Farmers' Market Box 9-14-17


This week’s local produce and featured farms:
Black Beauty EggplantBlack Sheep Produce
Collard GreensBe Wise Ranch
Mixed Herbs – The Golden Door Farm
Green Oak Leaf Lettuce – The Garden Of….
Hosui PearsPenryn Orchard
Purple PotatoesWeiser Family Farm
Red BeetsBlack Sheep Produce
SunchokesWeiser Family Farm
Butternut SquashBe Wise Ranch
Mixed Cherry Tomatoes – Dassi Family Farm
Juicing Bag:
Meyer Lemons – Rancho Del Sol Organics
Honeycrisp Apples – Vivaterra Farms
Celery – Lakeside Organic Gardens
Green Kale – Babe Farms
Italian Parsley – Lakeside Oragnis Gardens
Farmer’s Choice:
Passionfruit – NBC Farms
Bartlett PearsPenryn Orchard
O’Henry Peaches – Regier Family Farm
Featured:
Crispin Matsu ApplesPenryn Orchard
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTubeFarmers\' Market Box 9-13-2017
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Sour Apple
Handful of green kale
1 Apple
½ Meyer Lemon
Bitter Greens
3 Ribs of Celery
1/3 Bunch Italian Parsley
I Peeled Grapefruit
Fall Salad
2 Apples
½ Bunch of Italian Parsley
2 Ribs of Celery
½ Bunch of Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Crispy Cheesy Herbed Purple Spuds

Serves 4
3 pounds purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1/4 cup mixed herbs (rosemary, thyme oregano mix)
2 teaspoons salt
1 teaspoon freshly ground black pepper
One 11-ounce log goat cheese (see note)
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Bring 4 quarts of salted water to a boil, and boil the potatoes until just tender, 15 to 20 minutes. Drain.
3. Using an oven mitt, press each potato onto a cutting board, so that they smash a bit.
4. In a small bowl, combine the herbs, salt, and pepper. Pour this onto the baking sheet, and arrange the potatoes on the oil, spooning some of the oil onto the top of the potatoes.
5. Cut the goat cheese into 1/2-inch rounds, and top each potato.
6. Bake for 15 to 20 minutes, until the potatoes are crispy, and the cheese begins to turn golden brown.
7. Cook’s Note: choose your favorite cheese here, if you prefer a different cheese, these are some good substitutions: sliced feta, crumbled blue cheese, shredded Asiago, Shredded Gruyere, Italian Fontina, Shredded sharp white cheddar.
Roasted Butternut Squash Soup
Serves 6
This is a terrific soup to make a freeze if your family loves soups, this one has just the right balance of sweet and savory.
1/4 cup extra virgin olive oil
1/2 cup coarsely chopped onion
2 Asian pears, peeled, cored, and coarsely chopped
1 butternut squash, peeled, seeded and cut into 1-inch pieces
2 teaspoons fresh thyme
6 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the oil, onion, pears, squash and thyme, tossing to coat with the oil. Add more oil if the squash seems dry.
3. Roast for 20 minutes, until the squash is tender.
4. Transfer everything on the baking sheet to a Dutch oven, add the broth, and bring to a boil. Simmer another 10 minutes.
5. Puree the soup using an immersion blender. Add the cream if using, season with salt and pepper, and serve.
6. Great Garnishes for this soup: Crostini with thyme butter, lump crab meat, crumbled goat cheese.
7. The soup will keep in the refrigerator for up to 4 days, or freezes for up to 3 months.
Pasta with Roasted Collards, and Butternut Squash
Serves 6
One of my favorite fall pastas, the oven roasted collards and squash melt into an amazing sauce.
Here in Italy, they substitute kale or chard for the collards since they don’t grow here.
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 large red onion, finely chopped
One bunch collard greens, tough stems removed, cut into 1/2-inch ribbons
1/3 tight-packed cup fresh basil leaves, chopped
2 tablespoons finely chopped sage
4 garlic cloves, coarsely chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
1 tablespoon brown sugar
Salt and black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups shredded Asiago cheese
1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone, parchment or aluminum foil.
2. In a large bowl, combine the squash, onion, collards, basil, sage, garlic, oil, red pepper and brown sugar. Season liberally with salt and pepper.
3. Spread in even layers on the baking sheets, bake for 30 to 35 minutes, turning the vegetables once or twice during the baking time. The squash should be tender and the collards may be crispy.
4. Transfer the vegetables to a large serving bowl, add the hot pasta, the 1/2 and 1/2, and half the cheese, tossing coat. Add more pasta water to make a creamy sauce.
5. Season with salt and pepper, and serve garnished with the remaining cheese.
Eggplant Rollatini
Serves 4 to 6

Cherry Tomato Sauce

Makes about 4 cups
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 cups cherry tomatoes, cut into quarters (mixed colors are fine)
2 tablespoons finely chopped Italian parsley
Salt and pepper
1. In a saucepan, heat the oil, saute the onion for 3 minutes, until softened.
2. Add the tomatoes, and simmer until the sauce is thickened, about 30 minutes.
3. If you like a less chunky sauce, puree with an immersion blender.
4. Add the parsley, season with salt and pepper.
The sauce will keep in the refrigerator for up to 5 days, and freezes for up to 3 months.
For the Eggplant
1 large purple eggplant, root and stem ends removed, cut into 1/2-inch lengthwise slices
1/2 cup extra virgin olive oil
Salt and pepper
2 tablespoons finely chopped oregano
1 1/2 cups fresh bread crumbs
1/2 cup grated Parmigiano Reggiano cheese
1 garlic clove, minced
2 tablespoons finely chopped Italian parsley
1 large egg beaten
3 cups cherry tomato sauce (see recipe above)
1 cup shredded whole milk mozzarella
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Lay the eggplant onto the baking sheet, in a small bowl, combine the oil, salt, pepper, and oregano.
3. Brush on the eggplant and roast until the eggplant begins to soften, turn, and brush with the remaining oil.
4. Bake another 10 minutes, until the eggplant is pliable.
5. Let cool.
6. In a bowl, combine the bread crumbs, cheese, garlic, parsley, and beaten egg. The mixture should come together.
7. Coat the inside of a 13-cy-9-inch baking dish with non-stick cooking spray. Reduce the oven temperature to 350 degrees.
8. Spread some of the sauce over the bottom of the prepared baking pan.
9. Lay an eggplant slice on a cutting board, put 2 tablespoons of the bread crumb mixture into the center of the eggplant, roll up, and place seam side down on the sauce in the pan.
10. Continue to the roll the eggplant.
11. Spread the remaining sauce over the top of the eggplant rolls, sprinkle with the cheeses. At this point, you can cover, and refrigerate for up to 3 days, or freeze for up to 2 months. Defrost and bring to room temperature before baking for 30 to 35 minutes, until the cheese are golden brown and the sauce is bubbling.
Asian Chicken and Spicy Eggplant
Serves 4
1/2 cup vegetable oil
1 large purple eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoons grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving
1. Heat the oil in a wok or large skillet, and fry the eggplant till golden brown on all sides. Remove and drain on paper towels.
2. Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink.
3. Add the eggplant back to the skillet.
4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture. Pour into the skillet, and stir to combine. Bring to a boil to thicken the sauce.
5. Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions. This is delicious over rice.
Green Oak Salad with Roasted Pears, and Port Wine Vinaigrette
Serves 4
2 Asian pears, cored, and sliced 1/2-inch thick
Raw sugar
One head green oak lettuce, washed, spun dry and chopped
2 to 3 thin slices of red onion
1/4 cup port wine
2 teaspoons chopped thyme
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons pear nectar
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment of silicone. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets. Bake for 10 to 15 minutes until golden brown. Set aside.
2. In a salad bowl, combine the lettuce, and onion.
3. In a mixing bowl, whisk together the wine, vinegar, honey, pear nectar and oil. Season with salt and pepper.
4. Pour over the salad greens, and toss to coat.
5. Plate the salad, arrange some of the roasted pears over the salad greens, and sprinkle with crumbled blue cheese.
6. The roasted pears can be roasted the day before, bring to room temperature before serving.
7. The salad dressing is a great marinade for pork or chicken, the dressing will keep in the refrigerator for up to 5 days.
Purple Potato Pizza
Serves 6

1 cup extra virgin olive oil
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 garlic cloves, minced
1/4 cup finely chopped oregano
3 pounds purple potatoes, sliced 1/4-inch thick on a mandoline
One basket mixed cherry tomatoes, cut in half
2 cups shredded whole milk mozzarella (see note)
1 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment.
2. In a large bowl, combine the oil, salt, pepper, garlic and oregano.
3. Add the potatoes to the bowl, and toss to coat the potatoes. Drain off any excess oil, and leave in the bowl, lay the potatoes onto the baking sheet in overlapping rows.
4. Roast for 20 to 30 minutes, until the potatoes begin to get crispy on the bottom.
5. While the potatoes are roasting, mix the tomatoes with the remaining oil in the bowl.
6. When the potatoes have roasted, strew the tomatoes over the potatoes, and drizzle with a bit of the oil.
7. Spread the cheeses evenly over the top of the tomatoes, and roast another 10 to 15 minutes, until the cheeses are bubbling and golden brown. Allow to rest for 10 minutes before cutting.
8. This is delicious as a meatless Monday main course, or as a side dish with grilled meats, poultry or seafood.
Shredded Baby Beets with Buratta
Serves 2
One bunch baby beets, tops removed and scrubbed
1 buratta
Aged Balsamic vinegar
Finely chopped thyme
Fleur de Sel
1. Grate the beets on the large holes of a box grater. Arrange the beets on two salad plates.
2. Cut the buratta in half an arrange on top of the beets.
3. Drizzle with aged balsamic vinegar, sprinkle with some thyme, and a bit of fleur de sel before serving.
Sunchoke ‘Hummus’
Serves 4 to 6
1 pound sunchokes scrubbed
1/2 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
4 garlic cloves, slice
Salt and pepper
1. Put the sunchokes into water to cover, and bring to a boil. Boil until tender, about 15 minutes. Drain thorough and put into a food processor.
2. While the sunchokes are simmering, in a large skillet, heat the oil, add the rosemary and garlic, and saute until the garlic is translucent and fragrant. Cool a bit.
3. Pulse the sunchokes on and off in the food processor to break them up.
4. With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed. Season with salt and pepper.
5. Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.
Choice
Just Peachy Salad with Passion Fruit
Serves 2
2 to 4 peaches, peeled, pitted and cut into 8 wedges
1/4 cup fresh lemon or lime juice
1/4 cup sugar
2 passion fruit
2 tablespoons toasted coconut for garnish
1. Arrange the peaches onto a serving platter. In a small bowl, combine the lemon or lime juice and sugar, stirring to dissolve.
2. Drizzle over the peaches.
3. Cut the passion fruit in half and scoop out the flesh, spoon over the top of the peaches, and sprinkle with the coconut.
Slow Cooker Pulled Chicken with Peach BBQ Sauce
Serves 6
2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper
1. In a large skillet, heat the oil, and saute the onion, peaches, garlic and cayenne, until the onion and peaches begin to soften.
2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
3. Stack the chicken breasts in the sauce, spooning some over the top.
4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken. Taste the sauce for seasoning, add salt and pepper if necessary. Add the chicken back to the sauce, and keep on the warm setting until ready to serve. Serve with slaw on Hawaiian sweet rolls.
Pear Cake
Serves 6 to 8
3 ripe pears, peeled, cored and chopped
1 tablespoon lemon juice
1 tablespoon pear nectar
1/4 cup butter, melted
1/3 cup sugar
2 eggs, beaten
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup mascarpone
2 to 3 tablespoons pear nectar
1. Coat the inside of a springform pan with non-stick cooking spray, and preheat the oven to 350 degrees.
2. In a bowl, combine the pears, lemon juice and pear nectar. Set aside.
3. In a mixing bowl, blend together the butter, sugar, eggs, flour and baking powder.
4. Fold in the fruit, and bake for 50 minutes, until a skewer inserted into the center comes out clean.
5. Allow to cool 10 minutes before removing the spring form.
6. Serve the cake warm or at room temperature garnished with mascarpone.
7. To make the mascarpone mixture, stir the pear nectar into the mascarpone, until light. Dollop onto each slice of cake.
Feature Recipes:

