Farmers' Market Box 9-6-18

September 5, 2018 0 Comments

This week’s local produce and featured farms:
Chocolate Mint – Terra Madre Gardens
San Marzano Tomato – Coastal Farms
Dino Kale – Terra Madre Gardens
Rosemary – Terra Madre Gardens
Arugula – Gloria Tamai
Bi Color Corn – Black Sheep Produce
Emerald Gem Plums – Ken’s Top Notch
Valencia Oranges – Polito
Costoluto Tomatoes – Point Loma Farms
Yams – Morning Glory Farms
Juicing Bag:
Carrots – Cal-Organic
Celery – Foxy Organic
Kale – Foxy Organic
Grapefruit – Sundance Natural Foods
Lemons – Sundance Natural Foods
Beets – Cal-Organic
Farmer’s Choice:
Black Mission Figs – Black Sheep Produce
Meyer Lemon – Rancho Del Sol
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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 hashtag #SpecialtyProduceFMB!
Juice Recipes


1 Lemon

1 Beet

2-3 Carrots

2 stalks Celery

Feel the Beet

1 Beet

1 Grapefruit

3 Carrots


3 stalks celery

2 handful kale

1 Beet

Farmers’ Market Box Recipes
Oven Roasted San Marzano Tomatoes
Makes about 2 to 3 cups
Use this versatile condiment for a bruschetta topping, a condiment for grilled chicken or beef, or as a pasta sauce. The tomatoes freeze well, and you can use them later in the season.
1 pound San Marzano tomatoes
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves chopped
1/2 cup chopped red onion
6 cloves garlic coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 350°F. Line a jelly roll pan with a silicone liner, parchment paper, [ok?] or aluminum foil.
2. Cut the tomatoes in quarters and put in a large glass bowl.
3. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
4. Pour onto the prepared pan, spreading it out in a single layer.
5. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 1 to 1 1/2 hours, checking to make sure that the tomatoes and garlic don’t brown.
6. Transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
7. At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before using.
Chocolate Mint Merengues with Fresh Berries
1 ¼ cup sugar
1 cup packed chocolate mint washed and spun dry
6 egg whites
¾ teaspoon cream of tartar
3 tablespoons sifted Dutch process cocoa powder
1. Preheat the oven to 225 degrees. Line two baking sheets with silicone liners, or parchment paper coated with non-stick cooking spray.
2. In a blender, combine the sugar and chocolate mint, until the mint is pulverized. Set aside.
3. In the bowl of an electric mixer, with the whisk attachment, beat the egg whites and cream of tartar until they begin to look foamy.
4. Sprinkle in the sugar about ¼ cup at a time, and beat well after each addition, finishing with the cocoa, and beating until stiff peaks form.
5. Using about ½ cup of the meringue, mound the mixture into 3-inch rounds about 1-inch high. Using the back of a spoon that has been dipped into water, make a bowl in the center. (Alternately, you can spread a 3-inch wide layer of meringue onto the sheet, then using a pastry bag fitted with a large star tip, pipe two to three layers of meringue around the base)
6. Bake the meringue shells for 75 to 90 minutes, until they feel firm. Turn off the heat and allow the meringues to cool completely in the oven.
7. Do-Ahead: Remove the meringues from the baking sheets and store airtight at room temperature for up to 2 days.
For Serving
6 cups raspberries, or your choice of mixed berries
2 tablespoons sugar
1 tablespoon fresh lemon juice
One recipe Chocolate Meringues (see preceding recipes)
1. In a small bowl combine the berries, sugar and lemon juice. Cover and refrigerate for up to 24 hours
2. Place a meringue onto a dessert plate, fill with berries, and drizzle a bit of berry juice around the outside of the plate.
Chicken, Orzo and Kale Soup
Serves 6
This is a great vehicle for using leftover chicken or turkey. Substitute your favorite bean for the white beans if you like.
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch Dino kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving
1. In a Dutch oven, heat the oil, add the garlic and lemon zest, swirling in the pan for 30 seconds.
2. Add the kale and toss to coat.
3. Add the broth, chicken, white beans and Parmigiano rinds if using.
4. Simmer the soup for 30 minutes.
5. Add the orzo, simmer another 12 minutes until the orzo is tender.
6. Season with salt and pepper, as needed, and serve garnished with Parmigiano Reggiano.
Roasted Red Potatoes
Serves 4 to 6
¼ cup extra virgin olive oil
4 garlic cloves sliced
1/4 cup finely chopped rosemary
1 teaspoons salt
½ teaspoon freshly ground black pepper
1½ to 2 pounds small red potatoes, scrubbed, and cut into quarters (if only large potatoes are available, cut them into 1” chunks – see note)
1. Preheat the oven to 400°F.
2. Line a baking sheet with a silicone mat or aluminum foil.
3. In a bowl, stir together the oil, garlic, rosemary, salt, and pepper.
4. Add the potatoes and toss to coat.
5. Transfer the potatoes to the prepared baking sheet, and roast for 40 to 50 minutes, turning three times during the baking time.
6. The potatoes should be crispy on the outside, and creamy on the inside. Serve hot or warm. (Leftovers make great potato salad.)
Cook’s Note: If red potatoes are not available, any low starch potato will do here: white creamers, fingerlings, a mix of red, purple, and gold, or Yukon golds. Peel the potatoes if they have a green tinge to them; that is a toxin called solanine and can give you a bad tummy ache.
