Farmers' Market Box 11-16-2017

November 16, 2017 0 Comments

This week’s local produce and featured farms:
Red Butter Lettuce – Coleman
Purple Diakon RadishBlack Sheep Produce
EggplantBlack Sheep Produce
Butternut SquashBlack Sheep Produce
Shinko Pear – Lee Farms
Fuji Apple – See Canyon Fruit
Sunchoke – Coleman
PomegranatesRancho Del Sol
Flavor Fall Pluots – Murray Family Farms
Dino KaleBe Wise Ranch
Purple Top Turnips – Terra Madre Gardens
Juicing Bag:
Green Kale – Babe Farms
lemons – Cal Organics
Strawberries – Giant Farms
Fennel – Lakeside Organics
Carrots – Cal Organics
Farmer’s Choice:
Valencia OrangesPolito Family Farm
Kishu TangerineRancho Del Sol
Long Stem Hachiya Persimmons – 3 Nuts
Gaviota Strawberry – Tamai
Rhubarb – Trevino
Check out our YouTube Video highlighting all the produce in this weeks FMB:

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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

Power Kale

Handful of Green Kale

½ Lemon

3 Carrots

Strawberry Greens

Handful of Green kale

1 Bulb Fennel

1 Cup Strawberries

 Sweet Fennel

3 Carrots

1 Cup Strawberries

1 Bulb Fennel

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Bahn Mi
 For the Pickled Vegetables
1/2 cup shredded carrots
1/2cup thinly sliced Persian cucumbers
1/2cup shredded daikon radish
1/2 cup shredded turnips
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
Few drops of Sriracha (optional)
1/4 cup finely chopped cilantro or Italian parsley

  1. In a bowl, combine the ingredients, and let marinate at room temperature for 30 to 60 minutes, while assembling the other ingredients.

For the sandwich assembly
1 tablespoon peanut or vegetable oil
4 garlic cloves, finely chopped
1 pound ground pork, chicken or turkey
2 tablespoons Asian fish sauce
½ teaspoon black pepper
½ teaspoon salt
1 teaspoon sugar
½ cup chopped fresh basil
Finely grated zest of 1 lime
Juice of 1/2 lime
½ cup mayonnaise
4 tablespoons finely chopped scallions
Few drops sriracha or other chili sauce, to taste
4 torpedo rolls, split, or 2 baguettes, split and cut in half

  1. Heat the oil in a skillet, swirl the garlic in the pan for 30 seconds, then add the pork, breaking it up and cooking until it is no longer pink.  Season with the fish sauce, pepper, salt and sugar.  Stir in the basil, lime zest and juice.
  2. In a small bowl, combine the mayonnaise, scallions and sriracha.
  3. Spread the mayonnaise on the rolls.  Heap in the pork, top with the pickles and serve.

Eggplant Meat(less) Ball
Serves 6
1/4 cup extra virgin olive oil
1 large eggplant, stem end trimmed, and cut in half (about 1 pound)
2 garlic cloves, minced
3 cups fresh bread crumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

  1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil.  Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down.  Roast for 20 to 30 minutes until the flesh is completely tender.
  2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board.  Transfer it to a bowl, and add the bread crumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
  3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls.  Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
  4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
  5. Fry the meatballs until golden brown, turning them frequently.
  6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked.  The meatballs can be added to marinara sauce, or served plain as an appetizer.

 Tomato Basil Marinara
Serves 6
This is an excellent sauce to serve with any meatballs, regardless of whether its meat, or vegetable.
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 28-ounce cans crushed tomatoes
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
Salt and pepper

  1. In a large Dutch oven, heat the oil, and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
  2. Add the tomatoes, and simmer for 20 to 30 minutes. Stir in the basil, parsley, salt, and pepper to taste.  Simmer another 10 minutes.  Taste for seasoning, and adjust using salt or pepper.
  3. The sauce can be cooled and refrigerated for up to 5 days, or frozen for up to 3 months.

Butternut Squash and Kale Gratin
Serves 8
4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
1 bunch dino kale, tough stems discarded
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cup butternut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
  3. Add the kale, and season with the salt and pepper.  Saute until the kale is wilted, and there is no longer any residual liquid in the pan.  Add the nutmeg, milk and cream, stirring until blended.
  4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
  5. In a bowl, combine the Gruyere and Parmigiano.
  6. Transfer half the squash and spinach to the prepared pan.  Sprinkle with some of the gruyere mixture.
  7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
  8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
  9. Allow the gratin to rest for 5 minutes before serving.

Roasted Butternut Squash Soup with Candied Bacon
Serves 6 to 8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm red pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

  1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil.  In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
  2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
  3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
  4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
  5. Do-Ahead:At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
  6. Add the cream, and parsley, and heat to serving temperature.
  7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
  8. Serving suggestion:  If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.

 Candied Bacon
8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with aluminum foil or a silicone baking liner, and place a rack into the baking sheet.
  3. Lay the bacon across the baking sheet, but do not overlap the slices.
  4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
  5. Bake for 8 to 10 minutes, until the bacon is crispy.  Remove from the oven and allow to cool.
  6. Do-Ahead:  The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month, or refrigerated for up to 3 days.
  7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.

 Creamy Sunchoke Soup
Serves 6
1/4 cup unsalted butter
2  leeks, white and pale green parts, rinsed and finely chopped
1/2 pound Jerusalem artichokes, scrubbed and rinsed
3 medium Yukon gold potatoes, peeled, and cubed
4 cups chicken or vegetable broth
1/2 cup heavy cream
2 tablespoons extra virgin olive oil
1/2 cup finely chopped leeks
Fleur de Sel

  1. In a Dutch oven, heat the butter, and saute the leeks, until they are softened.  Add the artichokes, potatoes and broth.  Simmer for 20 minutes until the artichokes are tender.
  2. Puree the soup with an immersion blender, add the cream and heat to serving temperature.
  3. While the soup is simmering, heat the oil, and fry the leeks until crispy. Drain on paper toweling and sprinkle with Fleur de Sel.
  4. Serve the soup garnished with leeks.