Cider Braised Pork with Apples
Serves 6 to 8
One 4-pound rolled boneless pork loin roast
1/2 cup Dijon mustard
1/2 cup firmly packed light brown sugar
3 tablespoons olive oil
One large onion, thinly sliced
1 1/2 teaspoons dried thyme
1 1/2 cups apple cider
2 beef bouillon cubes
1/4 cup unsalted butter
4 large apples
2/3 cup firmly packed light brown sugar
3 tablespoons cornstarch
3 tablespoons water
1/2 cup heavy cream (this is optional, but really rounds out the flavor)
1 pound buttered egg noodles
1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn.
3. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast.
4. Add the cider and bouillon cubes to the pan, and stir. Bring the cider to a boil, cover the pan and bake for 45 minutes.
5. While the pork is cooking prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften, but are not mushy.
6. Remove from the heat and add to the pork in the pan. After 45 minutes, remove the pan from the heat, transfer the pork to a cutting board, and cover with aluminum foil.
7. To make the sauce, skim off any fat that may have accumulated on the surface of the sauce, and bring it to a boil. Combine the cornstarch and water in small bowl, and stir in to the boiling sauce, whisking until the sauce comes back to a boil and thickens. Add the heavy cream, and stir until the mixture boils again.
8. Slice the roast, and add back to the pan to keep warm. Serve the pork over buttered egg noodles, or mashed potatoes.
All American Apple Pie
Serves 6 to 8
For the Crust
Basic Pie Dough for double-crust pie
1/2 cup (1 stick) butter, chilled and cut into large chunks
1/2 cup vegetable shortening, chilled
2 1/2 cups flour, plus at least 1/2 cup extra for rolling
Dash of salt
Ice water (fill a full cup but use only enough to moisten dough)
1. In a deep, large bowl, work the butter and shortening into the flour and salt with your hands until you have almond- and pea-sized lumps of butter.
2. Then, drizzling in ice water a little at a time, “toss” the water around with your fingers spread, as if the flour were a salad and your hands were the salad tongs. Don’t spend a lot of time mixing the dough, just focus on getting it moistened. Translation: With each addition of water, toss about four times and then STOP, add more water, and repeat.
3. When the dough holds together on its own (and with enough water, it will), do a “squeeze test.” If it falls apart, you need to add more water. If it is soggy and sticky, you might need to sprinkle flour onto it until the wetness is balanced out. The key is to not overwork the dough! It takes very little time and you’ll be tempted to keep touching it, but don’t!
4. Now divide the dough in two balls (or three, if your pie dishes are smaller) and form each into a disk shape.
5. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Roll to a thinness where the dough almost seems transparent.
6. Measure the size of the dough by holding your pie plate above it. It’s big enough if you have enough extra width to compensate for the depth and width of your dish, plus 1 to 2 inches overhang.
7. Slowly and gently—SERIOUSLY, TAKE YOUR TIME!—lift the dough off the rolling surface, nudging flour under with the scraper as you lift, and fold the dough back. When you are sure your dough is 100 percent free and clear from the surface, bring your pie dish close to it and then drag your dough over to your dish. (Holding the folded edge will give you a better grip and keep your dough from tearing.)
8. Place the folded edge halfway across your dish, allowing the dough of the covered half to drape over the side. Slowly and carefully unfold the dough until it lies fully across the pie dish.
9. Lift the edges and let gravity ease the dough down to sit snugly in the dish, using the light touch of a finger if you need to push any remaining air space out of the corners as you go.
10. Trim excess dough to about one inch from the dish edge (I use scissors), leaving ample dough to make crimped, fluted edges.
For the Filling
8 large apples, peeled, cored, and sliced 1/4-inch thick
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup sugar
4 tbsp. flour
1 tbsp. butter
1 beaten egg plus 2 tablespoons heavy cream
1. Slice half of the peeled apples directly into the pie, arranging and pressing down gently to remove extra space between slices. Fill the dish enough so you don’t see through the first layer to the bottom crust.
2. Cover with half of salt, cinnamon, sugar, and flour.
3. Slice the remaining apples into the pie, arranging and pressing down gently on top of first layer, and cover with second half of ingredients.
4. Add a pat of butter on top, then cover with the top crust.
5. Trim the edges with a scissors, leaving about 1 to 2 inches overhang, and then roll the top and bottom crust together underhand so that it’s sealed and sits on the rim of your pie plate.
6. Crimp the edge with your fingers or a fork, then brush with the egg wash.
7. Use a knife to poke vent holes in the top (get creative here with a pattern), then bake at 425 degrees for 15 to 20 minutes to set and brown the crust.
8. Turn oven down to 375 degrees and bake for another 30 to 40 minutes, until juice bubbles. Keep an eye on it as it bakes. If it gets too dark, turn down the temperature.
9. To be sure it’s done, poke with a knife through the vent holes to make sure apples have softened.
10. Allow the pie to cool for 30 minutes before slicing and serving. Store any leftover pie in the refrigerator.
Caramelized Apple, Onion and Sausage Breakfast Casserole
Serves 6 to 8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
2 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
4. Add the bread and cheese to the bowl.
5. In a large bowl, beat the eggs, milk, cream, mustard, salt and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
8. Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 9-7-17


This week’s local produce and featured farms:
Green Bell PeppersBlack Sheep Produce
Broccoli – Life’s A Choke Farm
CeleryBlack Sheep Produce
Dragon Fruit – Tony Do’s Farm
Heirloom Garlic – Milliken Family Farm
Butter Lettuce – Windrose Farm
Kaffir Limes – Four Corners Farm
Valencia OrangesPolito Family Farm
Barlett PearsPenryn Orchard
Grape TomatoesBe Wise Ranch
Juicing Bag:
Valencia Oranges – Sundance Organics
Cabbage – A & A Organics
Fennel – Lakeside Organic Gardens
Green Kale – Babe Farms
Carrots – Cal Organics
Farmer’s Choice:
Finger Limes – 3 Nuts
Sugar Baby Watermelon – Munak Farms
Beaute PlumsKen’s Top Notch Produce
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Delicious Kale
Handful of Green Kale
1 Gala Apple
1” of Ginger
Sweet Cabbage
2 Carrots
1 Half of Green Cabbage
1 Orange
Super Greens
Half of Green Cabbage
Handful of green kale
1 Cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Denver Omelet Casserole
Serves 6
Denver omelets are normally made with ham, onion, and green pepper. I’ve take a bit of liberty with this one and made it into an overnight casserole, that you just pop into the oven in the morning. This will definitely wake up the troops.
4 tablespoons unsalted butter
1 cup sweet yellow onion, finely chopped
2 green bell peppers, cored, seeded and finely chopped
¼ pound ham, finely chopped (about 2 cups)
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup milk
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 drops Tabasco sauce
1 1/2 cups shredded mild cheddar cheese (see note)
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. 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.
3. In a mixing bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend. Transfer the entire contents of the bowl to the prepared pan.
4. Sprinkle with the cheese.
5. Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding
6. Bake for 35 to 45 minutes, until the casserole is puffed and golden brown and set in the center. Remove from the oven and allow to rest for 15 minutes before serving.
Dragon Fruit Ambrosia
Serves 6
1 dragon fruit, peeled and cut into chunks
1/2 teaspoon kaffir lime peel
2 tablespoons Kaffir lime juice
2 tablespoons honey
1/2 cup buttermilk
4 Valencia oranges, peel and pith removed, and segmented
2 Bartlett pears, cored, and cut into 1/2-inch pieces
1/2 cup shredded coconut
1. In a blender, combine the dragon fruit, lime peel, juice, honey and buttermilk. Taste and add more honey, or lime juice if needed. The dressing can be refrigerated for up to 4 days.
2. In a bowl, combine the oranges and pears.
3. Drizzle with the dressing, and garnish with coconut. Serve cold.
BLT Salad
Serves 6
1 cup mayonnaise
1/4 cup milk
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoons grated lemon zest
1 tablespoon lemon juice
One head butter lettuce, washed, spun dry and chopped
1 1/2 cup grape tomatoes, cut in half if large
6 strips thick cut bacon, cooked crisp, and crumbled
2 cups croutons
1. In a small bowl, whisk together the mayonnaise, milk, garlic, salt, pepper, zest, and lemon juice.
2. Refrigerate for up to 5 days.
3. In a salad bowl, combine the lettuce, tomatoes, bacon and croutons.
4. Toss the salad with the dressing, and serve.
Chicken with Broccoli Bake
Serves 6
One head broccoli, cut into florets
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
Salt
Tabasco
1 1/2 cups shredded sharp cheddar cheese
3 cups cooked chicken, cut into bite sized pieces
1/2 cup grated Parmigiano Reggiano cheese
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. Bring 4 quarts of salted water to a boil, drop in the broccoli, and cook for 3 minutes. Drain well, and season with salt and pepper. Lay the broccoli in the prepared pan.
3. In another saucepan, melt the butter, whisk in the flour and cook 2 to 3 minutes, whisking until smooth.
4. Add the broth and milk, bring to a boil, to thicken, season with salt and Tabasco.
5. Remove from the heat add the cheese, whisking to blend. Add the chicken to the sauce, pour over the broccoli, sprinkle with the Parmigiano, and bake for 30 to 35 minutes until the sauce is bubbling, and the cheese is melted, and golden brown. Allow to rest for 5 minutes, then serve over pasta, or rice.
End of Summer Pasta Salad
Serves 6
1 pound shaped pasta, cooked 3 minutes short of al dente
3 ribs celery, finely chopped
1 green pepper, finely chopped
1/3 cup finely chopped red onion
1 cup grape tomatoes, cut into quarters if large
1/4 cup rice vinegar
1 teaspoon Kaffir lime peel
1 garlic clove, minced
Pinch red pepper flakes
1 tablespoon honey
1/4 cup finely chopped Italian parsley
1/2 cup vegetable oil
Salt and pepper
1. When the pasta is cool, add the celery, green pepper and onion.
2. In a small bowl, whisk together the vinegar, lime peel, garlic, red pepper flakes, honey, parsley and oil. Season with salt and pepper.
3. Toss the salad with the dressings, and serve.
Heirloom Garlic Bread
Serves 6
One soft crusted French or Italian loaf of bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 teaspoon dried oregano
Pinch red pepper flakes
1/2 teaspoon salt
1 cup grated Pecorino Romano
1. Preheat the broiler. Line a baking sheet with aluminum foil.
2. Slice the bread in half lengthwise and lay on the baking sheet
3. In a bowl, cream together the butter, oil, garlic, oregano, red pepper and salt. Add 1/4 cup of cheese to the mixture, and spread on the cut bread halves.
4. Sprinkle the top of the bread with the remaining cheese, and broil until the cheese is golden brown and bubbling. Remove from the oven, transfer the bread to a cutting board, and slice into 1-inch thick slices. Serve hot.
5. The garlic butter mixture is terrific for sautéing shrimp, or scallops, too.
Broccoli Rice Bake
Serves 6
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
1 head broccoli, cut into florets
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup shredded cheddar cheese
1. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the broccoli and cook for 2 to 4 minutes, until the broccoli begins to soften.
3. Season with the salt, pepper, and Tabasco.
4. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
5. Stir the rice into the broccoli mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
Roasted Pear, Butter Lettuce and Blue Cheese Salad
Serves 4 to 6
1/4 cup maple syrup
1 tablespoon grated fresh ginger
3 firm pears
Salt and pepper
1/4 cup rice vinegar
2 tablespoons pear nectar (or apple cider)
1 small shallot, minced
1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup vegetable olive oil
1 head butter lettuce, washed, spun dry and chopped
1 cup crumbled blue cheese
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil.
2. Core the pears and cut them into quarters lengthwise.
3. In a bowl, toss the pears with the syrup and ginger, lay onto the baking sheet and roast until browned, about 15 minutes, turn and roast another 5 minutes. Allow the pears to cool to room temperature.
4. In a bowl, whisk together the vinegar, nectar, shallot, mustard, and honey. Gradually add the oil, and whisk till thickened. Season with salt and pepper.
5. In a salad bowl, toss the greens with the lettuce. Plate the salad, then arrange pears, and blue cheese on the top. Drizzle with any remaining dressing.
Choice
Mini Finger Lime Cheesecakes
Makes 24
2 cups graham cracker crumbs
1/4 cup unsalted butter, melted and cooled
1/4 cup sugar
Two 8-ounce packages cream cheese, softened
3/4 cup sugar
2 large eggs
2 tablespoons finger lime
1 teaspoon vanilla extract
Additional finger limes for garnish
To open the finger limes, slice the skin with a sharp knife, and peel back the skin.
1. Preheat the oven to 350°F. Line two 12-cup cupcake tins with paper or foil liners. In a bowl, combine the cracker crumbs, butter and sugar. Place 1 to 2 tablespoons into each cupcake tin.
2. With an electric mixer, beat together the cream cheese and sugar in the large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Stir in the finger limes and vanilla and combine thoroughly.
3. Spoon the filling into the cupcake tins, filling each one two-thirds full. Bake until set, 20 to 25 minutes. Let cool to room temperature.
4. Serve the cheesecakes garnished with a bit of finger lime, too.
Chipotle Finger Lime Sauce
Makes about 1 1/2 cups
An excellent sauce for fish tacos, grilled seafood, or chicken.
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon finger lime
2 chipotle chilies in adobo, finely chopped
2 tablespoons finely chopped cilantro or Italian parsley
Salt and pepper
1. In a small bowl, stir together the mayonnaise, sour cream, finger lime, chipotle and cilantro. Season with salt and pepper. Refrigerate for up to 1 week.
Watermelon Finger Lime Sorbet
Makes 1 quart
2 ½ pounds watermelon (flesh only), pureed until smooth
1 cup granulated sugar
2 tablespoons finger lime
1. In a bowl, combine the watermelon, sugar and finger lime. Taste adding more sugar if needed.
2. Chill for 4 hours.
3. Pour into an ice cream maker, and follow the manufacturers’ instructions for sorbet. Freeze the sorbet when it is finished.
Plum Clafoutis
Serves 6
Clafoutis is a great way to use up leftover fruit. This one uses plums, but you could use any soft fruit (think stone fruit, pears, cherries and berries)
3 Beaute plums, pitted, and thinly sliced
2 Tbs. apple juice
3 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
Pinch freshly grated nutmeg
1 tsp. vanilla paste or extract
1/4 cup heavy cream
1/2 cup whole milk
3 Tbs. unsalted butter, melted
1/4 cup sliced almonds
1. Heat the oven to 350°F. coat a 9-inch cake or pie pan with nonstick cooking spray.
2. Put the plum slices in the prepared cake pan. Sprinkle them with the apple juice and toss to coat; spread them in an even layer.
3. In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved. Sprinkle the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth, adding the butter.
4. Pour the batter over the fruit, sprinkle the almonds on top and bake until evenly puffed and brown about 40 minutes. Serve warm.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 8-31-17


