Farmers' Market Box 7-26-18

July 25, 2018 0 Comments

Farmers Market Box

This week’s local produce and featured farms:
Ebony Rose Pluots – Ken’s Top Notch
Zucchini – Point Loma Farms
Heirloom Tomatoes – Point Loma Farms
Bi Color Corn – Black Sheep Produce
Black Kale – Terra Madre Gardens
Chocolate Mint – Terra Madre Gardens
Lemon Cucumbers – Tutti Frutti
Black Beauty Eggplant – Terra Madre Gardens
Basil – Terra Madre Gardens
Juicing Bag:
Organic Raspberries – La Bella Vita
Organic Carrots – Cal-Organics
Organic Lemons – Stehly Farms
Organic Romaine Hearts – Cal Organics
Organic Red Beets – Cal Organics
Organic Baby Spinach – Classic Salads
Farmer’s Choice:
Rocky Sweet Melon – Munak Ranch
Purple French Beans – Black Sheep Produce

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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 

Health Kick

3 Carrots

3 Beets

1 Orange

Handful Parsley

3 Leaves Romaine

Smooth Sailing

½ c. Blueberries

1 c. Spinach

1 Banana (not provided)

1 c Almond Milk (not provided)


Orange Up

2 Oranges

Handful Parsley

1 c. Spinach

2 Carrots

2 Beets

Add ginger for an extra kick


Ebony Rose Pluot Cake
Makes one 10-inch round
This cake can be made with any stone fruit, but these red beauties make it special. I love to make this for breakfast.
1 cup (250 g) unsalted butter, softened
2 cups (325 g) sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 to 12 pluots or other stone fruit, cut in half and pitted
1. Coat the inside of a 10-inch (25cm) 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, baking powder, salt, and stir to blend.
5. Transfer to the prepared pan and arrange the plums skin side up in a decorative pattern, cutting some to fit into small spaces, the more plums you have the better.
6. Bake for 1 hour Test at 1 hour, a skewer inserted into the batter should come out clean. Allow to cool for 10 minutes before removing the pan.
7. Serve slightly warm.
This recipe is adapted from the New York Times Cookbook.
Ebony Rose Pluot Appetizer
Serves 6
This is a great sweet and savory appetizer “pizza” using puff pastry as the base, a creamy herbed cheese and caramelized onions, and thinly sliced ebony rose pluots. The whole thing is garnished with aged balsamic vinegar and a flutter of basil.
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 cups thinly sliced sweet onion, or red onion
Salt and pepper
1 teaspoon sugar
1/2 teaspoon chopped thyme
One sheet puff pastry, defrosted and kept cold
One 5.2 ounce package Boursin Herbed cheese
4 to 5 Ebony Rose Pluots, pitted, and thinly sliced
3 to 4 tablespoons extra virgin olive oil
1/4 cup aged Balsamic vinegar
1/4 cup packed basil, thinly sliced
1. In a large skillet, heat the butter and oil, add the onion, salt, pepper, sugar and thyme, and saute until the onions begin to turn golden. Remove from the heat and cool completely.
2. Preheat the oven to 400 degrees. Roll the puff pastry into a 14-inch circle or rectangle. Put the puff pastry on a baking sheet lined with foil, parchment or silicone.
3. Prick the pastry all over with the tines of a fork.
4. Bake for 5 minutes. Cool.
5. Mash the Boursin, until it is spreadable. Spread over the par-baked pastry.
6. Top with the cooled onions, and pluots.
7. Brush some of the olive oil onto the pluots, and bake for 20 minutes, until the crust is golden.
8. Let the pastry rest for 10 minutes, drizzle with the balsamic vinegar, and sprinkle with basil, before cutting into wedges, or squares, and serving warm.
Eggplant Parmigiano
Serves 6
1/2 cup extra virgin olive oil
Salt and pepper
1 eggplant
1/2 cup finely chopped onion
One 28-ounce can crushed tomatoes
2 tablespoons finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
4 ounces shredded whole milk mozzarella
1/3 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, line baking sheets with aluminum foil, parchment or silicone.
2. Cut the stem end off the eggplant, and then cut the eggplant into 1/2-inch rounds.
3. Lay the eggplant onto the baking sheets, and brush with the oil. Sprinkle with salt and pepper.
4. Bake for 15 minutes. Remove from the oven and allow to cool slightly.
5. While the eggplant is roasting, heat the remaining oil in a saucepan, and sauté the onion until it begins to soften, about 4 minutes.
6. Add the crushed tomatoes, basil, and parsley.
7. Simmer for 20 minutes, season with salt and pepper. Set aside.
8. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
9. Spread some of the sauce into the bottom of the pan to form a thin layer.
10. Arrange eggplant in a single layer, top a bit of the mozzarella and then some sauce.
11. Repeat using the remaining eggplant (you may have 2 to 3 layers)
12. Finish the top layer with the remaining mozzarella and Parmigiano.
13. At this point the casserole can be refrigerated for up to 2 days.
14. Preheat the oven to 350 degrees and bake for 30 minutes until the cheese are melted and bubbling and the casserole is bubbling. Allow to rest for 5 minutes before serving. The eggplant can be served hot, warm or at room temperature.
Lemon Cucumber Dip
Makes about 4 cups
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons finely chopped basil
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese
In a mixing bowl, combine the yogurt, oil, zest, lemon juice, basil, chives, cucumbers, and feta.
Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.
Kale Pesto
Makes about 2 cups
1 bunch black kale, tough stems removed and roughly chopped
1 cup packed basil
2 garlic cloves
1/2 cup sliced almonds
3/4 cup grated Parmigiano Reggiano
Pinch red pepper flakes
1/2 cup extra virgin olive oil (see note)
Salt and pepper
1. Put the kale, basil, garlic and almonds into a food processor fitted with the steel blade (or a blender)
2. Process on and off to break up the ingredients.
3. Add the cheese, pepper flakes, and with the machine running, pour in the oil, until the mixture becomes a paste.
4. Season with salt and pepper.
5. Refrigerate for up to 5 days or freeze for up to 6 months.
6. The pesto is delicious on filled pastas, such as cheese tortellini or ravioli, or whisk in a bit more oil and use it as a drizzle over steak or chicken on the grill.
Cook’s Note: If you feel that the kale flavor is too strong, you can substitute a neutral vegetable oil rather than a fruity olive oil—up to you what you choose.
Bruschetta with Dino Kale and Buratta
Serves 6
For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.
For the Kale
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch Dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper
1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.
To Assemble
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel
1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.
Heirloom Tomato and Zucchini Gratin
Serves 4 to 6
4 zucchini, ends trimmed and sliced 1/2-inch thick lengthwise
3 heirloom tomatoes, cored, and thinly sliced
Salt and pepper
1/3 cup extra virgin olive oil
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/2 cup shredded Gruyere
1/4 cup finely chopped herbs (basil is stellar here)
3 tablespoons melted unsalted butter
1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Arrange the zucchini the baking dish, sprinkle with salt and pepper, top with the tomatoes, and sprinkle liberally with salt and pepper. Pour the oil over the top of the vegetables.
3. In a mixing bowl, mix together the crumbs, cheeses, herbs, and butter, until moistened.
4. Spread over the top of the vegetables, bake for 35 to 40 minutes, until the vegetables are tender, and the crumbs are nicely browned. Allow to rest for 5 to 10 minutes before serving.
No Bake Chocolate Mint Dessert
Serves 6 to 8
24 Oreo cookies
1 1/2 sticks salted butter, divided
1/2 gallon of your favorite vanilla ice cream
4 ounces German’s sweet chocolate (such as Baker’s brand)
1/2 cup finely chopped chocolate mint
2/3 cups granulated sugar
One 5 ounce can evaporated milk
1. Melt 1/2 stick butter (4 tablespoons) in a bowl. Crush the Oreo cookies into fine crumbs with a
2. little texture.
3. Mix the Oreo crumbs with the melted butter in a 9x13x2 inch pan and press them evenly into the bottom. Cover the pan and freeze until the crust is set, about 30 minutes.
4. Let the ice cream soften a bit on the counter until it’s spreadable. Evenly spread it over the
5. Oreo crust. Cover the pan and return to the freezer for about an hour to set the ice cream.
6. Combine the remaining stick of butter (8 tablespoons), chocolate, chocolate mint, sugar, and
7. evaporated milk in a saucepan.
8. Bring to a low boil and cook for 4 minutes, stirring constantly. Cool to room temperature.
