Farmers' Market Box 8-8-18

August 8, 2018 0 Comments

Farmers Market Box

This week’s local produce and featured farms:
Yellow Corn – Tamai Family Farms
Cucumbers – Black Sheep Produce
Black Beauty Eggplant – Black Sheep Produce
Arugula – Terra Madre Gardens
Chocolate Mint – Terra Madre Gardens
Dino Kale – Terra Madre Gardens
Zucchini – Point Loma Farms
Yellow Peaches – Ken’s Top Notch
Kumato Tomato – Dassi Family Farm
Juicing Bag:
Organic Raspberries – Driscoll
Organic Carrots – Cal-Organics – Bakersfield, CA
Organic Celery – Lakeside Organic Garden – Watsonville, CA
Organic Ruby Red Grapefruit – Sundance – Oceanside, CA
Organic Lemons – Stehly Farms – Valley Center, CA
Organic Spinach – Classic Salads
Farmer’s Choice:
Ananas Melon – Munak Ranch
Scarlet Sweet Red Grapes – Ken’s Top Notch

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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

Green Latifah

2 lemons

4 stalk celery

2 cup spinach


Morning Magic

2 cups spinach

3 carrots

1 lemon

handful of raspberries


Party Animal

2 stalks Celery

1 grapefruit

1 lemon

handful of raspberries

Farmers’ Market Box Recipes
Grilled Peach Salad with Arugula and Buratta
Serves 4 to 6
2 or 3 peaches cut in half and pitted
Raw sugar
One bunch arugula, washed, spun dry and chopped
1/4 cup peach nectar
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 burratta, cut into quarters
1. Heat the grill or a grill pan, dip the cut side of the peaches into the sugar, and grill cut side down until the peach is softened. Remove from the grill and set aside.
2. Put the arugula into a salad bowl.
3. In another bowl, whisk together the peach nectar, vinegar, honey, mustard, and oil. Season with salt and pepper. Dress the arugula with some of the dressing.
4. Plate the salad arrange a peach on each salad and arrange the burrata on to the arugula.
5. Drizzle with the remaining dressing and serve.
Panzanella Sicilian Style
Serves 4 to 6
4 cups day old baguette cut into cubes
1 pound Kumato tomatoes, cored, and diced
2 cucumbers diced
1/2 cup green olives chopped
1/4 cup capers, drained and chopped if large
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
Salt and pepper
1. In a large bowl, combine the baguette cubes, Kumato, cucumber, olives, and capers.
2. In another bowl, whisk together the vinegar and olive oil. Season with salt and pepper.
3. Pour over the salad and toss to combine. Serve the salad at room temperature.
4. Panzanella is best made 3 to 4 hours ahead so that that the bread can absorb all the flavors.
Curried Rice Salad with Corn, Zucchini and Peaches
Serves 6
4 cups cooked and cooled basmati rice
2 ears yellow corn removed from the cob
2 zucchinis cut into 1/2-inch dice
2 peaches, peeled, pitted, and cut into 1/2-inch dice
2 tablespoons sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1 teaspoon curry powder add more to taste
1/4 cup finely chopped basil
1. In a large salad bowl, combine the rice, corn, zucchini and peaches.
2. In another bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire sauce, garlic salt, dry mustard, and curry powder.
3. Pour the dressing over the rice mixture and toss to coat.
4. Add the basil toss again and serve.
5. Cook’s Note: You can add protein to this salad like leftover cooked seafood, poultry or pork.
Chipotle Corn Salsa
Makes 2 to 3 cups
4 green onions, chopped, white and some of the tender green parts
1 clove garlic minced
2 tablespoons chopped fresh cilantro
2 cups corn kernels, either fresh cut from the cob
2 chipotle chilies in adobo sauce, finely minced
½ cup finely chopped red pepper
½ cup finely chopped jicama
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
Salt and pepper to taste
1. In a small mixing bowl, stir together all the ingredients, until blended. Taste and correct for seasoning.
2. Do-Ahead: Cover and refrigerate for at least 4 hours, or up to 3 days before serving with tortilla chips.
Asian Chicken and Spicy Eggplant
Serves 4
1/2 cup vegetable oil
1 large purple eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves minced
1 teaspoon 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.
Pasta alla Norma
Serves 6
1/4 cup extra virgin olive oil
3 garlic cloves minced
1/8 teaspoon red pepper flakes
1 eggplant, stem end removed, and cut into 1-inch dice
One 28.5-ounce can crush tomatoes
1/4 cup packed basil sliced
Salt and pepper
One pound penne, rigatoni or ziti, cooked 3 minutes short of al dente, saving some of the hot pasta water
6 ounces ricotta salata, crumbled
1. In a large skillet, heat the oil, add the garlic and red pepper, swirl in the pan for 30 seconds, until fragrant.
2. Add the eggplant and toss in the garlic oil. Cook over medium high heat until the eggplant is golden brown.
3. Add the tomatoes and basil, simmer for 20 minutes. Season with salt and pepper.
