Farmers' Market Box October 10th 2019

October 11, 2019 0 Comments


This week’s local produce and featured farms:

Braising Mix – Terra Madre Gardens
Scarlett Runner Shelling Beans – Two Peas in a Pod Farm
Arugula – Terra Madre Gardens
Blue Lake BeansTamai Family Farms
RosemaryTerra Madre Gardens
Red Radishes – D’Acquisto Farms
Yali Pears – Penryn Orchards
Amarosa Potatoes – D’Acquisto Farms
Yum Yum Peppers – Weiser Family Farms
Thumbelina Carrots – Black Sheep Produce

Farmer’s Choice:

Blueberries – Pudwill Farms
Redbor Kale – Be Wise Ranch
Hosui Asian Pears – Penryn Orchards

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page!

When it’s about food…#specialtyproduce
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

Beans and Greens
Serves 6
4 tablespoons extra virgin olive oil
4 garlic cloves, sliced
Pinch red pepper flakes
1 tablespoon chopped fresh rosemary
1 bag braising mix, washed, spun dry, tough stems removed, and chopped
1 pound scarlett runner beans, shelled
One 14.5-ounce can chopped tomatoes and their juice
3 cups chicken or vegetable broth
1/2 cup Parmigiano Reggiano rinds, finely chopped
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the garlic, red pepper and rosemary, sautéing until the garlic is translucent, about 2 minutes.
2. Add the braising mix, and toss in the garlic oil.
3. Add the beans, and tomatoes, and simmer until the liquid in the pan begins to evaporate, about 5 minutes.
4. Add the broth and rinds, simmer the mixture for 45 minutes to one hour, until the beans and greens are tender. Season with salt and pepper.
Roasted Rosemary Potatoes
Serves 4
1 cup extra virgin olive oil
1/4 cup rosemary
4 garlic cloves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound Fingerling potatoes, scrubbed and quartered
1. Preheat the oven to 400 degrees, and line baking sheets with aluminum foil, silicone, or parchment.
2. In a blender, combine the oil, rosemary, garlic, salt and pepper. Puree the mixture. Allow the mixture to mellow at room temperature for one hour.
3. In a large bowl, combine the potatoes with the oil, and toss to coat.
4. Roast for 45 minutes to 1 hour, turning the potatoes occasionally to ensure even browning while they are roasting.
Braising Green and Potato Tortino
Serves 4-6
1 pound fingerling potatoes, scrubbed and diced
1/4 cup unsalted butter
1/4 cup milk
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bag braising greens, washed, spun dry and chopped
1/4 cup chicken or vegetable broth
1/3 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch gratin dish with non-stick cooking spray.
2. Put the potatoes in water to cover, and bring to a boil. Simmer until the potatoes are tender.
3. Drain thoroughly, and mash with the butter and milk. Season with salt and pepper and set aside.
4. In a large skillet, heat the oil, add the garlic, and swirl in the pan for 1 minute.
5. Add the greens and toss with the garlic oil. Add the broth and bring to a boil.
6. Simmer until the greens are tender. Drain the greens, season with salt and pepper, and add to the potatoes, stirring gently. Stir in 1/2 of the cheese.
7. Transfer to the prepared baking dish and sprinkle with the remaining cheese.
8. Bake for 20 to 25 minutes until the cheese is melted, and the casserole is bubbling.
9. Allow to rest for 10 minutes before serving.
Crudites with Rosemary Yogurt Dip
Serves 4
1 1/2 cups Greek Style yogurt
1 teaspoon grated lemon zest
1 teaspoon chopped fresh rosemary
2 tablespoons lemon juice
2 garlic cloves, minced
1 cup crumbled feta cheese
Freshly ground black pepper
1 bunch baby carrots, scraped, and tops removed
1/2 pound green beans, blanched, and cooled
1/2 pound yum yum peppers, cored, and seeds removed, cut into quarters
1 bunch radishes, tops removed, ends trimmed, and cut in half
1. In a mixing bowl, whisk together the yofurt, zest, rosemary, lemon juice, garlic and feta. Season with freshly ground black pepper. Cover and refrigerate for at least 4 hours to let the flavors develop.
2. Arrange the carrots, beans, peppers and radishes on a serving platter. Put a bowl of the dip into the center and serve.
Salad Nicoise
Serves 4-6
1 pound green beans, ends trimmed, and cut into 1-inch pieces
1 pound fingerling potatoes, scrubbed
3 large eggs
3 scallions (white and tender green parts), finely chopped
2 tablespoons chopped fresh Italian parsley
2 teaspoons finely chopped fresh rosemary
2 garlic cloves, minced
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 bunch arugula, washed and spun dry
One 6 to 7-ounce can Italian tuna in olive oil
4 medium vine ripened tomatoes, or cherry tomatoes, sliced
1/2 cup Nicoise olives, pitted, and chopped
1. Bring 6 quarts of salted water to a boil, boil the beans for 3 minutes, and remove, season with salt and pepper. KEEP THE BOILING WATER.
2. Add the potatoes to the water, and simmer for 20 to 30 minutes until the potatoes are tender. Remove from the water and cool.
3. Add the eggs to the water, and when the water comes to a boil, remove from the heat, cover and let sit for 10 minutes. Put the eggs into an ice bath to stop the cooking and peel under cold water. Cut the eggs into quarters and set aside.
4. In a bowl, combine the scallions, parsley, rosemary, garlic, oil, vinegar, salt and pepper until blended.
5. Toss the beans with some of the dressing and set aside.
6. Cut the potatoes into bite sized pieces and toss with some dressing. Set aside.
7. To assemble the salad, lay the arugula onto a large serving platter, top with the potatoes and beans. Arrange eggs, tuna, tomatoes and olives on top of the potatoes and beans. Drizzle with the remaining dressing and serve at room temperature.
Roasted Rosemary Lemon Chicken
Serves 6
8 boneless chicken thighs
Salt and pepper
1/4 cup extra virgin olive oil
½ cup lemon juice
Grated zest of 3 lemons
2 teaspoons salt
Pinch red pepper flakes
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
6 cloves garlic, minced
1 tablespoon finely minced rosemary
½ cup chicken broth
1. Preheat the oven to 400 degrees.
2. Sprinkle the chicken with salt and pepper, heat the 1/4 cup oil in a large ovenproof skillet.
3. Add the chicken and brown on both sides.
4. In a bowl, combine the lemon juice, zest, salt, red pepper, 1/2 cup oil, vinegar, garlic, rosemary and chicken broth.
5. Add to the skillet, and bring to a simmer, turning the chicken in the pan.
6. Roast for 20 to 25 minutes until the chicken registers 160 on an instant read meat thermometer.
7. Transfer the chicken to a platere, and cover with aluminum foil.
8. Bring the sauce to a boil on the stove, and reduce. Taste for seasoning and adjust using salt and pepper.
9. Pour over the chicken, and serve.
10. The chicken is delicious hot, warm or cold.
@Diane Philips  Blog:
Follow me on Facebook (professional page) Twitter and Pinterest

Download The Specialty Produce App HERE

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page!

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Share this post: