Farmers' Market Box 5-24-2018

May 23, 2018 0 Comments

This week’s local produce and featured farms:
Chioggia Beets – Terra Madre
Pink Grapefruit – Point Loma Farms
Mixed Carrots -Terra Madre
Corn – Milliken Family Farms
May Grand Nectarine – Fitzgerald Farms
Ruby Red Grapefruit – Point Loma Farms
Red Torpedo Onion – Tutti Frutti Farms
Fennel – Black Sheep Produce
Pink Lady Apples – Cuyama Orchards
Juicing Bag:
Green Kale – Lakeside Organics
Fennel – Lakeside Organics
Dandelion Greens – Foxy
Carrots – Cal Organics
Red Beets – Cal Organics
Farmer’s Choice:
Strawberries – Black Sheep Produce
Meyer Lemon – Rancho Del Sol

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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 

Easy Being Green

2 Dandelion Leaves

1 Bunch Kale

1 Fennel

What a Dandy Beet

2 Dandelion leaves

3 Carrots

2 beets

Summer Sun

3 Oranges

2 beets

1 lb Carrots


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

Braised Fennel and Torpedo Onions

Serves 4
One Fennel bulb, wispy ends removed, and root end trimmed
3 torpedo onions, thinly sliced
1 1/2 cups milk
1/2 cup heavy cream
Salt and pepper
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray.
  2. Thinly slice the fennel on a mandoline.  Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil.
  3. Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheeses, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown.   Let the gratin rest for 5 minutes before serving.


Mixed Carrot Salad with Carrot Top Pesto Vinaigrette

Serves 4
For the Pesto Vinaigrette

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
1/4 cup rice vinegar
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. Whisk in the vinegar, and refrigerate for up to 7 days, or freeze for up to 6 months.

For the Salad

1 bunch mixed carrots, shredded
1/3 cup finely chopped Torpedo onion
Pesto Vinaigrette (see recipe above)

  1. Combine the carrots and onion in a salad bowl.
  2. Drizzle with some of the carrot pesto vinaigrette, and toss to coat.
  3. Serve the salad cold or at room temperature.


Roasted Beet Salad with Grapefruit Vinaigrette

Serves 4 to 6
One bunch chiogga beets, scrubbed, and tops removed
1 head Vulcan lettuce, washed, spun dry and chopped
1 torpedo onion, thinly sliced
1/4 cup grapefruit juice
1/4 cup rice vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
2 ruby grapefruits, peel and pitch removed, grapefruit segmented
1/3 cup toasted sliced almonds

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
  2. Arrange the beets on the baking sheet, cover tightly with aluminum foil, and roast for 30 minutes (small) 45 minutes (medium) 1 hour (large) until the beets are tender, when pierced with the tip of a paring knife.
  3. Allow to cool.
  4. Put the lettuce and onion into a salad bowl.
  5. In another bowl, whisk together the juice, vinegar, honey, Dijon mustard and oil.  Season with salt and pepper.
  6. Toss the salad greens and onion with some of the dressing.  Plate the salad.
  7. When the beets are cool enough to touch, peel the beets, and cut into wedges.  Arrange on the salad, top with some of the grapefruit, drizzle with dressing, and garnish with almonds.


Apple Praline Bread Pudding

Serves 6 to 8
Dessert or breakfast, you decide. 
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
1 apple, cored, peeled, and cut into 1/4-inch-thick wedges
7 cups torn egg bread or good quality white bread
3 medium-size apples, peeled, cored, and chopped
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling mixed with
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract

  1. Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Stir together the melted butter and both sugars in a medium-size bowl.  Pour into the prepared dish so it evenly coats the bottom, then arrange the pecans evenly on top. Arrange the sliced apple around the pecans.
  3. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
  4. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla.  Pour over the bread and apples and mix well with your hands.
  5. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar, if desired.
  6. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
  7. Preheat the oven to 400° F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350° F and bake until puffed and golden brown, another 30 to 45 minutes.
  8. Remove from the oven and let rest for 5 minutes.
  9. Run a knife around the outside edges inside of the pan and turn out the pudding onto a serving platter.


Corn Maque Choux

Makes 2 to 3 cups
This is a great side dish for summer grilling. 
2 tablespoons unsalted butter
1 cup finely chopped torpedo onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon Tabasco
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Salt and pepper

  1. In a skillet, heat the butter, saute the onion for 2 to 3 minutes, until the onion is softened.  Add the pepper and corn, saute for another 3 to 4 minutes.
  2. Add the cream, thyme, and Tabasco, bring to a boil, and simmer for 10 minutes.
  3. Add the parsley and basil and toss to combine.    Season with salt and pepper and serve warm.

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6 
2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper

  1. In a large skillet, heat the oil, and saute the onion, peaches, garlic and cayenne, until the onion and peaches begin to soften.
  2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
  3. Stack the chicken breasts in the sauce, spooning some over the top.
  4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
  5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken.  Taste the sauce for seasoning, add salt and pepper if necessary.  Add the chicken back to the sauce, and keep on the warm setting until ready to serve.  Serve with slaw on Hawaiian sweet rolls.

Pork Tenderloin with Peaches

Serves 4 to 6
Two 1-pound pork tenderloins, trimmed
salt and freshly ground pepper
3 firm-ripe peaches, halved, pitted and cut into wedges
1/2 cup dry white wine
1/3 cup packed light brown sugar
1/2 cup peach nectar
Zest of 1 lemon
2 tablespoons lemon juice
2 teaspoons whole-grain mustard
1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

  1. Preheat a grill to high. Pat the pork dry and season with salt and pepper. Grill the pork, turning, until marked, about 10 minutes.
  2. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup peach nectar in a saucepan.  Add the zest and lemon juice.
  3. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer the peaches to a bowl with a slotted spoon.
  4. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan.
  5. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
  6. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.


