Farmers' Market Box 2-14-2019

February 13, 2019 0 Comments

This week’s local produce and featured farms:
Black Knight Carrots – Tutti Frutti Farms
Green Garlic – Coleman Family Farms
Braising Mix – Terra Madre Gardens
Arugula – JR Organics
Butter Lettuce – Dacquisto Family Farms
Salanova Mix – Dacquisto Family Farms
Smith’s Red Blood Oranges – Friends Ranches
Daisy Tangerines – Polito Family Farms
Tahoe Gold Tangerines – Friends Ranches
Juicing Bag:
Fuji Apples – Fair Hills Apple Farm
Blueberries – Better Produce Inc
Carrots – Cal Organics
Valencia Oranges – Stehly Organic Farms
Italian Parsley – Lakeside Organics
Baby Spinach – Classic Salads
Farmer’s Choice:
Star Ruby Grapefruit – Bernard Ranches
Meyer Lemons – Chocolate Mountain Ranch
Japanese Sweet Potatoes – Milliken Family Farms
Garnet Yams – Her Produce
Easter Egg Radish – Terra Madre Gardens

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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 Apple
2 CArrots
Handful Parsley
1 Orange
2 Cups Spinach
1 Handful Blueberries
1 Carrot
1 Orange
2 Carrots
1 Banana (not included)
1 Apple
Farmers’ Market Box Recipes
Seared Scallops with Blood Orange Buerre Blanc
Serves 4
For the Buerre Blanc
4 blood oranges
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces
Salt and pepper
1. Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
2. In a small sauce pan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
4. Add another tablespoon of butter before the previous piece has completely melted until you have used all of the butter. Stir in the chopped fruit segments and season with salt and pepper.
5. If you wish, you may add some of the whole segments upon serving.
Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.
For the Scallops
1 1/2 pounds dry pack scallops, tendons removed, and blotted dry
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish
1. Season the scallops with salt and pepper.
2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the scallops, and cook without moving them for 11/2 to 2 minutes.
3. Turn the scallops and cook another 2 minutes until the scallops are golden brown on each side.
4. Spoon some of the buerre blanc onto the plate, and top with the scallops, sprinkling with a few chopped chives for garnish.
Arugula Pesto with Crostini
Serves 6
Makes about 24 pieces
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
Arugula Pesto
Makes 1 1/2 to 2 cups
1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.
Salanova and Butter Lettuce Salad with Warm Pecan Crusted Goat Cheese and Blood Orange Vinaigrette
Serves 4 to 6
For the Goat Cheese
8 ounces goat cheese
1/2 cup finely chopped pecans
1. Preheat the oven to 425°F. and line a baking sheet with a silicone baking liner or parchment.
2. Mash the goat cheese in a small bowl with a fork until smooth.
3. Form the cheese into six 1 1/2-inch-diameter rounds.
4. Put the pecans on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
5. Transfer the cheese to the baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.
For the Dressing
1 medium shallot, finely diced
1 tablespoon Dijon mustard
1/2 cup blood orange juice
2 teaspoons honey
3/4 cup grape seed or vegetable oil
Salt and pepper
1. In a mixing bowl, whisk together the shallot, Dijon, juice, honey and oil.
2. Season with salt and pepper, the dressing will keep in the refrigerator for up to 4 days.
To Assembling the Salad
One head Salanova lettuce, and one head butter lettuce washed and spun dry, and torn into bite sized pieces
Vinaigrette (see preceding recipe)
2 blood oranges, peel and pith removed, and sliced into 1/2 moons
Warm Goat Cheese rounds (see preceding recipe)
1. Arrange the lettuce in a large salad bowl. Toss with some of the dressing, plate the salad, and arrange the orange slices on top of the salad.
2. Arrange a goat cheese round on the oranges, and drizzle with a bit more dressing before serving.
Ruby Red Cocktail
Makes 4
1½ cups Star red grapefruit juice
1½ cups club soda or plain seltzer
½ cup gin
2 tablespoons Campari
Grapefruit wedges or slices for garnish
1. In a pitcher combine the juice, soda gin and Campari. Stir to blend.
2. Pour over ice in tall glasses and garnish with grapefruit slices.
Black Knight Carrots and Easter Egg Radishes with Green Garlic Dip
Serves 4
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
1 tablespoon finely chopped green garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper
1 bunch black knight carrots, tops removed, scrubbed and cut into crudités
1 bunch Easter egg radishes, scrubbed, tops removed, and ends trimmed
1. In a mixing bowl, whisk together the mayonnaise, yogurt, green garlic, zest, lemon juice and black pepper.
2. Season with salt.
3. Refrigerate the dip for at least 2 hours to let the flavors get to know each other. Serve the dip with the carrots, radishes or other fresh vegetables. The dip is also delicious as a topping for baked potatoes.
Green Garlic Bread
Serves 8
One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano
1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces. Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven and cut the bread into 1-inch pieces.
Greens and Beans Soup
Serves 6 to 8
2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bag braising greens, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.
Garnet Yam Fries
Serves 4
1 pound garnet yams, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt
1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.
Tangerine Pudding Cake
Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.
3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish
1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.
Miso Maple Roasted Japanese Sweet Potatoes
Serves 6
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.
Roasted Easter Egg Radishes
Serves 4
1 bunch Easter egg radishes, scrubbed, tops removed and cut in half
1/3 cup extra virgin olive oil
Salt and pepper
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped Italian parsley for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the radishes, oil, salt and pepper.
3. Spread the radishes onto the baking sheet in one layer, and roast for 12 to 15 minutes until the radishes begin to turn golden brown.
4. Remove from the oven, transfer the radishes to a bowl, and toss with the garlic, and Italian parsley.
5. Serve warm.
@Diane Philips  Blog:
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