4. Add the pasta and toss to coat. Add some of the pasta water and the ricotta salata to form a creamy sauce. Serve immediately.
Melon Parfait
Serves 4
1 (13- to 14-ounce) can well-stirred unsweetened coconut milk
1/4 cup superfine sugar
2 tablespoons fresh lime juice, or to taste
1 Melon, peeled, seeded and cut using a melon baller
1/4 cup finely chopped chocolate mint or mint leaves
Lime wedges for garnish
1. In a small bowl, combine the coconut milk, sugar, and lime juice. Freeze for 1 hour, stirring 1/2 way through. It should be semi-frozen after 1 hour, if not, freeze for 2 hours.
2. In small glasses, scoop some of the coconut mixture into the bottom of the glasses. Top with some melon balls, and mint leaves. Serve garnished with lime wedges.
Farro with Rainbow Chard
Serves 4
1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red onion
Pinch red pepper
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts
1. Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes. Drain thoroughly put into a bowl and set aside.
2. In a large skillet, heat the oil, add the garlic, onion and red pepper, saute until the onion begins to soften.
3. Add the chard and toss until the chard wilts. Season with salt and pepper.
4. Add the chard to the farro and toss to combine.
5. Add the Parmigiano and toss again.
6. Garnish the Farro with the pine nuts.
Roast Pork Tenderloin with Red Grapes
Serves 4
One 1 1/2 pound pork tenderloin, silver skin removed
1 teaspoon finely chopped thyme
1 ½ teaspoons finely chopped sage, plus 3 whole sprigs
2 tablespoons Dijon mustard
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 pound red seedless grapes
½ cup port
½ cup chicken stock
2 tablespoons unsalted butter mixed with 2 tablespoons all-purpose flour
1 tablespoon finely chopped parsley
1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the thyme, sage, mustard, 2 tablespoons of oil, salt and pepper. Rub all over the pork.
3. In a large oven proof skillet, heat 2 tablespoons of oil, and brown the pork on all sides. Add the onion, grapes, port and stock to the skillet, transfer to the oven, and roast for 15 to 20 minutes, until the pork registers 155 degrees on an instant read meat thermometer.
4. Remove the pork from the skillet, and place the skillet over medium high heat, scraping up any browned bits on the bottom of the pan.
5. Add the butter mixture, bringing back to a boil, until the sauce is thickened. Taste for seasoning and adjust using salt and pepper. Add the parsley.
6. Thinly slice the roast, and nap with some of the sauce and grapes.
Roasted Red Grape Focaccia
Serves 6
1 cup warm Water
1 1/2 teaspoons Active Dry Yeast
1 teaspoon sugar
2 cups Bread Flour
1/2 teaspoon Salt
3 tablespoon extra virgin olive oil
6 ounces crumbled goat cheese
2 tablespoons chopped rosemary (you can sub in your favorite herb here, sage, thyme, or marjoram would be great as well)
1 1/2 cups red grapes cut in half
2 teaspoons Fleur de sel
1. In a measuring cup, combine the water, yeast and sugar. The mixture should bubble.
2. In a mixing bowl, combine the bread flour, and salt.
3. Add the yeast mixture and stir until the dough comes together.
4. Turn out onto a lightly floured board and knead the dough for 2 to 3 minutes.
5. Oil a bowl and turn the dough ball in the oil. Cover with a towel and let rise in a warm place for 1 hour until it doubles in size.
6. Preheat the oven to 400 degrees, oil a sheet pan with the remaining olive oil.
7. When the dough has risen, punch it down, and roll it out. Transfer it to the oiled pan, spreading it to the sides.
8. Spread the goat cheese, and rosemary over the top of the focaccia. Push the grapes into the dough, and sprinkle with the Fleur de Sel.
9. Cover and let rise again for 30 to 40 minutes.
10. Bake for 20 to 30 minutes, until the grapes are softened, the cheese is melted, and the crust is golden brown and crisp.
11. Allow the rest for 5 minutes, before cutting into squares.
Zucchini Chowder
Serves 6
2 strips bacon cut into ½ inch dice
2 medium leeks thinly sliced crosswise
1 rib celery chopped
2 tablespoons flour
4 cups chicken or vegetable broth
1 cup grated zucchini
1 cup diced zucchini
1 cup red potatoes cut into 1/2 inch dice
2 carrots cut into 1/2-inch dice
½ teaspoon dried thyme
½ cup heavy cream (optional)
Chopped chives
1. Melt the butter in a medium saucepan, add the bacon and cook until crisp. Add the leeks and celery, sautéing for 3-4 minutes.
2. Add the flour and whisk until smooth. Gradually add the stock, whisking until smooth. Add the zucchini, potatoes and carrots.
3. Bring the soup to a boil and simmer for 10 minutes, until the potatoes are tender.
4. Season with salt and pepper and add the thyme and heavy cream. Bring the chowder to serving temperature. Garnish with chopped chives.
@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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