Farmers' Market Box 11-29-2018

November 28, 2018 0 Comments

This week’s local produce and featured farms:
Shanghai Bok Choy – Fresno Evergreen Farms
Braising Mix – Terra Madre Gardens
Spring Salad Mix – Terra Madre Gardens
Pomegranate – Ken’s Top Notch Produce
Oranges – Polito Family Farms
Butter Lettuce – Dacquisto Family Farms
Garnet Yams – Fresno Evergreen
Paige Tangerines – Murray Family Farms
Carrots – Tutti Frutti Farm
Juicing Bag:
Granny Smith Apples – Fair Hill Farms
carrots – Grimmway Farms
Celery – Foxy Organics
Red Beets – Oceanside Organics
Baby Spinach – Classic Salads
Valencia Orange – Stehly Farms
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Kaffir Limes – Rancho Del Sol
Satsuma Tangerines – Garcia Organic Farms
Sugar Pie Pumpkins – JR Organics

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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
I Work Out
Eye Opener
Farmers’ Market Box Recipes

Asian Turkey Noodle Soup

Serves 6
This is a great way to use up some leftover turkey, or rotisserie chicken. 
4 cups chicken or turkey broth (or miso)
3 large cloves garlic, smashed and peeled
1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
2 Tablespoons soy sauce
2 cups 1/4-inch sliced bok choy
2 cups coarsely shredded cooked turkey or chicken
2 scallions, both white and green parts, thinly sliced
4 ounces glass noodles, prepared according to the package directions

  1. In a Dutch oven, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over
  2. medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the
  3. garlic and ginger.
  4. Add the bok choy, turkey and scallions to the broth and cook, uncovered, just until the bok choy starts to
  5. become tender, 3 to 4 minutes.
  6. Distribute the noodles into 6 bowls.
  7. Ladle the soup into the bowls and serve.


Farfalle with Braised Greens and Sausage

Serves 6
1/4 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1/2 pound bulk Italian sweet sausage
1 bag braising mix, tough stems removed, and sliced into 1/4-inch ribbons
1/3 cup vegetable or chicken broth
Salt and pepper
1 pound farfalle, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup grated Pecorino Romano

  1. In a large skillet, heat the oil, saute the garlic and red pepper flakes for 1 minute until fragrant.
  2. Add the sausage and cook until it is no longer pink, breaking up any large pieces.
  3. Add the braising mix to the skillet, and drizzle in the broth.  Cover and simmer for 2 to 3 minutes, until the greens are tender.  Season with salt and pepper.
  4. When the pasta is ready, add it to the skillet, and toss with 1/4 cup of the pecorino, adding some of the hot pasta water to make a creamy sauce.  Season with salt and pepper and serve garnished with the remaining cheese.


Garnet Yam Hash

Serves 6
4 slices thick cut bacon, finely diced
1 small yellow onion, small diced
3 cups diced garnet yams (about 1/3-inch dice)
1 cup vegetable or chicken broth
2 Tbs. unsalted butter
2 tablespoons chopped fresh parsley
1 Tablespoon maple syrup
2 teaspoons chopped fresh thyme
A few dashes Tabasco and salt
6 large eggs
1 1/2 cups shredded Gruyere cheese

  1. Preheat the oven to 350 degrees.  In a large oven-proof skillet over medium-high heat cook the bacon until it is crisp, about 4 minutes. Transfer the bacon to a bowl.  Discard all but 1 Tbs. fat.
  2. Add the onion and cook, stirring occasionally, until softened, about 2 minutes.
  3. Add the sweet potatoes, broth, and butter to the onions.
  4. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.
  5. Meanwhile mix the parsley, maple syrup, thyme, and Tabasco with the bacon.
  6. When the potatoes are barely tender, cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated, and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly).
  7. Season to taste with salt, and hot sauce.
  8. Carefully arrange the eggs on top of the hash, sprinkle the eggs with the cheese, and bake for 4 to 6 minutes until the eggs are set and the cheese is melted.  Serve with additional Tabasco if desired.


