Farmers' Market Box 6-6-2019

June 4, 2019 0 Comments


This week’s local produce and featured farms:

Loose Cocktail Roma Tomatoes – Dassi Farms Farms
Blue Lake Beans – Black Sheep Farms
Russian Kale – Coleman Family Farms
Yellow Flesh PlumsFitzgerald Fruit Farms
Torpedo Onions – Crows Pass Farm
Yellow “Sugar Lips Peaches – Fitzgerald Fruit Farms
Bok Choy – Be Wise Ranch
Mixed Beets – D’Acquisto Farms
Kale – D’Acquisto Farms

Farmer’s Choice:

White Nectarines – Scott Farms
Meyer Lemons – 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!

Farmers’ Market Box Recipes

Green Bean Salad with Smoked Mozzarella
Serves 6

Balsamic Vinaigrette

1 1/2 cups extra virgin olive oil
3/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a small bowl, whisk together the ingredients. Refrigerate until ready to use.
For the Salad

1 pound green beans, ends trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 torpedo onions (white and tender green parts), chopped
1 cup (about 4 ounces) smoked mozzarella cheese cut into matchsticks
1/2 cup pine nuts, toasted
2 tablespoons chopped fresh Italian parsley
1.)To begin the salad, cook the green beans in boiling salted water until crisp-tender, about 7 to 10 minutes, and drain.
2.)In a large salad bowl, combine the beans, salt, pepper, scallions, and cheese, tossing together until blended.
3.)When ready to serve, pour the dressing over the beans and toss to coat. Add half the pine nuts and toss again. Serve garnished with the remaining pine nuts and the parsley.
Prosciutto Wrapped Peach Bruschetta
Serves 4-6
For the Bruschetta

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.
For the Peaches

2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar
1.)Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
2.)Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick.
3.)Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side.
4.)Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar.
Roasted Salmon with Tomato Peach Salsa
Serves 6
For the Salsa

4 ripe plum tomatoes cut into 1/4-inch dice
3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup)
½ cup finely diced torpedo onion
2 tablespoons finely shredded basil
½ jalapeno pepper, minced
1 garlic clove, minced
4 teaspoons white vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
1.)In a medium bowl, stir together the tomatoes, peaches, onion, basil, jalapeno, garlic, vinegar and olive oil. Season with salt and pepper.
2.)The salsa will keep in the refrigerator for up to 1 week.
For the Salmon

1/2 cup extra virgin olive oil
2 teaspoons Old Bay seasoning
2 1/2 pounds salmon filets
1.)Preheat the oven to 400 degrees. Pour the oil and Old Bay into a 13-by-9-inch baking dish. Dip the salmon into the oil and arrange in the baking dish.
2.)Roast for 10 minutes per inch of thickness, until the salmon reaches 155 degrees on an instant read meat thermometer. Allow the salmon to rest for 5 minutes before serving with the salsa.
The Best Plum Cake on the Planet
Makes One 9″ Cake
This cake is one of the most requested recipes from the New York Times—they call it a torte. I’ve made it with all manner of stone fruits, but plums are my favorite. The recipe is forgiving and turns out a delicious cake every time.
¾ cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
6 to 8 plums, cut in half and pitted halves pitted plums
Granulated sugar
1.)Preheat oven to 350 degrees coat the inside of a 9-inch springform pan with non-stick cooking spray.
2.)In the bowl of an electric mixer, cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
3.)Spoon the batter into the prepared pan.
4.)Arrange the plum halves skin side up on top of the batter. Sprinkle lightly with sugar.
5.)Bake 45 to 55 minutes, or up to 1 hour, depending on your oven.
6.)Remove and cool completely before serving.
Sesame Noodle Salad with Bok Choy
Serves 8
1 pound linguine, cooked in boiling salted water 3 minutes short of al dente and drained
1/4 cup toasted sesame oil
4 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1/4 cup soy sauce
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
2 teaspoons brown sugar
1 cup snow peas, strings removed, cut on the diagonal
1 bok choy, tough root end removed, and leaves sliced 1/2-inch ribbons
2 torpedo onions (white and tender green parts), thinly sliced on the diagonal
4 medium-size carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds
1.)Drain the pasta and set aside.
2.)In a blender or food processor, process together the sesame oil, 2 tablespoons of vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar. Cover and refrigerate for up to 3 days. Let come to room temperature and re-whisk to blend before continuing.
3.)In a skillet heat the remaining oil, and saute the peas and bok choy, until just wilted. Cool
4.)Add the snow peas, bok choy, scallions, carrots, snow peas, 2 tablespoons of the peanuts, and 1 tablespoon of the sesame seeds to the linguine. Pour over half of the dressing over the salad and toss to coat.
5.)Do-Ahead: At this point, cover and refrigerate the salad and remaining dressing for at least 6 hours and up to 24 hours.
6.)One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 1 tablespoon of sesame seeds and 2 tablespoons of peanuts.
7.)Cook’s Note: This salad is a great vehicle for using leftover protein like chicken, seafood, or pork.
Serves 4-6
6 large Yukon gold potatoes, peeled and cut into chunks
8 tablespoons unsalted butter
2 torpedo onions, green part only, minced
3 lightly packed cups chopped Red Russian Kale (tough stems removed)
1 1/3 cups whole milk
Salt and pepper
Unsalted butter
1.)Put the potatoes into water to cover and bring to a boil. Simmer until tender, about 20 to 25 minutes.
2.)In a large skillet, heat the butter, and saute the onions for 2 to 3 minutes. Add the kale, and saute until the kale is wilted. Add the milk and keep warm.
3.)When the potatoes are tender, drain them thoroughly, and return to the pot. Add the kale and onion mixture to the pot and mash the potatoes.
4.)Season with salt and pepper and serve garnished with additional unsalted butter.
Chocolate Beet Cake
Makes 2 9-inch layers, or 24 cupcakes
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1.)Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2.)Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.  
3.)In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4.)In an electric mixer, cream together the butter and sugar until fluffy.
5.)Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6.)Dissolve the espresso powder in the water.
7.)Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8.)Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1.)In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth. 
2.)Beat in the vanilla and some of the milk or water to thin to a spreading consistency. 
3.)Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting. 
4.)If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes. 
Roasted Peach Cornbread Sundaes with Maple Bacon Sauce
Serves 8
For the cornbread