This week’s local produce and featured farms:
Asparagus – Life’s A Choke Farm
Soy Beans – The Garden Of….
Bok ChoyBe Wise Ranch
Nantes CarrotsWeiser Family Farm
Italian ParsleyBe Wise Ranch
LeeksTutti Frutti Farms
LimesKoral’s Tropical Fruit Farm
Passionfruit – NBC Farms
Red RadishesBlack Sheep Produce
Yellow PeachesKen’s Top Notch Produce
Heirloom Tomato MixBlack Sheep Produce
Juicing Bag:
Valencia Oranges – Sundance Organics
Strawberries – A & A Organics
Fennel – Lakeside Organic Gardens
Green Kale – Babe Farms
Carrots – Cal Organics
Farmer’s Choice:
Grapefruit – Bernard Ranches
Lemongrass Kong Thao Farm
Kosui PearsPenryn Orchard
Japanese Sweet PotatoesMilliken Family Farm
Feature:
Bartlett PearsPenryn Orchard
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Delicious Kale

Handful of green kale
1 orange
1 cucumber
Super Carrots
2 carrots
1 fennel
1 romaine lettuce
Sweet Fennel
1 cup of strawberries
1 fennel
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Edamame
Serves 2 to 4
To Prepare Edamame as a snack or to use in recipes
1/2 pound edamame in the pod
Salt
Black pepper to taste
1. Bring 4 quarts of salted water to a boil, add the edamame, return to a boil and cook until bright green, 3 to 5 minutes.
2. Drain.
3. Sprinkle with a teaspoon of salt and a little or a lot of black pepper. Toss and serve hot, warm or chilled with an empty bowl on the side for the pods.
To microwave: Put the edamame in a microwave-safe dish with ¼ cup water and a pinch of salt, cover partly and microwave on high until bright green, 1 to 5 minutes, depending on your microwave power.
Drain and sprinkle with coarse salt.
Sesame Noodle Salad with Edamame
Serves 6
1/2 pound linguine cooked 2 minutes short of al dente
1 leek, finely chopped using the white and tender green parts
1/2 cup cooked edamame
1 cup bok choy, tough ends trimmed and cut into 1/2-inch ribbons
2 carrots, cut on the diagonal in 1/4-inch pieces
3 red radishes, scrubbed, ends trimmed and julienned
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
1 clove garlic, minced
1teaspoons peeled and grated fresh ginger
2 tablespoons soy sauce
2 tablespoons cup creamy peanut butter (don’t use natural, it separated)
2 tablespoons rice vinegar
2 teaspoons brown sugar
1/2 cup chopped dry roasted peanuts
2 tablespoons sesame seeds
1. In a salad bowl, combine the linguine, leek, edamame bok choy, carrots, and radish.
2. In a food processor, combine the oils, garlic, ginger, soy, peanut butter vinegar and sugar, process until combined. Taste for seasoning, and adjust using more sugar, or water if soy sauce is too salty.
3. Pour over the noodles and vegetables, and toss to coat.
4. Serve garnished with chopped peanuts and sesame seeds.
Stuffed Tomatoes
Serves 2 to 4
These are a staple at our home during the summer when vine ripened tomatoes are available. They are terrific with grilled seafood, or meats.
Extra virgin olive oil
2 large heirloom tomatoes, cut in half horizontally
Salt and pepper
1 1/2 cups fresh bread crumbs (run the bread through a food processor)
1 cup grated Parmigiano Reggiano
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped Italian parsley
2 garlic cloves, minced
Salt and pepper
1. Film a skillet that will fit the tomato halves snugly with olive oil. Fit the tomatoes into the skillet, and season liberally with salt and pepper,
2. In a mixing bowl, combine the bread crumbs, cheese, basil, parsley, and garlic. Season the crumbs with salt and pepper, and toss with 2 to 4 tablespoons of olive oil to moisten the crumbs. Pile onto the tomato halves, and bring the heat to medium high. When the oil begins to sizzle, add 1/2 cup water, and turn the heat to medium. Cover the pan and cook for 15 to 20 minutes, remove the cover, baste the tomatoes with the pan juices, and cook another 15 to 20 minutes, basting with the juices until the tomatoes are softened, and the crumbs are melting into the tomatoes.
3. The tomatoes can be served hot, warm or at room temperature.
Steamed Salmon and Bok Choy
Serves 4 to 6
A great one-pot meal, serve with steamed rice if desired.
1/2 cup soy sauce
1/2 cup water
1/2 cup rice vinegar
2 Tbsps. dark brown sugar
1 tsp Asian chili-garlic sauce
1/4 cup packed fresh cilantro leaves, finely chopped
2 tsps. fresh lime juice
2 1/2-lb salmon fillets (4 pieces)
3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
One bunch bok choy, root end removed and cut into 1/2-inch ribbons
1 cup vegetable broth
1. In a small mixing bowl, whisk together the soy sauce, water, rice wine, sugar, chili-garlic sauce, cilantro, and lime juice.
2. Put the salmon into a 1 gallon zipper-top plastic bag, and pour the marinade over the salmon. Seal the bag and refrigerate for at least 2 hours, and up to 6 hours.
3. In a large skillet, heat the oil, saute the garlic and ginger until fragrant, about 30 seconds. Add the bok choy and saute for 2 minutes, until the bok choy begins to wilt. Add the broth.
4. Remove the salmon from the marinade, and pour the marinade into a saucepan, and bring to a boil for 5 minutes. Simmer until the marinade is a syrupy consistency, about 15 minutes. Put the salmon on top of the bok choy in the skillet, cover and steam for 10 to 15 minutes until the salmon is cooked through, registering 155 degrees on an instant read meat thermometer.
5. When the salmon is done, allow to rest for 5 minutes before serving on a bed of bok choy, drizzled with some of the reserved marinade.
Carrot and Radish Salad
Serves 4
One bunch carrots, tops removed, cut into julienne
1 bunch radishes, cut into 1/2-inch rounds
1 leek, finely chopped using the white and tender green parts
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons honey
1/4 cup finely chopped Italian parsley
1/3 cup extra virgin olive oil
Salt and pepper
1. In a salad bowl, combine the cartos, radishes, and leek.
2. In a small bowl, whisk together the juice, vinegar, honey, parsley and oil. Season with salt and pepper. Pour over the vegetables in the bowl, and toss to coat. The salad keeps well in the refrigerator for up to 4 days.
Passion Fruit Upside Down Cake
Serves 6
If you are not fond of the seeds in passion fruit strain them out, but this cake looks awesome when they are left in. Serve with unsweetened whipped cream.
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
1/2 cup passion fruit pulp
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Add the passion fruit pulp, stir to blend, then pour into the bottom of the cake pan.
4. Set aside while making the cake batter.
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and stir to blend.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Passion Fruit Lime Curd
Makes about 4 cups
3/4 cup sugar
6 large eggs
1/2 cup fresh lime juice
1/2 cup passion fruit pulp
1/2 cup (1 stick) butter, cut into 1/2-inch cubes
1. In a saucepan, combine the sugar, eggs, lime juice, and passion fruit pulp. Cook over medium high heat until the mixture thickens.
2. Remove from the heat and stir in the butter a few bits at a time.
3. Transfer to a bowl, and press plastic wrap onto the surface of the curd to avoid forming a skin.
4. Cool, cover and refrigerate for up to 2 weeks.
5. This is delicious as a filling for cakes, as a spread for English muffins, or as a topping for pudding.
Grilled Peach BBQ Sauce
Makes about 3 cups
Excellent on ribs, pork or chicken, this sauce can be made ahead and refrigerated for up to 4 days or frozen for up to 2 months.
2 tablespoons unsalted butter
2 cloves garlic, minced
1 leek finely chopped, using the white and tender green part
2 yellow peaches, peeled, pitted, and coarsely chopped
Pinch cayenne
1 teaspoon smoked paprika
2 cups tomato puree
1 cup peach nectar
1/2 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1. In a saucepan, heat the butter, saute the garlic, leek and peaches, until the peaches begin to soften. Add the cayenne and paprika, and saute another minute.
2. Add the tomato puree peach nectar, ketchup, vinegar, mustard and Worcestershire.
3. Bring to a boil, and simmer for 30 minutes, stirring occasionally, until thickened. Cool, cover and refrigerate if not using immediately.
Choice
Twice Baked Japanese Sweet Potato Casserole
Serves 4
1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled
1. Preheat the oven to 400 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
3. While the potatoes are baking, in a skillet heat the butter, and saute the leeks until they are translucent. Transfer to a mixing bowl.
4. Remove the potatoes from the oven, and slice in half lengthwise.
5. Remove the flesh with a spoon, and turn into the bowl with the leeks.
6. Mash the potatoes with 1 cup of cheddar cheese, and the sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
7. Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.
Lemongrass Turkey Meatballs
Serves 6
2 teaspoons chopped lemongrass
1 leek finely chopped using the white part only
1/4 cup finely chopped celery
3 cloves garlic, minced
1 teaspoon grated ginger
3 tablespoons finely Italian parsley
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon mirin
1 pound ground turkey
Oil for frying
1 1/2 cups chicken or vegetable broth
1. To chop the lemongrass, remove the tough outer covering, and cut off the root end. Finely chop the lemongrass. (lemon grass can be used to flavor tea and lemonade if you have some leftover)
2. Add the lemongrass to a bowl with the remaining ingredients.
3. Using a portion scoop, form the mixture into meatballs.
4. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meatballs, turning them when they are browned.
5. Add the chicken broth, cover and simmer over medium high heat for 5 to 8 minutes until they are cooked through. Serve the meatballs over rice, or noodles, garnished with a bit of the cooking broth.
Lemongrass Flavor Bomb
Makes about 1 cup
Flavor bombs are frozen blocks of oil containing aromatics to toss into soups, stews, stir fries for intense flavor. The lemongrass bomb incorporates your garlic, lemongrass and parsley.
1 stalk lemongrass, tough outer layer removed, and finely chopped
6 garlic cloves
1 cup firmly packed Italian parsley
1/2 to 3/4 cup extra virgin olive oil
1. In a food processor, or blender, combine the lemongrass, garlic and parsley. Process until chopped.
2. Add the oil, and pour the mixture into ice cube trays. You will have about 3 tablespoons of the mixture in each cube. Freeze. When the cubes are firm, transfer to zip-lock bags and make sure to label them!
3. When ready to use, melt the cube over low heat.
Lemongrass Citrus Tea
Serves 6 to 8
1 cup sugar
2 1/2 cups water
2 stalks lemongrass, cut into 1-inch pieces
1 1/2 cups orange juice
4 cups brewed iced tea
Thinly sliced oranges or lemons for garnish
1. In a saucepan, bring the sugar, water and lemongrass to a boil, stirring to dissolve the sugar. Simmer for 10 minutes, then set aside to cool.
2. Strain the mixture into a pitcher, and add the orange juice and tea. Serve over ice garnished with sliced oranges.
Roasted Chicken with Asian Pears
Serves 6
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
3 Asian pears, cored, and cut into quarters
One 3 pound roasting chicken cut into parts
Salt and pepper
1 cup pear nectar
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon cornstarch mixed with 1 tablespoon water
Salt and pepper
1. Preheat the oven to 375 degrees.
2. In a large skillet, heat the oil and butter, saute the leeks and Asian pears, until the leeks begin to soften and the pears begin to color on all sides. Remove to a roasting pan and set aside.
3. Liberally season the chicken with salt and pepper.
4. In the same skillet, brown the chicken on all sides. Transfer to the roasting pan, setting the chicken over the pear and leek mixture.
5. Pour the pear nectar, broth and mustard into the skillet, and scrape up all the browned bits on the bottom. Pour over the chicken and pears in the roasting pan, and roast for 30 minutes, basting with the pan juices.
6. Roast another 15 minutes until the chicken registers 165 degrees on an instant read meat thermometer.
7. Transfer the chicken to a serving platter, and cover with aluminum foil.
8. Transfer the pear/leek and pan juices to a saucepan, bring to a boil, add the cornstarch mixture and bring back to a boil. Season with salt and pepper if needed, and pour over the chicken on the serving platter.
Featured:
Pasta with Pears and Pecorino
Serves 4
1/4 cup unsalted butter
1 leek finely chopped, using only the white part
3 Bartlett pears, peeled, cored, and finely chopped
6 leaves fresh sage, finely chopped
Salt and pepper
1 pound shaped pasta such as penne, rigatoni or large shells, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 cup grated Pecorino Romano plus more for serving
1. In a large skillet, melt the butter, saute the leek, pears, and sage for 3 to 4 minutes until the leek and pears are softened. Season with salt and pepper.
2. Add the hot pasta to the skillet, and toss to coat, adding more pasta water if needed to make a creamy sauce. Add the pecorino, and any additional pasta water if needed. Season with additional salt or pepper and serve garnished with additional pecorino if desired.
Pear and Arugula Salad
Serves 4
2 Bartlett pears, cored, and thinly sliced
2 teaspoons fresh lemon juice
1 bunch arugula, washed, spun dry and tough stems removed
2 ounces Pecorino Romano, shaved
1/4 cup toasted pine nuts
1/4 aged balsamic vinegar
1/3 cup extra virgin olive oil
In a bowl, toss the pears with the lemon juice.
Arrange the arugula on a serving platter.
Top with the pears, shaved pecorino, and pine nuts.
In a small bowl, whisk together the balsamic vinegar, and oil. Season with salt and pepper, and pour over the salad. Serve immediately.
Farro Salad with Pears
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup pear nectar
2 tsp. Dijon mustard
1/4 cup finely chopped shallots
Salt and freshly ground black pepper
3 cups diced pears (1/2-inch dice)
1 cup crumbled fresh goat or gorgonzola cheese
3/4 cup chopped toasted walnuts
1/2 cup chopped dried cherries, or cranberries
1/4 cup chopped Italian parsley
1. Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until al dente.
2. In a small bowl, whisk together the oil, vinegar, pear nectar, mustard, and shallots. Season with salt and pepper.
3. When the farro is cooked, drain thoroughly and transfer to a salad bowl. Toss the warm farro with some of the dressing, and stir to coat. Allow the farro to cool, then add the pears, cheese, walnuts, cherries or cranberries, and parsley. Toss with more dressing, and serve at room temperature.
4. If you plan to make the salad ahead, save some of the dressing, and re-toss before serving.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 8-24-17


This week’s local produce and featured farms:
Asparagus – Life’s A Choke Farm
CeleryTutti Frutti Farms
Sonoran GarlicMilliken Family Farm
Green Onions – Her Produce
Amarosa PotatoesWeiser Family Farm
SunchokesWeiser Family Farm
Yellow NectarinesKen’s Top Notch Produce
Heirloom TomatoesBe Wise Ranch
Mizuna GreensBe Wise Ranch
Juicing Bag:
Gala Apples – Viva Terra
Strawberries – A & A Organics
Fennel – Lakeside Organic Gardens
Black Kale – Babe Farms
Carrots – Cal Organics
Farmer’s Choice:
Pearl Valley GrapesKen’s Top Notch Produce
PassionfruitKoral’s Tropical Fruit Farm
Indian Blood Peaches – Penryn Orchard
Feature:
Meyer LemonsRancho Del Sol
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Sweet Fennel
Handful of black kale
1 fennel
1 gala apple
Delicious Apple
1 cup of strawberries
1 gala apple
Handful of black kale
Powerful Carrots
2 carrots
1 fennel
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Nectarine and Tomato Salad
Serves 6
2 yellow nectarines, pitted, and thinly sliced
1/2 pound mixed heirloom tomatoes, cored and thinly sliced
3 scallions, finely chopped
1 cucumber, peeled, seeded and thinly sliced
1 ball fresh mozzarella, torn into bite sized pieces
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
10 basil leaves, thinly sliced
Salt and pepper
1. In a salad bowl, combine the nectarines, tomatoes, scallions, cucumber, and mozzarella.
2. In a small bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
3. Just before serving, pour over the salad, and toss to coat.
Pizza Pie Potatoes
Serves 6
1 pound Amarosa potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound mixed heirloom 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.
Sunchoke and Celery Soup
Serves 6
3 tablespoons unsalted butter
1 garlic clove, minced
2 scallions, finely chopped using only the white part
3 ribs celery, finely chopped, including some of the leaves
3/4 pound sunchokes, scrubbed and cut into chunks
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 pound brie cheese, cut into thin slices for garnish (optional)
1. In a Dutch oven, heat the butter, saute the garlic, scallions, and celery, until the scallions are softened.
2. Add the sunchokes, and broth. Bring to a boil, simmer for 20 to 25 minutes until the sunchokes are tender.
3. Using an immersion blender, puree the soup. Add the cream if using, season with salt and pepper and serve garnished with a slice of brie.
Shrimp and Asparagus Risotto
Serves 6
My favorite rice for risotto is Carnaroli or Vialone, but you can use Arborio if you wish.
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 1/2 cups Carnaroli or Vialone medium grain rice (sub. Arborio if you like)
1/2 cup dry white wine, or dry vermouth
5 1/2 to 6 cups chicken or vegetable broth, kept simmering on the stove
1/2 pound asparagus, tough stems removed, and cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
2 tablespoons unsalted butter
1/3 cup grated Parmigiano Reggiano cheese
Salt and pepper
1. In a Dutch oven, heat the butter and oil, saute the shallot for 2 to 3 minutes until softened. Add the rice, and toast in the butter and oil.
2. Add the wine, bring to a boil, and simmer until almost absorbed.
3. Add a ladle full of broth, stir until the broth is almost absorbed.
4. Continue adding until the rice begins to be al dente.
5. Add the asparagus and shrimp, along with another ladle of broth.
6. When the shrimp have turned pink and the rice is al dente, remove from the stove top, add the butter, and Parmigiano. Season with salt and pepper, and serve.
Celery, Pecorino and Walnut Salad
Serves 6
One head celery, root end removed, and chopped finely
1/3 pound imported Pecorino Romano, cut into fine dice
1 1/2 cups toasted walnuts, chopped
1/2 to 3/4 cup extra virgin olive oil
Freshly ground black pepper
1. In a salad bowl, combine the celery, pecorino, and walnuts.
2. Toss with the oil, and season with salt and pepper.
Chicken and Mizuna Stir Fry
Serves 4
2 chicken breasts, skin and bones removed, cut into bite sized pieces
2 tablespoons soy sauce
1 garlic clove, minced
2 tablespoons mirin rice wine
1 tablespoon cornstarch
1/4 cup vegetable oil
2 teaspoons freshly grated ginger
2 garlic cloves, minced
1 head mizuna, tough stems removed, and chopped into 1/2-inch ribbons
1/4 cup soy sauce
2 tablespoons mirin rice wine
3 scallions, finely chopped using the white and tender green parts
1. In a bowl, combine the chicken, soy sauce, garlic, mirin and cornstarch.
2. In a wok, or large skillet, over medium high heat, heat the oil, swirl the ginger and garlic in the oil for 30 seconds. Add the chicken and stir fry until the chicken is browned.
3. Add the mizuna, and toss together.
4. Add the soy sauce, and mirin, and simmer together until the mizuna is tender, and the chicken is cooked through.
5. Serve garnished with a drizzle of sesame oil, and chopped scallions.
Nectarine Torte
Serves 6
1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
1 teaspoon fresh lemon juice
3 nectarines, pitted, and cut into 1/2-inch wedges
1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees, and coat the inside of a 9-inch baking pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter until light.
3. Add the flour, baking powder, salt, eggs, and lemon juice and beat well.
4. Spoon the batter into the pan.
5. Arrange the nectarines on top of the batter. Sprinkle lightly with cinnamon sugar.
6. Bake 1 hour, approximately. Remove and cool for 30 minutes before serving with vanilla ice cream, or unsweetened whipped cream.
Choice
Chicken Braised with Green Grapes and Wine
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
6 chicken breasts, skin and bone removed
Salt and pepper
1 cup finely onion
1 teaspoon dried thyme
2 garlic cloves, minced
2 cups Riesling or other semi dry wine
1 1/2 cups green seedless grapes
1/2 cup chicken broth
1/2 cup heavy cream (optional, but makes a luxurious sauce)
2 teaspoons cornstarch
Freshly ground black pepper
1. In a Dutch oven, melt the butter with the oil. Season the chicken with salt and pepper, and brown the chicken on both sides. Remove from the Dutch oven, and add the onion, thyme, and garlic, sautéing until the onions begin to turn translucent, about 5 minutes.
2. Add the chicken back to the pan, stir in the Riesling, grapes, and broth. Bring to a boil, and simmer, uncovered, for 20 minutes, until the chicken is cooked through. Remove the chicken from the pan, and bring to a sauce to a boil. Combine the cream and the cornstarch, and stir into the sauce, bringing back to a boil, until the sauce is thickened.
3. Season the sauce with salt and pepper, serve the chicken over rice, noodles, or potatoes, covered with the sauce.
Farro and Green Grape Salad
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup orange juice
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
Salt and pepper
1 cup peeled and seeded cucumber, diced
3 scallions, finely chopped using the white and tender green part
1 1/2 cups green grapes cut in half, or quartered if large
1 cup crumbled Feta cheese
Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until the farro is al dente.
2. Drain and cool the farro.
3. In a small bowl, whisk together the oil, orange juice, vinegar, mustard and honey. Season with salt and pepper.
4. Pour some of the dressing over the still warm farro and toss to coat.
5. Add the cucumber, scallions, grapes and Feta to the farro.
6. Toss to blend. The salad can be refrigerated for up to 24 hours.
7. Do-Ahead Note: Save the dressing and just before serving, toss the salad again with some of the dressing, to refresh the salad. Serve the salad at room temperature.
Green Grape and Gorgonzola Flat Bread
Serves 6
1 pound pizza dough, store-bought or homemade
2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 teaspoons coarsely chopped fresh thyme leaves, divided
salt
4 ounces Monterey Jack cheese, thinly sliced
4 ounces crumbled Gorgonzola
1 cup halved seedless green or red grapes
1/2 cup pine nuts, coarsely chopped
1. Preheat the oven to 400 degrees, and let the pizza dough sit out and come to room temperature while the oven is heating.
2. In a bowl, mix the oil, garlic, and 1/2 teaspoon of the thyme together in a small bowl.
3. Place the pizza dough on a 15-inch-long piece of parchment paper. Use your hands to gently press the pizza dough into a large oval that covers most of the parchment. If the dough starts to spring back, let it rest for a few minutes and then try again. Transfer the dough-topped parchment onto a baking sheet.
4. Brush the entire surface of the pizza dough with the garlic oil, using all of it. Sprinkle the entire surface with salt. Evenly arrange the Monterey Jack slices onto the dough, leaving a 1-inch border. Evenly scatter the gorgonzola, grapes and walnuts over the dough, then sprinkle with the remaining 1 teaspoon thyme.
5. Bake for 6 minutes turn the baking sheet and bake another 6 to 7 minutes until the edges of the bread are deep golden brown.
6. Let the flatbread stand for a few minutes before cutting. Slice and serve either warm or room temperature.
Passion Fruit Cordial
2 cups of water
2 cups of sugar
1 cup of passion fruit pulp
2 T lemon juice
1. In a 4 quart saucepan, bring all the ingredients to the boil, then allow it to cool.
2. Pour the cordial into a sterile bottle and refrigerate.
3. To Serve, fill a 12-ounce glass with ice, 1/4 cup cordial and top off with sparkling water and fresh mint.
4. For an alcoholic version, use Prosecco in place of sparkling water, or toss in a splash or two of vodka.
Blood Peach Moscato Sauce
2 Indian Blood Peaches, pitted, cut into 8 wedges each
1 1/2 cups Moscato wine
1 cinnamon stick
1/2 cup sugar
1. Put the peaches, wine, cinnamon and sugar into a large skillet.
2. Bring to a boil, and simmer for 10 to 15 minutes until the peaches are tender.
3. Remove the peaches from the syrup, boil the syrup for 10 minutes until reduced.
4. Cool the peaches and syrup, cover and refrigerate for up to 5 days.
5. Serve the sauce over cake, ice cream, panna cotta, or your favorite yogurt.
Featured:
Preserved Lemons
9 Meyer lemons
Kosher salt
1 heaping teaspoon black peppercorns
2 bay leaves
1. Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side).
2. Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end.
3. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary.
4. Sprinkle salt on each layer.
5. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
6. Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
7. To use, remove a piece of lemon and rinse it.
8. The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Lemon Pistachio Bars
Makes one 9-inch square pan
1 cup all-purpose flour
¼ cup confectioners’ sugar
¼ teaspoon salt
½ cup cold, unsalted butter, cut into small pieces
¼ cup shelled unsalted pistachios, roughly chopped
2 eggs
1 cup sugar
½ teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/4 cup fresh Meyer lemon juice
⅓ cup shelled unsalted pistachios
Confectioners’ sugar, for garnish
1. To make crust, preheat oven to 350 degrees. coat a 9-inch square pan with non-stick cooking spray. Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios.
2. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup. Bake until lightly browned, about 20 minutes.
3. Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners’ sugar and cut into 2-inch squares.
Chicken Piccata
Serves 6
6 boneless, skinless chicken breasts (about 2 pounds), rinsed, dried thoroughly, and pounded to even thickness
Salt and ground black pepper
½ cup unbleached all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small shallot, minced
1 small garlic clove, minced
1 cup chicken broth
1/4 to 1/3 cup fresh Meyer Lemon juice
2 tablespoons small capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
Lemon slices for garnish
1. Sprinkle both sides of chicken generously with salt and pepper. Put the flour into a shallow plate, and dredge the chicken on both sides.
2. In a large skillet over medium-high heat melt the 2 tablespoons of butter with the olive oil, saute the chicken a few pieces at a time, until they are browned on each side, removing them to a plate.
3. Add the shallot and garlic to the skillet, and saute for 30 seconds until they are fragrant. Add the broth and lemon juice and simmer for 2 to 3 minutes.
4. Add the capers, butter and parsley, and bring to a boil. Add the chicken back to the pan, and simmer for 2 minutes to heat through.
5. Serve the chicken garnished with lemon slices, and serve with pasta, risotto or roasted vegetables.
Atlantic Beach Pie
Serves 6
This addictive pie is served in eateries along the North Carolina outer banks.
1 1/2sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
Fresh whipped cream, for garnish
Coarse sea salt, for garnish
1. Preheat the oven to 350° F. Crush the crackers finely, but not to dust. You can use a food processor or your hands.
2. Add the sugar, then knead in the butter until the crumbs hold together like dough.
3. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
4. While the crust is cooling beat the egg yolks into the milk, then beat in the lemon juice.
5. It is important to completely combine these ingredients.
6. Pour into the shell and bake for 16 minutes until the filling has set.
7. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
My Favorite Lemon Bundt
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice (about 4 lemons)
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and lemon zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Lemony Icing
1 1/2 cups confectioners’ sugar
3 tablespoons melted unsalted butter
2 to 3 tablespoons fresh lemon juice
1. Whisk the lemon juice and butter into the sugar and drizzle over the cooled cake.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 8-3-17


