Farmers' Market Box 6-28-2018

June 27, 2018 0 Comments


This week’s local produce and featured farms:
Mixed Summer Squash  – Tamai
Mixed Eggplant – Fresno Green
Carrots – Tutti Frutti Farms
White Peaches – Ken’s Top Notch Produce
Garden Cucumbers –Black Sheep Produce
Fennel – Black Sheep Produce
Kumato Tomato –Dassi Family Farm
Garlic Chives – Terra Madre
Redbor Kale – Be Wise
Grapefruit – Point Loma Farms
Juicing Bag:
Kale – Coastal Valley Farms
Romaine – Cal Organics
Blue Berries – Hill Ranch
Cucumber – Oceanside Organics
Lemons – Stehly Farms
Valencia Orange – Stehly Farms
Farmer’s Choice:
Rhubarb – Trevino Farms
Strawberries – Black Sheep Produce
Meyer Lemons – 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 

Kimberleys’ Romaine Recharge


1 Head Romaine

 1 Large Cucumber

 1 Lemon

 2 Oranges

Blueberry Blast 

1 Bunch Kale

 1 Basket Blueberries

 1 Lemon

 1 Cucumber


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

Carrot Cake with Orange Cream Cheese Frosting

Serves 8
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
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, or 2 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, pineapple and juice, and nuts, stirring until blended.  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.
  3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
  4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
Orange juice as needed

  1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, beat until the mixture is of spreadable consistency.
  2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
  3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.


Cucumber, Kumato Panzanella Salad

Serves 6
4 cups cubed stale Italian or French bread
1 1/2 pounds Kumato tomatoes, cored, and diced
2 cucumbers, peeled, and diced
1/2 cup thinly sliced red onion
2 tablespoons finely chopped garlic chives
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and pepper
1/2 cup thinly sliced basil

  1. In a large bowl, combine the bread, tomatoes, cucumbers, and red onion.
  2. In a small bowl, whisk together the garlic chives, oil, and vinegar.  Season with salt and pepper.
  3. Pour over the salad and toss to coat.  Add the basil and toss again.  This salad should not be refrigerated, it should be left at room temperature for about an hour before serving to let the flavors meld.


Asian Chicken and Spicy Eggplant

Serves 4
1/2 cup vegetable oil
1 pound eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoons grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving

  1. Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels.
  2. Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink.
  3. Add the eggplant back to the skillet.
  4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce.
  5. Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice.

Eggplant Meat(less) Ball

Serves 6
1/4 cup extra virgin olive oil
1 pound mixed eggplant, stem end trimmed, and cut in half (about 1 pound)
2 garlic cloves, minced
3 cups fresh bread crumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

  1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil.  Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down.  Roast for 20 to 30 minutes until the flesh is completely tender.
  2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board.  Transfer it to a bowl, and add the bread crumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
  3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls.  Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
  4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
  5. Fry the meatballs until golden brown, turning them frequently.
  6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked.  The meatballs can be added to marinara sauce or served plain as an appetizer.


Tomato Basil Marinara

Serves 6
This is an excellent sauce to serve with any meatballs, regardless of whether its meat, or vegetable.
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 28-ounce cans crushed tomatoes
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
Salt and pepper

  1. In a large Dutch oven, heat the oil, and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
  2. Add the tomatoes, and simmer for 20 to 30 minutes. Stir in the basil, parsley, salt, and pepper to taste.  Simmer another 10 minutes.  Taste for seasoning and adjust using salt or pepper.
  3. The sauce can be cooled and refrigerated for up to 5 days, or frozen for up to 3 months.


Arugula Fennel Salad

Serves 4
1 zucchini or cucumber, thinly sliced
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
2/3 cup chopped dill
1/3 cup olive oil
1 to 2 teaspoons finely chopped garlic chives
2 tablespoons honey
1/3 cup orange juice
Salt and freshly ground black pepper
One bunch arugula, washed and spun dry
1/2 cup toasted pine nuts
1/2 cup feta cheese

  1. In a salad bowl, combine the zucchini or cucumber with the fennel, and dill.
  2. In a small bowl, whisk together the oil, garlic chives, honey and orange juice.  Season with salt and pepper.
  3. Pour some of the dressing over the fennel and zucchini.  Toss to coat. And let stand at room temperature for 30 minutes.
  4. Toss the arugula with the remaining dressing, add to the zucchini and fennel, toss with the pine nuts and feta, and serve.


Crab Stuffed Summer Squash

Serves 4 to 6
1 1/2 pounds yellow 8-ball squash
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped garlic chives
1/3 cup mayonnaise
1/2 cup panko
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
1/2 pound lump crab meat

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. Cut off the top of the squash, and hollow out the squash, removing the flesh and chopping it.
  3. In a skillet, heat the butter and oil, saute the garlic chives, and squash, until the squash begins to soften.  Season with salt and pepper, and remove to a bowl, to cool.
  4. Add the mayonnaise, panko, egg, Dijon mustard, Worcestershire, Tabasco paprika, and crab meat.
  5. Re-stuff the squash and arrange in the prepared baking dish.
  6. Pour 1/2 inch of water into the bottom of the casserole, bake the squash for 45 minutes, until the squash is tender, and the stuffing is golden brown.  Allow to rest for 5 minutes before serving.


Roasted Salmon on Fennel and Grapefruit Salad

Serves 4 to 6
2 pounds salmon filet
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
1 orange, segmented (collect and reserve the juice released as you segment the orange in a bowl)
1 pink grapefruit, segmented (collect and reserve the juice released as you segment the grapefruit in a bowl)
1 fennel bulb, wispy ends removed, and thinly sliced
1 bunch arugula, washed, and spun dry
1/2 cup chopped garlic chives
2 tbsp chopped fresh parsley
1/3 cup extra virgin olive oil
salt and freshly ground black pepper

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone. Lay the salmon on the baking sheet.  In a cup, combine the oil, and paint the salmon with the mixture.  Roast the salmon for 10 minutes per inch of thickness.  Allow the salmon to rest for 5 minutes before serving.
  2. In a salad bowl, combine the orange, grapefruit, fennel, and arugula.
  3. In another bowl, whisk together the garlic chives, parsley, oil, and any extra juices from the orange and grapefruit.  Season with salt and pepper.  Pour over the salad and toss to coat.
  4. Arrange the salad on a serving plate and arrange the salmon over the salad.


Choice Recipes:

Meyer Lemon Tart

Serves 6

1 tart shell, your favorite (homemade or store-bought)
1 large Meyer lemon, cut into 8 pieces, and seeded
1 1/2 cups superfine sugar
1/2 cup unsalted butter
1 teaspoon vanilla paste or extract
4 large eggs

  1. Preheat the oven to 350 degrees, coat the inside of a tart pan with removable bottom with non-stick cooking spray.
  2. Press the tart pastry into the tart pan and trim off the excess dough.  Set aside.
  3. Put the lemon, sugar butter, vanilla and eggs into a blender, and puree.
  4. Pour into the tart shell, and bake for 30 to 40 minutes, until the filling is set.
  5. Cool, and serve garnished with whipped cream.

All Butter 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.


Meyer Lemon Blueberry Bread Pudding

Serves 8

1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon

  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.  Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.  Pour into the prepared dish.
  3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
  4. Preheat the oven to 350°F.  Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes.  Remove from the oven and let rest for 10 minutes.


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.  Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.

Strawberry Rhubarb Crisp

Serves 6 to 8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice

  1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish.   Set aside while making the crumble.


For the Crumble:

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

  1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
  2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
  3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
  4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
  5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
  6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
  7. If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling.  This recipe will make about 8 ramekins.

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