Farmers' Market Box 5-16-2019

May 14, 2019 0 Comments


This week’s local produce and featured farms:

Baby Orange Carrots – D’Acquisto Farms
Frisee – D’Acquisto Farms
Baby Lettuce Mix – Terra Madre Gardens
Sugar Snap PeasTutti Frutti Farms 
Satina B Potatoes – Weiser Family Farms
Chiogga Beets – Gloria Tamai Farms
Mixed Summer Squash – Flora Bella
King Trumpet Mushrooms – Mountain Meadow Mushrooms

Farmer’s Choice:

Strawberries – Be Wise Ranch
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

Frisee Salad with Soft Cooked Egg and Lardons
Serves 4-6

For the Salad Dressing

2 teaspoons finely minced shallot
2 teaspoons Dijon mustard
1/4 teaspoon salt
2 teaspoons lemon juice
2 teaspoons white wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
1. In a bowl, whisk together the ingredients. Season with salt and pepper. A dressing that is too acid requires additional salt to balance the acid. Store in the refrigerator for up to 5 days.
2. This also makes a great marinade for chicken breasts.
For the Salad

6 strips thick cut bacon, cut into 1/2-inch pieces
1 head frisee, washed, spun dry and chopped
8 thin slices baguette, toasted
4 large organic eggs
Salt and pepper
1. In a large skillet cook the bacon until crisp and allow to drain on paper toweling.
2. Toss the frisee with the dressing and plate the salad.
3. Put the toasted baguette onto the frisee.
4. On the stove fill a skillet two-thirds with salted water. Bring to a gentle simmer.
5. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set, and yolks are still soft. With a slotted spoon, remove and place on the baguette slices. Garnish with the bacon and garnish with freshly ground black pepper.
Bistro Carrot Salad
Serves 4
4 cups grated carrots
1/4 cup finely chopped green onion using the white and tender green parts
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped Italian Parsley
1. In a bowl, combine all the ingredients, tossing to coat. Season with salt and pepper. Add the parsley and mix together.
2. Serve cold.
3. The salad will keep in the refrigerator for up to 4 days.
Baby Mix Salad with Chiogga Beets
Serves 4-6
1 bunch chiogga beets, tops removed, and scrubbed
1 bag mixed salad greens, washed and spun dry
1/4 cup orange juice
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese for garnish
1. Preheat the oven to 400 degrees.
2. Put the beets on a baking sheet and cover with aluminum foil. Roast the beets for 40 minutes (small to medium beets) 60 minutes for large beets, until a sharp paring knife inserted into the center goes in easily. Cool the beets and cut into bite sized pieces.
3. In a small bowl, whisk together the orange juice, balsamic vinegar, and olive oil. Season with salt and pepper. Pour some of the dressing over the beets and toss to coat.
4. Put the salad greens into a bowl and toss with some of the dressing to coat.
5. Plate the salad greens, top with some of the beets, and garnish with the goat cheese.
Roasted Smashed Santina B. Potatoes
Serves 4
1 pound Santina B. Potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
2 garlic cloves
1/4 cup rosemary
1. Put the potatoes into water to cover. Bring to a boil, and simmer for 20 to 25 minutes, until the potatoes are tender.
2. In a blender. Combine the oil, salt, pepper, garlic, and rosemary. Let it sit until the potatoes are tender.
3. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. Pour 1/2 of the oil mixture onto the baking sheet.
4. Put the potatoes onto the baking sheet and press down on the potatoes to flatten them. Pour the remaining oil over the potatoes and roast for another 20 to 25 minutes, until the potatoes are crispy and tender. Serve warm.
Roasted Trumpet Mushroom Salad
Serves 4
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 pound trumpet mushrooms, cleaned, and chopped
1 bag mixed greens, washed and spun dry
1/2 cup shaved Parmigiano Reggiano
1. Preheat the oven to 400 degrees.
2. Put the mushrooms on a baking sheet lined with a silicone liner, parchment paper, or aluminum foil.
3. In a small bowl, combine the remaining ingredients. Pour over the mushrooms, toss to coat well, and roast for 20 minutes.
Put the mixed greens into a salad bowl. Toss with some of the liquid from the roasted mushrooms. Plate the salad and top with some of the mushrooms, and shaved Parmigiano.
Chinken and Squash Bake
Serves 6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.
Meyer Lemon Potato Salad
serves 4
1 pound potatoes, scrubbed
1 leek, finely chopped, using only the white part
2 tablespoons Meyer lemon juice
Salt and pepper
1/2 cup mayonnaise
