Farmers' Market Box 2-1-18

January 31, 2018 0 Comments

This week’s local produce and featured farms:
Spring Mix – JR Organics
White Turnip – Black Sheep Produce
granny smith apple – Cuyama Orchards
Bloomsdale Spinach – Weiser
Algerian Clementine Tangarine – 3 Nuts Farms
Mizuna – Be Wise Ranch
Dino Kale – Be Wise Ranch
Red Radish – Black Sheep Produce
Valencia Orange – JJ Lone Daughter
Meyer Lemon – Lee
Amarosa Potato  – Weiser
Juicing Bag:
Jumbo Carrot – Cal Organics
Ruby Red Grapefruit – Sundance Organics
Strayberry – Well Pict
Green Kale – Lakeside Organics
Lemons – Sundance Organics
Farmer’s Choice:
Cara Cara Orange – Suntreat
Yosemite Gold Tangerine – Murray Family Farms
Pomelo – Suntreat

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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

Lean Mean Cold-Fighting Greens

1 green Kale

2 Lemon

1 Grapefruit


Pink Paloma

1/2 Lb Strawberries

1 Green Kale

1 Grapefruit

Sunset Greens

2 carrots

1/2 lb Strawberries

1 Grapefruit

1/2 Bunch Kale

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

Red White and Blue Potato Salad

Serves 4
Awesome with grilled meats, and poultry, this salad is a great do-ahead for your party. 
1 pound Amarosa potatoes, scrubbed
1/4 cup extra virgin olive oil
Salt and peppe
2 ribs celery, finely chopped
1/4 cup finely chopped red onion
2 teaspoons white vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1/2 to 3/4 cup crumbled blue cheese
Salt and pepper

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.  Cut the potatoes into bite sized pieces, toss with the oil, salt and pepper.  Lay the potatoes onto the baking sheet in one layer, and roast for 20 to 25 minutes until they are browned and tender.  Cool.
  2. In a large bowl, combine the cooled potatoes, celery and onion.  Toss with white vinegar.
  3. In a small bowl, whisk together the mayonnaise, sour cream and mustard.  Toss with the potatoes, add the cheese, and season with salt and pepper.
  4. Cover and refrigerate for up to 24 hours.  Remove from the refrigerator 10 minutes before serving, and re-toss to blend the flavors.


Not Your Mama’s Spinach Artichoke Dip

Serves 6 to 8

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
1 teaspoon grated lemon zest
2 garlic cloves, minced
1/2 pound spinach, washed, spun dry and chopped
One 10-ounce package frozen artichoke hearts, defrosted
Salt and pepper
8 ounces cream cheese, softened
1 cup mayonnaise
Few drops Tabasco or Frank’s Hot Sauce
1 cup grated Parmigiano Reggiano
1/2 cup shredded Gruyere
Pita chips, baguette slices, or water crackers for serving

  1. Preheat the oven to 325 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the oil and butter, saute the leek, zest and garlic for 2 to 3 minutes to soften the leek.  Add the spinach and artichoke hearts, and saute until the liquid in the pan has evaporated.  Season with salt and pepper.
  3. In a mixing bowl, cream together the cream cheese, mayonnaise and hot sauce, until smooth.
  4. Blend in the spinach mixture.  Taste for salt and pepper and adjust.
  5. Transfer the mixture to the baking dish.  Combine the cheeses and sprinkle over the spinach artichoke mixture.  this point the casserole can be refrigerated for up to 24 hours.
  6. Remove from the refrigerator 30 minutes before baking and bake for 30 to 40 minutes until the dip is bubbling and the cheeses are golden brown.
  7. Allow to rest for about 10 minutes before serving with pita chips, baguette slices or water crackers.


Citrus and Kale Salad with Ricotta Salata

Serves 4
1 bunch dino kale, tough stems removed, and cut into 1/2-inch ribbons
2 Valencia oranges, peel and pith removed, segmented and seeded
2 ounces ricotta salata crumbled
1/4 cup orange juice
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/3 cup extra virgin olive oil
Salt and pepper

  1. In a salad bowl, combine the kale, orange segments and ricotta salata
  2. In another bowl, whisk together the orange juice, honey, Dijon mustard, lemon juice and oil.  Season with salt and pepper, toss the kale with the dressing and serve.