Chicken and Peaches

Serves 4
3 firm peaches
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips
2 tablespoons extra virgin olive oil
2 tablespoons sherry
2 tablespoons chopped fresh basil
2 garlic cloves, minced
1 inch-long piece fresh ginger root, grated
Salt and pepper

  1. Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.
  2. In a 9-by-13-inch pan, toss all ingredients except 1 tablespoon basil.
  3. Roast until meat is cooked through and peaches are softened, about 20 minutes.
  4. Garnish with remaining basil. Serve over rice.


Peach Cake

Makes one 9-inch round
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
2 cups self-rising flour
3 peaches, cut in half and pitted

  1. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.  Preheat the oven to 350 degrees.
  2. In a mixing bowl, cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the flour and stir to blend.
  5. Transfer to the prepared pan and arrange the pluots skin side up in a decorative pattern, cutting some to fit into small spaces.
  6. Bake for 1 hour until a skewer inserted into the batter should come out clean.  Allow to cool for 10 minutes before removing the pan.
  7. Serve slightly warm.
Choice Recipes:

Strawberry Cheesecake


For the Crust

3/4 cup sliced almonds
3/4 cup graham cracker crumbs
3 tablespoons melted butter

  1. Combine the ingredients in the work bowl of a food processor using the steel blade.  Process for 25 seconds, until the mixture is combined.
  2. Butter a 9 inch springform pan and press the crumb mixture into the bottom of the pan.  Refrigerate while making the filling.


For the Filing

2 pounds cream cheese, softened to room temperature
4 eggs
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla

  1. Preheat the oven to 350 degrees.  In the large bowl of an electric mixer, beat the cream cheese until smooth.
  2. Add the eggs, one at a time, then the sugar, lemon juice and vanilla.  Beat until the mixture is smooth.  Spoon over the crust.
  3. Bake for 40 – 45 minutes.  Remove from the oven and let stand at room temperature for 15 minutes.


For the Topping

2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

  1. Combine the sour cream, sugar and vanilla and blend well.  Cover and refrigerate.  When the cake has finished baking, spoon topping over the filling.
  2. Return to the oven and bake 5 minutes longer.  Let cool, then refrigerate for at least 24 hours.  You may freeze the cheesecake at this point.


For the Glaze

2 cups strawberries
1 (12 ounce) jar strawberry jelly
1 tablespoon cornstarch
1/4 cup Amaretto di Saronno liqueur
1/4 cup water

  1. Several hours before serving, wash and hull berries and let them dry.
  2. Combine a little jelly with the cornstarch in a saucepan and mix well.  Add the remaining jelly, Amaretto and water.
  3. Cook over medium heat, stirring frequently, until thickened and clear.
  4. Cool to lukewarm, stirring occasionally.
  5. Arrange the berries pointed end up over the top of the cake.  Spoon glaze over berries, allowing some to drip down the sides of the cake.  Return to the refrigerator until the glaze is set.


Lemon Poppy Seed Shortcakes

Makes 12

For the lemon-poppyseed biscuits

3 cups all-purpose flour
1/3 cup sugar
1-1/2 Tablespoons baking powder
3/4 teaspoon salt
1/4 cup lemon zest
2 Tablespoons poppyseeds
3/4 cold unsalted butter, cut into small pieces
1-1/4 cups heavy cream, plus about 3 Tbs. for brushing
1/4 cup fresh lemon juice

  1. Line a baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl.
  2. Add the lemon zest and poppyseeds and toss with a fork to combine.
  3. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas.
  4. Combine the cream and lemon juice in a liquid measure. Make a well in the center of the flour mixture and pour the cream mixture into the well.
  5. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
  6. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
  7. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Preheat the oven to 425°F.
  8. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge.
  9. Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet.
  10. With a pastry brush each biscuit with a thin layer of cream and sprinkle generously with sugar.
  11. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.


For the berries

2 cups 1/8-inch-thick strawberry slices (from about 1-1/2 pints)
1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries

  1. Combine the berries and sugar and allow to macerate at room temperature.


For the lemon whipped cream

1-1/2 cups heavy cream
2 tablespoons sugar
2 Tablespoons fresh lemon juice

  1. In a bowl, whip the cream until stiff peaks form.  Add the sugar and lemon juice, and whip again.
  2. To serve, split the biscuits, fill with berries and cream.


Grilled Lemon Thyme Chicken

Serves 4 to 6
3 pounds cut up chicken parts (with skin and bones)
Grated zest of 2 lemons
1/2 cup lemon juice
1 bunch thyme, chopped
3 garlic cloves, minced
2 tablespoons Dijon mustard
1/4 teaspoon Tabasco
1/4 cup extra virgin olive oil
Salt and pepper

  1. Put the chicken into a large zip-lock bag.
  2. In a bowl, whisk together the zest, juice, thyme, garlic, mustard, Tabasco, and oil.  Season with salt and pepper.
  3. Pour the mixture over the chicken in the bag, seal the bag, and marinate for at least 4 hours, or up to 24 hours.
  4. Preheat the grill or broiler.
  5. Drain the marinade and discard.
  6. Arrange the chicken over indirect heat on the grill, (burners underneath the chicken turned off) or broil the chicken bone side up for 5 to 7 minutes.  Turn and grill/broil until the chicken is cooked through registering 165 on an instant read meat thermometer.  Allow the chicken to rest for 5 minutes before serving.


Meyer Lemon Scampi

Serves 6
1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper

  1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion.
  2. Add the wine and lemon juice and bring to a boil.  Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
  3. Add the hot pasta to the pan, and toss to coat.
  4. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.

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