Farmers' Market Box 6-7-2018

June 6, 2018 0 Comments

This week’s local produce and featured farms:
Dragon Tongue Beans – Black Sheep Produce
Rainbow Chard – Terra Madre Farms
Chocolate Mint – Terra Madre Farms
Yellow Debutante Peaches – Fitzgerald Farms
Dino Kale – Be Wise Ranch
Valencia Oranges  –Polito Family Farm
Red Torpedo Onions – Terra Madre Farms
Japanese Sweet Potato – Milliken Family Farm
Rhubarb – Trevino Farms
Juicing Bag:
Kale – Lakeside Organics
lemons – Cal Organics
Grapefruit – Foxy
Carrots – Cal Organics
Red Beet – Lakeside Organics
Farmer’s Choice:
Strawberries – Black Sheep Produce
Summer Squash –Black Sheep Produce

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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 

Power Pack

1 bunch green Kale

2 Carrots

1 Beet

½ Lemon


Citrus Squeeze

2 Carrots

Half bunch Kale

1 Lemon

1 Grapefruit

Morning Rise

2 carrots

1 Grapefruit

1 Beet

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

Pasta e Fagioli

Serves 4 to 6
1 tablespoon extra virgin olive oil
1 medium or large onion, chopped
Pinch red pepper flakes
1 ½ teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1/2 pound shelled Dragon’s tongue beans
1 28-ounce can chopped tomatoes with juice
8 cups chicken or vegetable broth
Salt and freshly ground pepper
Rind of Parmigiano Reggiano, cut into small pieces
1 cup elbow or small shell pasta
2 tablespoons chopped fresh parsley
1 cup grated Parmigiano Reggiano for garnish

  1. In a Dutch oven, heat the oil, saute the onion, red pepper, rosemary and garlic for 2 to 3 minutes, until the onion begins to soften.
  2. Add the beans, tomatoes, broth, and Parmigiano rind (if using) Bring to a boil, simmer for 10 to 15 minutes.
  3. Add the pasta and simmer another 10 minutes.
  4. Add the parsley, season with salt and pepper, and serve garnished with Parmigiano Reggiano.
  5. Variation:  Saute 1/2 pound of bulk sweet Italian sausage with the onion until it is no longer pink, then proceed as directed.

Chard and Corn Gratin

Serves 4 to 6
A great side dish to serve with grilled entrees, it can be served right out of the oven, or at room temperature.
2 tablespoons extra virgin olive oil
One 1/2-inch thick pancetta, finely chopped
2 garlic cloves, minced
2 torpedo onions, finely chopped
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 cups corn, either fresh cut from the cob, or frozen and defrosted
4 large eggs
½ cup milk
1/2 cup finely shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees, coat the inside of a 2-quart gratin dish with non-stick cooking spray.
  2. In a large skillet, heat the oil add the pancetta, and saute till the pancetta is crisp.
  3. Add the onion and garlic, saute for 2 to 3 minutes, add the chard, and saute till the chard is wilted.  Season liberally with salt and pepper.  Add the corn and toss to coat.  Transfer to the prepared baking dish.
  4. In a bowl, whisk together the eggs and milk.  Pour over the chard mixture.
  5. Sprinkle with the cheeses, and bake for 30 to 35 minutes, until the eggs are set.
  6. Remove from the oven, and allow to rest for 5 minutes, before serving.


Chocolate Mint Cake with Ganache

Serves 6 to 8
1/4 cup chopped chocolate mint
1/2 cup boiling water
1 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 cup unsalted butter, melted and warm
1-1/4 cups sugar
2 large eggs
1 teaspoon vanilla paste or extract
1/4 cup finely chopped
1/2 cup hot water
1 cup warm Ganache

  1. Position a rack in the lower third of the oven and heat the oven to 350 F. Coat the inside of a 9-inch round cake pan.
  2. Put the chocolate mint into a heat proof bowl.  Pour the boiling water over the chocolate mint and allow to steep while making the rest of the cake.
  3. In a small bowl, whisk the flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, combine the melted butter and sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended.
  5. Add the flour mixture all at once and stir just until all the flour is moistened.
  6. Strain the hot water over the batter; stir just until it’s incorporated, and the batter is smooth.
  7. Transfer the batter into the prepared pan.
  8. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake onto a rack and let cool completely.
  9. Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an off-set spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.


