Farmers' Market Box 6-13-2019

June 11, 2019 0 Comments


This week’s local produce and featured farms:

Carrots – D’Acquisto Farms
Lemon Cucumbers – Munak Ranch
Fennel – Coleman Family Farms
Gold Bar SquashTutti Frutti
Zucchini – Tutti Frutti
Yellow “Yellow Peaches – Ken’s Top Notch Produce
Rhubarb – Trevino Farms
Flavor Royal – Scott Farms

Farmer’s Choice:

Be Wise Strawberries – Be Wise Ranch
Italian Sweet Long Peppers – Kong Thao
Purple Peruvian Potatoes – Weiser Family 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

Grilled Chicken and Fennel Slaw
Serves 6
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, finely grated
3 tablespoons lemon juice
2 teaspoons freshly ground black pepper
1/2 cup extra-virgin olive oil
1/3 cup mayonnaise
¼ cup chopped cornichons (about 9)
2 pounds skinless, boneless chicken thighs
6 potatoes rolls, split
1 medium fennel bulb, wispy ends removed and thinly sliced crosswise
1 cup basil leaves
Pinch red pepper flakes
Lettuce and tomato for garnish
1. In a small bowl, whisk the mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, add ⅓ cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.
2. Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.
3. Preheat a grill or grill pan, and oil the grates or pan.
4. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes.
5. Toss the sliced fennel, basil, red pepper flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper.
6. Spread reserved mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and sliced tomato on bottom halves. Top each with chicken, then arrange fennel salad over. Close sandwiches with top buns.
Lemon Cucumber Dip
Makes About 4 cups
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill, chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese 

1. In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.
Rhubarb Cake
Makes one 9-inch layer
¾ cup unsalted butter, softened
1½ cups firmly packed dark brown sugar
1 tablespoon orange zest
2 large eggs
1 teaspoon vanilla bean paste
1½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon kosher salt
¾ cup whole buttermilk
1 cup diced rhubarb
½ cup sliced rhubarb
2 tablespoons granulated sugar
1. Preheat oven to 350°F. Coat a 9-inch round cake pan with non-stick cooking spray and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and zest at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla bean paste.
5. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
6. Fold in diced rhubarb. Pour batter into prepared pan. Top with sliced rhubarb, and sprinkle with granulated sugar.
7. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Roasted Rhubarb
Makes About 1 1/2 cups
1/2 pound rhubarb, finely diced
1/3 cup sugar
1/4 cup orange juice
1 teaspoon grated orange zest
1/4 teaspoon grated nutmeg
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment, silicone and aluminum foil.
2. In a bowl, combine the ingredients and spread onto the baking sheet. Cover with aluminum foil, and roast for 15 to 20 minutes. Uncover and roast another 20 minutes until the mixture is a jammy consistency. Cool completely, and store in the refrigerator for up to 1 week or freeze for 2 months.
3. The rhubarb is terrific mixed with strawberries in a parfait, as a topping for ice cream, toast or stuffed into baked French toast.
Honey Roasted Carrots
Serves 4-6
One bunch carrot, tops removed, scraped
1/3 cup extra virgin olive oil
1/4 cup honey
1 teaspoon ground cumin
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
2. Spread the carrots onto the baking sheet, and drizzle with the oil, honey, and cumin. Season with salt and pepper, and rub the mixture over all the carrots, and roast for 20 to 25 minutes turning once during the cooking time, roasting until the carrots are tender, and a bit charred.
