Farmers’ Market Box June 4th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Basket Mini Roma Tomatoes  – Dassi Family Farms

2 White Corn ears  – Black Sheep Farms

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Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Black Bean, Corn Salad with Avocado Salsa

Serves 6 to 8

Three options here, you can serve this as a salad in lettuce cups, or as a dip with tortilla chips, or add protein (cooked poultry, seafood or meat) to it (about 3 cups) and stuff it into tortillas.


One 15-ounce can black beans, drained and rinsed
2 scallions, finely chopped using the white and tender green parts
2 ears corn, cut the kernels from the cob
1 1/2 cups chopped Roma tomatoes
2 Haas avocadoes, peeled pitted, and diced
2 cloves garlic, minced
1/4 cup seeded and finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2/3 cup vegetable oil
1 teaspoon Cholula
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper


1. In a large bowl, combine the black beans, scallions, corn, tomatoes, avocado, garlic, chile, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. The Salad will keep in the refrigerator for about 3 days.

Green Goddess Avocado Dressing

Makes about 3 cups


1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
2 Hass avocados
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper


1. Put the ingredients into a food processor or blender, and puree until smooth. Taste for seasoning, adding salt or pepper as needed.
2. Refrigerate the dressing for at least 4 hours before using. The dressing will keep refrigerated for up to 5 days.

Summer Squash Casserole

Serves 6

A staple in the South, summer squash casseroles come in all styles, this one is a winner with grilled meats, poultry, or seafood.


1/4 cup unsalted butter
1/2 cup finely chopped onions
2 garlic cloves, minced
1 pound mixed summer squash, stem and root ends removed; sliced 1/4-inch thick
2 cups corn, cut fresh from the cob, or frozen and defrosted
Salt and pepper
1 cup shredded white cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup soft, fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano


1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat 2 tablespoons butter and saute the onions, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan. Add the corn, and season with salt and pepper.
3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
5. Melt the remaining butter, toss with the remaining breadcrumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the breadcrumbs are golden brown.
6. Allow to rest for 5 to 10 minutes before serving.

Pixie Pudding Cake

Serves 6

This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.


3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish


1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired

Broccoli Cheddar Quiche

Serves 6

Steam the broccoli till crisp/tender, then chop and add to the quiche batter


One 9-inch pastry crust, either store bought or homemade
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped


1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray, and line with the pastry crust.
2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
3. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving

Summertime Broccoli Salad

Serves 6

Since Soup Plantation is gone, this is an ode to their broccoli salad; you are welcome to leave out the bacon, but it adds a nice smoky, salty flavor.


1 pound broccoli, cut into small florets
3 stalks celery, finely diced
1/2 cup golden raisins
1/2 cup mayonnaise
1 tablespoon vinegar
2 tablespoons sugar
2 tablespoons half-and-half
6 strips thick cut bacon, cooked crisp and crumbled


1. Bring 4 quarts of salted water to a boil, add the broccoli, blanche for 2 minutes, drain thoroughly and cool.
2. In a salad bowl, combine the cooled broccoli, celery, and raisins. In a smaller bowl, whisk together the mayonnaise, vinegar, sugar, and half and half. Pour over the broccoli mixture and toss to coat.
3. At this point refrigerate the salad for 2 hours, or up to 24 hours. When ready to serve, add the bacon, and toss again.

Roasted Baby Yellow Carrots

Serves 2

These roasted carrots will make a nice addition to a salad or can serve as a garnish with roasted or grilled poultry, seafood or meats.


1 bunch baby yellow carrots, tops removed, scraped and cut in half lengthwise
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon ground cumin


1. Preheat the oven to 400 degrees, and line a baking sheet with a silpat, aluminum foil or parchment.
2. In a bowl, combine the carrots, oil, honey and cumin.
3. Spread in an even layer on the baking sheet and roast for 5 minutes until the carrots are tender. Serve warm.

Orange Bars

Serves 8

For the Crust


1 cup chilled unsalted butter, cut into cubes
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. In the bowl of a food processor pulse the ingredients for the crust until the mixture begins to come together.
3. Press into the bottom of the prepared pan and bake for 18 minutes.
4. Remove from the oven.

For the Filling


1/2 cup fresh squeezed orange juice
1 teaspoon orange zest
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 large eggs
confectioners’ sugar, for garnish


1. In the same food processor, combine the juice, zest sugar, flour, baking powder and eggs.
2. Pour over the warm crust and bake another 20 to 25 minutes until the filling is set.
3. Remove from the oven, and cool completely, before cutting into bars, and garnishing with sifted confectioners’ sugar.

