger and garlic for 2 minutes until the leek is softened. Add the Tatsoi, and saute another 2 minutes.
2. Add the broth, chicken and soy sauce. Bring to a boil and simmer for 10 minutes. Add the soba noodles, and cook another 3 minutes.
3. Serve the soup garnished with scallions and a drizzle of sesame oil.
Pork Roast with Globe Grapes
Serves 6
Globe grapes have seeds, so you will need to cut them in half and remove the seeds for this dish.
2 teaspoons salt
1 teaspoon black pepper
3 garlic cloves, minced
2 teaspoons dried sage
1/4 cup extra virgin olive oil
One 3 to 4 pound pork loin roast
2 leeks, finely chopped using the white and tender green parts
1 cup port wine
1 cup chicken broth
1 pound globe grapes, cut in half and seeded
2 teaspoons cornstarch mixed with 1/4 cup water
Salt and pepper
1. In a small bowl, combine the salt, pepper, garlic, sage and oil.
2. Rub all over the pork roast.
3. In a Dutch oven, brown the pork on all sides. Add the leeks to the pan, pour in the pork, broth and grapes.
4. Cover and simmer for 1 1/2 hours over low heat, until the pork is cooked through.
5. Remove the pork from the sauce, skim off any excess fat from the sauce, add the cornstarch mixture, and bring to a boil. Simmer for 1 minute, taste for seasoning and adjust using salt and pepper. When the pork has rested for 10 minutes, slice thin, return to the sauce and serve from the Dutch oven.
Guava Syrup
Makes about 1 1/2 cups
To prepare guavas, cut off the ends, then cut in half, and scoop out the seeds.
4 guavas
1 cup water
1/4 cup sugar
1. Put the guavas, water and sugar into a saucepan, and simmer for 30 minutes.
2. Push the mixture through a sieve, and return to the saucepan, bringing to a boil. Simmer another 10 minutes.
3. Cool, cover and refrigerate for up to 1 month.
4. Use Guava syrup in drinks (margaritas, Bellini) over pancakes and French toast or ice cream.
Poached Pineapple Quince
Serves 1 to 2
1 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 stick cinnamon
1/4 cup sugar
1. Put the ingredients into a saucepan, and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and cinnamon from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slide the quince, and add to the syrup. The quince can be used over ice cream, or cake, or for breakfast over oatmeal, or muesli.
Farro Salad with Pomegranates and Feta
Serves 6
2 cups pearlized farro
1 leek, finely chopped, using the white and tender green parts
2 zucchini, ends trimmed, and cubed
1 cup pomegranate arils
1/4 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1 tablespoon honey
1 tablespoon finely chopped dill weed
1 tablespoon finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper
1 cup crumbled Feta cheese
1. Bring 4 cups of water to boil, add the farro and cook 20 minutes until al dente.
2. Drain the farro and cool slightly.
3. Add the leek, zucchini and pomegranate arils.
4. In a bowl, whisk together the lemon juice, zest, garlic, honey, dill, parsley and oil. Season with salt and pepper. Pour over the salad, and toss to coat.
5. Toss in the feta and combine.
6. Serve at room temperature.
Peach Salsa
Makes about 2 cups
1 cup diced fresh peaches
1/2 cup diced cucumber
2 chipotle chilis in adobe, chopped
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1. In a bowl, combine all the ingredients, season with salt and pepper if necessary. Cover and refrigerate for up to 4 days.
2. Serve the salsa with grilled seafood or chicken.
Old Fashioned Peach Pie
Serves 6 to 8
1 1/3 cups cold butter
4 1/4 cups all-purpose flour divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches, peeled, pitted and thinly sliced
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar
1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes.
2. Stir together 4 cups flour and 1 1/2 tsp. salt.
3. Cut butter into flour mixture with a pastry blender until mixture resembles small peas.
4. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary.
5. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks.
6. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
7. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness.
8. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
9. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
10. Stir together brown sugar, white sugar, cinnamon and salt. Add the remaining 1/4 cup flour, and peaches. Stir to blend.
11. Transfer the peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter.
12. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve.
13. Crimp edges of pie. Brush top of pie with beaten egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
14. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.
Peach Salad Caprese Style
Serves 4
Winter green mix
4 peaches, peeled, pitted, and cut into 8 pieces
Two 8-ounce balls buffalo mozzarella, sliced 1/2-inch thick
4 slices prosciutto, cut into julienne
Extra virgin olive oil
Aged balsamic vinegar
1. Put the greens on a serving platter.
2. Arrange the peaches alternating with the mozzarella slices over the greens.
3. Spread the prosciutto over the peaches and mozzarella.
4. Drizzle with the oil, and balsamic vinegar and serve at room temperature.
Recipes Provided By:
Diane Phillips and
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