Farmers' Market Blog 3-22-2018

March 21, 2018 0 Comments

This week’s local produce and featured farms:

Turnip – Black Sheep Produce
Broccoli  – Black Sheep Produce
Butternut Squash –Be Wise Ranch
Collard Greens – Be Wise Ranch
Yosemite Gold Tangerines – 3 Nuts
Kumquat – Maria Stolich Farm
Meyer Lemon – Polito Farms
Pomelo – Golden Door
Bok Choy – Sundial
Pee Wee Mix Potatoes – Weiser Family Farm
Baby Red Russian Kale – Point Loma Farms
Juicing Bag:
Valencia Orange – Lodge Ranch
Collard Greens – Lakeside Organics
Fennel – Cal Organics
Carrots – Cal Organics
Strawberries – Easy Choice
Farmer’s Choice:
Ruby Red Grapefruit – Golden Door
Avocado – Nopalito Farms
Pixie Tangerine – Garcia Organics

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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


Sweet Greens are made of these

½ lb Strawberry

2 Oranges

1 Bunch Collard

1 Bulb Fennel

Hearty and Wholesome

1 orange

3 Carrots

2 bunch Collard

Orange you glad you got a juicing bag?

1 Fennel

1 pound Strawberry

2 Oranges

3 Carrots

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

Miso Maple Glazed Turnips

Serves 4
3 tablespoons unsalted butter
1/4 cup maple syrup
2 tablespoons white miso
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
One bunch turnips, tops removed, scrubbed, and cut into wedges
Sesame seeds for garnish
1 scallion, finely chopped using the white and tender green parts for garnish

  1. In a skillet, melt the butter, add the syrup, miso, broth and soy sauce, stirring to dissolve the miso.
  2. Add the turnips and bring to a simmer.  Braise the turnips, turning several times, to coat evenly with the glaze, and cook for about 8 minutes, or until the turnips are tender.  (if you have large turnips this will take longer)
  3. Serve the turnips and glaze garnished with sesame seeds and chopped scallions.


Broccoli Cheddar Quiche

Serves 4 to 6
One 9-inch pastry crust (either homemade or store bought)
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
  3. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
  4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.


Butternut Squash Soup with Gorgonzola Crème

Serves 6 
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 Granny Smith apples, peeled, cored and chopped
8 cups peeled, seeded, and diced butternut squash
5 cups chicken broth
Salt and pepper
1 cup heavy cream
1/2 cup gorgonzola cheese

  1. In a Dutch oven, heat the butter, saute the onion and apples, until the onion is softened.
  2. Add the squash and toss with the onion and apple.  Add the broth and bring to a boil.  Simmer for 20 to 30 minutes, until the squash has fallen apart.  Puree with an immersion blender.
  3. Season with salt and pepper.  Keep warm.
  4. While the soup is simmering, blend the cream and gorgonzola.
  5. Serve the soup in bowls, and drizzle with a bit of the gorgonzola of cream.


Chicken and Orzo Meyer Lemon Soup

Serves 6 
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
3 medium carrots, finely chopped
2 ribs celery, finely chopped
Grated zest of 1 Meyer lemon
3 cups cooked shredded chicken
8 cups chicken broth
1/4 cup Meyer lemon juice
1 1/2 cups cooked orzo pasta
Salt and pepper
Lemon slices for garnish

  1. In a Dutch oven, heat the oil, saute the onion, carrot, celery and zest for 3 to 4 minutes until the onion begins to soften.
  2. Add the chicken, broth and lemon juice.  Bring to a boil, simmer for 20 minutes.
  3. Add the orzo and simmer another 5 minutes.  Season with salt and pepper.
  4. Serve garnished with lemon slices.