8 oz. bittersweet or semisweet chocolate, finely chopped
1 cup heavy cream
1/2 cup chopped chocolate mint

  1. Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream and chocolate mint to a boil.  Allow to steep for 15 minutes.
  2. Strain the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.  Pour over the cake and serve.


Peachy Rhubarb Crumble Pie

Serves 6 to 8

For the Pie Crust

Makes one 9-inch pie crust
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling

  1. In a large bowl, stir together the flour, salt and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  6. Shape into a disc and wrap in plastic wrap.  Refrigerate for 1 hour.
  7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
  8. Flour a board and roll out the disc into an 11-inch round.  Gently transfer to the pie plate and flute the edges of the pie crust.  Refrigerate for at least 30 minutes before filling and baking.

For the Crumble

2 tablespoons granulated sugar
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
⅛ teaspoon ground cinnamon
4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes, at room temperature

  1. Stir together all the ingredients except the butter in a large bowl.
  2. Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky.
  3. If using for a crumble top, chill for at least 15 minutes before using.
  4. The crust will keep refrigerated for 5 days or frozen for 1 month.


For the Filling

1 pound yellow peaches, peeled, pitted and chopped
1/2 pound rhubarb, finely chopped
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
1 tablespoon cornstarch

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the peaches, rhubarb, sugars, orange juice, zest, and cornstarch.  Let mellow at room temperature for 10 minutes.
  3. Pour into the prepared pie shell.
  4. Top with the crumble, and bake for 15 minutes, lower the oven temperature to 350 degrees, and bake another 30 to 35 minutes, until the crumble is golden brown, and the filling is bubbling.


Valencia Orange Pudding

Serves 4

Graham cracker streusel

7 graham crackers
3 tablespoons sugar
1/2 teaspoon kosher salt
5 1/2 tablespoons unsalted butter, cubed, cold

  1. Break up the graham crackers with your hands and add to a food processor. Pulse until flour-like. Add the sugar and salt and pulse to combine. Evenly distribute the butter on top. Pulse until a cookie-like dough forms.
  2. Dump onto a plate and use your fingers to create lots of clumps. Freeze until completely firm.
  3. Meanwhile, preheat the oven to 325° F. Line a rimmed sheet pan with a silicone mat or parchment. When the streusel is mostly frozen, add it to the prepared sheet pan and bake for 15 to 20 minutes until firm, rotating halfway through. Cool completely before making the pudding.


Orange pudding

2 cups heavy cream
2/3 cup sugar
2 teaspoons finely grated orange zest, plus more for garnish
5 tablespoons fresh squeezed orange juice
1 pinch salt
Orange slices for garnish

  1. Combine the heavy cream, sugar, and zest in a large pot. Set over high heat and bring to a boil. Adjust the heat to keep boiling for another 5 minutes.
  2. Turn off the heat and whisk in the orange juice and salt. Let cool for about 15 minutes.
  3. Add a layer of graham cracker streusel to the bottom of 4 ramekins or glasses or other single-serving dishes. Slowly pour the pudding on top, evenly dividing between the dishes.
  4. Chill until cold and set. Garnish with orange slices and serve with the rest of the streusel to sprinkle on top.

Dino Kale and Roasted Sweet Potato Toasts

Serves 4 to 6
1/2 cup extra virgin olive oil
2 Japanese sweet potatoes, peeled, sliced 1/2-inch thick
Salt and pepper
3 garlic cloves, minced
1 bunch Dino kale, tough stems removed
Salt and pepper
8 slices crusty bread, sliced 1/2-inch thick, toasted
1 1/2 cups crumbled ricotta salata (or grated Parmigiano Reggiano)

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
  2. In a mixing bowl, combine the potatoes, 1/4 cup olive oil and sprinkle with salt and pepper.
  3. Lay the potato slices on the baking sheet, and roast for 20 to 25 minutes, turning once, until the potatoes are tender.
  4. While the potatoes are roasting, heat the remaining oil, saute the garlic for 30 seconds until fragrant, and saute the kale until it is tender.  Season with salt and pepper.
  5. Spread the potatoes onto the toasted bread, top with the kale, and some of the cheese.  Serve at room temperature.