Chicken and Udon with Mizuna

Serves 6
2 tablespoons vegetable oil
1 cup chopped onion
2 large cloves garlic, minced
1 tablespoon grated ginger
1 bunch mizuna, washed, spun dry and chopped
1 cup carrots, julienned or coarsely shredded
1/2 pound shitake mushrooms, stems removed, and thinly sliced
8 cups chicken or vegetable broth
2 tablespoons white miso
3 cups cooked shredded chicken
1/2 pound cooked Udon noodles
1/4 cup soy sauce
Toasted sesame oil
2 scallions, finely chopped using the white and tender green parts

  1. In a Dutch oven or wok, heat the oil, and saute the onion, garlic, and ginger until the onion begins to turn translucent, about 5 minutes.  Add the mizuna, and stir fry until wilted, about 2 minutes.
  2. Add the carrots, and mushrooms, and saute until the mushrooms are crisp/tender, about 3 minutes.
  3. Add the broth and miso, bring to a boil, stirring to dissolve the miso.  When the miso is dissolved, add the chicken and Udon.  Add the soy sauce, simmer for 10 minutes, and serve garnished with a drizzle of sesame oil and chopped scallions.


Balsamic Braised Turnips

Serves 4
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium onion, thinly sliced into half moons
1 bunch turnips, tops removed, scrubbed and cut into 1/2-inch wedges
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1/2 cup chicken or vegetable broth
4 strips bacon, cooked crisp and crumbled for garnish

  1. In a Dutch oven or large skillet, heat the oil and butter, and saute the onions until they begin to turn translucent, about 5 minutes.  Add the turnips, and saute for 3 to 4 minutes, until they begin to soften.
  2. Add the vinegar, syrup and broth, bring to a boil, and simmer for 5 to 6 minutes until the turnips are tender and the liquid in the pan is syrupy.
  3. Serve the turnips garnish with bacon.


Meyer Lemon Chicken Wings

Serves 6 to 8
3 pounds chicken wings or drumettes
1/2 cup olive oil
Grated zest of 2 lemons
1/2 cup fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh rosemary
6 cloves garlic, crushed
1/2 cup chopped fresh parsley for garnish
3/4 cup crumbled feta cheese for garnish

  1. Put the chicken in a large bowl or zipper-top plastic bag, add the oil, juice, zest, salt, pepper, rosemary, and garlic.
  2. Toss to coat the chicken, then cover the bowl or seal the bag. At this point, refrigerate for at least 6 hours and up to 2 days.
  3. Preheat the oven to 375° F and line a rimmed baking sheet with a silicone liner or aluminum foil.
  4. Drain the chicken and arrange on the baking sheet.  Pour some of the marinade over the chicken, and bake until cooked through, 35 to 40 minutes, turning them once halfway through baking.
  5. Remove the chicken from the oven, garnish with the parsley and feta, and serve.


Orange Chipotle Glazed Salmon

Serves 6
1/4 cup vegetable oil
3 garlic cloves, minced
1/2 cup finely chopped red onion
2 chipotles chilies in adobo, finely chopped
1/3 cup orange juice
1/4 cup finely chopped cilantro or Italian parsley plus more for garnish
2 1/2 pounds salmon filets
Valencia orange segments for garnish

  1. Preheat the grill or a grill pan.
  2. In a skillet, heat two tablespoons of oil, add the garlic and onion, and saute for 3 to 4 minutes until the onion is softened.
  3. Add the chipotles and orange juice, and simmer for 2 minutes.  Add the cilantro and set aside.
  4. Paint the salmon with the remaining oil, and grill for 4 to 5 minutes per side, or until the salmon reaches 155 degrees on an instant read meat thermometer.
  5. Serve the salmon garnished with the sauce, and orange segments.


