Farmers' Market box 12-7-17

December 6, 2017 0 Comments

This week’s local produce and featured farms:
Leopard Lettuce – Garden of…
French Breakfast Radish – Coleman Farms
Red BeetsBlack Sheep Produce
EggplantBlack Sheep Produce
Pink Lady AppleFair Hill Apple Farm
Warren PearFrog Hollow Orchard
Pomegranates – Scott FArms
Dandelion GreensBe Wise Ranch
Redbor KaleBe Wise Ranch
Japanese Purple Sweet Potatoes Kong Thao Farm
Meyer Lemon – Garcia Organics
Sunrise Kabocha Squash – Lucky Dog Ranch
Juicing Bag:
Green Kale – Babe Farms
Celery – Earthbound Organics
Fennel – Earthbound Organics
Red Beets – Lakeside Organics
Farmer’s Choice:
Shinko Pear – Lee Farms
Valencia Oranges – JJ’s Lone Daughter
White Grapefruit – JJ’s Lone Daughter

Page Tangerine
Clementine Tangerine
Kishu Tangerine
Satsuma Tangerine
Daisy Tangerine
Check out our YouTube Video highlighting all the produce 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

morning fresh

1 Fennel

1 handful kale

2 carrots

kale crush

1 handful kale

3 carrots

1 beet

carrot love

5 carrots

3 stalks celery

1 beet

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Beans and Greens

Serves 6

2 tablespoons extra virgin olive oil (plus more for garnish)

2 garlic cloves, minced

Pinch red pepper flakes

1 bunch redbor kale, tough stems removed, and leaves cut into 1/2-inch ribbons

One 14.5-ounce can chopped tomatoes

4 cups chicken or vegetable broth

Two14.5-ounce cans small white beans, rinsed and drained

Salt and pepper

  1. In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant.  Add the kale, and saute for 2 to 3 minutes until wilted.

  2. Add the tomatoes, and saute for 2 to 3 minutes.

  3. Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.

  4. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.

  5. Cook’s Note:  If you would like to use the beet greens, wash and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and saute with the kale.

Beet Salad with Cara Cara Vinaigrette

Serves 6

1 bunch beets, tops removed and scrubbed

One head red oak lettuce, washed, spun dry and separated into leaves

2 thin slices red onion

3 cara cara oranges, peel and pith removed, and segmented

1/4 cup orange juice

1/4 cup rice vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1/2 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. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 40 to 50 minutes until tender when pierced with the tip of a paring knife.  When the beets are cool enough to handle, slip the skins off, and thinly slice.

  3. Arrange the lettuce on a serving platter. Arrange the onion, beet, and orange segments on the lettuce

  4. In a small bowl, whisk together the juice, vinegar, honey, mustard and oil.  Season with salt and pepper.

  5. Pour the dressing over the salad, and serve.

Farro Salad with Pomegranate

Serves 4 to 6

2 cups pearlized farro

1/2 cup finely chopped red onion

3 French radishes, scrubbed, and thinly sliced

2 pink lady apples, cored, and finely chopped

1/2 cup pomegranate arils

1/4 cup apple cider vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1/3 cup vegetable oil

Salt and pepper

  1. Bring 4 quarts of salted water to a boil, add the farro, and cook for 15 minutes until barely tender.

  2. Drain, and cool.

  3. In a bowl, combine the farro, onion, radish, apples and pomegranate.

  4. In a small bowl, whisk together the vinegar, honey, mustard, and oil. Season with salt and pepper.

  5. Toss the dressing with the salad, and season with salt and pepper.

  6. The salad will keep in the refrigerator for up to 3 days, bring to room temperature before serving.

Traditional French Breakfast Radishes

Serves 4

One baguette, sliced 1/2-inch thick

Unsalted butter

Breakfast radishes, scrubbed, and thinly sliced

Fleur de Sel

  1. Spread the butter onto each baguette slice.  Top with radish slices, and sprinkle with fleur de Sel.

Stuffed Eggplant

Serves 4 to 6

2 eggplants

1/2 cup extra virgin olive oil

1/2 pound bulk sweet Italian sausage

2 garlic cloves, minced

1/2 cup finely chopped onion

2 tablespoons all-purpose flour

1 cup milk

1/8 teaspoon ground nutmeg

2 tablespoons finely chopped Italian parsley

1 cup grated Parmigiano Reggiano cheese

Salt and pepper

1/2 cup fresh bread crumbs

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.

