Farmers' Market Box 11-9-17

November 8, 2017 0 Comments

This week’s local produce and featured farms:
Red Crunchy Romaine – JR Organics
Rainbow CarrotsBlack Sheep Produce
Shinko Asian Pear – Lee Farm
Arugula – Sundial
Tatsoi – Sundial
Persimmons – 3 Nuts
Tangerines – Reiger
PomegranatesKoral’s Tropical Fruit Farm
Zucchini – JR Organics
BroccoliBlack Sheep Produce
Redbor KaleBe Wise Ranch
Russian Banana Fingerling PotatoesWeiser Family Farm
Juicing Bag:
Green Kale – Babe Farms
Green Chard – Eco Farm
Ruby Red Grapefruit – Classic Salads
Red Beets – Foxy Organics
Carrots – Cal Organics
Farmer’s Choice:
Pink Lady ApplesFair Hill Apple Farm
Peaches – Scott Farms
MelonsBe Wise Ranch
Mexican Guava – Peoples
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Check Catalina Offshore Products’ YouTube Video highlighting the Catch of the Day in this weeks FMB:

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Click the links above & search for products on our website with recipes attached
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 Chard
Handful of green kale
1 chard
1 cucumber
Sweet Grapefruit
1 grapefruit
1 carrot
1 romaine lettuce
Delicious Beet
1 red beet
2 cucumber
1 apple

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Redbor Kale and Fingerling Gratin
 Serves 6
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch red bor kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound fingerling potatoes, scrubbed, and thinly sliced (1/4-inch thick)
Salt and pepper
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds until fragrant. Add the kale and saute until wilted.
3. Add the milk, cream and potatoes, season with salt and pepper, and simmer until the potatoes are almost tender, about 10 minutes. Transfer to the baking dish and sprinkle with the cheeses.
4. Bake for 30 to 40 minutes until the potatoes are tender, and the cheeses are golden brown. Allow to rest for 10 minutes before serving.
Red Romaine Salad with Pear Vinaigrette
Serves 4 to 6
One head red romaine, washed, spun dry and chopped
1/4 cup pear nectar
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallot
1/2 cup canola or vegetable oil
Salt and pepper
1 Asian pear, cored, and sliced 1/4-inch thick
1/2 cup pomegranate arils
1. Put the romaine into a salad bowl.
2. In a small bowl, whisk together the pear nectar, vinegar, mustard, shallot and oil. Season with salt and pepper.
3. Pour some dressing over the salad, and toss to coat.
4. Plate the salad, arrange a few pear slices over the lettuce, garnish with some pomegranate and drizzle the pear with some additional dressing.
Roasted Rainbow Carrots and Asian Pears
Serves 4
1 bunch rainbow carrots, tops removed, scrubbed, and cut into quarters
2 Asian pears, cored, and sliced 1/2-inch thick (about the thickness of the carrots)
1/4 cup honey
2 teaspoons ground cumin
1/2 cup vegetable oil
Salt and pepper
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine all the ingredients, and toss to coat.
3. Spread onto the baking sheet in an even layer and roast for 15 to 20 minutes until the carrots are tender.
4. Remove from the oven, serve warm or at room temperature.
Rainbow Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
1. In a bowl, combine the carrots, scallions, and tangerines.
2. In a small bowl, combine the vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
Grilled Asian Pear, Arugula and Blue Cheese Sandwich
Serves 4
Unsalted butter, softened
8 slices sourdough or French bread 1/2-inch thick
1 cup gorgonzola cheese, softened
1/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
2 Asian pears, cored, and sliced 1/4-inch thick
1 bunch arugula, washed, spun dry and chopped
1. Preheat a griddle or grill pan. Spread butter onto slices of bread.
2. In a small bowl, combine the cheese, cream cheese, and Worcestershire.
3. Spread the cheese mixture onto the unbuttered side of the bread.
4. Top with pear slices and some of the arugula.
5. Top with another slice of bread, butter side up.
6. Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.
7. Cut the sandwiches in half and serve.
Broccoli Cheddar Soup
Serves 6
3 tablespoons unsalted butter
1/4 cup finely chopped onion or shallot
3 tablespoons all-purpose flour
2 1/2 cups chicken or vegetable broth
One bunch broccoli, stalks removed, and cut into florets
1 cup heavy cream
1 cup shredded sharp cheddar cheese plus more for garnish
Salt and Tabasco
1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes. Add the flour, and cook for 2 minutes.
2. Stir in the broth, bring to a boil, add the broccoli, and simmer for 5 to 7 minutes until the broccoli is tender.
3. Add the cream. Remove from the heat, stir in the cheese. Season with salt and Tabasco, and serve warm, garnished with additional cheese if desires.
Zucchini Fritters
Serves 6
2 zucchini, ends trimmed, and coarsely shredded
2 garlic cloves, minced
1/4 cup finely chopped onion
1 large egg, beaten
1/4 cup all-purpose flour
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoons freshly ground black pepper
Oil for frying
1. Put the zucchini into a colander, and sprinkle with salt. Set aside for 10 minutes.
2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano and pepper.
3. Squeeze the moisture out of the zucchini, and add to the bowl. Stir until blended.
4. Heat 1/4-inch of oil in a non-stick pan.
5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side. Turn and fry until the second side is golden brown. Remove to paper towels and drain. Serve warm.
Chicken Tatsoi Soup
Serves 6
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
2 chicken breasts, skin and bones removed, and cut into bite sized pieces
1 bunch Tatsoi, washed, and spun dry
4 cups chicken or vegetable broth
1/4 cup soy sauce
3 scallions, finely chopped using the white and tender green parts
Sesame oil for garnish
1. In a Dutch oven, heat the oil, saute the garlic and ginger for 1 minute until fragrant.
2. Add the chicken and saute until the chicken is white all over.
3. Add the Tatsoi, and toss with the chicken.
4. Pour in the broth and soy sauce, bring to a boil, and simmer for 15 minutes.
5. Serve the soup garnished with scallions, and a drizzle of sesame oil.
Persimmon Bread
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3 ripe Hachiya persimmons, peeled, and chopped
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs
1/2 cup golden raisins
1. Preheat oven to 350°coat the inside of a 9x5x3″ loaf pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. Scoop persimmon flesh from skins into a blender. Purée until smooth.
4. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use—puree can be frozen)
5. Whisk in buttermilk and orange zest. Set aside.
6. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.
7. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined.
8. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in the raisins.
9. Pour batter into prepared loaf pan.
10. Bake until a tester inserted into center comes out clean, about 1 hour.
11. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