Pistachio Lemon Bars

Makes about nine 2-inch squares

For the Crust

1 cup flour
1/2 cup confectioners’ sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
  2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
  3. Press the crust into the pan and bake for 20 minutes.


For the Filling

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup lemon juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish

  1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour and juice.
  2. Pour over the hot crust and sprinkle the top evenly with pistachios.
  3. Bake another 20 minutes, until the filling is set.
  4. Remove from the oven and immediately cut the bars into squares.  Sprinkle with confectioners’ sugar, and cool completely.  The bars will keep in the refrigerator for up to 3 days.  Serve at room temperature.


Apple Chutney

Makes about 2 cups
2 tablespoons unsalted butter
3 Granny Smith Apples, peeled, cored and chopped into 1/2-inch dice
1 1/2 cups finely chopped onion
1/2 cup cider vinegar
1/3 cup dark brown sugar
1/2 teaspoon ground cinnamon

  1. In a skillet, melt the butter, and saute the apples, and onion until they are softened, about 7 minutes.  Add the vinegar, brown sugar and cinnamon.  Simmer for 30 minutes until thickened.  Cool, cover and refrigerate for up to 4 weeks.
  2. The chutney is terrific served with grilled poultry or pork, or as part of a cheese platter.

Choice Recipes:

Seared Scallops with Spring Mix Salad and Warm Tangerine Vinaigrette

Serves 4
1 tablespoons unsalted butter
1 teaspoon extra virgin olive oil
20 dry pack scallops (about 1 1/2 pounds)
1/4 cup finely chopped shallots
1/2 cup tangerine juice
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup vegetable oil
Salt and pepper
Spring mix salad
3 radishes, thinly sliced
2 tangerines, peel and pith removed, and segmented

  1. In a skillet, over medium high heat, melt the butter with the oil.  Sear the scallops on one side, then turn and sear on the other.  Remove to a plate, and cover with aluminum foil.
  2. Saute the shallots in the skillet for 2 to 3 minutes, to soften, add the juice, mustard, honey and oil, whisking to thicken. Taste for seasoning and adjust using salt or pepper.
  3. Put the spring mix, radishes and tangerines into a salad bowl.  Toss with some of the dressing.
  4. Plate the salad and arrange a few scallops on each plate.  Drizzle with the remaining warm dressing and serve.


Chocolate Dipped Yosemite Tangerines

Makes about 40 pieces
Make these for your Super Bowl Party, they are simple, and a great pick up dessert. 
5 Yosemite tangerines, peeled and separated into segments
10 ounces high quality chocolate, either semi-sweet, milk, bittersweet or white

  1. Line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a double boiler, melt the chocolate until it reaches 120 degrees on an instant read meat thermometer.
  3. Remove from the heat and allow to cool for about 10 minutes.
  4. Dip the tangerine segments into the chocolate, making sure to thoroughly coat the segments.
  5. Transfer to the prepared baking sheet and allow to dry.  Once dry, drizzle some of the remaining chocolate over each segment in a decorative pattern if desired, or you can drizzle with melted white chocolate.
  6. Refrigerate the segments for up to 2 days, remove from the fridge about 10 minutes before serving.


Pomelo Cara Cara Sangria

Serves 10 to 12
With our warm weather this is the perfect refresher for drinking during the Super Bowl.  Of course, don’t forget the beer for those who don’t drink wine.
2 cups superfine sugar
2 1/2 cups hot water
3 cara cara oranges, thinly sliced into 1/2 moons
1 cup pomelo juice
1 cup Triple Sec (for virgin Sangria sub. In orange juice)
Three 750-ml bottles Pinot Grigio, Pino Gris, or Sauvignon Blanc (sub in white grape juice, or sparkling water), chilled

  1. In a large bowl, combine the sugar, water, oranges, and pomelo juice.  Transfer to a zip-lock bag and refrigerate for at least 4 hours.
  2. In a large punch bowl, combine the juice mixture, Triple Sec, and wine.  Add ice cubes and serve.

Recipes Provided By:
Diane Phillips and
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