  2. Cut off the stem end of the eggplant, and then cut the eggplant in half lengthwise.  Drizzle the cut sides with some of the oil, place cut side down on the baking sheet and bake for 30 minutes, or until the eggplant is tender.

  3. Reduce the oven temperature to 350 degrees.

  4. When the eggplant is cool enough to handle, scoop out the flesh, leaving 1/2-inch border on the skin.

  5. Chop the eggplant and set aside.

  6. Heat 2 tablespoons of the oil in a skillet, add the sausage, and cook breaking the sausage apart.  When the sausage loses its pink color, add the reserved eggplant, garlic and onion, saute for 3 to 4 minutes until the onion is softened.

  7. Add the flour, and cook for 2 minutes.  Add the milk, and bring to a boil.  Season with nutmeg and parsley.

  8. Take the pan off the heat and add 1/2 cup of the cheese, stirring to melt the cheese.

  9. Season the filling with salt and pepper.  Refill the eggplant halves, combine the remaining cheese and the bread crumbs.  Sprinkle evenly over the eggplant filling.  Put the eggplant onto a baking sheet.

  10. Do-Ahead: At this point, you can cool, cover and refrigerate the eggplant overnight.  Bring to room temperature before baking.

  11. Bake the eggplant for 20 minutes until the filling is bubbling and the crumbs are golden brown.

Roasted Kabocha and Red Dandelion Salad

Serves 4 to 6

For the Squash

1 kabocha squash—peeled, seeded and cut into 1-inch-thick wedges

1/4 cup pure maple syrup

1/4 cup extra-virgin olive oil

2 teaspoons dried thyme

Salt and pepper

Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.

In a bowl, combine the squash wedges, maple syrup, oil, thyme, salt and pepper.

Spread onto the baking sheet, and roast for 20 minutes.  Turn the squash and roast another 20 minutes, until tender.  The squash can be cooled, and refrigerated overnight.  Reheat before serving.

For the Salad

1 bunch red dandelions, tough stems trimmed, and chopped

2 scallions, finely chopped using the white and tender green parts

1 pink lady apple, cored, and thinly sliced

1/3 cup extra virgin olive oil

3 tablespoons apple cider vinegar

Salt and pepper

1/2 cup pomegranate arils

  1. In a salad bowl, combine the dandelions, scallions, and apple.

  2. Dress with the oil and vinegar, season with salt and pepper and plate the salad.

  3. Top with the squash wedges, and sprinkle with pomegranate arils.

Cook’s Note:  Sometimes large winter squash can be difficult to cut open.  Pierce the flesh with the tip of a paring knife, and then microwave for a few minutes on high power to soften the skin.

Meyer Lemon Mousse

Serves 6

1 cup sugar

6 large eggs

1/2 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes

1 1/2 cups heavy cream

  1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth.

  2. Set over medium heat and continue to whisk until the mixture begins to thicken; this may take about 5 minutes.

  3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened.

  4. Remove from the heat, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.

  5. In the bowl of an electric mixer, whip the cream until stiff peaks form.  Fold in the cooled lemon curd, until blended.

  6. Transfer the mousse to six 6-ounce ramekins and freeze until firm.

Lemon Poppy Seed Muffins

Makes 12

Makes 12 shortcakes, or cupcakes

2/3 cup butter, softened

1 1/3 cup sugar

2 eggs

2 teaspoons lemon extract

Grated zest of ½ lemon

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk

1 tablespoon poppy seeds

  1. Preheat the oven to 350 degrees and coat the inside of cupcake tins with non-stick cooking spray.

  2. In the bowl of an electric mixer on low speed, cream together the butter and sugar, until fluffy.  Add the eggs, extract and zest beating on medium speed until well combined.

