Farmers' Market Box 3-15-2018

March 14, 2018 0 Comments

This week’s local produce and featured farms:

Carrots  – Black Sheep Produce
Green Cabbage – Black Sheep Produce
Red Beets  – Be Wise Ranch
Red Dandelion Greens –Be Wise Ranch
Temple Tangor Orange – Murray
Tango Tangerine – JJ Lone Daughter
Pomelo – Golden Door
Gold Nugget Tangerine – Lee Farms
Spring Onion – Sundial
Arugula – Sundial
Pee Wee Mix Potatoes – Weiser Family Farm
Juicing Bag:
Grapefruit – Eco Farms
Red Beet – Be Wise
Kale – Coastal Valley Farms
Turmeric – Better Life Produce
Carrots – Cal Organics
Strawberries – Easy Choice
Farmer’s Choice:
Blood Oranges – JJ Lone Daughter
Oro Blanco – Koral’s Tropical Fruit Farm
Pink Grapefruit – Golden Door

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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


Cold Blaster

½ lb Strawberry

1 Grapefruit

1 Bunch Kale

1 piece Turmeric

Sunny Greens

1 lemon

1 Grapefruit

1 bunch Kale

Fruity Goodness

2 beets

1 pound Strawberry

1 Grapefruit

1 bunch kale

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

Slow Cooker Corned Beef and Cabbage

Serves 6 to 8
1 pound pee wee potatoes, scrubbed
4 medium carrots, tops removed, and cut into 2-inch lengths
2 medium sweet yellow onions, like Vidalia, coarsely chopped
2 cups Riesling
½ cup whole grain Mustard
¼ cup Dijon mustard
¼ cup firmly packed light brown sugar
4 whole peppercorns
2 bay leaves
One 3 ½ to 4-pound corned beef brisket, rinsed, and any excess fat removed
One large head of green cabbage, cut in half, cored and thickly sliced

  1. Layer the potatoes, carrots, and onions in the insert of a 5 to 7-quart slow cooker.
  2. In an 8-cup measuring cup, whisk together the Riesling, mustards, and sugar. Stir in the peppercorns and bay leaves.
  3. Place the brisket on top of the vegetables in the insert; if you are using a 5-qaurt cooker, you may need to cut the brisket in half and stack the pieces on top of each other to make it fit.
  4. Pour the Riesling mixture over the brisket, then strew the cabbage over the top of the brisket, cover the slow cooker and cook on low for 8 to 10 hours.
  5. Remove the brisket from the cooker, and cover with aluminum foil for about 20 minutes, to rest.  Using a slotted spoon, remove the vegetables and arrange them on a platter.  Slice the brisket and arrange over the vegetables.  Strain the liquid from the crock and ladle a bit over the meat and vegetables before serving.

Slow Cooker Savvy:  Due to the long cooking time required, if cabbage is quartered as it is when this meal is made on the stovetop, it will disintegrate.  Slicing the cabbage gives you a blanket for the brisket, and some of the cabbage flavor when it is laid on the platter with the other vegetables.  If you would like to serve quartered cooked cabbage alongside your corned beef, add it during the last 2 hours of cooking time.  It will still retain its crispness.

Roasted Beet Salad with Red Dandelion Green Pesto Vinaigrette

Serves 4 to 6
1 pound beets, scrubbed
1 bunch red dandelion greens, washed, spun dry, tough stems removed, and chopped
2 garlic cloves
1/3 cup sliced almonds
1/2 cup grated Parmigiano Reggiano
2 tablespoons aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
One bunch Tatsoi, washed, spun dry and chopped

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone or parchment.
  2. Arrange the beets on the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes until the beets and tender.
  3. When the beets are cool enough to handle, slip off the skins, and slice the beets.
  4. In a blender or food processor, combine the dandelion greens, garlic, and almonds, pulse on and off to break up the greens, garlic and almonds.
  5. Add the vinegar, and with the machine running slowly add the oil until the mixture forms a paste.  This paste can be refrigerated for up to 1 week and used to drizzle on steaks or grilled poultry.
  6. To make the vinaigrette, add 2 tablespoons more balsamic vinegar, and another 1/4 cup of olive oil.  Season with salt and pepper.
  7. Arrange the Tatsoi on salad plates, arrange beets over the Tatsoi and drizzle with the vinaigrette.


Serves 4 to 6
4 slices bacon, finely chopped
1/4 cup finely chopped shallots
2 cloves garlic, minced
1/2 green cabbage, thinly sliced (about 3 cups)
1 pound pee wee potatoes, scrubbed
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

  1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
  2. Add the cabbage, and sauté until tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper.
  3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
  4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
  5. Cook the potatoes for 15 to 20 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
  6. Drain the potatoes and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the cabbage into the potatoes, taste for seasoning, and serve.