Lemon Rosemary Chicken
Serves 6 to 8
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 tablespoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic minced
8 skinless, boneless chicken breast halves
1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal.
2. At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
3. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes.
4. Remove the chicken from the marinade, discarding the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
5. Allow to rest for 3 minutes, before slicing into thin strips.
6. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
Arugula Salad with Balsamic Orange Vinaigrette
Serves 4
One bunch arugula washed and spun dry
2 to 3 Valencia Oranges peel and pith removed, and sliced 1/2-inch thick
1/4 cup aged Balsamic vinegar
1/4 cup orange juice
1/2 cup extra virgin olive oil
Salt and pepper
1. Arrange the arugula on salad plates, and top with some of the orange slices.
2. In a small bowl, whisk together the vinegar, orange juice and oil.
3. Season with salt and pepper, and drizzle over the salads.
Shrimp and Corn Chowder
Serves 6
4 tablespoons (½ stick) unsalted butter
¼ cup finely chopped shallot
1 rib celery, finely diced
2 teaspoons Creole Seasoning or Old Bay Seasoning
3 tablespoons all-purpose flour
2 cups seafood stock
2 cups white corn, fresh cut from the cob
½ pound medium cooked shrimp, peeled and deveined (see note)
1 cup heavy cream
¼ cup snipped chives
1. Melt the butter in a 4-quart saucepan, and add the shallot, celery, and Creole Seasoning, sautéing for 3 minutes, until the shallot is softened.
2. Add the flour and stir until the flour begins to bubble in the bottom of the pan.
3. Add the corn and bring to a boil. [Note: If you would like to use raw peeled and deveined shrimp, add it here, and simmer the soup for 3 to 4 minutes.]
4. Add the cream and (cooked) shrimp, bring to serving temperature, and serve garnished with chopped chives.
Orange Olive Oil Cake
Makes one 9-inch cake
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Orange Chipotle Ranch Layered Salad
Serves 6 to 8
For the Dressing
2 cups mayonnaise (low fat ok)
1/4 cup milk (low fat ok)
2 tablespoons honey
2 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
2 teaspoons orange juice
Grated zest of one orange
Grated zest of one lemon
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
1. In a mixing bowl, whisk together all the ingredients, cover and refrigerate. If you want to make this in the food processor, you won’t need to mince the chipotles; just add everything to the work bowl and process until smooth.
2. At this point, refrigerate the dressing and cilantro for at least 4 hours or up to 3 days.
3. When ready to serve, toss with the salad ingredients.
For the Salad
8 cups chopped romaine lettuce
1 1/2 cups bicolor corn kernels removed from the cob
1 cup jicama cut into matchsticks
1 cup pear or cherry tomatoes
1 red bell pepper, cored, seeded and chopped
2 medium Haas avocados sliced or diced (your choice)
2 cups shredded mild cheddar cheese
3 medium oranges, peel and pith removed, thinly sliced
1 ½ cups crushed tortilla chips (a mix of blue and yellow corn is nice) for garnish
1. In a large salad bowl, layer the ingredients in the order given, saving the corn chips for garnish.
2. Seal the oranges with the dressing.
3. Cover and refrigerate for 12 to 24 hours. Garnish the salad with the corn chips and serve any additional dressing on the side.
Mission Fig Chutney
Makes about 2 cups
1/2 cup firmly packed brown sugar
1/2 cup apple cider vinegar
1/2 pound mission figs chopped
1 medium cooking apple, peeled, cored and finely diced
1/2 cup finely chopped onion
1 teaspoon salt
1. In a saucepan, combine the ingredients, cook over medium low heat for 1 hour, stirring occasionally, until the mixture is thickened. Store in a sterilized jar in the refrigerator.
2. Fig chutney is lovely on a cheese platter, as a spread on sandwiches, and a garnish for roasted chicken, ham, or pork.
1/2 pound fresh figs
4 sprigs fresh thyme
2 tablespoons red wine, Grand Marnier or Cointreau
1 tablespoon dark or light brown sugar
1tablespoons honey
Two 1-inch strips of fresh orange zest
1. Preheat the oven to 400ºF
2. Slice the tough stem end off the figs and slice each in half lengthwise.
3. Toss the figs in a large baking dish with the thyme, red wine or liquor, brown sugar, honey, and zest. Turn the figs so that they are all cut side down in the baking dish, in a single layer.
4. For figs that are softer and juicier, cover the baking dish snugly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through.
5. For figs that are firmer, with less liquid, roast them in the oven, uncovered, for 30 minutes, or until cooked through. Remove the foil, and let the figs cool completely. Figs are delicious served with crème fraiche, blue cheeses, or ice cream. The figs will keep in the refrigerator for up to 1 week.
Roasted Concord 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 Concord grapes, cut in half or quarters if large, and pitted
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. Sprinkle 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.
@Diane Phillips   Blog:  www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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