  3. Add the flour, baking powder and salt alternately with the milk, until the mixture begins to become smooth.

  4. Add the poppy seeds and beat another minute.

  5. Pour 1/3 cup of the batter into each prepared tin, bake for 18 to 22 minutes, until a skewer inserted into the center of each cake comes out clean.

  6. Remove from the oven, allow to cool for ten minutes, and then remove from the tins.  Store at room temperature for 24 hours, or freeze for up to 6 weeks.

Roasted Purple Sweet Potatoes and Pears

Serves 4 to 6

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks

2 Warren pears, cored, and cut into wedges

1/3 cup vegetable oil

2 tablespoons white miso

1/4 cup packed brown sugar

1/2 teaspoon ground ginger

Fleur de Sel

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone or aluminum foil.

  2. In a bowl, combine the potatoes and pears.  Add the oil, miso, brown sugar, and ginger.

  3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.

  4. Serve the potatoes and pears sprinkled with coarse salt.


Slow Cooker Five Spice Poached Pears

1/4 cup unsalted butter, melted
1/2 cup firmly packed light brown sugar
1/4 cup dry sherry
1/2 teaspoon 5 spice powder
1 cup pear nectar
4 Shinko pears, peeled, cored and cut in half

  1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
  2. Add the pears to the slow cooker, turning them in the liquid to coat them.
  3. Cover and cook on high for 2 ½ hours until tender.  Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears.  Serve warm, or chilled.


Spinach Salad with Orange Segments, Cashews, and Soy Vinaigrette

Serves 4 to 6

For the Vinaigrette

1 cup vegetable oil
1/4 cup soy sauce
1/2 cup rice vinegar
1/3 cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

  1. In a mixing bowl, whisk together the ingredients, until they are blended.
  2. Refrigerate the dressing for up to 5 days.
  3. This dressing is also a great as a marinade for chicken or pork.


For the Salad

1 bunch spinach, washed, spun dry and torn into bite sized pieces
Soy Vinaigrette (see preceding recipe)
2 Valencia oranges, cut into segments
1/2 cup roasted salted cashews, chopped

  1. Arrange the greens in a large salad bowl.
  2. Toss with some of the vinaigrette, coating the spinach leaves.
  3. Plate the salad on salad plates, garnish with orange segments and sprinkle with cashews.

Winter Citrus Sangria

Serves 4 to 6
2 white grapefruit, peel and pith removed, and segmented
2 Valencia oranges, thinly sliced
1/2 cup sugar
1/2 cup brandy
One 750ml bottle dry red wine (Merlot is a good choice here)
2 cups sparkling water

  1. In a large pitcher, combine the fruit, sugar, and brandy.  Chill the mixture for at least 4 hours.
  2. Add the wine to the fruit mixture.  To serve, fill tumblers with ice, add 4 ounces of the sangria mixture, and top off with sparkling water.  Serve garnished with additional orange slices.
Feature Recipes

Tangerine Syrup

Makes 2 cups
1 cup sugar
1 cup tangerine juice

  1. In a saucepan, heat the sugar and tangerine juice.  Bring to a boil, and simmer for 10 to 15 minutes until thickened.  Cool, cover and refrigerate.
  2. Use the syrup in drinks, serve over ice cream, cake, pancakes or waffles.


Tangerine Butter Cookies

Makes about 4 dozen
3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 large eggs
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon paste vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup semolina
4 cups all-purpose flour
1/2 cup sugar

  1. Preheat the oven to 350 degrees, and line baking sheets with parchment, aluminum foil, or silicone.
  2. In the bowl of an electric mixer, beat the butter and sugar together until light.  Add the baking soda, cream of tartar and salt.  Beat in the eggs, one at a time, add the tangerine peel, vanilla and extract, beating to combine.  Add the olive oil, semolina and flour.  Cover and refrigerate for 1 hour.
  3. Place the 1/2 cup sugar in a small bowl. Using a portion scoop, shape the dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on the prepared baking sheets. Using a fork, press into each ball of dough.
  4. Bake the cookies for 9 to 11 minutes or until tops are very lightly browned. Transfer cookies to a wire rack and let cool.

Recipes Provided By:
Diane Phillips and
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