Farmers' Market Box 1-4-18

January 3, 2018 0 Comments

This week’s local produce and featured farms:
Red Salanova Lettuce – Sundial
Fingerling Potato –Weiser Family Farm
Dino Kale – Be Wise Ranch
Meyer Lemon – Murray Family Farms
Valencia Oranges – JJ Lone Daughter
Golden Beets – Black Sheep Produce
Carrots – Be Wise Ranch
Tian Bok Choy – Sundial Farms
Rainbow Chard – Black Sheep Produce
Oro Blanco – Garcia
Kishu Tangerine – Rancho Del Sol
Butternut Squash – Be Wise Ranch
Juicing Bag:
Celery – Babe Farms
Grapefruit – Cal Organics
Green Kale – Cal Organics
Lemons – Eco Farms
Red beets – Sundance
Farmer’s Choice:
Satsuma Tangerine – Regier Family Farms
Pink Grapefruit – JJ’s Lone Daughter
Granny Smith Apple – Cuyama Orchards
Double down and get a second box for only $15

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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

Ruby Kale

Handful of green kale

1 Red Beet

1 Grapefruit

Delicious Citrus

2 Celery

1 Lemon

1 Green Kale

½ Grapefruit

Super Greens

2 celery stalks

Handful of green kale

1 lemon

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

Loaded Fingerling Potatoes

Serves 4
A riff on potato skins, you can change these up-substituting pepper jack for the cheddar, chorizo for the bacon, and pickled jalapenos for the scallions. 
1 pound fingerling potatoes, scrubbed, and quartered
1/3 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups grated sharp cheddar cheese
4 strips bacon, cooked crisp and crumbled
2 scallions, finely chopped using the white and tender green part
1/2 cup sour cream or Greek style yogurt

  • Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
  • In a bowl, toss together the potatoes, oil, salt and pepper.
  • Spread in one layer onto the baking sheet.  Roast for 30-40 minutes, turning once during the baking time. The potatoes should be crisp and tender.
  • Sprinkle the potatoes with the cheese, bacon and scallions.
  • Bake another 10 minutes, until the cheese is bubbling.
  • Serve garnished with sour cream.


Salanova Lettuce with Meyer Lemon Vinaigrette

Serves 2 to 4
One head Salanova lettuce, washed, spun dry and chopped
2 tablespoons Meyer lemon juice
1 tablespoon shallot, minced
1 teaspoon whole-grain mustard
1 1/2 tsp. sugar
1/3 cup extra virgin olive oil
Salt and pepper

  • Put the lettuce into a salad bowl.
  • In a small bowl, whisk together the lemon juice, shallot, mustard, sugar and oil.
  • Season with salt and pepper, and dress the salad.


Golden Beet and Farro Salad

Serves 6
1 cup pearlized farro
1 bunch golden beets, tops removed, and reserved
Beet tops, tough stems removed, and sliced into 1/2-inch ribbons
1/2 cup extra virgin olive oil
2 garlic cloves, minced
Salt and pepper
3 tablespoons white wine vinegar
2 tablespoons orange juice
1 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons finely chopped Italian parsley
2 scallions, finely chopped
2 teaspoons finely chopped mint
Salt and pepper
1/2 cup toasted walnuts
1/2 cup crumbled feta cheese

  • Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  • Bring 4 quarts of salted water to a boil, add the farro and simmer for 20 minutes until tender.
  • While the farro is simmering, put the beets onto the baking sheet, cover tightly with aluminum foil, and roast for 40 to 60 minutes, until tender.
  • When the farro is cooked, drain the farro, and put into a salad bowl.
  • When the beets are cool enough to handle, slip off the skins, dice the beets, add them to the bowl, and set aside.
  • In a large skillet, heat 2 tablespoons of olive oil, saute the garlic for 30 seconds.  Add the beet greens, and
  • saute until the greens are wilted.  Season with salt and pepper, add to the beets and farro in the bowl.
  • In a small bowl, whisk together the vinegar, orange juice, mustard, honey, parsley, scallions, mint, and remaining olive oil until combined.  Season with salt and pepper.  Pour over the salad, and toss to combine.  Add the walnuts and feta, re-dress if necessary and serve at room temperature.