Grated zest of 1 Meyer lemon
1 garlic clove, minced
2 teaspoons finely chopped thyme, or tarragon
1/4 cup finely chopped Italian parsley
1. Put the potatoes in a saucepan with water to cover. Bring to a boil, and simmer for 20 minutes until tender.
2. Cool the potatoes completely.
3. Cut the potatoes into bite size pieces in a large bowl. Add the leek, sprinkle with 1 tablespoon lemon juice, and season with salt and pepper.
4. In a small bowl, whisk together the mayonnaise, zest, remaining lemon juice, garlic, thyme or tarragon, and parsley. Season with salt and pepper.
5. Dress the potatoes and leeks with the dressing and toss to coat and serve.
6. The salad will keep in the refrigerator for 24 hours.
Meyer Lemon Curd
Makes about 3 cups
1 cup sugar
6 large eggs
1/2 to 2/3 cup Meyer Lemon juice
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a saucepan, combine the sugar, eggs, and lemon juice. Whisk over medium high heat until the mixture thickens. This will take about 10 minutes.
2. Remove from the heat, whisk in the butter, and cool.
3. Cover, and refrigerate for up to 1 month or freeze for up to 3 months.
4. Lemon Curd is amazing as a cake filling, spread on toast or English muffins, and of course served with scones.
Zucchini Fritters
Serves 6
2 zucchini, ends trimmed, and coarsely shredded, or other summer squash
2 garlic cloves, minced
1/4 cup finely chopped onion
1 large egg, beaten
1/4 cup all-purpose flour
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoons freshly ground black pepper
Oil for frying
1. Put the zucchini into a colander, and sprinkle with salt. Set aside for 10 minutes.
2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano and pepper.
3. Squeeze the moisture out of the zucchini and add to the bowl. Stir until blended.
4. Heat 1/4-inch of oil in a non-stick pan.
5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side. Turn and fry until the second side is golden brown. Remove to paper towels and drain. Serve warm.
Quick Zucchini Bread and Butter Pickles
Makes 1 quart
This recipe works well for any summer squash.
1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric
1. In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
3. Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
4. The pickles can be refrigerated in the brine for up to 1 week.
Sautéed Sugar Snap Peas with Meyer Lemon Zest
Serves 4-6
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1 pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice
1. Heat the oil, add the zest, and saute for 30 seconds. Add the sugar snap peas, and saute the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.
Strawberry Rhubarb Fool
Serves 4-6
2 cups rhubarb, cut into 1/2-inch pieces
2 cups hulled strawberries, quartered
1/3 cup orange juice
1/3 cup sugar
1 teaspoon vanilla paste or vanilla extract
1 cup mascarpone
1 cup heavy cream whipped stiffly
1/4 cup sugar
1. Put the rhubarb, strawberries, orange juice, sugar, and vanilla into a saucepan and bring to a boil. Simmer for 15 minutes. Cool.
2. In a bowl, combine the mascarpone, whipped cream, and sugar. Put some of the rhubarb mixture into a parfait glass. Top with the mascarpone mixture, alternate with the rhubarb, ending with the rhubarb mixture. Refrigerate for up to 2 hours, or overnight.
Marinated Red Spring Onions
Makes about 4 cups
1 bunch red spring onions
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Trim the root end of the onions, and slice thinly, using the red bulb and tender green parts. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate at least 4 hours, and up to 24 hours.
4. Drain the onions and serve cold.
Strawberry Rhubarb Crisp with Vanilla Ice Cream
Serves 8-10
For the Fruit

4 cups hulled strawberries, cut in half, or quartered if large (if using frozen, defrost and drain)
4 cups fresh rhubarb, chopped into 1” pieces (about 4 stalks) (if using frozen, defrost and drain)
1 cup granulated sugar (or more if required)
3 tablespoons cornstarch
⅛ teaspoon freshly grated nutmeg
¼ cup fresh orange juice
1. Preheat the oven to 375°F and coat the inside of a 13”x 9” baking dish with nonstick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice, and transfer the mixture to the baking dish.
3. Set aside while making the crumble.
For the Crumble

2 cups all-purpose flour
½ cup granulated sugar
½ cup firmly packed light brown sugar
12 tablespoons (1½ sticks) unsalted butter, chilled and cut into ½” 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 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 16 ramekins.
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