Kale Pesto

Makes about 2 cups


1 bunch black kale, tough stems removed and roughly chopped
1 cup packed basil
2 garlic cloves
1/2 cup sliced almonds
3/4 cup grated Parmigiano Reggiano
Pinch red pepper flakes
1/2 cup extra virgin olive oil (see note)
Salt and pepper


1. Put the kale, basil, garlic and almonds into a food processor fitted with the steel blade (or a blender)
2. Process on and off to break up the ingredients.
3. Add the cheese, pepper flakes, and with the machine running, pour in the oil, until the mixture becomes a paste.
4. Season with salt and pepper.
5. Refrigerate for up to 5 days or freeze for up to 6 months.
6. The pesto is delicious on filled pastas, such as cheese tortellini or ravioli, or whisk in a bit more oil and use it as a drizzle over steak or chicken on the grill.
**Cook’s Note: If you feel that the kale flavor is too strong, you can substitute a neutral vegetable oil rather than a fruity olive oil—up to you what you choose.

Bruschetta with Kale and Buratta

Serves 6

For the Bruschetta


1 baguette, sliced 1/2-inch thick
Olive oil


1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

For the Kale


3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper


1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.

To Assemble


Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel


1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.

Summer Saute

Serves 4 to 6


2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 cups summer squash cut into 1/2-inch dice
2 ears corn cut from the cob
1 cup chopped Roma tomato
Salt and pepper
1/4 cup finely chopped chives


1. In a large skillet, heat the butter with the olive oil and saute the zucchini until it begins to color.
2. Add the corn and saute about 3 minutes.
3. Add the tomato, saute another 3 minutes, until the tomatoes are softened.
4. Season with salt and pepper and stir in the chives.
5. This is delicious served with grilled steak, poultry or seafood.

Pizza Pie Potatoes

Serves 6


1 pound white cascade potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound Roma tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano


1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly sliced the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

Swiss Chard Shakshuka

Serves 6


¼ cup olive oil, divided
½ small onion, diced
2 cloves garlic, 1 minced, 1 smashed, divided
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 red bell pepper, cut into matchsticks
1 teaspoon dried thyme
1/2 teaspoon crushed dried rosemary
1 pound plum tomatoes, diced
Pinch sugar
Salt and pepper
2 tablespoons extra virgin olive oil
1 bunch Swiss chard, tough stems removed and cut into 1/2-inch ribbons
6 large eggs
¼ cup finely chopped Italian parsley


1. In a Dutch oven, heat the oil, saute the onion and one garlic clove with the pepper flakes, paprika, pepper, thyme and rosemary for 2 to 3 minutes until the onion begins to soften.
2. Add the tomatoes, sugar, and season with salt and pepper. Cook the mixture down until it is jam-like, about 30 minutes.
3. In a large skillet, heat the olive oil, add the remaining smashed garlic, and swirl in the pan till fragrant, about 30 seconds. Add the chard, and saute until wilted, seasoning with salt and pepper.
4. Add the tomato sauce to the chard and stir to blend. (If you would like to make this ahead, cool, cover and refrigerate for up to 5 days)
5. Crack the eggs into the tomato/chard mixture, season with salt and pepper, and cook until the desired doneness for your eggs. Serve warm.

South of the Border Grilled Corn

Serves 4


1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
5 ears corn, shucked.


1. In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro. Season with salt and pepper, additional lime juice, or chili powder to taste. Refrigerate until ready to use.
2. Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals.
3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total.
4. Remove the corn from the grill and roll in the mayonnaise mixture. Serve with additional mayonnaise mixture on the side.

Roasted Roma Tomatoes

Makes about 2 cups

This is a great way to preserve the flavor of summer and keep these tomatoes in your freezer. They can be pureed into a delicious sauce or added to soups and stews.


1 pound Roma tomatoes, cored, and cut in half
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/4 cup chopped red onion
3 cloves garlic, coarsely chopped
1 teaspoons salt
1/4 teaspoon freshly ground black pepper


1. Preheat the oven to 350°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes into a large glass bowl.
3. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes. Pour onto the prepared pan, spreading it out in a single layer.
4. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up, about 45 minutes. 2. Transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
**Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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