Farmers' Market Box 3-29-2018

March 28, 2018 0 Comments

This week’s local produce and featured farms:

Purple Carrots – Black Sheep Produce
Fennel  – Black Sheep Produce
Romaine Lettuce –Be Wise Ranch
Black Kale – Be Wise Ranch
Fortune Tangerines – Murray
Kumquat – Maria Stolich Farm
Temple Tangor Orange  – Murray
Pomelo – Golden Door
Basil – Sundial
Pee Wee Mix Potatoes – Weiser Family Farm
Tatsoi  – Sundial
Juicing Bag:
Valencia Orange – Lodge Ranch
Green Kale – Lakeside Organics
Red Beets – Cal Organics
Carrots – Cal Organics
Celery – Lakeside Organics
Farmer’s Choice:
Red Savoy Cabbage – Flora Bella Organics
Mardi Gras Radish – Terra Madre Gardens
Dancy 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


Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

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

Fennel and Pomelo Salad

Serves 4
One bulb fennel, root end trimmed, wispy ends removed, and thinly sliced
1 pomelo, peel and pith removed, cut into 1/2-inch slices, then into 1/2 moons
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons finely chopped oregano or basil
Salt and pepper

  1. Arrange the fennel on a serving platter and top with the pomelo slices.
  2. In a small bowl, whisk together the oil, vinegar, and oregano or basil.  Season with salt and pepper.
  3. Drizzle over the salad and serve at room temperature.


Creamy Caesar Salad with Parmesan Crisps

Serves 6

For the Parmesan Crisps

3 cups shredded Parmigiano Reggiano

  1. Preheat the oven 400 degrees, line a baking sheet with silicone.
  2. Put a tablespoon of cheese onto the baking sheet and spread in a circle.  Repeat spacing the cheese 1/2-inch apart.  Bake for 5 minutes until the cheese is crisp.
  3. Remove from the oven and allow to cool on the baking sheet.  Remove with a thin spatula.  The crisps can be stored air tight for 3 days.


For the Salad

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoons anchovy paste (or additional Worcestershire)
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
6 hearts of romaine, washed, spun dry and cut into 1-inch ribbons
1 1/2 cups shredded Parmigiano Reggiano

  1. In a medium-size bowl, whisk together the dressing ingredients until smooth.
  2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days.
  3. When ready to serve, assemble the salad.
  4. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and toss again until well coated.  Garnish each serving with a Parmesan crisp.  Serve immediately.


Pee Wee Potato Gratin

Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 teaspoon lemon zest
One bunch Tatsoi, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1 1/2 cups milk
1 cup heavy cream
1 pound pee wee potatoes, thinly sliced
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

  1. Preheat the oven to 350 degrees and coat the inside of a 13 by 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, melt the butter in the oil, saute the garlic and lemon zest for 30 seconds. Add the Tatsoi, saute for 5 minutes, until there is no longer any liquid in the skillet.
  3. Season the with salt and pepper.
  4. Add the milk, cream and the potatoes, and simmer until the potatoes are almost cooked through.  A sharp knife will pierce them easily.  Season the sauce with the salt and pepper.
  5. In a bowl, combine the gruyere and Parmigiano.
  6. Transfer the mixture to the prepared baking dish.
  7. Sprinkle with the cheese mixture.
  8. Bake covered for 30 minutes, uncover and cook another 15 minutes, or until the gratin is bubbling and the cheeses are golden brown.  Allow to rest for 10 minutes, before serving.


Purple Carrot Cake with Tangerine Frosting

Serves 6 to 8
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup tangerine segments, chopped
1/3 cup tangerine juice
1/2 cup chopped pecans
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray, or two 9-inch round cake pans, or 30 standard cupcake liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, tangerine segments and juice, and nuts, stirring until blended.
  3. Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.  (9-inch cake pans will take 30 to 40 minutes, and cupcakes 25-30 minutes)
  4. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 30 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/4 cup tangerine juice

  1. In the bowl of an electric mixer, beat together the cream cheese and butter until smooth.
  2. Gradually add the sugar, and some of the tangerine juice, beating until the frosting is spreading consistency.
  3. Frost the top and sides of the cake.


Old Fashioned Stuffed Pork

Serves 6 to 8
This recipe is a riff on Maryland Stuffed Ham, seen in the NY Times last week. 
One 6 to 7 pound pork shoulder
Salt and pepper
1/4 cup unsalted butter
2 garlic cloves, minced
Pinch red pepper flakes
1 cup finely chopped onion
2 ribs celery, finely chopped
2 tablespoons finely chopped sage
1 teaspoon finely chopped thyme
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
2 cups fresh bread crumbs
1 large egg, beaten
3 tablespoons extra virgin olive oil
1/2 cup Riesling
1/2 cup chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water