Baked Stuffed Garnet Yams

Serves 3 to 4
4 Garnet Yams, scrubbed
1/4 cup unsalted butter
1/2 cup finely chopped shallots
2 teaspoons finely chopped thyme
4 strips thick cut bacon, cooked crisp and crumbled
2/3 cup sour cream or Greek Style Yogurt
1 1/2 cups finely shredded Asiago cheese
Salt and pepper

  1. Preheat the oven to 400 degrees, prick the yams with the sharp point of a paring knife and bake for 1 hour.
  2. While the yams are baking, melt the butter in a skillet, and saute the shallots and thyme until the shallots are caramelized.  Set aside in a bowl, to cool.
  3. Split the potatoes and scoop out the flesh into the bowl with the shallots.  Add the bacon, sour cream and 1 cup of Asiago.
  4. Reduce the oven temperature to 375 degrees.
  5. Mash the potatoes with the ingredients, taste for seasoning and adjust using salt and pepper.
  6. Re-stuff the potatoes with the mixture, put them into a 13-by-9-inch baking dish and sprinkle each potato with the remaining 1/2 cup cheese.
  7. Bake another 20 minutes until the cheese is melted, and the potatoes are heated through.


Bistro Carrot Salad with Carrot Top Pesto Vinaigrette

Serves 6
One bunch carrot, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
2 cups packed carrot tops, tough stems removed
2 garlic cloves
1/4 cup pine nuts
1/3 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
1/4 cup rice vinegar
2 tablespoons honey
Salt and pepper

  1. Put the carrots and scallions into a salad bowl.
  2. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and Parmigiano.
  3. Process on and off to break up the pine nuts and garlic.
  4. With the machine running, add the oil vinegar, and honey.  Season to taste with salt and pepper.
  5. Toss the carrots with some of the dressing and serve.

Roasted Carrots

Serves 4
1 bunch carrots, scraped, tops removed
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Fleur del sel

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
  2. Quarter the carrots lengthwise, then cut then in half horizontally.
  3. In a bowl, combine the oil, honey and cumin.  Add the carrots and toss to coat.
  4. Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
  5. Sprinkle with Fleur de Sel and serve.


Butter Lettuce salad with Pomegranate Vinaigrette

Serves 4
One head butter lettuce, washed, spun dry and separated into leaves
1/2 cup crumbled blue cheese
1/2 cup pomegranate arils
1/4 cup rice vinegar
3 tablespoons pomegranate juice
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper

  1. Arrange leaves of butter lettuce between 4 salad plates.
  2. Divide the blue cheese and pomegranate arils between the lettuce.
  3. In a bowl, whisk together the vinegar, pomegranate juice, honey, mustard and oil.
  4. Season with salt and pepper.
  5. Drizzle the dressing over the salads and serve.


Asian Chicken Salad

Serves 6
1 package salad mix, washed, and spun dry
4 page tangerines, peeled and segmented
2 cup shredded chicken or turkey
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons tangerine juice
1/2 teaspoon grated ginger
1 garlic clove, minced
3 tablespoons sugar
1/2 cup vegetable oil
1/2 cup toasted sliced almonds
3 scallions, finely chopped using the white and tender green parts

  1. Put the salad mix, tangerines, and chicken in a salad bowl.
  2. In another bowl, whisk together the vinegar, soy sauce, juice, ginger, garlic, sugar and oil.
  3. Pour over the salad mix and toss to coat.
  4. Add the almonds and scallions and toss again and serve.


Pomegranate Sangria

Serves 6
1 1/2 cups Valencia orange juice
1/2 cup Tangerine juice
One bottle rose wine
1/2 cup pomegranate juice
1 cup sugar
3 tangerines, peeled, and separated into segments
1/2 cup pomegranate arils

  1. In a large bowl, combine the juices, wine, and sugar.  Chill the mixture for at least 4 hours.
  2. When ready to serve, pour the mixture into a pitcher, add the tangerines and pomegranate arils, and serve over ice.

To Juice Pomegranates, pulse them in a blender, then push through a fine mesh sieve to extract the juice.
Juice can then be used for vinaigrettes or simmered down with sugar/honey for syrup.

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.