Sausage, Collard and Potato Soup

Serves 6
2 tablespoons extra virgin olive oil
1 pound smoked sausage, cut into 1/2-inch rounds
1/2 cup finely chopped onion
2 garlic cloves, minced
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
1/2 pound pee wee mix potatoes, scrubbed and cut in half
6 cups chicken or vegetable broth
Salt and pepper

  1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat.  Add the onion and garlic, and saute for 2 to 3 minutes.
  2. Add the collards, and toss in the pan, coating with the oil mixture.  Cook for 3 to 4 minutes, until the collards begin to wilt.
  3. Add the potatoes and broth, bring to a boil, and simmer for 35 to 45 minutes until the collards and potatoes are tender.
  4. Season with salt and pepper and serve.


Baby Red Russian Kale Tangerine Slaw with Kumquats

Serves 6 
1/2 pound baby red Russian kale, washed, spun dry, touch stems removed and cut into 1/2-inch ribbons
3 to 4 kumquats, thinly sliced, seeds removed
1/4 cup tangerine juice
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper

  1. In a bowl, combine the kale and kumquats.
  2. In another bowl, whisk together the juice, vinegar, sugar, mustard, and oil.  Season with salt and pepper.
  3. Pour over the kale mixture and toss to coat.  Cover and refrigerate for at least 3 hours to let the kale soften.
  4. Re-toss and serve.

Pomelo Granita

Serves 4
1 cup sugar
2 cups pomelo juice
2 cups sparkling water

  1. In a mixing bowl, combine the ingredients stirring to dissolve the sugar.
  2. Pour the mixture into a glass 9-inch baking dish, and freeze.
  3. Scrape the mixture after two hours with a fork.  Repeat every hour, until it is firm, but maintains its granular texture.
  4. Scoop into wine glasses and serve.


Shrimp and Bok Choy Stir Fry

Serves 4
1 pound large shrimp, peeled and deveined
1/2 cup soy sauce
3 tablespoons honey
Pinch red pepper flakes
1 teaspoon cornstarch
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
1/2 head bok choy, root end trimmed, and sliced into 1/2-inch ribbons
2 teaspoons sesame oil
2 teaspoon sesame seeds for garnish

  1. Put the shrimp into a bowl.  In another bowl, whisk together the soy sauce, honey, pepper flakes and cornstarch.  Pour over the shrimp and toss to coat.
  2. In large skillet heat 2 tablespoons of the oil, saute the ginger and garlic for 1 minute, until fragrant.
  3. Add the bok choy and continue to stir fry until the bok choy is wilted.  Remove to a serving plate and keep covered.
  4. Add the remaining oil to the skillet, and stir fry the shrimp, until they turn pink.
  5. Transfer to the serving dish with the bok choy, drizzle with sesame oil, and sprinkle with sesame seeds.


Lemon Roulade

Serves 10 to 12
4 large eggs, separated
1/4 cup sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon vanilla
1/2 teaspoon finely grated fresh lemon zest
1/3 cup confectioners’ sugar plus additional for dusting

  1. Preheat the oven to 400°F, line a 15 by 10-inch jelly roll pan with parchment paper, and coat the paper with non-stick cooking spray.
  2. Beat egg whites in a large bowl with an electric mixer until frothy. Add the sugar, 1 tablespoon at a time, beating constantly, and beat until whites just hold stiff peaks.
  3. Beat yolks in another large bowl with cleaned beaters until slightly thickened and pale, about 5 minutes. Fold one fourth of whites into yolks to lighten. Pour yolk mixture over remaining whites, then sift flour and cornstarch on top and fold in gently but thoroughly. Fold in vanilla and zest.
  4. Spread batter evenly in the baking pan and bake in middle of oven until cake is puffed and springy to the touch and top is lightly browned, about 10 minutes.
  5. Loosen paper from sides of pan. Sprinkle cake with 1/3 cup confectioners’ sugar, then cover with another sheet of wax paper and a baking sheet. Invert cake onto sheet and remove baking pan. Cool cake completely and peel paper from top.