Savory Kale and Caramelized Onion Bread Pudding

Serves 4 to 6
A different side dish to serve with roasted meats, and poultry, the kale dissolves into the custard, and the caramelized onions give this bread pudding a sweet note. 
2 tablespoons unsalted butter
1/4 cup extra virgin olive oil
2 garlic cloves, minced
4 cups sliced onions
2 teaspoons sugar
1 teaspoons salt
1 teaspoon dried thyme
One bunch dino kale, tough stems removed, leaves sliced into 1/2-inch ribbons
Salt and pepper
6 cups stale bread, crust removed, torn
6 large eggs
1 1/2 cups heavy cream
1 tablespoon Dijon mustard
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

  • Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  • In a large skillet, heat the butter, and 2 tablespoons of oil.  Add 1 garlic clove, and the onions, sautéing until the onions begin to turn translucent.  Add the sugar, salt and thyme, cook until the onions begin to turn golden brown.  Turn into a large mixing bowl.
  • In the same skillet, heat the remaining oil, swirl the remaining garlic for 30 seconds, add the kale, and saute until the kale begins to wilt.  Season with salt and pepper, and turn into the mixing bowl, with the onions.
  • Add the bread to the mixing bowl.
  • In another bowl, whisk together the eggs, cream, and mustard.
  • Pour over the kale, onion and bread in the mixing bowl.  Press down on the mixture to make sure the custard is absorbed by the bread.
  • Transfer to the baking dish and sprinkle with the cheeses.  (At this point, the bread pudding can be refrigerated for up to 24 hours, bring to room temperature before baking)
  • Bake the bread pudding for 40 to 45 minutes, until the cheeses are bubbling, and the liquid is absorbed.  Allow the bread pudding to rest for 10 minutes before serving.


Spicy Pork and Bok Choy

Serves 4
2 tablespoons vegetable oil
1 pound lean ground pork
1/4 cup soy sauce
2 tablespoons rice vinegar
3 garlic cloves, finely chopped
2 teaspoons grated ginger
2 teaspoons chili garlic sauce
One head bok choy, root end trimmed, and cut into 1/2-inch ribbons
½ cup thinly sliced scallions
1/2 pound linguine cooked 2 minutes short of al dente
2 tablespoons toasted sesame seeds

  • In a large skillet or wok, heat the oil, and saute the pork until it is no longer pink, drain off some of the liquid in the pan, add 2 tablespoons soy sauce, and 1 tablespoons rice vinegar.
  • Remove the pork from the wok, add the remaining oil to the wok, saute the garlic, ginger and chili garlic sauce for 1 minute.  Add the bok choy, and scallions, and saute until the bok choy is tender.
  • Add the pork, linguine, remaining soy and rice vinegar to the wok, and saute until the mixture is heated through.  Serve garnished with toasted sesame seeds.


Coconut Carrot Soup

Serves 4 to 6
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 bunch carrots, peeled and cut into 1/2-inch pieces
1/2 teaspoon dried ginger
½ teaspoon ground cumin
½ teaspoon ground turmeric
Pinch cayenne pepper
2 cups chicken or vegetable broth
1 cup unsweetened coconut milk
2 tablespoons orange juice
Salt and freshly ground pepper

  • In a Dutch oven, heat the butter, saute the shallot, carrots, ginger, cumin, turmeric, and cayenne for 3 to 4 minutes until the shallot begins to soften.  Add the broth, coconut milk and orange juice.  Simmer for 30 minutes, until the carrots are softened.
  • Puree the soup with an immersion blender, season with salt and pepper, and serve warm.


Pasta with Butternut Squash and Sage Butter

Serves 6
One pound penne, or other shaped pasta, cooked 3 minutes short of al dente, reserving some pasta water
1/4 cup extra virgin olive oil
1 garlic clove, minced
3 cups diced butternut squash
1/4 cup unsalted butter
1/4 cup finely chopped sage leaves
Salt and pepper
1 cup grated Parmigiano Reggiano

  • In a large skillet, heat the oil, swirl the garlic in the oil for 30 seconds, add the squash and toss in the garlic oil.  Cover the skillet, and cook the squash until it is browned, and softened.
  • Add the butter and sage leaves, and saute for 2 to 3 minutes, until fragrant.  Season with salt and pepper.
  • Add the pasta to the pan, with 1/2 cup cheese, and some of the pasta water to create a creamy sauce.
  • Serve garnished with the remaining cheese.

Butternut Squash Chard Gratin

Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
One bunch rainbow chard, stems discarded and cut into 1/2-inch ribbons
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

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


Roasted Maple Orange Chicken

Serves 4 to 6
6 skin-on boneless chicken breasts
Salt and pepper
2 tablespoons extra virgin olive oil
1/4 cup maple syrup
1/4 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon grated orange zest
2 teaspoons dried sage leaves, crumbled in the palm of your hand
2 tablespoons unsalted butter
Orange slices for garnish

  • Season the chicken with salt and pepper.  Preheat the oven to 375 degrees.
  • In a large oven-proof skillet, heat the oil, and brown the chicken on all sides.
  • In a small bowl, whisk together the maple syrup, orange juice, mustard, orange zest and sage.
  • Pour the sauce over the chicken in the skillet, and roast for 20 to 25 minutes until the chicken registers 165 on an instant read thermometer.  Remove from the oven, transfer the chicken to a serving platter, and cover loosely with aluminum foil.
  • Over medium high heat on the stove top, whisk the butter into the sauce, until thickened.
  • Serve the chicken napped with the sauce, and garnished with orange slices.