Caramelized Onion Kale Bread Pudding

Serves 4 to 6
2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 bunch torpedo onions, thinly sliced, using the red and tender green parts
2 garlic cloves, minced
2 teaspoons sugar
1 bunch dino kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

  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. Line a baking sheet with parchment, aluminum foil, or silicone.  Arrange the bread on the baking sheet in one layer, and drizzle with the oil.  Toss to coat the bread.  Bake for 10 to 15 minutes, until the cubes are crispy.  Cool and transfer to a large mixing bowl.
  3. In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
  4. Add the kale, and saute until the kale is wilted.  Season with salt and pepper.  Transfer to the bowl with the toasted bread.
  5. In another bowl, whisk together the eggs and cream.  Pour over the bread mixture and toss to coat.
  6. Transfer to the prepared dish.
  7. Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown.  Allow the pudding to rest for 10 minutes before serving.
  8. Variation:  Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture.  Bake for 20 to 25 minutes until set.

Japanese Sweet Potato Curry

Serves 4 to 6
1 tablespoon vegetable oil
2 teaspoons mild curry powder
2 large boneless, skinless chicken breasts, cut into bite-size pieces
1 bunch Dino kale, tough stems removed, cut into 1/2-inch ribbons
2 Japanese sweet potatoes, peeled and cut into bite-size pieces
2 cups chicken stock
2 cups coconut milk
1/4 cup finely chopped cilantro or Italian parsley
2 to 3 cups steamed Basmati rice for serving

  1. In a large skillet, or wok, heat the oil, and saute the curry powder for 1 minute.  Add the chicken and cook until the chicken is white all over.
  2. Add the kale, and saute until the kale begins to soften.
  3. Add the sweet potatoes, stock and coconut milk.
  4. Simmer for 15 to 20 minutes, until the potatoes are softened.
  5. Season with salt and pepper, and garnish with cilantro and serve over rice.


Orange Bars

Makes about 12
1 cup all-purpose flour
3 tablespoons confectioners’ sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar

  1. Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
  2. In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
  3. In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
  4. Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar
Choice Recipes:

Spinach Salad with Strawberries

Serves 4
1/2 cup rice vinegar
1/4 cup sugar
1/4 cup chopped red onion
1 teaspoonsDijonmustard
2 tablespoons poppy seeds
1/2 cup vegetable oil
Two 10-ounce bags baby spinach
1 cup sliced strawberries

  1. In a medium-size bowl, whisk together the vinegar, sugar, red onion, mustard, poppy seeds and oil until blended.   At this point, you can cover and refrigerate for up to 4 days.
  2. When ready to serve, assemble the salad. Combine the spinach and strawberries in a large salad bowl and toss with some of the dressing, adding more to taste. Serve immediately.


Summer Squash Casserole

2 tablespoons unsalted butter

2 tablespoons olive oil
1/2 cup chopped torpedo onion
6 cups summer squash cut into 1 inch dice
One bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups whole or 2% milk
Two 3.5-ounce packages Boursin cheese, crumbled

  1. Preheat the oven to 350°F coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a 12-inch skillet, over medium heat melt the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
  3. Add the squash and cook another 3 minutes, stirring a few times. Stir in the chard, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
  4. Add the flour, stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
  5. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted.
  6. Transfer to the prepared dish.
  7. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.
  8. Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving.

Pasta Carbonara with Zucchini

Serves 6
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

  1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid.  Set aside.
  2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper.  Set aside at room temperature.
  3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
  4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
  5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce.  Taste the pasta and add more pepper if desired and serve.

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