Kaffir Lime Glaze for Seafood, Chicken and Pork

Makes about 3 cups
2 cups firmly packed brown sugar
3 cups Tamari or Soy sauce
1/2 cup kaffir lime juice
Grated zest of 2 kaffir limes

  1. In a medium saucepan, combine the sugar, soy sauce, lime juice, and kaffir lime zest.
  2. Bring to a very gentle simmer over medium heat, uncovered, being careful not to boil.
  3. Reduce the liquid by about half or until syrupy, 30 to 45 minutes. (Test it for proper consistency by drizzling some in a line on a cold plate; it should resemble maple syrup.)
  4. Using a rubber spatula, press the syrup through a fine sieve.  The syrup can be refrigerated for up to 2 weeks.
  5. I like to use this as a glaze for grilled salmon, chicken and pork tenderloin.


Kaffir Lime Ginger Spritzer

Serves 4 to 6
2 cups sugar
1 1/2 cups water
Grated zest of 2 Kaffir limes
1 thumbnail size piece of ginger, peeled, and chopped
One liter sparkling water
Kaffir lime slices for garnish

  1. In a saucepan, combine the sugar, water, zest, and ginger, bringing to a boil, and simmering for 10 minutes until the sugar is dissolved.  Let steep for 10 minutes and strain out the solids.
  2. Cool the syrup.
  3. Fill 8-ounce tumblers with ice, pour in 1/4 cup lime syrup and fill the rest of the glass with sparkling water.  Garnish with a lime slice.
  4. Cook’s Note:  Taste the syrup and adjust the flavors, if you think it needs more sugar, or water (too sweet/not sweet enough) before straining out the solids.


Kaffir Lime Cookies

Makes about 48
1 cup butter, softened
1 1/2 cups sugar
2 tablespoons fresh lemon juice
Zest of one kaffir lime
Few drops of kaffir lime juice (be careful here, since it can be bitter)
2 egg whites
2 cup all-purpose flour

  1. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat the butter, and sugar together, until smooth.
  3. Add the lemon juice, zest, lime juice, and egg whites, beating until combined.
  4. Add the flour and fold it into the mixture.
  5. Transfer the mixture to a pastry bag fitted with a plain tip (you will be basically piping cigars)
  6. Pipe three inch cookies onto the baking sheets.
  7. Bake for 10 to 15 minutes, until the cookies are set, and beginning to brown around the edges.
  8. Cool on the baking sheets, and store in airtight containers for up to 5 days.
  9. These are delicious with gelato, ice cream, fresh fruit or a cup of tea.

Valencia Orange Bundt Cake

Serves 8
This cake works every time; I make it with whatever citrus I have on hand, so try it with lime, lemon, grapefruit, and blood oranges.
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice

  1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and zest if using.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  5. Transfer the batter into the prepared pan.  Bake for 1 hour or until a skewer inserted in to the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.    Allow to cool.
  7.   Pour the icing over the cake when the cake is cooled.
  8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.


Orange Glaze

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh orange juice

  1. Whisk the juice into the sugar and drizzle over the cooled cake.


Pumpkin Praline Pie

Serves 6 to 8

Roasted Pumpkin for Puree

One sugar pie pumpkin, cut into quarters and seeded
1/4 to 1/3 cup vegetable oil

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. Brush the cut sides of the pumpkin with the oil, place cut side down on the baking sheet and roast for 45 to 60 minutes until the flesh is tender.
  3. When cool enough to handle, remove the flesh to a blender or food processor and puree.  The puree can be refrigerated for up to 4 days, or frozen for up to 6 months.  Depending on the size of the pumpkin you should get about 4 cups of puree.

1 9-inch unbaked pie shell

Pumpkin Filling

2 cups pumpkin puree
¾ cup packed dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
pinch ground cloves
½ teaspoon salt
1 cup evaporated milk
3 large eggs
2 teaspoons vanilla paste or extract

  1. In a food processor combine the pumpkin, brown sugar, spices, and salt until smooth, about 1 minute. Cook mixture in large saucepan over medium-high heat until thickened, about 4 minutes, and remove from heat.
  2. Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.
  3. Pour filling into the pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.


Praline Topping

1 cup finely chopped pecans
½ cup packed dark brown sugar
Pinch salt
2 teaspoons dark corn syrup
1 teaspoon vanilla extract
2 teaspoons granulated sugar

  1. While pie is baking, toss pecans, brown sugar, and salt in bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
  2. Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant, and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. (Pie can be refrigerated for up to 2 days.) Serve pie at room temperature with whipped cream.

@Diane Philips  Blog:
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