9. Working quickly, pour the fudge evenly over the ice cream, covering as much as possible, then spread with an off-set spatula to distribute the fudge in a smooth, even layer. Cover the pan and return to the freezer for another hour.
10. When ready to serve, let the Oreo dessert sit on the counter for about 5 minutes to take the chill off
11. then cut into squares and serve. Tightly covered, it’ll keep well in the freezer for 4 months.
Red Wine Marinated Zucchini
Serves 4 to 6
1 pound zucchini, ends trimmed, and cut into quarters lengthwise
1/2 cup extra-virgin olive oil
Salt and pepper
1/2 clove garlic
2 tablespoons red wine vinegar
1/4 cup packed basil, chopped
1. Heat 3 tablespoons of oil in a large skillet and cook the zucchini until it colors on all sides, about 2 to 3 minutes. Transfer to a serving dish, season with salt and pepper and continue to cook the zucchini.
2. In small bowl, whisk together the remaining oil (about 1/4 cup), garlic, vinegar, and basil.
3. Pour into the skillet, and stir up any browned bits on the bottom, pour over the warm zucchini on the serving platter and serve warm.
Individual Bacon Wrapped Corn and Spinach Quiche
Serves 6
12 slices thick cut bacon
2 tablespoons unsalted butter
1 medium shallot, thinly sliced
2 ears bicolor corn, cut from the cob
1 pound baby spinach, washed and spun dry
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)
1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
2. Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
4. Add the corn and spinach, season with salt and pepper, and nutmeg. Saute until the spinach is wilted.
5. Transfer to a bowl and cool completely.
6. In a mixing bowl whisk together the eggs, cream and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
7. Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.
8. Cook’s Note: Sharp white cheddar cheese is a good substitute here for the Gruyere.
Cold Melon Soup
Serves 6
6 cups chopped Melon
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
Pinch ground nutmeg
8 mint leaves
1/4 teaspoon salt
Crème fraiche, or Greek style yogurt
1. In a blender, combine the melon, orange, lemon and lime juices and puree. Add the honey, nutmeg, and mint, and puree again. (depending on your blender, you may have to do this in batches—no worries)
2. Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.
Cantaloupe, Cucumber and Mint Salad
Serves 6
2 lemon cucumbers, seeded and cut into 1/2-inch pieces
1 garlic clove, minced
1-1/2 cups melon, seeded and cut into 1-inch chunks
1/4 tightly-packed cup fresh spearmint leaves, torn
1 heaping tablespoon finely chopped chives
1 tablespoon white wine or vinegar, more to taste
1 tablespoon extra-virgin olive oil, or more to taste
Freshly ground black pepper to taste
1/4 to 1/2 teaspoon of sugar, if needed to sweeten the melon
1/4 cup crumbled Ricotta Salata, or feta
1. Sprinkle the cucumber with salt and allow to drain in a colander for 30 minutes. Pat dry with paper towels and add to a large serving bowl.
2. Add the melon, garlic, mint, chives, vinegar, and 1 tablespoon of olive oil.
3. Season with additional oil, vinegar, salt pepper or sugar if needed.
4. Serve the salad garnished with the cheese.
Purple Bean and Potato Salad
Serves 4 to 6
Thoroughly cooked purple beans will turn a green color; the object here is to blanch the beans, the vinaigrette in the salad will “cook” them further.
1 pound purple French beans, trimmed and cut into 1-inch lengths
1 pound small Yukon gold potatoes, scrubbed
1/4 cup finely chopped shallot
2 ribs celery, finely chopped including the leaves
1/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped basil
1. Bring 4 quarts of salted water to a boil, and blanch the beans for 2 minutes, remove to an ice water bath to stop the cooking, drain thoroughly and set aside.
2. Put the potatoes into water to cover and simmer for 20 minutes until tender. Remove from the water, and cool.
3. Put the green beans into a large salad bowl. Cut the potatoes into bite sized pieces, add the shallot and celery.
4. In a small bowl, whisk together the vinegar, garlic, mustard, and oil. Season with salt and pepper.
5. Add the basil and pour over the salad. Toss to coat. Serve the salad at room temperature.
@Diane Phillips Blog:
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@Diane Phillips   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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