This weeks local produce and featured farms:
Cranberry Shelling Beans – Two Peas in a Pod
CarrotsBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ParsleyBe Wise Ranch
Leopard Romaine Lettuce – The Garden Of….
Valencia OrangesPolito Family Farm
Purple PotatoesWeiser Family Farm
Zucchini SquashBlack Sheep Produce
Flavor Top NectarinesFrog Hollow Orchard
Sungold Cherry TomatoesTutti Frutti Farms
Juicing Bag:
Strawberries – A & A Organics
Fennel – Cal-Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Valencia Oranges – Sundance Organics
Farmer’s Choice:
Red Fife and Soronran Wheat Berries – Kenter Canyon Farms
Oro Blanco GrapefruitPolito Family Farm
Black Royal Grapes – Murray Family Farm
Feature:
Sugar Baby Watermelon – Munak Ranch
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Orange Licorice
2 oranges
1 fennel
1in of turmeric
Strawberry Water
1 cup of strawberries
1 stalk of celery
1 cucumber

Valencia Kale

Handful of green kale
1 cucumber
1 orange
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Grilled Nectarine Salad
Serves 6
3 yellow nectarines, halved and pitted
Raw sugar
One head Leopard Romaine, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata
1. Preheat the grill. Dip the cut side of the nectarines into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the nectarines are softened and the cut side is caramelized.
2. Remove from the grill and keep warm.
3. Put the lettuce into a salad bowl.
4. In a small bowl, whisk together the juice, mustard, vinegar, honey and oil. Season with salt and pepper.
5. Pour some of the dressing over the lettuce, and toss to coat. Plate the salad, and top with a grilled nectarine half, and sprinkle with crumbled feta.

Cranberry Beans Tuscan Style

Serves 4 to 6
A terrific side dish with any grilled entrée; any leftovers can be whizzed in the food processor and made into an Italian ‘hummus’.
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 tablespoons chopped rosemary or sage leaves
1 pound cranberry shelling beans, removed from the pods
1/2 to 1 cup vegetable or chicken broth (enough to cover the beans)
1 bay leaf
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the garlic with the rosemary (or sage) until the garlic is translucent.
2. Add the beans and enough broth to cover. Toss in the bay leaf, and simmer, for 30 to 40 minutes until the beans are tender and creamy. Season the beans with salt and pepper, remove the bay leaf and serve.
3. Cook’s Note: In Southern Italy instead of broth they add canned crushed tomatoes to the beans instead, this bean dish is sometimes served over pasta. If you would prefer to use tomatoes you will need one 14.5-ounce can, and enough broth to cover the beans, or use the basket of cherry tomatoes in your box, stem and halve the tomatoes and add to the beans.
Purple Potato Smash
Serves 4
1 pound purple potatoes, scrubbed
1/3 cup finely chopped shallot
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 to 1/3 cup extra virgin olive oil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1. Put the potatoes into a saucepan with water to cover. Bring to a boil, and simmer for 15 to 20 minutes until tender. Cool the potatoes for 15 minutes, then peel and put into a bowl.
2. Using a fork, smash the potatoes into varying size chunks.
3. Add the shallot, zest, lemon juice, 1/4 cup olive oil and parsley. Toss to blend the ingredients. Add more oil if needed, season with salt and pepper and serve at room temperature.
Orange Upside Down Cake with Whipped Cream
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Pasta Carbonara with Zucchini
Serves 6
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini
1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola, and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.
Zucchini Parmesan Rice
Serves 6 to 8
This is my ‘go to’ summer side dish, it’s simple, and delicious, and doesn’t require a lot of energy.
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini
1 1/2 teaspoons salt
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese
1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
2. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, and Tabasco.
3. Sprinkle with the flour and cook, stirring, for 2 minutes.
4. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
6. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
7. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
8. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
Carrot Pickles
Makes about two 8-ounce jars
1 pound carrots, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel or dill seeds
1 1/2 tablespoons coarse sea or kosher salt
1 bay leaf
1. Cut the carrots into sticks. Bring a medium-sized pot of lightly salted water to a boil. (Use a non-reactive pot.)
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.
Orange Salsa
Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.
2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt
1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.
Roasted Fresh Catch
Serves 4 to 6
2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut or seabass
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 tablespoons aged balsamic vinegar
1 basket cherry tomatoes, stemmed and cut into quarters
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt
1. Preheat the oven to 400 degrees.
2. Arrange the fish in a 13-by-9-inch baking dish.
3. In a bowl, combine the remaining ingredients, and spread over the fish.
4. Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer. Remove from the oven, and allow to rest for 5 minutes before serving.
Coconut Carrot Soup
Serves 6
3 tablespoons butter
½ medium onion, roughly chopped
¾ pound carrots, peeled and cut into 1/2-inch rounds
1 teaspoon peeled, grated fresh ginger
½ teaspoon ground cumin, to taste
½ teaspoon ground turmeric, to taste
½ teaspoon ground coriander, to taste
Pinch cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from ½ lime
Salt and freshly ground pepper
1/4 cup finely chopped Italian parsley
5. In a Dutch oven, melt the butter, add the chopped onions, sprinkle with salt, stir to coat with butter. Add the carrots along with the spices. Stir and cook until softened, about 10 minutes.
6. Add the stock, bring the soup to a boil over high heat.
7. Reduce the heat to medium and continue cooking until the carrots are tender, about 10 to 15 minutes.
Using an immersion blender, purée the soup in the pot. Add the coconut milk, season with salt and pepper, add the lime juice and garnish with chopped parsley.
Choice
Wheatberry Salad
Serves 6 to 8
2 cups wheatberries
2 teaspoons salt
1/4 cup rice vinegar
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped red onion
1 cup red seedless grapes, quartered
2 ribs celery, finely chopped
1/4 cup finely chopped Italian parsley
1 cup crumbled Feta, ricotta salata or blue cheese
1. Bring 4 quarts of water to a boil, add the wheatberries and 2 teaspoons of salt. Simmer for 30 to 40 minutes, until the wheatberries are tender, a bit al dente. Drain the wheatberries and transfer to a bowl.
2. While the wheatberries are simmering in a small bowl, whisk together the vinegar, orange juice, honey, mustard, and oil. Season with salt and pepper.
3. Pour a bit of the dressing over the warm wheatberries, and toss to coat.
4. When the wheatberries are cooled, add the onion, grapes, celery and parsley.
5. Drizzle with more dressing, and toss to combine.
6. Do-Ahead: At this point the salad can be covered and refrigerated for up to 24 hours. Bring to room temperature before serving.
7. Just before serving, toss in the cheese, and re-dress with a bit more dressing. Serve at room temperature.
Cook’s Note: Wheat berries can be cooked, then frozen into 2 cups packages for later use. They are terrific as a breakfast porridge (just add milk and reheat) serve with your favorite toppings, or used as a grain like rice, or barley for a pilaf.
Roast Pork Tenderloin with Red Grapes
Serves 4
One 1 1/2 pound pork tenderloin, silver skin removed
1 teaspoon finely chopped thyme
1 ½ teaspoons finely chopped sage, plus 3 whole sprigs
2 tablespoons Dijon mustard
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 pound red seedless grapes
½ cup port
½ cup chicken stock
2 tablespoons unsalted butter mixed with 2 tablespoons all-purpose flour
1 tablespoon finely chopped parsley
1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the thyme, sage, mustard, 2 tablespoons of oil, salt and pepper. Rub all over the pork.
3. In a large oven proof skillet, heat 2 tablespoons of oil, and brown the pork on all sides. Add the onion, grapes, port and stock to the skillet, transfer to the oven, and roast for 15 to 20 minutes, until the pork registers 155 degrees on an instant read meat thermometer.
4. Remove the pork from the skillet, and place the skillet over medium high heat, scraping up any browned bits on the bottom of the pan.
5. Add the butter mixture, bringing back to a boil, until the sauce is thickened. Taste for seasoning and adjust using salt and pepper. Add the parsley.
6. Thinly slice the roast, and nap with some of the sauce and grapes.
Oro Blanco Curd
Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes
1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl, and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.
Featured:
Watermelon Feta Salad
Serves 4
This salad is pretty much what you want to make it, whether the watermelon is sliced or in chunks, it works either way.
1 personal watermelon, rind removed, and sliced into wedges or chunks
1 1/2 cups crumbled Feta cheese
1/2 cup finely chopped Italian parsley or mint
1/2 cup extra virgin olive oil
Freshly ground black pepper
1. Arrange the watermelon on a serving platter, scatter with the cheese, and parsley (or mint)
2. Drizzle with oil, season with black pepper and serve.
Watermelon Lemonade
Serves 8
1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds, seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes
1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and watermelon, continuing to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving.
3. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.
Watermelon Gazpacho
Serves 6
1 basket cherry tomatoes, stemmed
3 cups seeded and cubed watermelon
1/4 cup packed Italian parsley
1 cup diced Persian cucumber
¼ cup olive oil
2 tablespoons lemon juice
Salt and pepper
Crumbled goat cheese, ricotta salata or crumbled Feta
1. Combine the tomatoes, watermelon, parsley and cucumber in a food processor and process on and off for a chunky consistency with a bit of puree.
2. Transfer to a bowl, stir in the oil, lemon juice, and season with salt and pepper.
3. Serve the gazpacho cold garnished with a bit of salty cheese.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 7-13-17


