Farmers' Market Blog 4-25-2019

April 23, 2019 0 Comments


This week’s local produce and featured farms:

Artichokes – Tutti Frutti
Sugar Snap Peas – Tutti Frutti
Garlic Chives – Terra Madre Gardens
Spring Mix Lettuce – Terra Madre Gardens
Valencia Oranges – Polito Farms
Beets – Terra Madre Gardens
Kale – Terra Madre Gardens
Tango Tangerines – Chocolate Mountain Ranch

Farmer’s Choice:

Asparagus – Sun Coast
Meyer Lemons – Chocolate Mountain Ranch
Rhubarb  – Trevino Farms

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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!

Farmers’ Market Box Recipes

Roasted Salmon with Lemon Herb Veloute
Serves 6
The sauce is awesome over vegetables, as well as poultry and seafood
1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning (or other seafood seasoning)
2 1/2 pound salmon filet
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
Grated zest of one Meyer lemon
2 tablespoons fresh Meyer lemon juice
¼ cup chopped fresh herbs, such as dill, basil, tarragon, thyme, or garlic chives from the box
Salt and pepper to taste
1. Preheat the oven to 400 degrees, pour the oil and Old Bay into a baking pan, and stir to blend. Add the salmon and turn to coat.
2. Roast the salmon for 10 minutes per inch of thickness, or until it reaches 155 degrees on an instant read meat thermometer. Allow to rest for 5 minutes before serving.
3. While the salmon is roasting, in a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes.
4. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
5. Stir in the cream, zest, lemon juice and herbs, season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.
Grilled Orange Chipotle Pork Tenderloin
Serves 6
Two one pound pork tenderloins, silver skin removed
4 cups warm water
2 tablespoons salt
2 tablespoons brown sugar
4 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons chopped garlic chives
3 chipotle chilies in adobo, chopped
1/2 teaspoon dried oregano
1 cup tomato puree
1/2 cup orange juice
1/4 cup chopped cilantro or Italian parsley
3 Valencia oranges, peel and pith removed, and segmented
1. In a large zip-lock bag, combine the warm water, salt and sugar. Stir to blend. Add the pork to the bag, seal and refrigerate for at least 4 hours or up to 12 hours.
2. Remove the pork from the bag and wash off the brine.
3. Combine 2 tablespoons of olive oil with salt and pepper, and pat that onto the pork. Allow to sit at room temperature for 15 minutes, before grilling.
4. Heat the remaining 2 tablespoons of oil in a saucepan, and saute the garlic chives, chilies and oregano for 1 minute. Add the tomato puree and oranges juice, simmer for 10 minutes until thickened. Taste for seasoning and add salt and pepper if needed. Add the cilantro or parsley and the orange segments and keep warm.
5. Preheat the grill or a grill pan for 10 minutes. Separate coals or turn off burners and grill the tenderloins over indirect heat, turning to brown all sides until an instant read meat thermometer reads 155 degrees.
6. Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
7. Slice the pork into 1/2-inch thick slices add any accumulated juices to the sauce and serve napped with the sauce.
Carcioffi alla Romana
Serves 6

Carrot Top Pesto

Makes about 2 cups
3 artichokes
1/3 cup lemon juice
3 cloves garlic
2 tablespoons, minced garlic chives
1/4 cup loosely-packed fresh parsley leaves, chopped
1/4 cup loosely-packed fresh mint leaves, chopped
1/4 cup extra virgin olive oil
1/2 cup white wine
Salt and pepper
1. Cut the stem end and about 1-inch of the top off the artichokes. Trim the bottom of the artichoke with a swivel peeler and rub the cut surfaces with lemon juice.
2. Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil and the garlic chives. Stuff the artichokes with the garlic mixture.
3. Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
4. Pour in the remaining lemon juice, wine and enough water to reach 2 inches up the side of the pot. Cover the pot and simmer over medium heat, lowering the flame if the liquid begins to boil vigorously, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
5. Add water in small amounts if needed.
6. When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the, liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.
7. When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.
Mixed Greens with Creamy Garlic Chive Dressing