Pink Lady Apple Streusel Muffins
Makes 12
For the Muffins
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored and diced
Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.
For the streusel
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted
For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)
Peach Salsa
Makes 2 cups
2 peaches, peeled, pitted, and finely chopped
1/4 cup finely chopped red onion
2 chipotle chilies in adobo, finely chopped
1/2 cup diced red or yellow bell pepper
2 tablespoons fresh lime juice
1/4 cup finely chopped cilantro or Italian parsley
1. In a mixing bowl combine the peaches, onion, chilies, bell pepper and lime juice. Fold in the cilantro or parsley.
2. Season with salt, cover and refrigerate for at least 2 hours. Serve the salsa with grilled chicken or seafood.
Melon Sangria
Serves 4 to 6
3/4 cup limoncello, chilled (or lemon liqueur of your choice)
8 to 10 mint leaves, plus sprigs for garnish
2 cups melon cubes
1 750-ml bottle Pinot Grigio, chilled
1. In a pitcher, combine the limoncello and mint. Use a long wooden spoon to gently bruise the mint. Add both melons and stir to combine, lightly pressing the melons as you stir. Add the Pinot Grigio.
2. Cover and chill the sangria until ready to serve, at least an hour or overnight. Serve in glasses filled with ice, making sure to scoop some of the melon into each glass, and garnish with mint sprigs.
Variation: If limoncello is hard to find, substitute orange liqueur like Triple Sec for the limoncello.
Guava Jelly
3 cups guavas, peeled and chopped
3 cups water
1 tablespoon apple cider vinegar
3/4 cup sugar
1/3 cup lime juice
1 teaspoon salt
1. Place all the ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
2. Remove from heat and let cool. Pour mixture through a fine mesh sieve to separate out the seeds. Using a large spoon, press down on the solids to release the juices.
3. Return the now seedless mixture back to the saucepan and return to a boil. Reduce heat to medium-low and let simmer for 40 minutes or until thickened.
4. Remove from heat and let cool. Pour into jars and refrigerate until use. The jelly will thicken as it cools.
Guava Cake
1 pound fresh ripe Mexican guava
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1 1/2 sticks (12 ounces) unsalted butter, softened
1 cup dark brown sugar
5 eggs, separated
1. Preheat oven to 350 degrees and coat the inside of a bread pan with non-stick cooking spray.
2. In a bowl, sift together the flour, baking powder and cinnamon.
3. Trim the top and bottom off the guava and cut in half. Using a small spoon, scoop out and discard the seeds. Chop the flesh into a very small dice.
4. You should have about 1 1/2 cups of chopped guava.
5. Using an electric mixer with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating for several minutes until it becomes light and fluffy.
6. One at a time, add the egg yolks, beating until each one is fully incorporated before adding the next. Pour in the flour mixture and beat on medium-low speed until the flour is just incorporated, being careful not to overmix. Fold in the chopped guava by hand.
7. In a separate bowl, beat the egg whites until they hold soft, glossy peaks. Stir 1/3 of the egg whites into the batter and mix until you no longer see the whites to lighten the batter. Gently fold in the remaining whites.
8. Scrape the batter into the prepared pan and bake for 55 to 60 minutes. Allow to cool completely before slicing.
Recipes Provided By:
Diane Phillips and
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