Pears and Apple Pie
Serves 6 to 8
All Butter Pie Crust
Makes one 9-inch pie crust—-You will need two for this recipe
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling

  1. In a large bowl, stir together the flour, salt and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  6. Shape into a disc, and wrap in plastic wrap.  Refrigerate for 1 hour.
  7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
  8. Flour a board, and roll out the disc into an 11-inch round.  Gently transfer to the pie plate, and flute the edges of the pie crust.  Refrigerate for at least 30 minutes before filling and baking.

 For the Filling
3 Fuji apples, peeled, cored and sliced 1/2-inch thick
3 Shinko pears, peeled, cored and sliced
1/2 to 3/4 cup sugar, depending on the sweetness of the fruit
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
2 all-butter pie crusts (see above)
1 egg beaten with 1 tablespoons milk or cream

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the apples, pears, sugar, flour, cinnamon and nutmeg, tossing until coated.  Drizzle the butter over the fruit, and transfer to the pie crust.
  3. Drape the upper crust over the fruit, and crimp the edges together.
  4. Cut a few vent holes in the top of the pie crust.
  5. Brush with the egg wash, and sprinkle with sugar.
  6. Bake for 15 minutes, lower the oven temperature to 350 degrees, and bake another 40 to 50 minutes, until the upper crust is golden brown, and the fruit is bubbling.  Remove from the oven, allow to rest for at least 1 hour before serving.

 Flavor Fall Pluot Cake
Serves 6
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
2 cups self-rising flour
3 pluots, cut in half and pitted

  1. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.  Preheat the oven to 350 degrees.
  2. In a mixing bowl, cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour, and stir to blend.
  5. Transfer to the prepared pan, and arrange the pluots skin side up in a decorative pattern, cutting some to fit into small spaces.
  6. Bake for 1 hour until a skewer inserted into the batter should come out clean.  Allow to cool for 10 minutes before removing the pan.
  7. Serve slightly warm.

Red Butter Lettuce Salad with Persimmon Vinaigrette and Pomegranate
For the dressing
1/3 cup Hachiya persimmon pulp
1/4 cup rice vinegar
1/4 cup finely chopped shallot
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper

  1. In a bowl, whisk together the ingredients, until blended and thickened.
  2. Season with salt and pepper.

For the Salad
One head red butter lettuce, washed, spun dry and chopped
2 oranges, peel and pith removed, and sliced into half-moons
1/2 cup pomegranate arils
1/2 cup crumbled goat cheese (optional)

  1. Put the lettuce into a salad bowl, toss with the dressing, and plate the salad.
  2. Garnish with the oranges, arils and goat cheese.  Drizzle with some more dressing and serve.

Orange Curd Mascarpone Layer Cake
Serves 8 to 10
Although this beautiful cake has a few components, they can all be made ahead of time and the frosted and filled cake is best put together the day before. 
For the Orange Curd
1 1/4 cup sugar
6 large eggs
1/2 cup fresh orange juice
1/2 cup chilled butter, cut into 1/2-inch cubes

  1. In a saucier or saucepan whisk together the sugar eggs, and juice.
  2. Over medium heat, whisk the mixture together and cook until the mixture is thickened.
  3. Remove the pan from the stove, and whisk in the butter, a few pieces at a time, until incorporated.
  4. Transfer the curd to a bowl, and press plastic wrap onto the surface, to prevent it forming a skin.
  5. Cover and cool in the refrigerator.

For the cake
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
3 large egg yolks
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter milk
1 tablespoon vanilla paste or extract

  1. Preheat the oven to 350 degrees, and coat the inside of two 9-inch cake pans with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
  3. Combine the eggs, yolks, buttermilk and vanilla paste.
  4. Add the cake flour, baking powder, soda and salt to the bowl, add the egg mixture, and beat on medium speed until the batter is smooth.
  5. Transfer to the prepared pans, and bake for 30 to 35 minutes, until a skewer inserted into the center of the cakes comes out clean.  Let cool on wire racks for 10 minutes before removing from the pans.  Allow the cakes to cool completely before frosting.

For the Frosting and Assembly
2 cups heavy cream
1/2 cup sugar
1 cup mascarpone cheese
Baked cake layers
Orange curd
1/2 cup shaved white chocolate for garnish

  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and sugar until stiff peaks form.
  2. Add the mascarpone and beat again until combined.
  3. Split the cake layers in half horizontally.
  4. Spread a layer of orange curd over the layers, ending with a cake layer (no orange curd on the top)
  5. Frost the top and sides of the cake with the mascarpone frosting.
  6. Refrigerate the cake before serving.

 Chocolate Orange Ricotta Cheesecake
Serves 6 to 8
For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted

  1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
  2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
  3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
  4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
  5. Bake the crust until it smells nutty and fragrant about 10 min.
  6. Set the baked crust on a rack and let cool.
  7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

 For the Filling
1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated orange zest
2 Tablespoons orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Orange Syrup, cooled

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the ricotta and cream cheese.
  3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
  4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
  5. Add the egg yolks, orange zest, and juice.

Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly
Crostini with Balsamic Strawberries
Serves 6
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.
2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese
1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
2. Spread the goat cheese onto the crostini and top with the strawberries. Serve at room temperature.
Recipes Provided By:
Diane Phillips and
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