  1. Preheat the oven to 325 degrees.
  2. Lay the pork shoulder on a cutting board, and butterfly, so that the flesh is even thickness.
  3. Season with salt and pepper
  4. In a large skillet, melt the butter, and swirl the garlic and red pepper flakes in the butter for 1 minute until fragrant.
  5. Add the onion, celery, sage, and thyme.  Saute until the onions are softened.
  6. Add the kale to the skillet and cook until the kale is wilted.  Season with salt and pepper.
  7. Transfer the kale mixture to a mixing bowl.
  8. Add the bread crumbs, and egg, stirring to blend.
  9. Cool the mixture, and then spread over the inside of the pork shoulder.
  10. Roll the pork shoulder, and secure with butcher’s twine, or silicone bands.
  11. In a large Dutch oven, heat the oil over medium high heat, brown the pork on all sides, deglaze the pan with the wine, and broth.
  12. Roast the pork shoulder covered for 4 hours, until the meat is tender.
  13. Transfer the pork to a cutting board, cover with foil, skim off any excess fat from the surface of the liquid in the pan.  Bring the sauce to a boil, add the cornstarch mixture, and bring back to a boil.  Season the sauce with salt and pepper.
  14. Carve the pork, and nap with some of the sauce.

Romaine Salad with Basil Kumquat Vinaigrette
Serves 4
One head romaine lettuce, washed, spun dry and chopped
2 cups kumquats, halved, and seeded
1/4 cup tangerine juice
2 tablespoons honey
3 tablespoons rice vinegar
1/4 cup packed basil leaves
1/2 cup vegetable oil
Salt and pepper

  1. Put the romaine into a salad bowl.
  2. In a blender, or food processor combine the kumquats, tangerine juice, honey, rice vinegar, and basil leaves.  Process on and off to break up the kumquats.
  3. With the machine running, gradually add the oil, until the mixture is thickened.  Season with salt and pepper.  The dressing can be refrigerated for up to 1 week.
  4. Toss the romaine with the dressing and serve.


Temple Orange Bread Pudding with Vanilla Custard Sauce

Serves 6 to 8
Think of this as heavenly baked French Toast, the perfect make-ahead for this weekend.
1/2 cup unsalted butter, melted
1/3 cup firmly packed brown sugar
3 Temple oranges, peel and pith removed, sliced 1/2-inch thick
9 cups torn egg or Hawaiian sweet bread
3/4 cup sugar
1/4 cup orange juice
1 teaspoon vanilla paste or extract
8 large eggs, to your taste
1 1/2 cups heavy cream

  1. In a bowl, combine the butter and brown sugar, until combined.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  Spread the butter and brown sugar into the bottom of the baking dish.  Top with the orange slices.
  2. Put the bread in a large bowl.
  3. In another large bowl, whisk together the sugar, orange juice, vanilla, eggs, and heavy cream until blended.
  4. Pour over the bread, stirring to blend well.
  5. Spoon the bread pudding mixture into the prepared baking dish, cover and refrigerate for at least 4 hours, or overnight.
  6. Preheat the oven to 350 degrees.  Bring the baking dish to room temperature for 30 minutes.
  7. Bake until puffed and golden brown, 35 to 40 minutes, remove the bread pudding from the oven and let rest for 10 minutes. Serve with vanilla custard sauce.

Vanilla Custard Sauce

1/3 cup sugar
1/4 cup cornstarch
4 cups whole milk
6 large egg yolks
2 teaspoons vanilla extract, or an extract or liqueur of your choice

  1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.  Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
  2. Remove from the heat and stir in the vanilla.
  3. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
  4. Do-Ahead: At this point, cool, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.


Pesto Scampi with Linguine

Serves 6
1 cup packed basil leaves
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Salt and pepper
2 tablespoons unsalted butter
1/2 cup finely chopped red onion
Pinch red pepper flakes
Grated zest of 1 lemon
1 pound large shrimp, peeled and deveined
1 pound linguine, cooked 2 minutes short of al dente, saving the pasta water

  1. In a blender or food processor combine the basil, garlic, pine nuts, and Parmigiano.  Pulse on and off to bread up the nuts and garlic.
  2. With the machine running, slowly add the oil until the mixture is a paste.  Season with salt and pepper.  Set aside.  Any leftover pesto can be refrigerated for up to 1 week or frozen for up to 6 months.  Make sure to cover the leftover pesto with a thin layer of olive oil to prevent discoloration.
  3. In a large skillet, heat the butter, saute the onion, pepper flakes, and zest for 3 to 4 minutes.  Add the shrimp and cook until the shrimp turn pink.  Add 1/2 cup pesto to the shrimp and stir to blend.
  4. Add the hot pasta to the skillet and toss to combine.  Add some of the hot pasta water to make a creamy sauce.  Serve immediately.


Prosecco Marinated Citrus

Serves 4 to 6
2 cups Prosecco
2 cups sugar
1 pomelo, peel and pith removed, cut into segments
3 ruby red grapefruit, peel and pith removed, cut into segments
1 to 2 Melogold grapefruit, peel and pith removed, cut into segments
2 cups Dancy tangerine segments
1/4 cup finely sliced basil

  1. In a saucepan, bring the prosecco and sugar to a boil, until the sugar is dissolved.  Cool completely.
  2. Put the fruit into a serving bowl, pour the Prosecco mixture over the fruit.  Stir in the basil and serve.

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