Lemon Curd

Makes 1 1/2 cups
3 large eggs
Zest of 1 medium lemon
1/2 cup strained fresh lemon juice (from about 3 medium lemons)
1/2 cup sugar
6 tablespoons unsalted butter, cut into chunks

  1. In a saucepan, over medium heat, whisk together the eggs, zest, lemon juice, and sugar.
  2. Add the butter, whisk until the butter is melted, and the mixture is thickened, and beginning to simmer around the edges.  Remove from the heat and push through a fine mesh sieve.  Cool, cover and refrigerate for up to 2 weeks.

Mascarpone Crème Filling

2 cups heavy cream
1 cup mascarpone
1/4 cup sugar
1/4 cup limoncello or lemon juice

  1. In the bowl of an electric mixer fitted with the whisk, beat the cream until stiff peaks form.  Add the mascarpone and sugar and beat to combine.  Add the limoncello or lemon juice and stir to blend.
  2. Spread a layer of lemon curd evenly over cake, leaving a 1/4-inch border on all sides.
  3. Put a long platter next to a long side of cake. Beginning with a long side and using parchment paper as an aid, roll up cake jelly roll–style. Carefully transfer cake, seam side down, to platter, using the paper to help slide cake.
  4. Using a pastry bag with star tip, pipe rosettes onto the cake roll, chill, covered with plastic wrap, at least 2 hours.
  5. Dust cake generously with confectioners’ sugar. Slice cake cold with a serrated knife.

Choice Recipes:

 Roasted Vegetable Guacamole
Makes 2 cups
1/4 cup chopped red onion
2 garlic cloves, minced
12 grape tomatoes, cut into quarters
1/2 cup corn kernels, either fresh from the cob or frozen and defrosted
2 jalapeno peppers, seeds removed, finely chopped
1 teaspoon salt
1 teaspoon ground cumin
1/4 cup extra virgin olive oil
3 avocados, peeled and seeded
2 tablespoons fresh lemon or lime juice
Salt and pepper
1/2 cup sour cream for garnish
2 scallions, finely chopped, using the white and tender green parts for garnish
Salt and pepper

  1. Preheat the oven to 400 degrees line a baking sheet with silicone, parchment or aluminum foil.
  2. In a bowl, combine the onion, garlic, tomatoes, corn, pepper, salt, cumin and oil.  Toss to coat the vegetables, transfer to the baking sheet and roast for 10 to 15 minutes until the vegetables have a bit of char on them.  Cool the vegetables.
  3. Mash the avocados with a fork, add the cooled vegetables, and lime juice.
  4. Mix together thoroughly, season with salt and pepper, turn into a serving bowl, spritz with water (this is the trick to keeping it green all over).  Cover with plastic wrap and refrigerate.
  5. When ready to serve, dollop with sour cream, and sprinkle with scallions.
  6. Serve with tortilla chips.


Ruby Red Salad with Crispy Mozzarella

Serves 4
2 Ruby Red Grapefruit, peel and pith removed, sliced 1/2-inch thick
1/2 pound fresh mozzarella, sliced 1/2-inch thick
All-purpose flour
2 large eggs, beaten
2 cups panko
1 teaspoon salt
1/2 teaspoon ground black pepper
Oil for frying
1/3 cup grapefruit juice
2 tablespoons Meyer lemon juice
1 tablespoon honey
2 tablespoons finely chopped oregano
2 tablespoons finely chopped basil
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper.

  1. Lay the grapefruit onto a serving platter.
  2. Line up a dish with all-purpose flour, another with beaten eggs, and another with panko season with salt and pepper.
  3. Dip the mozzarella into the flour, then beaten egg, then panko.
  4. Heat 1/2-inch of extra virgin olive oil to 325 degrees and fry the cheese until golden brown on one side, flip and fry until the under side is golden brown and crispy.  Drain the mozzarella on paper towels.  Arrange the cheese over the grapefruit slices.
  5. In another bowl, whisk together the grapefruit juice, lemon juice, honey, oregano, basil, garlic, and oil.  Season with salt and pepper.
  6. Pour the dressing over the cheese and grapefruit and serve.

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