Farmers' Market Box August 1st 2019

July 30, 2019 0 Comments


This week’s local produce and featured farms:

Blue Lake Green Beans – Tamai Farms
Rainbow Chard – Terra Madre Gardens
Green Onions – D’Acquisto Family Farms
Salanova LettuceD’Acquisto Family Farms
Japanese Sweet Potatoes – Milliken Family Farms
Zucchini – Beylik Farms
White Peaches – Fairhills Farm
Emerald Gem Pluots – Ken’s Top Notch Produce

Farmer’s Choice:

Arava Melon – Weiser Family Farms
Shishito Peppers – Weiser Family Farms
Yum Yum Peppers – 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

Green Bean Salad
Serves 4
1/2 pound blue lake green beans, ends trimmed, and cut into 1-inch pieces
2 green onions, finely chopped using the white and tender green parts
1/4 cup rice vinegar
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper
1. Bring 4 quarts of salted water to a boil and boil the beans for 4 minutes until crisp/tender. Drain thoroughly, and season with salt and pepper. Transfer to a serving bowl and add the green beans.
2. In a small bowl, whisk together the vinegar, oil, garlic, and mustard. Season with salt and pepper.
Pour some of the dressing over the beans and toss to coat. Serve at room temperature.
Salanova Chicken Salad with Green Onion Ranch
Serves 4-6
2 cups mayonnaise
1 cup buttermilk
3 green onions, finely chopped using the white and tender green parts
1 garlic clove, crushed
2 teaspoons finely chopped chives
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped basil
2 teaspoons finely chopped oregano
1/2 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon ground pepper
1 teaspoon lemon juice
3 cups cooked chicken or turkey (this also works with cooked shrimp/crab or salmon)
2 heads Salanova lettuce, washed and spun dry
1. In a mixing bowl, whisk together the mayonnaise, buttermilk, green onions, garlic, chives, tarragon, basil, oregano, salt, zest, pepper and lemon juice. The dressing will keep in the refrigerator for about 5 days.
2. Combine the chicken with some of the dressing tossing to coat.
3. Put the Salanova into a salad bowl and toss with some of the dressing. Plate the salad and serve the chicken over the salad.
Roasted Japanese Sweet Potatoes with Miso Scallion Butter
Serves 4
1/2 pound Japanese sweet potatoes
3/4 cup unsalted butter, well softened
1 1/2 tablespoons white miso paste
2 green onions, finely chopped, using the white and tender green parts
Salt and Sriracha
1. Preheat the oven to 400 degrees and prick the potatoes several times with the sharp tip of a paring knife. Roast for 45 to 60 minutes, until the potatoes are soft when squeezed with an oven mitt.
2. In a small bowl, blend together the butter, miso, and green onions. Season the butter with salt and Sriracha. (The butter will keep in the refrigerator for up to 1 week, or can be frozen for up to 6 months)
3. When the potatoes are done, slit them down the center, dollop with a few tablespoons of the butter, and serve.
Zucchini Parmesan Chips
Serves 6
One pound zucchini, ends trimmed and cut into 1/4-inch slices
1/3 cup olive oil
Salt and pepper
1 cup panko
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, silicone or parchment.
2. Put the zucchini into a bowl, and toss with the oil, salt and pepper.
3. In a shallow bowl, combine the panko and Parmigiano. Dip the zucchini chips into the panko mixture and arrange in a single layer on the baking sheets.
4. Roast for 20 to 25 minutes until the coating is crisp. Serve warm.
Zucchini Chocolate Cake
Makes 1 bundt cake
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
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. 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.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. 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.
Pasta with Pancetta and Rainbow Chard
Serves 4
One pound buccatini, spaghetti, or linguine cooked 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup extra virgin olive oil
One 1/4-inch piece pancetta, finely diced
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Pecorino Romano cheese
1. In a large skillet, heat the oil, and saute the pancetta, until crispy. Add the garlic, and saute 1 minute. Add the chard, season with salt and pepper. Saute until the chard is wilted. Season with salt and pepper.
When the pasta is cooked, drain and add to the skillet, toss the pasta with the chard, and some of the hot pasta water to make a creamy sauce. Serve garnished with the cheese.
Poached White Peaches in Moscato
Serves 4
1/2 pound firm white peaches, cut in half and pitted
One 750ml bottle Moscato wine
1/4 cup sugar
1 cup crème fraiche
1. Put the peaches, Moscato and sugar into a Dutch oven, bring to a boil, and gently simmer for 10 to 15 minutes until the peaches are tender.
2. Remove the peaches from the syrup, and set aside, bring the syrup to a boil, and boil until it is reduced by about 1/2, this may take 20 minutes. Cool the syrup and refrigerate both the peaches and the syrup.
3. When ready to serve, arrange a peach half in a bowl, warm the syrup, and drizzle over the peaches.
4. Dollop the crème fraiche on top and drizzle with additional syrup. The syrup will keep in the refrigerator for up to 1 week, or frozen for up to 6 months.
Hungarian Stone Fruit Cake
Serves 6
1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
4 emerald gem pluots, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the plum halves skin side up on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.
Arava Melon Ice Cream
Serves 6
4 cups cubed peeled and seeded cantaloupe
3/4 cup sugar
1/2 cup orange juice
1 cup heavy cream
1. In a blender, combine the cantaloupe, sugar, and juice. Puree the mixture.
2. Add the cream and refrigerate for 3 hours.
3. Pour into an ice cream maker and process according to the manufacturers’ directions.
Freeze the ice cream for up to 1 week if needed.
Denver Omelet Casserole
Serves 4
4 tablespoons unsalted butter
1 cup sweet yellow onion, finely chopped
1/2 pound Yum yum peppers, cored, seeded and finely chopped
¼ pound boiled imported ham, finely chopped
4 cups torn bread sturdy white bread cubes; tough crusts removed
6 large eggs
1/2 cup milk
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 drops Tabasco sauce
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes.
3. Add the ham and continue to sauté until the onion is translucent. Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
4. In a mixing bowl, whisk together the eggs, milk, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend.
5. Transfer the entire contents of the bowl to the prepared pan.
6. Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding.
7. Bake for 35 to 45 minutes, until the strata is puffed and golden brown and set in the center. Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
Blistered Shishito Peppers with Summer Sauce
Serves 2-4
1/4 cup extra virgin olive oil
1/2 pound Shishito peppers, washed and patted dry
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Coarse salt like Maldon or flake salt
1 cup Greek Style yogurt
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
Few drops Sriracha
1. Preheat a large heavy bottomed skillet over medium high heat. Put the oil, peppers, salt and pepper in a bowl, and toss to coat.
2. Arrange the peppers in the skillet, and cook until the peppers are blistered, turning to evenly cook on all sides.
3. Remove from the skillet, and sprinkle with coarse salt. The peppers can be eaten as is, as a snack, or serve with the summer sauce for dipping.
To prepare the sauce, whisk together the yogurt, mustard, lemon juice and sriracha
Stuffed Shishito Peppers
Serves 4
1/2 pound Shishito peppers, washed and patted dry
One 5.2 ounce package Boursin cheese
1 tablespoon Dijon mustard
1 garlic clove, minced
1 green onion, finely chopped using the white part only, save the green part for garnish
1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Slit the peppers lengthwise and open a bit.
3. In a bowl, combine the cheese, mustard, garlic and green onion.
4. Stuff into the slit in the peppers, mounding a bit on the top.
5. Broil until the peppers are blistered and the cheese bubbling.
Transfer the peppers to a serving dish and allow to cool for about 10 minutes before serving.
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