1/2 cup unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream
1.)Preheat the oven to 375°F. and coat an 8-inch square baking dish with non-stick cooking spray.
2.)In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3.)In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4.)Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.The batter may look curdled at this point.
Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.
Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
For the bacon syrup
6 slices thick-cut bacon, preferably applewood-smoked
3/4 cup pure maple syrup
1/4 cup honey
In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.
Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.
For the Peaches

4 ripe semi-firm medium peaches (about 8 oz. each), halved and pitted
1/4 cup raw sugar, such as demerara or turbinado
Preheat the oven to 400 degrees.
Dip the cut side of each peach into the sugar.
Heat an ovenproof skillet over medium high heat, and arrange the peaches cut side down.
Roast for 5 to 7 minutes until the peaches are tender.
Remove from the oven and allow to rest for 5 minutes. Cut the peaches into wedges and keep warm.
For serving

Roasted Peach wedges, warmed
Vanilla gelato or ice cream
Cornbread, warmed
Bacon Syrup, warmed
Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven.
Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup and serve.
Savory Nectarine Tart
Serves 6
This is a beautiful appetizer or first course, made with frozen puff pastry and a few other ingredients.
1 sheet puff pastry rolled to 14-inch circle or rectangle
One 5.5-ounce container Boursin cheese, softened
4 white nectarines, halved, pitted and thinly sliced
Apricot jam
1. Preheat the oven to 400 degrees. Put the puff pastry on a baking sheet lined with foil, parchment or silicone. Prick the pastry all overwith the tines of a fork.
2. Bake for 5 minutes. Cool.
3. Meanwhile, mash the cheese so it is spreadable.
4. When the pastry is cooled, spread with the cheese. Top with the plums in a decorative pattern.
5. Brush the plums with the jam and bake again for 20 minutes, until the crust is golden, and the jam is bubbling.
6. Let the pastry rest for 10 minutes, then cut into wedges or squares. The tart is best served at room temperature.
White Nectarine Tart
Serves 8
For the Crust

3 cups crushed graham crackers
1/3 cup sugar
6 tablespoons unsalted butter, melted
1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
2. Add butter and blend until crumbs are evenly moistened.
3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
4. Bake crust until color darkens, about 8 minutes. Cool completely.
For the Filling

1 8-ounce container mascarpone cheese 6 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup sugar 1 teaspoon orange juice
1/4 teaspoon vanilla paste or extract
1. Beat the ingredients in medium bowl until smooth.2. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
For the Topping

4 to 5 small white nectarines, halved, pitted, cut into thin slices 1/4 cup peach jam, warmed
1. Overlap nectarine slices atop filling in concentric circles.
2. Brush with jam. Serve, or refrigerate up to 6 hours.
Frozen Lemon Mousse
Serves 8
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh Meyer lemon juice
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup mascarpone
1 cup heavy cream, whipped stiffly
1. In a saucepan, combine the sugar, eggs, and lemon juice over medium high heat.
2. Whisk until the mixture begins to thicken.
3. Remove from the heat, and whisk in the cold butter.
4. Pour the mixture into a bowl, and press plastic wrap onto the top, and cool completely.
5. In the bowl of an electric mixture combine the mascarpone and the whipped cream.
6. Add 2 cups of the lemon mixture, whisking to combine.
7. Pour the mixture into 4 to 6-ounce ramekins. Freeze until firm.
8. Serve with fresh berries.
Slow Cooker Sea Bass Tagine
Serves 6-8
2 pounds sea bass filets
½ cup olive oil
Grated zest of one Meyer lemon
¼ cup Meyer lemon juice
1 teaspoon sweet paprika
½ cup finely chopped cilantro
2 garlic cloves, chopped
1 medium onion, finely chopped1 teaspoon ground cumin
½ teaspoon saffron threads, crushed
One 28 to 32-ounce can crushed tomatoes and their juice
6 medium Yukon Gold potatoes, quartered
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup finely chopped Italian parsley
1. Place the fish in a zipper-top plastic bag. In a small bowl, whisk together ¼ cup oil, lemon zest, lemon juice, paprika and the cilantro. Pour over the fish in the bag, seal, and refrigerate for at least 1 hour, and up to 4 hours.
2. In a large skillet, heat the remaining oil, add the garlic, onions, cumin and saffron, cooking until the onions are softened, and add the tomatoes, stirring the mixture to blend.
3. Arrange the potatoes in the bottom of the slow cooker, sprinkle evenly with the salt and pepper. Add the tomato mixture to the pot, cover and cook on low for 5 to 6 hours, until the potatoes are almost tender.
4. Pour the marinade into the pot, stir the potatoes, and sauce together and arrange the fish on top of the potatoes spooning some of the sauce over the top.
5. Cook for another 1 to 1 ½ hours, until the sea bass is cooked through and is opaque in the center. Sprinkle the parsley evenly over the top of the sea bass and serve immediately, scooping up some potatoes and sauce, with the fish.
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