This weeks local produce and featured farms:
Cranberry Shelling Beans – Two Peans in a Pod Farm
Savoy CabbageBlack Sheep Produce
Mizuna GreensBe Wise Ranch
CilantroBe Wise Ranch
White CarrotsWeiser Family Farm
Red Oak Leaf Lettuce – The Garden Of….
Spring Shallots – The Garden Of….
Valencia OrangesPolito Family Farm
Gold Bar SquashBlack Sheep Produce
Flavorino Plum Tomatoes – Dassi Family Farm
Beaute PlumsKen’s Top Notch Produce
Juicing Bag:
Strawberries – A & A Organics
Carrots – Cal-Organics
Cucumbers – Lakeside Organic Gardens
Green Kale – Babe Farms
Lemons – Sundance Organics
Farmer’s Choice:
PassionfruitKoral’s Tropical Fruit Farm
Japanese PotatoMilliken Family Farm
Santa Rosa Plums – Frog Hollow Farms
Feature:
Thomcord Grapes – Murray Family Farm
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Delicious Greens
Handful of green kale
1 cucumber
1 lemon
Super Carrots
2 carrots
1 cucumber
1 roman lettuce
Sweet Strawberries
1 cup of strawberries
1 beet
Handful of green kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Savoy Slaw
Serves 6
This is a great slaw to serve with fish tacos or with grilled chicken.
1 savoy cabbage, quartered, and thinly sliced
1/4 cup finely chopped green shallot
1/2 cup baby plum tomatoes, chopped
1/4 cup finely chopped cilantro
1/4 cup lime juice
1/4 cup orange juice
1 tablespoons honey
1 teaspoon ground cumin
Pinch cayenne
2 tablespoons white vinegar
1/2 cup canola or vegetable oil
Salt and pepper
1. In a salad bowl, combine the cabbage, shallot, tomatoes, and cilantro.
2. In another mixing bowl, whisk together the lime juice, orange juice, honey, cumin, cayenne, and vinegar.
3. Whisk in the oil, season with salt and pepper.
4. Pour the mixture over the slaw, and toss to coat.
5. Serve the slaw cold. The slaw will keep in the refrigerator for up to 3 days. Drain off any excess water that may accumulate in the bottom of the bowl.
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 mizuna greens, 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 mizuna. Pour the dressing over the salad, and toss to coat. Add 1/2 the cheese, and toss again.
3. 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 bread crumbs
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 bread crumbs, 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.
BLT Salad
Serves 4
6 strips bacon, cooked crisp, and crumbled
One head red oak lettuce, washed, spun dry and chopped
1 cup chopped baby plum tomatoes
1 cup croutons, either store bought or homemade
1/2 cup mayonnaise
Grated zest of 1 lemon
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper
1. In a salad bowl, combine the bacon, lettuce, tomatoes, and croutons.
2. In a mixing bowl, whisk together the mayonnaise, zest, lemon juice and garlic. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to combine.
Roasted White Carrots
Serves 4
One bunch white carrots, tops removed (see note) and cut into quarters lengthwise
1/4 cup extra virgin olive oil
Pinch ground cumin
2 tablespoons honey
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Combine the carrots with the oil, cumin and honey. Season with salt and pepper. Spread onto the prepared baking sheet. Roast for 10 to 15 minutes until tender. Serve warm or at room temperature.
3. Cook’s note: Save the carrot tops to make a carrot top pesto.
Carrot top pesto:
2 cup chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week, or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots, or toss with pasta.
Cranberry Bean Soup
Serves 4
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup finely chopped green shallot
2 tablespoons finely chopped sage
Pinch red pepper flakes
1 basket baby plum tomatoes
1/2 pound shelled cranberry beans
8 cups chicken or vegetable broth
Rind from Parmigiano Reggiano (optional), chopped
1 bunch mizuna, tough stems removed, and chopped
1/2 cup small pasta, such as orzo, small shells, or ditali
Salt and pepper
1. In a Dutch oven, heat the oil, saute the garlic, shallot, sage and red pepper until the shallot is softened.
2. Add the tomatoes, and beans, and saute for 2 to 3 minutes.
3. Add the broth, and rind, and bring to a boil. Simmer for 1 hour.
4. Add the mizuna, and pasta, and simmer another 8 to 10 minutes until the beans and pasta are al dente.
5. Season with salt and pepper.
Choice
Sweet Potato Fries
Serves 4
1 pound sweet potatoes, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt
1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.
Plum 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 to 8 ripe plums or 6 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, 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.
Passion Fruit Pudding
Serves 4 to 6
2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)
1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes.
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.
Featured:
Thomcord Grape Pie
Serves 6
For the Crust
2 1/2 cups all-purpose flour
¼ teaspoon fine sea salt
20 tablespoons (2 1/2 sticks) unsalted butter, cold and cut into cubes
4 to 6 tablespoons ice water, as needed
1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
2. Turn dough out onto a lightly floured surface and gather into a ball. Divide into 2, flatten each into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
3. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
4. On a floured board, roll out the bottom crust to 11-inches and lay into the prepared pan.
5. Roll out the top crust, and refrigerated while getting the fruit ready.
For the Fruit
4 cups Thomcord grapes, stemmed
1/4 cup sugar
1 tablespoon lemon juice
2 1/2 tablespoons cornstarch
Cream
Raw sugar
1. Preheat the oven to 400 degrees.
2. In a bowl combine the grapes, sugar, lemon juice and cornstarch.
3. Pour the mixture into the pie crust.
4. Top with the second pie crust, crimp or flute the edges, brush the top with cream, and sprinkle with raw sugar and slash 2 or 3 slits in the top.
5. Put the pie plate onto a lined baking sheet to catch any drips.
6. Bake the pie at 400 degrees for 15 minutes, reduce the temperature to 375 and bake another 45 to 50 minutes until the crust is golden brown and the fruit is bubbling.
Thomcord Sherbet
Serves 6
2 pounds Thomcord grapes, stemmed
1/4 cup water
3 tablespoons sugar
2 tablespoons light corn syrup
1. In a Dutch oven, add the grapes along with the water. Cover, stirring from time to time, and cook until the grapes are soft.
2. Remove from heat and pass the grapes through a food mill with the attachment with the smallest holes.
3. If you don’t have a food mill, press them through a fine-mesh strainer, which will take a bit of force. Different grapes will yield differing amounts of juice. You should have 3 cups.
1. Add the sugar, and corn syrup, stir until the sugar is dissolved. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s directions.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 6-29-17


This weeks local produce and featured farms:
Large Asparagus – Life’s a Choke Farm
Red Toch Garlic – Kong Thao
MizunaBe Wise Ranch
Italian ParsleyBe Wise Ranch
Leopard Romaine – The Garden of…
White Scallions – Terra Madre Gardens
Alaskan Fingerling PotatoesWeiser Family Farm
Chiogga BeetsBlack Sheep Produce
ZucchiniBlack Sheep Produce
White Nectarine – Frog Hollow Farm
Juicing Bag:
Strawberries – A & A Organics
Kale – Babe Farms
Lemons – Sundance Organics
Green Leaf Lettuce – Deardorf
Seedless Watermelon – Goldie
Farmer’s Choice:
StrawberriesBe Wise Ranch
Wheatberries – Kenter Canyon
White PeachesKen’s Top Notch Produce
Feature:
Rocky Sweet Melon – Munak Ranch
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Super Strawberries
1 cup of strawberries
1 green leaf
1 orange
Delicious Kale
Handful of green kale
1 cup of pineapple
1 lemon
Sweet Watermelon
1 cube of watermelon
1 apple
1 beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Fish with Parsley Potatoes
Serves 4 to 6
One pound Alaskan potatoes, scrubbed
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
Grated zest of 1 lemon
2 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1 teaspoon Old Bay or seafood seasoning
2 1/2 pounds salmon, cod, halibut or sea bass filets
1 cup pitted Kalamata olives, chopped
Sliced lemons for garnish
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
2. While the potatoes are cooking, in a bowl, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
4. Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
5. Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.
Cook’s Note: This method works well for any thick fleshed fish.
Tortino di Zucchini with Pecorino Sauce
Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper
1. Preheat the oven to 350 degrees, and butter six 4-ounce ramekins.
2. In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant.
3. Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed.
4. Cool.
5. In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined.
6. Pour the into the prepared ramekins to within 1/2-inch of the top.
7. Bake for 30 to 45 minutes until set. Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce.
For The Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper
1. In a saucepan, heat the butter, add the flour and cook whisking for 2 minutes.
2. Add the milk, and bring to a boil.
3. Take the pan off the heat, add the cheese, and whisk until melted.
4. Season with salt and pepper. Serve warm.
Chocolate Zucchini Cake
Makes 1 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
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.
Stuffed Zucchini
Serves 6
4 zucchini, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped scallions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
1. Steam the zucchini for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2. Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell. Chop the zucchini flesh. Preheat the oven to 350 degrees.
3. In a skillet, heat the butter, add the scallions and garlic and saute for 2 to 3 minutes to soften the scallion. Add the zucchini flesh and saute another 3 minutes.
4. Add the flour, and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with nutmeg, salt and pepper. Remove from the heat, fold in the parsley and Gruyere.
5. Re-stuff the zucchini with the mixture, and sprinkle each zucchini with some of the Parmigiano.
6. Do-Ahead: The zucchini can be refrigerated overnight, bring to room temperature before baking.
7. Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown.
8. Serve warm.
Grilled Asparagus with Prosciutto
Serves 6
This can either be a nibble before dinner or served as a side dish. It is great with seafood, poultry and grilled meats.
1 bunch asparagus, tough ends removed
1/4 pound thinly sliced prosciutto di Parma
1. Preheat the grill for 10 minutes. Turn off the center burners for indirect heat, or push coals to the sides of the grill.
2. Put a piece of prosciutto onto a cutting board, and roll the prosciutto around a stalk of asparagus.
3. Refrigerate for 1 hour, this will help the prosciutto adhere to asparagus.
4. Grill over indirect heat for 3 to 5 minutes, turning when the prosciutto begins to get crispy.
5. Remove from the grill when the asparagus is tender. Serve warm, or at room temperature.
Romaine Salad with Scallion and Garlic Dressing
Serves 4 to 6
Makes 1 cup dressing
Try the dressing as a marinade for poultry or pork, too.
For the Dressing
1/2 cup coarsely chopped scallions
3 garlic cloves
1 tablespoon Dijon mustard
1/4 cup packed Italian parsley
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup Greek Style Yogurt
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1. Put the scallions, garlic, mustard, parsley, vinegar, lemon juice, zest, and yogurt into a food processor or blender. Process on and off several times to break up the scallions and garlic.
2. With the machine running, pour in the oil, blending until the dressing is thick and smooth.
3. Season with salt and pepper. Refrigerate the dressing for up to 5 days.
For the Salad
1 head leopard romaine, washed, spun dry and chopped
1/2 cup crumbled Feta, goat cheese, or shaved Parmigiano for garnish or crumbled bacon
1. In a bowl, combine the lettuce and the dressing, tossing to coat.
2. Serve the salad garnished with your favorite cheese (Feta is nice here) or crumbled bacon.
Candy Striped Beets with Mizuna Salad
Serves 4
1 bunch mizuna, washed, spun dry and chopped
One bunch candy stripe beets, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons soy sauce
3 tablespoons sugar
1 garlic clove, minced
1/2 teaspoon freshly grated ginger root
1/2 cup canola or vegetable oil
Salt and pepper
Toasted sesame seeds for garnish
1. Put the mizuna into a salad bowl, and set aside.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
3. While the beets are roasting, in a bowl, whisk together the vinegar, soy, sugar, garlic, ginger, and oil. Season with salt and pepper.
4. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
5. Toss the beets with some of the dressing.
6. Toss the mizuna with the remaining dressing, plate the salad, and top with some of the beets. Sprinkle with sesame seeds, and serve.
Poached Nectarines in Moscato
Serves 4 to 6
3 White Nectarines (see note)
1 liter Moscato wine
1/4 cup honey
3 thin slices of ginger (about dime size) (you can change this to 1 cinnamon stick if you’d like)
Crème fraiche, Greek style yogurt, or ice cream for serving
1/2 cup toasted sliced almonds
1. Cut the nectarines in half and pit them.
2. In a Dutch oven, combine the Moscato, honey and ginger or cinnamon.
3. Add the nectarines, and bring to a simmer. (Simmer is defined as bubbles just breaking the surface)
4. Simmer the nectarines for 5 to 7 minutes, until tender, but not falling apart.
5. Remove the nectarines from the wine and set aside.
6. Bring to the syrup to a boil, and reduce by half, until thick and syrupy.
7. Put a nectarine half in a bowl, dollop with crème fraiche, yogurt or ice cream.
8. Drizzle with warm syrup and serve garnished with sliced almonds.
9. Cook’s Note: The syrup can be frozen and used in drinks (think Sangria) drizzled over cake, ice cream, or your morning yogurt.
Cook’s Note: You can use peaches, nectarines and plums in this recipe, they all work well.