Citrus Salsa

Makes about 2 cups
1 Valencia orange, peel and pith removed, segmented and chopped
1 oro blanco, peel and pith removed, segmented and chopped
2 Kishu tangerines, peeled, and chopped
1/2 cup chopped red onion
1 jalapeno, seeded, de-ribbed, and finely chopped
2 tablespoons capers, chopped if large
1 garlic clove, minced
1/4 cup chopped cilantro or Italian parsley
1/4 cup extra virgin olive oil
Salt and pepper

  • In a mixing bowl, combine the ingredients, season with salt and pepper.  Refrigerate for at least 4 hours, and up to 4 days.  Serve with grilled seafood, or poultry.


Orange Upside Down Cake with Whipped Cream

Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick

  • Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
  • Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
  • Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter.


For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
  • Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  • Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  • Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
  • Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
  • Turn the cake out onto a serving platter, and serve at room temperature.
  • Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.



Salad with Tangerines and Candied Almonds

For the Candied Almonds

1/2 cup sugar
1 1/2 cups sliced almonds

  1. To make the candied almonds, in a medium-size nonstick skillet, heat the sugar over medium-high heat until it begins to melt. Add the almonds and stir constantly until they are golden and coated with the sugar. Transfer to a plate and let cool completely. Break them apart when they are cool.
  2. Do-Ahead: At this point, you can store in a zipper-top plastic bag in the freezer for up to 6 months.


For the Vinaigrette

 Makes about 1 3/4 cups
1 cup vegetable oil
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup orange juice
1/3 cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

  1. Whisk together the ingredients in a small bowl until blended.
  2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.



One head lettuce, washed and spun dry
Two tangerines, separated into segments
Soy Orange Vinaigrette (see preceding recipe)
Candied Almonds (see preceding recipe)

  1. In a large salad bowl, toss together the lettuce, tangerines, and some of the vinaigrette. Plate the salad and garnish with the almonds.


Tangerine Muffins

Makes 1 dozen
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 teaspoon grated tangerine zest

  1. Preheat the oven to 400 degrees, and line muffin cups with paper liners, or coat with non-stick cooking spray.
  2. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt.  In another bowl, whisk together the sour cream, egg, butter and milk.
  3. Add to the dry ingredients, stirring until the dry ingredients are just blended.  Stir in the tangerine pieces, and zest.
  4. Fill muffin cups two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
  5. Cool for 5 minutes before removing from pan to wire rack.


Grapefruit Brulee

Serves 4
2 pink grapefruit, peel and pith removed, sliced 1/2-inch thick
2 tablespoons unsalted butter, melted
4 tablespoons brown sugar
Pinch cinnamon

  1. Preheat the broiler.  Line a baking sheet with aluminum foil or parchment.
  2. Lay the grapefruit onto the baking sheet in one layer.
  3. In a small bowl, combine the butter, sugar, and cinnamon.
  4. Drizzle over the grapefruit, and broil until the sugar begins to caramelize.  Serve the grapefruit warm.

Grapefruit and Halloumi Salad

Serves 4
2 pink grapefruit, peel and pith removed, sliced 1/2-inch thick
8 ounces halloumi
1/3 cup extra virgin olive oil
1 garlic clove, minced
2 tablespoons grapefruit juice
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons finely chopped chives
Salt and pepper

  1. Arrange 2 slices of grapefruit on each salad plate.
  2. Cut the halloumi into 1/2-inch thick slices.  Preheat a non-stick pan, add 1 tablespoon extra virgin olive oil to the skillet, and brown the cheese on each side, about 3 to 4 minutes.  Remove from the skillet, and put atop the grapefruit.
  3. In a small bowl, whisk together the remaining oil, garlic, grapefruit juice, vinegar, Dijon and chives.  Season with salt and pepper.
  4. Drizzle the dressing over the grapefruit and halloumi and serve.


German Apple Pancake

Serves 4 to 6
½ cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
2 large eggs
⅔ cup half-and-half
1 teaspoon vanilla paste or extract
3 tablespoons unsalted butter
2 large Granny Smith apples peeled, quartered, cored, and cut into 1/2-inch-thick slices
1/3 cup light brown sugar or dark brown sugar
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
confectioners’ sugar for garnish

  1. Preheat the oven to 400 degrees.  In a blender, combine the flour, sugar, salt, eggs, half and half and vanilla.  Blend until smooth.  Refrigerate.
  2. In a large ovenproof skillet, heat the butter, saute the apples, sugar, cinnamon and lemon juice until the apples begin to caramelize, about 10 to 12 minutes.
  3. Pour the batter over the apples, and transfer the skillet to the oven.
  4. Bake for 20 to 25 minutes, until puffed and golden.  Remove from the oven and serve directly from the pan.
  5. Many people will invert this pancake onto a serving platter; I don’t recommend it, since it can be intimidating, and you might end up with an apple-y mess on the floor.  Better to serve it out of the skillet.
  6. Garnish with confectioners’ sugar and serve with maple syrup.

Recipes Provided By:
Diane Phillips and
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