3. Serve hot or at room temperature.
4. Drizzle with carrot top pesto if desired. (see below)
Carrot Top Pesto
Makes About 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.
Curried Carrot Salad
Serves 6-8
2 to 3 cups julienne carrots
1 tablespoon orange zest
1 garlic clove, minced
1/2 teaspoon grated ginger
⅓ cup golden raisins
½ cup roasted cashews
2 scallions
½ cup finely chopped cilantro or Italian parsley
1/4 cup olive oil
2 tablespoon apple cider vinegar
2 tablespoons honey
1/2 to 1 teaspoon Madras curry powder
1. In a salad bowl, combine all the ingredients, and toss to coat. Season with salt and pepper.
2. Refrigerate for 2 hours or up to 4 days.
Stone Fruit Upside-Down Cake
Serves 8
1/2 cup unsalted butter, divided
2 teaspoons vanilla paste
1/3 cup milk
1/2 cup brown sugar
6 ripe plums, pluots, nectarines or peaches
1/2 cup sugar
1 egg
1 1/4 cups cake flour
1/4teaspoon salt
1 1/2 teaspoons baking powder
1. Preheat the oven to 350 degrees.
2. Cut one-fourth cup butter into pieces and add it to a small saucepan or skillet. Heat over medium heat until the butter browns but does not burn. Pour the browned butter into a small bowl and refrigerate until the butter solidifies.
3. Stir the vanilla paste into the milk heat the milk until it’s warm. Remove it from the heat and set aside to steep and cool.
4. Melt the remaining butter in a small, nonstick skillet. Remove it from the heat and add the brown sugar, stirring until the sugar dissolves.
5. Pour the mixture into an 8-by-2-inch buttered cake pan, evenly coating the bottom of the pan.
6. Cut the plums in half, remove the pit, then cut each half into three or four slices.
7. Arrange the slices in a single layer of concentric circles, beginning at the outside edge of the pan, so they are touching but not overlapping. Cover the bottom of the pan, then arrange a second layer of fruit on top. Set aside while preparing the cake batter.
8. Beat the cooled browned butter until light and fluffy. Beat in the sugar until creamy. Beat in the egg until blended.
9. In another bowl, stir together the cake flour, salt and baking powder.
10. Fold the flour mixture into the butter-sugar mixture alternately with the vanilla-bean milk. Begin and end with the flour mixture.
11. Gently spoon the batter over the top of the sliced plums in the cake pan. Spread the batter over the fruit so all the fruit is covered, and the batter is distributed to the sides of the pan.
12. Bake until the cake tests done in the center and is golden brown, about 45 to 50 minutes.
13. Remove the cake from the oven and let it stand for a few minutes. Run a knife around the sides of the cake to loosen the edges.
14. Put a serving plate on top of the cake and invert. Carefully remove the baking pan from the cake.
15. Cool. Serve warm.
Amaretto Peach French Toast
Serves 6-8
6 large eggs
2/3 cup milk
1 tablespoon Amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, torn, egg bread
6 cups peeled and peaches, cut into wedges
1/3 cup sugar
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
Cinnamon Sugar
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a medium-size bowl, whisk together the eggs, milk, baking powder, Amaretto, baking powder, cinnamon, sugar, and cinnamon.
3. Pour the mixture over the bread in a mixing bowl and press down to make sure the bread is saturated.
4. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
5. Do-Ahead: Cover and refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 375° F.
7. Sprinkle cinnamon sugar over the bread and bake for 25 to 30 minutes until the bread is puffed and golden and the peaches are bubbling.
8. Allow the French toast to rest for 10 minutes before serving.
Pluot Cobbler
Serves 6