Arugula Salad with Pomelo Mint Vinaigrette

Serves 4
One bunch arugula, washed, spun dry and chopped
1/3 cup pomelo juice
2 tablespoons rice vinegar
3 tablespoons honey
8 mint leaves, chopped
2/3 cup vegetable oil
Salt and pepper
1 Pomelo, peel and pith removed, segmented, and chopped

  1. Put the arugula into a salad bowl.
  2. In a bowl, whisk together the juice, rice vinegar, honey and mint.
  3. Slowly whisk in the oil, season with salt and pepper.
  4. Toss the arugula with the dressing, arrange the pomelo segments on the arugula, drizzle with a bit of the dressing and serve.


Roasted Carrots with Carrot Top Pesto

Serves 4
One bunch orange carrots, tops removed (see note) and cut into quarters lengthwise
1/4 cup extra virgin olive oil
Pinch ground cumin
2 tablespoons honey
Salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  2. Combine the carrots with the oil, cumin and honey.  Season with salt and pepper.  Spread onto the prepared baking sheet.  Roast for 10 to 15 minutes until tender.  Serve warm or at room temperature.
  3. Cook’s note:  Save the carrot tops to make a carrot top pesto.

Carrot Top Pesto

Makes about 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

  1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
  2. Pulse on and off to break up the garlic and nuts.
  3. With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper.
  4. Refrigerate for up to 7 days or freeze for up to 6 months.

Cook’s Notes:  To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Tatsoi Salad with Tangerines and Soy Vinaigrette

Serves 4
One bunch Tatsoi, washed, spun dry and chopped
2 tangerines, peeled and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon grated ginger
1 garlic clove, minced
1/2 cup toasted sliced almonds

  1. Put the Tatsoi and tangerines into a salad bowl.
  2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.
  3. Pour the dressing over the Tatsoi and tangerines, tossing to coat.
  4. Plate the salad and garnish with almonds.


Pomelo Orange Marmalade

Makes about 3 pints

2 Pomelo
4 to 5 oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin

  1. Using a swivel peeler remove the zest from the fruit and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water and bring to a boil. Simmer for 30 minutes. Drain the zest and reserve the water.
  2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
  3. Slice the fruit in half, and then slice into 1/4-inch half-moon slices.
  4. Add the fruit, zest, and sugar to the zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
  5. Add the pectin and remove from the heat.
  6. Skim any foam from the top of the marmalade and stir gently.
  7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
  8. The marmalade can be canned, in canning jars if desired.

Guinness Cupcakes with Bailey’s Irish Cream Frosting

Makes 24
Although this recipe doesn’t have anything to do with the FMB this week, I think it’s appropriate to include it. Happy St. Patrick’s Day.
1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

  1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness.  The mixture will look curdled.
  3. With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
  4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
  5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center.  Cool the cupcakes completely before frosting.


Bailey’s Irish Creme Frosting

Makes enough to frost two 8 inch layers or 24 cupcakes
5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme

  1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended.  Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
  2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula.  The cupcakes and the frosting can be frozen for up to 2 months

Choice Recipes:

Blood Orange Upside Down Cake

Serves 10

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

  1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
  2. 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.
  3. 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 blood orange juice
2 cups heavy cream, whipped stiffly for garnish

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. 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.
  5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
  7. Turn the cake out onto a serving platter and serve at room temperature.
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.


Oro Blanco Sorbet

Serves 6
2 cups cold water
1 1/2 cups Oro Blanco juice
1 1/3 cups superfine sugar

  1. Put the water, juice and superfine sugar into a blender container, and puree until the sugar is dissolved.
  2. Pour into a glass bowl, and chill for at least 3 hours.
  3. Pour into an ice cream maker and process using the manufacturer’s directions.
Feature Recipe:

Passion Fruit Curd

Makes 2 cups
1/2 cup passionfruit pulp
1 teaspoon finely grated orange zest
1/4 cup orange juice
2/3 cups sugar
3 egg yolks, beaten
12 tablespoons cold unsalted butter cut into bits

  1. In a saucepan, over medium heat, combine the passionfruit pulp with the zest, juice, sugar and yolks.  Whisk until smooth, then heat until the mixture becomes thickened, this may take 7 to 10 minutes, depending on your stove.
  2. Remove from the heat, beat in the butter, and then pass through a fine mesh sieve.
  3. Cool the curd, store in an airtight container in the refrigerator for up to 1 week.  The curd can be frozen for up to 3 months.
  4. Use Passion fruit curd spread on toast, as a filling for cakes, and topping for cheesecakes.

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