Serves 4
One bag mixed lettuce, washed and spun dry
1 cup mayonnaise
1/4 cup Meyer lemon juice
1/4 cup chopped garlic chives
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
1/4 cup packed basil
Salt and pepper
1. Put the greens into a salad bowl
2. In a blender or food processor, combine the mayonnaise, lemon juice, chives, mustard, zest and basil. Puree the mixture, season with salt and pepper.
3. Dress the salad with some of the dressing, toss to coat and serve.
The dressing will keep in the refrigerator for up to 5 days. It is delicious as a dressing for potato or pasta salad, a topping for baked potatoes, a sauce for chicken or seafood.
Pasta with Pancetta and Swiss Chard
Serves 6
1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch Swiss chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano
1. Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2. In a large skillet, heat the oil, saute the pancetta until crispy.
3. Add the garlic and swirl in the pan for 3 seconds until fragrant.
4. Add the chard and cook until the chard is wilted. Season with salt and pepper.
5. When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6. Toss the pasta with the chard in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
Serve the pasta garnished with the remaining cheese.
Kale Caesar
Serves 4
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours
1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought
1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.
Roasted Beet and Orange Salad
Serves 4-6
You may prefer to steam the beets, instead of roasting them. They will take about the same amount of time to steam. If you have an insta-pot or a pressure cooker, these beets steam in about 12 minutes with a natural release.
1 bunch beets, tops removed and scrubbed
4 Valencia oranges, peel and pith removed, and segmented
2/3 cup extra virgin olive oil
1/3 cup white wine vinegar
2 tablespoons orange juice
2 teaspoon chopped garlic chives
2 teaspoon finely chopped oregano (or 1 teaspoon dried)
Salt and pepper
chopped garlic chives for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside to cool.
2. When the beets are slightly cool, add the oranges.
3. In a mixing bowl, whisk together the oil, vinegar, orange juice, chives, and oregano. Season with salt and pepper.
Toss the dressing with the beets and oranges and arrange in a serving bowl. Garnish with chopped garlic chives.
Slow Cooker Tangerine Pudding Cake
serves 6
2 cups tangerine segments
4 large eggs, separated
grated zest of one orange or tangerine
1/3 cup orange juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
Strawberry Rhubarb Crisp
Serves 6-8
For the Fruit

2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice
1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.
For the Crumble:

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.  
2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together. 
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan. 
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling. 
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.  
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
7. If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 8 ramekins.
Asparagus Risotto
Serves 4-6
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1/2 pound asparagus, tips removed and set aside, tough stems trimmed, and tender stems cut into 1/2-inch pieces
1 1/2 cups arborio, Carnaroli or Vialone rice
1/2 cup dry white wine such as Pinot Grigio, Sauvignon blanc, or dry vermouth
5 to 6 cups chicken or vegetable stock, kept simmering on the stove
1/2 cup grated Parmigiano Reggiano
Salt and pepper
1. In a saucepan, melt 2 tablespoons of butter with the olive oil. Saute the shallot and asparagus stems for 2 to 3 minutes.
2. Add the rice, and toast in the butter for 2 minutes.
3. Add the wine and allow to evaporate to concentrate the flavor.
4. Add stock, one ladle full at a time, waiting for stock to evaporate.
5. At about the 20 minute mark, taste the rice. It should be al dente.
Add the asparagus tips, remaining butter and Parmigiano. Continue to cook until the asparagus tips are tender, and the butter has melted. Season with salt and pepper and serve immediately.
Asparagus with Orange Chive Hollandaise
Serves 6
1 1/2 pounds asparagus, tough ends trimmed
3 large egg yolks
2 tablespoons fresh orange juice
2 tablespoons chopped garlic chives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup unsalted butter, melted and kept hot
1. Steam the asparagus for 3 to 5 minutes, until just tender. Transfer to a warm serving dish.
2. In a blender or food processor, blend or process the egg yolks, juice, chives, salt, and pepper until well combined.
3. Just before serving, with the machine running, slowly pour in the hot butter through the lid or feed tube and blend until the sauce thickens. Serve immediately or keep warm for up to 1 hour in a thermal container or in the top of a double boiler set over simmering water.
Rhubarb Cheesecake
Serves 6-8
For the Rhubarb

1 pound rhubarb, cut into 1/2-inch slices
1 cup sugar
1/2 cup orange juice
1 teaspoon vanilla paste or extract
2 tangerines peeled and separated into segments.
1. Preheat the oven to 350 degrees. Combine the rhubarb, sugar, orange juice and vanilla in an ovenproof container. Cover and bake for 30 to 40 minutes until the rhubarb is tender. Remove from the oven, allow to cool and puree about 1/2 of the mixture. Strain the other half of the rhubarb and boil the liquid down until it is syrupy. Cool, fold the tangerines into the other half of the rhubarb and add the syrup.
For the Cheese Cake

1 1/2 cups graham cracker crumbs (you can use your favorite cookie here—gingersnaps work great)
1/3 cup unsalted butter, melted
3 tablespoons sugar
1. Coat the inside of a spring form pan with non-stick cooking spray. In a bowl, combine the graham crackers, butter and sugar. Pat into the bottom of the pan, and up the sides. Set aside in the refrigerator while making the filling.
2 cups mascarpone cheese
1 cup Greek style plain yogurt
1/2 cup sugar
1 teaspoon vanilla paste or extract
2. In a mixing bowl, combine the mascarpone, yogurt, sugar and vanilla. Fold in the rhubarb puree, and transfer to the crust. Cover and refrigerate overnight to set up. When ready to serve, cover with the reserved rhubarb and tangerine mixture.
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