Farmers' Market Box 4-5-2018

April 4, 2018 0 Comments

This week’s local produce and featured farms:

White Cauliflower – Black Sheep Produce
Broccolini  – Black Sheep Produce
Rapini – Coleman
Red Mustard frill – Coleman
Gold Nugget Tangerines – Lee
Kumquat – Maria Stolich Farm
Murcott Tangerine – Regier
Oro Blanco – Garcia
Romanesco Squash – JR Organics
Purple Kohlrabi – JR Organics
Japanese Sweet Potatoes  – Milliken
Juicing Bag:
Gapefruit – Lodge Ranch
Green Kale – Lakeside Organics
Black Kale – Cal Organics
Carrots – Cal Organics
Fennel – Lakeside Organics
Strawberries – Well Pict
Farmer’s Choice:
Ruby Red Grapefruit – Golden Door
Pink Lady Apple – Cuyama
Temple Tangor Oranges – Murray Family Farms

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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


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)

Cauliflower Cake

Serves 6
This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More.  This version works well and is a beautiful centerpiece for Meatless Monday. 
2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
1 medium red onion, finely chopped
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper

  1. Preheat the oven to 400°F.  Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan.  Set aside.
  2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft.  They should come apart when speared with a fork.  Drain and season with salt and pepper.
  3. In a skillet, heat the oil, and saute the onion until it is softened.  Add the turmeric, and saute another minute.  Set aside to cool.
  4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt and pepper.  Whisk until smooth.  Add the cauliflower and stir to combine.
  5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving.  Serve warm or at room temperature.

Adapted from:  Plenty More, by Yotam Ottolenghi

Red Frill Mustard Salad with Tangerine Vinaigrette

Serves 4

1 bunch red frill mustard greens, washed, spun dry, tough stems removed, and chopped
1/4 cup finely chopped red onion
1/3 cup Murcott tangerine juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
2 tablespoons honey
Salt and pepper
1/3 cup crumbled goat cheese

  1. Put the mustard greens into a salad bowl with the red onion.
  2. In a small bowl, whisk together the juice, vinegar, oil and honey.  Season with salt and pepper.
  3. Toss the greens and onion with the dressing and toss to coat.
  4. Garnish with the goat cheese and serve.


Confetti Kohlrabi Slaw

Serves 4 to 6
1 purple kohlrabi, peeled and shredded
1 Romanesco squash, ends trimmed, and shredded
2 medium carrots, scraped, and shredded
2 Gold Nugget tangerines, peeled, segmented and chopped
1/4 cup tangerine juice
1/2 cup mayonnaise
2 tablespoons honey
2 tablespoons finely chopped cilantro or Italian parsley
1 tablespoon Dijon mustard
Salt and pepper
2 tablespoons poppy seeds

  1. In a salad bowl, combine the kohlrabi, squash, carrots, and tangerines.
  2. In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard.  Season with salt and pepper and toss with the vegetables.
  3. Sprinkle with the poppy seeds and toss again.  The slaw can be refrigerated for up to 3 days.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4
1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 tablespoons maple syrup
2 scallions, finely chopped

  1. Preheat the oven to 400 degrees.  Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
  2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
  3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.


Romanesco Squash Fritters

Serves 4
1 Romanesco squash, scrubbed, and coarsely grated
1 large egg, beaten
1/2 cup bread crumbs
1/2 cup grated Parmigiano Reggiano
1 garlic clove, minced
1 scallion, finely chopped
Salt and pepper
Oil for frying

  1. Put the squash into a colander and sprinkle with the salt.  Let sit for 10 minutes.  Squeeze out the moisture, and transfer to a bowl.
  2. Add the egg, bread crumbs, Parmigiano, garlic, and scallion to the squash.  Season with salt and pepper.
  3. Heat 1/2 inch of oil in a large skillet, form the zucchini mixture into 1 to 2-inch patties, and fry on one side till golden brown, turn and fry on the other side till golden brown.  Drain on paper toweling and serve warm.  These can be kept warm in a 250-degree oven for up to 1 hour.


Panna Cotta with Prosecco Kumquat Sauce

Serves 6
2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded

  1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil.
  2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender.  Cool completely.
  3. Serve over ice cream, cake, or panna cotta.


Vanilla Panna Cotta

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream

  1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
  2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full with the cream. Chill 4 to 24 hours.  Serve with the kumquat syrup.


Rappini with Pasta and Sausage

Serves 4 to 6
1/2 pound bulk Italian sausage
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rappini, chopped
1/4 cup chicken or vegetable broth
1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup grated Parmigiano Reggiano

  1. In a large skillet, cook the sausage, breaking up any large pieces, until it is no longer pink.  Transfer to a plate, wipe out the pan, add the oil, swirl the garlic and red pepper flakes in the pan, add the rappini to the pan with the broth, and simmer for 2 to 3 minutes, until the rappini is tender.  Add the sausage to the pan, and season with salt and pepper.
  2. When the pasta is cooked, add it to the skillet, tossing to coat, adding pasta water to create a creamy sauce.
  3. Add 1/2 of the cheese and continue to toss until the sauce is creamy.  Serve the pasta garnished with the remaining cheese.

Broccolini with Gremolata

Serves 2
1 bunch broccolini, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Grated zest of 1 tangerine
1 tablespoon grated Oro Blanco zest
Salt and pepper
1/4 cup finely chopped parsley

  1. Steam the broccolini for 2 to 3 minutes until crisp/tender.  Heat the oil add the garlic and zests, and swirl for 1 minute.
  2. Add the broccolini and toss to coat.  Season with salt and pepper, add the parsley, and serve.


Oro Blanco Sangria

Serves 4 to 6
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 Gold Nugget Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish

  1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved.  Add the wine, Oro Blanco, tangerine segments, and Triple Sec.  Cover and refrigerate for at least 4 hours, or overnight.

For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water.  Serve garnished with an orange or lime slice.

Choice Recipes:

Ruby Red Temple Orange Marmalade

Makes 16 ounces
3 ruby red grapefruit
1 pound Temple Oranges
6 cups water
8 cups sugar

  1. Wash the oranges and grapefruit thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Cut the orange slices into quarters. Cut the grapefruit into quarters, and slice on the mandoline.
  2. Place the oranges and grapefruit pieces into an 8-quart stainless steel pot, add the water and set over high heat and bring to a boil, approximately 10 minutes.
  3. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes. Add the sugar, bring to a rapid boil, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes.
  4. Spoon the marmalade into sterilized jars and refrigerated for up to 1 month, or process in a water bath according the manufacturers directions.

 Chicken Apple Salad with Apple Cider Dressing
Serves 6 to 8

Apple Cider Dressing

1 1/3 cups vegetable oil
1/2 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
In a medium-size bowl, whisk the dressing ingredients until blended.


4 cups bite-size pieces of cooked chicken cut into bite-size pieces
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
3 pink apples, cored and cut into 1/2-inch dice
Two 10-ounce packages mixed field greens of your choice
1 1/2 cups chopped pecans

  1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
  2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans.  Toss with some of the dressing until everything is coated.  Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.

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