For the Fruit

1 pound pluots, pitted and sliced
1/2 cup sugar
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
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 bowl, combine the ingredients. Taste for sugar and adjust if necessary—this will depend on the sweetness of the fruit.
3. Pour into the prepared baking dish and set aside while making the cobbler topping.
For the Cobbler Topping

1½ cup all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1/4 cup butter
1 cup heavy cream
1 teaspoon vanilla paste or extract
1. In a medium bowl, whisk together the flour, baking powder, and sugar. Cut in the butter using a pastry blender, until the mixture is crumbly.
2. Add the cream and vanilla stirring until the mixture is moistened. The dough will be very wet. Divide into portions and drop onto the top of the fruit.
3. Bake for 25 to 30 minutes until the cobbler topping is golden brown and the fruit is bubbling and thickened.
Allow to rest for 10 minutes before serving warm with vanilla ice cream.
Yellow Squash Salad
Serves 4
1 clove garlic, minced
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons finely chopped chives
2 Tablespoons capers, rinsed well
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
Salt and pepper
3 yellow bar squash, thinly sliced
One bunch arugula, tough stems removed, washed and spun dry
1/3 cup shredded Parmigiano Reggiano
1. In a small bowl, combine the garlic, parsley, chives, capers, lemon juice and oil. Season with salt and pepper.
2. In a salad bowl, combine the squash and arugula. Pour the dressing over the salad and toss to coat.
3. Add 1/2 the cheese and toss again.
4. Serve the salad garnished with the remaining cheese.
Yellow Squash Casserole
Serves 6
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped green shallot
3 yellow bar squash cut into 1/2 slices
Salt and pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
One 5.5-ounce package Boursin cheese, crumbled
1 cup fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1. Preheat the oven to 350°F and coat a 9-inch baking dish with nonstick cooking spray.
2. In a 12-inch skillet, heat the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
3. Add the squash and cook another 3 minutes, stirring a few times. Season with salt and pepper.
4. Add the flour, stir in the flour into the squash mixture, and cook until absorbed, another 2 minutes.
5. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. Transfer to the prepared dish.
6. In a small bowl, combine the breadcrumbs, cheese, parsley and oil, until the mixture is combined.
7. Spread over the casserole,
8. Bake the casserole until the top is golden brown, 20 to 25 minutes, let rest 5 to 10 minutes before serving.
Quick Zucchini and Yellow Bar Squash Bread and Butter Pickles
Makes 1 quart
1 pound very firm medium zucchini, and yellow bar squash 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.
Zucchini Chocolate Cake
Makes one 9-inch bundt
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste or extract
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla and sour cream, and stir until combined.
4. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
5. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
6. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.
Crustless Zucchini Quiche
Serves 6
2 tablespoons unsalted butter
1/3 cup finely chopped shallot
1 garlic clove, minced
4 medium zucchini, ends trimmed and grated
1/4 cup finely chopped basil
Salt and pepper
6 large eggs
1/2 cup heavy cream
1 cup grated Parmigiano Reggiano
1/2 cup crumbled goat cheese
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter and saute the shallot, garlic, and zucchini, until the liquid in the pan evaporates, and the shallot is softened. Fold in the basil and season with salt and pepper. Set aside to cool in a mixing bowl.
3. When the zucchini is cooled, whisk in the eggs, cream, and the Parmigiano.
4. Pour into the prepared pan, and sprinkle with the goat cheese.
5. Bake for 35 to 45 minutes until the center is just set and the top is golden brown. Allow to rest for 5 to 10 minutes before cutting into wedges and serving.
Strawberry Basil Scones
Makes 12
4 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
¾ cup cold unsalted butter, cut into tiny bits
1 cup diced fresh strawberries
2 tablespoons chopped fresh basil
¾ cup whole milk
2 large eggs
1 tablespoon heavy cream
raw sugar for garnish
1. Preheat oven to 400°F. Line a baking sheet with parchment paper, silicone or aluminum foil.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add cold butter, tossing to coat.
3. Stir in strawberries and basil.
4. In a small bowl, whisk together milk and 1 egg.
5. Add milk mixture to flour mixture, stirring and folding just until moistened.
6. Turn out dough onto a heavily floured surface. Knead the dough 5 to 10 times, about 1 minute.
7. Roll dough to ¾- to 1-inch thickness. Using a 2¾-inch round cutter, cut dough, rerolling scraps only once. Place on prepared pan.
8. In a small bowl, whisk together cream and remaining 1 egg. Brush egg wash onto scones. Sprinkle with raw sugar, if desired.
9. Bake until golden brown, 12 to 15 minutes.
10. Let cool slightly; serve warm.
Serves 6
This is an awesome contorno with grilled meats, and poultry, or can be served on crostini for an apperitivo. My favorite way to serve these sweet peppers is to grill Italian sausages and tuck them into sandwich rolls and smother with Pepperonata—definitely street food.
3 tablespoons extra virgin olive oil
1 large sweet yellow onion, or red onion, thinly sliced into 1/2 moons
1/2 pound long sweet peppers, cored, and thinly sliced
Salt and pepper
1/2 cup finely chopped basil
1/4 cup finely chopped parsley
1 cup crushed canned tomatoes
Pinch sugar if needed
1. In a large skillet, heat the oil, and saute the onion until it begins to turn translucent. Add the peppers, season with salt and pepper, and saute until the peppers are softened.
2. Add the basil, parsley and tomatoes, and cook down until the mixture is thickened and the peppers melt into the sauce. Season with salt and pepper, and sugar if needed. Serve warm or at room temperature.
Roasted Peruvian Potatoes with Sriracha Ranch and Parmigiano
Serves 4
1 pound purple Peruvian potatoes
1 3/4 cups mayonnaise
1 cup buttermilk, or substitute 1 cup whole milk mixed with 2 tablespoons fresh lemon juice
1 teaspoon dried chives
1 tablespoon dried parsley
1/2 teaspoon granulated garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon sriracha (or to taste)
1 cup coarsely grated Parmigiano
1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender. Drain and allow to cool slightly.
2. Cut the potatoes into 1-inch cubes, put into a salad bowl.
3. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
4. In a medium-size bowl, whisk together the mayonnaise, buttermilk, chives, parsley, garlic, tarragon, oregano, basil, lemon pepper and siracha. Pour some of the dressing over the potatoes and toss to coat. Make sure that they are well coated.
5. Spread the potatoes onto the baking sheet and press the Parmigiano onto the top of the potatoes.
6. Roast for 10 to 15 minutes, until the potatoes begin to get crisp, and the cheese is bubbling.
7. Serve the potatoes warm or at room temperature with additional dressing for dipping.
8. The dressing can be refrigerated for up to 2 weeks.
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