Wheatberry Salad

Serves 6
Wheatberries freeze well, so I’d recommend you cook them all and then freeze in 1 to 2 cup packages and freeze them for up to 3 months.
1 pound wheatberries
1/4 cup sugar
1/2 cup vegetable oil
1/4 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon dry mustard
1 teaspoon curry powder
2 scallions, finely chopped
2 rib celery, finely chopped
1/4 cup finely chopped Italian parsley
2 yellow peaches, or white nectarines, pitted, and chopped
1. Put the wheatberries in salted water to cover, bring to a boil and simmer for 45 minutes until just tender. Cool two cups of the wheatberries for use in the salad.
2. In a small bowl, whisk together the oil, vinegar, juice, Worcestershire, garlic, mustard, and curry powder.
3. Pour a bit over the 2 cups of wheatberries, and toss to coat.
4. Add the scallions, celery, parsley and peaches. Drizzle with more dressing, and toss to coat.
5. Serve the salad at room temperature.
6. Cook’s Note: If you wish to refrigerate the salad, make sure to take it out at least 1 hour before serving and toss with any remaining dressing. The wheatberries will be like sponges, and will absorb the dressing while refrigerated.
Strawberry Peach Cobbler
Serves 4 to 6
3 yellow peaches, peeled, pitted and thinly sliced
2 cups strawberries, hulled, and quartered
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup sugar
1 large egg
1/2 cup unsalted butter, melted and slightly cooled
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 peaches, berries, sugar, cornstarch, nutmeg and cinnamon. Pour the mixture into the prepared baking dish.
3. In another bowl, combine the flour, sugar, egg, and butter. Spread over the fruit, bake for 45 to 50 minutes, until the fruit is bubbling and the cobbler topping is golden brown. Serve with unsweetened whipped cream, or vanilla ice cream.
Cold Melon Soup
Serves 6
6 cups chopped Melon
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
Pinch ground nutmeg
8 mint leaves
1/4 teaspoon salt
Crème fraiche, or Greek style yogurt
1. In a blender, combine the melon, orange, lemon and lime juices and puree. Add the honey, nutmeg, and mint, and puree again. (depending on your blender, you may have to do this in batches—no worries)
2. Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.
Tropical Gazpacho
Serves 6
6 cups canned tomato juice
1 cup mango nectar
2 under ripe mangoes or papayas, peeled, seeded and cut into 1/2-inch dice
2 cups Rocky Sweet melon, peeled, seeded and cut into 1/2-inch dice
½ red bell pepper, diced small
½ yellow bell pepper, diced small
½ cup lime juice (about 4 limes)
4 dashes of Tabasco sauce
Salt and pepper
½ cup chopped Italian parsley
1. In a large bowl, combine the tomato juice, mango nectar, mangoes, melon, red pepper, yellow pepper, lime juice, and Tabasco.
2. Taste for seasoning and add salt or pepper if necessary. Add the parsley just before serving chilled.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 6-22-17


This weeks local produce and featured farms:
Green Bell PeppersBlack Sheep Produce
Pickling CucumbersBlack Sheep Produce
Star Pink Grapefruit – Point Loma Farms
Collard GreensBe Wise Ranch
Chocolate Mint – Terra Madre Farms
LeeksTutti Frutti Farms
Romaine LettuceBe Wise Ranch
German Butterball PotatoesWeiser Family Farm
White PeachesKen’s Top Notch Produce
Flavorino Plums – Dassi Family Farm
Juicing Bag:
Blueberries – A & A Organics
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Black Kale – Lakeside Organic Gardens
Ruby Red Grapefruit – Sundance Organics
Farmer’s Choice:
StrawberriesBe Wise Ranch
Baby Bok Choy – Yasutomi Farms
Green CauliflowerBlack Sheep Produce
Chinese EggplantMilliken Family Farm
Feature:
Saturn PeachesFitzgerald’s Premium Ripe Tree Fruit
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Green Licorice
Handful of black kale
1 cucumber
¼ bulb of fennel
Summer Water
1 cup of blueberries
1 cucumber
Have it All
1 grapefruit – peel and pith removed
½ cucumber
¼ bulb fennel
5 leaves of black kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Butterball Potato Salad
Serves 4 to 6
1.5 pounds German butterball potatoes, scrubbed
2 tablespoons white vinegar
Salt and pepper
1 leek, finely chopped using only the white part
1 pickling cucumber, scrubbed, and finely chopped
Grated zest of 1 lemon
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon finely chopped dill
6 slices bacon, cooked crisp, and crumbled for garnish (optional)
1. Put the potatoes into a pan with water to cover, and boil for 15 to 20 minutes, until tender. Cool completely.
2. Cut the potatoes into bite sized pieces, sprinkle with vinegar, and season with salt and pepper.
3. Add the leek and cucumber.
4. In a bowl, stir together the zest, mayonnaise, lemon juice, and dill.
5. Pour over the potatoes, gently stirring to coat. Garnish the salad with bacon and serve.
Tomato Sauce Provencal
Makes about 2 cups
This is a delicious sauce to serve over grilled fish or chicken, or to toss into rice or pasta. Try it over roasted potatoes.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 leek, finely chopped, using the white and tender green parts
2 teaspoons herbs de Provence
1 pint plum tomatoes, cored, and chopped
Salt and pepper
1. In a skillet, heat the butter and oil, saute the leek and herbs until the leek begins to soften, about 3 minutes.
2. Add the tomatoes, and simmer for 15 to 20 minutes, until the tomatoes are softened, and the sauce is thickened. Season the sauce with salt and pepper.
3. The sauce will keep in the refrigerator for up to 4 days, or freezes for 3 months.
Beans and Greens
Serves 6
2 tablespoons extra virgin olive oil (plus more for garnish)
2 garlic cloves, minced
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons (see note)
2 cups cored and chopped Roma tomatoes
Salt and pepper
8 cups chicken or vegetable broth
Parmigiano Reggiano rinds, cut into small dice (optional for flavor)
Two 14.5-ounce cans small white beans, drained and rinsed
1 cup cooked small pasta such as orzo, ditali, or cavatelli
Salt and pepper
1. In a Dutch oven, heat the oil, sauté the garlic for 30 seconds, until fragrant. Add the collards, and saute until the collards are softened.
2. Add the tomatoes, and season with salt and pepper. Saute the tomatoes and collards, until some of the tomato liquid has evaporated.
3. Add the broth, Parmigiano rinds and beans, and bring to a simmer. Simmer for 45 minutes, until the soup is thickened a bit.
4. Add the pasta, and simmer another 10 minutes. Season with salt and pepper. Serve hot garnished with a drizzle of extra virgin olive oil.
Cook’s Note: The stems from collards can tend to be tough and woody, if they are tender, cut them into fine dice, and add to the soup with the greens.
Roasted White Peaches with Maple Bacon Sauce
Serves 6
These peaches are delicious filled with crème fraiche, vanilla ice cream, or over cornbread.
3 white peaches, cut in half and pitted
Raw sugar
6 slices bacon, cooked crisp, chopped saving 1 tablespoon bacon drippings
1/2 cup Maple syrup
2 tablespoons sherry vinegar
Crème fraiche, or vanilla ice cream for serving
1. Preheat the oven to 400 degrees. Dip each peach cut side into the raw sugar, and place cut side up in an oven proof skillet that will hold the 6 pieces. Roast for 15 to 20 minutes, until the peaches are soft and the sugar is caramelized. Cover and keep warm.
2. While roasting the peaches, cook the bacon, remove all but 1 tablespoon of bacon drippings, chop the bacon and add the syrup to the pan. Bring to a boil. Add the vinegar, and simmer for 5 minutes.
3. To serve, place a peach cut side up into a bowl, dollop with the crème fraiche or ice cream and drizzle with the warm maple bacon sauce.
Roasted Pepper Salad
Serves 4 to 6 as a side
Roasted peppers are served in the Mediterranean as a side dish to compliment the main course.
These are delicious on burgers, or bruschetta.
3 Green Bell Peppers
2 garlic cloves, sliced
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
Salt and pepper
1. Preheat a broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Put the peppers onto the baking sheet, and broil, turning as each side begins to blacken. When all sides are soft, turn off the broiler, and allow the peppers to rest in the turned off oven for 1 hour.
3. Remove the peppers, scrape off the skin, remove the core and seeds, and tear the peppers into strips.
4. Put the peppers into a shallow bowl. Add the garlic, oil, and vinegar, and toss gently. Season with salt and pepper. Serve the peppers at room temperature. The peppers can be refrigerated for up to 5 days. Remove from the refrigerator 1 hour before serving.
Chocolate Mint Mojitos
Serves 4
1/2 cup packed chocolate mint
1/4 cup lime juice
1/4 cup sugar
8 ounces white rum
1 liter club soda
1. In a large pitcher, combine the mint lime juice and sugar, and muddle together using a muddler, pestle or other device.
2. Add 1/2 pitcher of ice, and the rum. Stir, until the sugar is dissolved. Fill the pitcher with club soda, and serve garnished with additional chocolate mint.
3. For a ‘virgin’ Mojito, muddle the mint, lime juice and sugar. Add 7-UP instead of the club soda.
Romaine and Cucumber Salad with Tomato Dressing
Serves 2 to 4

One head romaine, washed, spun dry and chopped
2 pickling cucumbers, scrubbed, and sliced
1/4 cup finely chopped leek, using only the white part
2 Roma tomatoes, cored, and finely diced
2 garlic cloves
1/3 cup red wine vinegar
3 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled Feta cheese
1. Put the romaine, cucumbers and leek in a salad bowl.
2. In a food processor or blender, combine the tomatoes, garlic, vinegar, sugar, Worcestershire and mustard.
3. Process on and off to break up the tomatoes, and garlic. With the machine running, add the oil. Season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the feta, and toss again. Serve.
Choice
Green Cauliflower Fritters
Serves 4
One green cauliflower, cut into florets
1/2 cup finely chopped leek, using only the white part
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 large egg
Oil for frying
1. Put the cauliflower into water to cover, and bring to a boil. Salt the water, and simmer until the cauliflower is tender about 7 minutes. Drain thoroughly, and transfer to a food processor.
2. Add the leek, garlic, cheese and bread crumbs. Add the egg, and process on and off until you have a chunky mixture.
3. Form the mixture into patties, about 2-inches in diameter and 1/4-inch high (like a pancake)
4. Heat 1/4 inch of oil in a skillet to 350 degrees and fry the patties until they are golden on one side. Flip and fry until the other side is golden. Drain on paper toweling, and serve warm.
Chicken and Chinese Eggplant Stir Fry
Serves 4
2 tablespoons canola or vegetable oil
2 garlic cloves, minced
2 teaspoons freshly grated ginger
2 Chinese eggplant, cut into 1-inch dice
1/2 pound ground chicken or turkey
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
1/2 teaspoon sesame oil
1 tablespoon cornstarch, mixed with 2 tablespoons water, to make a paste
2 scallions, finely chopped, using the white and tender green parts
1/4 cup sesame seeds
1. In a large skillet or wok, heat the oil, add the garlic and ginger, and swirl in the pan for 30 seconds, until fragrant. Add the eggplant, and cook, until the eggplant is golden brown.
2. Remove from the skillet, and add the chicken or turkey, cooking until the meat is no longer pink.
3. Add the eggplant back to the skillet.
4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce and sesame oil.
5. Pour over the eggplant mixture in the pan, and toss to coat. Add the cornstarch mixture and cook until thickened. Serve garnished with scallions and sesame seeds.
Sautéed Baby Bok Choy
Serves 2
2 tablespoons canola or vegetable oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons soy sauce
1/2 cup chicken or vegetable broth
4 baby bok choy, cut in half
Sesame oil for garnish
1. In a skillet or wok, heat the oil, and swirl the garlic and ginger for 30 seconds, until fragrant.
2. Add the soy sauce and broth, and bring to a boil.
3. Add the bok choy, cut side down, and simmer for 3 minutes, turn the bok choy and simmer another 3 minutes. Serve the bok choy drizzled with a bit of sesame oil.
Chocolate Meringues with Strawberries
Serves 6
6 egg whites
¾ teaspoon cream of tartar
1 ¼ cup sugar
3 tablespoons sifted Dutch process cocoa powder
2 cups strawberries, hulled and cut into quarters
1/4 cup sugar (depending on the sweetness of the berries)
2 tablespoons orange or lemon juice
Whipped cream for garnish
1. Preheat the oven to 225 degrees. Line two baking sheets with silicone liners, or parchment paper coated with non-stick cooking spray.
2. In the bowl of an electric mixer, with the whisk attachment, beat the egg whites and cream of tartar until they begin to look foamy.
3. Sprinkle in the sugar about ¼ cup at a time, and beat well after each addition, finishing with the cocoa, and beating until stiff peaks form.
4. Using about ½ cup of the meringue, mound the mixture into 3-inch rounds about 1-inch high. Using the back of a spoon that has been dipped into water, make a bowl in the center. (Alternately, you can spread a 3-inch wide layer of meringue onto the sheet, then using a pastry bag fitted with a large star tip, pipe two to three layers of meringue around the base)
5. Bake the meringue shells for 75 to 90 minutes, until they feel firm. Turn off the heat and allow the meringues to cool completely in the oven.
6. Do-Ahead: Remove the meringues from the baking sheets and store airtight at room temperature for up to 2 days.
7. In a bowl, combine the berries, sugar and juice, stirring to combine.
8. Place a meringue on a serving plate, fill with berries, and top with whipped cream.
9. A dusting of powdered sugar, or cocoa is also appropriate.
Feature:
Donut Peach Praline Cobbler
Serves 6 to 8
For the Peaches
2 pounds donut peaches, peeled, pitted and cut into wedges
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1. In a bowl, combine the peaches, sugar, lemon juice and cornstarch. Put the mixture into a 13-by-9-inch baking dish. Preheat the oven to 400 degrees.
For the Cobbler Topping
1 1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup chopped pecans
1. In a food bowl, combine the flour and sugars.
2. Stir in the melted butter, unitl the crumble comes together. Add the pecans, and sprinkle over the peaches in the prepared pan.
3. Bake for 15 minutes, lower the temperature to 350 degrees, and bake another 25 to 30 minutes, until the peaches are bubbling, and the topping is golden brown. Allow to rest for 10 to 15 minutes, before serving with ice cream.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 6-15-17


This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
Sonoran Garlic – Milliken Family Farm
Dandelion Greens – Terra Madre Farms
CilantroBe Wise Ranch
Freckles Lettuce – Coleman Family Farm
Sweet Onions – Coastal Farms
Valencia OrangesPolito Family Farm
Natural Flame Raisins – Peacock Family Farm
Red BeetsBlack Sheep Produce
Gold Bar SquashBlack Sheep Produce
Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit
Juicing Bag:
Blackberries – Sthely Family Farms
Cucumbers – Lakeside Organic Gardens
Parsley – Lakeside Organic Gardens
Green Kale – Babe Farms
Valencia Oranges – Sundance Organics
Farmer’s Choice:
Blueberries – Whitney Ranch
Rhubarb – Trevino Farms
Santa Rosa PlumsKen’s Top Notch Produce
Feature:
Dried Apricots – Andy’s Orchard
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Powerful Kale
Handful of green kale
1 cucumber
Handful of Italian parsley
Super Berries
1 cup of black berries
1 apple
Handful of green kale
Sweet Parsley
1 orange
1 cucumber
Handful of Italian parsley
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Chicken Peach Salad with Maple Ranch Dressing
Serves 6
The secret to any great salad is to have all the ingredients cut into the same bite sized pieces.

For the Dressing

1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
1 clove garlic, minced
1tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
2 tablespoons maple syrup
1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days. Shake well or whisk before using.
For the Salad
1 head romaine lettuce, washed spun dry and cut into 1/2-inch ribbons
2 cups cooked chicken, shredded or cut into small pieces
2 yellow peaches, peeled, pitted, and cut into 1/2-inch pieces
2 ribs celery, finely chopped
2 tablespoons finely chopped red onion
6 strips bacon, cooked crisp and crumbled
1/2 cup chopped toasted pecans
1. In a large salad bowl, combine the ingredients. Toss with the dressing, and serve.
Fresh Peach Salsa
Makes about 2 cups
4 Peaches, pitted, peeled and diced
1/2 cup chopped red onion
1 cup diced fresh jicama
½ cup diced fresh cucumber
½ teaspoon ground cumin
1/4 cup fresh cilantro, chopped
2 tablespoons jalapeno pepper, seeded and diced
2 tablespoons fresh lime or orange juice
1 teaspoon salt
few drops Tabasco
In a glass bowl, combine the ingredients, and season with salt and Tabasco. Allow the mixture to mellow at room temperature for 2 hours, or refrigerate for up to 8 hours.
2. This is delicious served as a condiment with grilled fish, pork or poultry.
Fennel and Orange Salad
Serves 4
One head freckles lettuce, washed and spun dry
One bulb fennel, root end trimmed, and wispy fronds removed
2 Oranges
¼ cup extra virgin olive oil
1 to 2 tablespoons red wine vinegar
Salt and pepper
1. Arrange the lettuce on a serving platter. Thinly slice the fennel, and arrange over the lettuce.
2. Remove the peel and pith from the oranges, and slice into ¼-inch slices and arrange over the fennel.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper, and pour over the salad. Serve at room temperature.
Curried Chicken Salad
Serves 6
2 cups cubed cooked chicken (1/2-inch cubes)
1/2 cup chopped celery
1 apple, cored, peeled, and cut into 1/2-inch dice
1/2 cup salted dry-roasted peanuts
1/2 cup flame raisins
1 cup chopped yellow nectarine
1/3 cup mayonnaise
3 tablespoons sour cream
1 tablespoon Major Grey’s chutney, chopped
1 teaspoon sweet curry powder
1. In a large bowl, combine the chicken, celery, apple, peanuts, raisins, and nectarine.
2. In a small bowl, whisk together the mayonnaise, sour cream, chutney and curry powder.
3. Pour over the salad and toss to coat. Serve the salad on lettuce leaves, or in sandwiches.
Roasted Beet Salad with Crispy Prosciutto
Serves 4 to 6
2 tablespoons extra virgin olive oil
4 thin slices prosciutto, cut into thin strips
One head red leaf lettuce, washed, spun dry and separated into leaves
One bunch beets, scrubbed and tops removed (save the greens to saute in olive oil with a bit of garlic, salt and pepper)
2 oranges, peel and pith removed, cut into slices, then into half moons
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Heat the oil in a skillet over medium high heat, and saute the prosciutto until it begins to turn crisp. Drain on paper toweling, and reserve.
2.
2. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
3. Remove the beets from the oven; allow to cool, peel the beets.
4. Slice the beets, when they are cool, about 1/2-inch thick. Arrange some of the beets, and oranges onto the red leaf lettuce.
5. In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Pour over the salads, and garnish with the prosciutto.
6. If you would prefer a vegetarian option, you can crumble goat cheese, or shave some Parmigiano Reggiano over the salad.
Grecian Style Zucchini Fritters
Serves 4 to 6
2 cups coarsely shredded round squash
2 teaspoons salt
2 large eggs
1/4 finely chopped leek using the tender white part only
2 garlic cloves, minced
1/4 cup chopped dill, or mint
1 cup dry breadcrumbs or panko, more as necessary
3 to 4 drops Tabasco
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying
1. Sprinkle the salt over the zucchini and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time.
2. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
3. In a large bowl, beat the eggs and add the shredded zucchini, leek, dill or mint, bread crumbs, Tabasco, and feta.
4. Mix together, and take up a small handful of the mixture; it should press neatly into a patty.
5. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour.
6. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
7. Heat 1 inch of olive oil in a large frying pan to 275 degrees. Form the zucchini mixture into 1 to 2-inch patties. Lightly dredge in flour.
8. When the oil is very hot, add the patties in batches to the pan.
9. Fry until golden brown, turning once with a spider or slotted spoon.
10. Remove from the oil, and drain briefly on a rack.
11. Serve with plain Greek style yogurt if desired.
Eton Mess
A riff on trifle, this dessert is served at England’s famous boarding school, where princes and Kings have been schooled. There are many versions, this one is delicious (others not so much!) I have even frozen this mixture and served it as a “frozen” mess, heaped with warm berries.
2 cups heavy cream
1/4 cup sugar
4 cups hulled strawberries, sliced, plus more for garnish
1 cup crumbled meringue cookies (or Amaretti cookies)
1. Whip the cream until it forms soft peaks, add the sugar and beat another 30 seconds.
2. Using a potato masher, mash the berries, and add them to the cream with the meringue cookies.
3. Spoon the “mess” into dessert glasses, or ramekins, cover and refrigerate for up to 8 hours before serving. Garnish each serving with a few berries.
Layered Summer Salad with Herb Dressing
Serves 6
This is a great way to get your family to eat their veggies, and it’s a great way to cool down after a hot day at the beach. You can add protein to this such as leftover chicken, grilled seafood, or cooked shrimp.
The dressing is terrific on baked potatoes, too.
For the Dressing
Makes about 1 1/2 cups
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup milk
2 tablespoons fresh lemon juice
Grated zest of 1 Sorrento Lemon (see note)
1 teaspoon rosemary
1 garlic clove
Pinch red pepper flakes
1 teaspoon finely chopped oregano
4 leaves basil, torn
1/2 teaspoon freshly ground black pepper
Salt to taste
1. In the bowl of a food processor or blender, combine all the ingredients, and process or blend, until smooth.
2. Taste for seasoning, and adjust using salt, pepper, or lemon.
3. Cover and refrigerate for at least 2 hours, to allow the flavors to get to know each other.
4. The dressing will keep for 1 week in the refrigerator.
For the Salad
One head red dandelion greens, tough stems trimmed, and cut into 1/2-inch ribbons
3 orange carrots, peeled and thinly sliced
1 leek, washed, and thinly sliced, using the white and tender green parts
2 Persian cucumbers, scrubbed, and thinly sliced
2 to 3 orange tomatoes, thinly sliced
1 1/2 cups shredded cheese, your choice—try Havarti with dill, crumbled feta, Parmigiano, Asiago, or Fontina
1. In a salad bowl, layer the vegetables in the order given.
2. Top with the dressing, and cheese, cover and refrigerate for up to 12 hours.
3. Toss the salad before serving, or allow your guests to serve themselves.
Cooks’ Note: Most citrus is waxed to protect it during shipment. Make sure to wash your citrus well with hot water and a vegetable brush to get the wax off.
Choice
Santa Rosa Plum Savory Flatbread
Serves 6
A great spin on flatbread, serve this with a rose wine, or a crisp white before dinner.
1 sheet puff pastry
Flour
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 red onion, thinly sliced into 1/2-moons
1 teaspoon sugar
Salt and pepper
2 Santa Rose Plums, pitted and thinly sliced
One 11-ounce log goat cheese, softened
1/4 cup finely chopped mint
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. On a floured board, roll out the puff pastry into an 11-by-14-inch rectangle. Transfer to the baking sheet, and prick with the tines of a fork all over. Bake for 10 to 15 minutes, until the pastry is golden brown. Set aside to cool.
2. In a large skillet, over medium high heat, melt the butter and oil, and saute the onion for 3 to 4 minutes until softened. Add the sugar, season with salt and pepper, and cook until the onions begin to turn golden brown. Add the plums, and saute another 2 to 3 minutes, to soften the plums. (Keep them warm on very low heat)
3. In a bowl, beat together the cheese and 2 tablespoons of the mint. Spread the mixture onto the cooled pastry. Spread the warm plum/onion mixture over the cheese, and sprinkle with the remaining mint. Cut the pastry into small squares, and serve.
Blueberry Rhubarb Crumble
Serves 8
A delicious spring dessert with sweet and tart flavors, along with a crunchy oat topping.
For the Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup cold unsalted butter, cut into small pieces
1. In a mixing bowl, combine the dry ingredients, using a pastry blender, or your fingers, cut the butter into the dry ingredients, until they hold together when pinched.
2. Set aside while making the filling.
For the Filling
4 cups rhubarb, tough ends trimmed, and cut into 1/2-inch pieces
2 cups blueberrries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Grated zest of 1 lemon
1. Preheat the oven to 350 degrees. In a mixing bowl, combine the rhubarb, blueberries, sugar, cornstarch, lemon juice, and zest.
2. Pour into a 9-inch baking dish.
3. Sprinkle the crumble over the fruit, and bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown.
4. Remove from the oven, and allow to rest for at least 10 minutes before serving warm with vanilla ice cream.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Box 6-8-17


This weeks local produce and featured farms:
Blueberries – Whitney Ranch
CarrotsBe Wise Ranch
Romaine LettuceBe Wise Ranch
Red Onions – Coastal Farms
Russian Banana Fingerling PotatoesWeiser Family Farm
Purple Daikon RadishBlack Sheep Produce
White BeetsBlack Sheep Produce
Carmen Miranda NectarinesFitzgerald’s Premium Ripe Tree Fruit
Yellow Patty Pan SquashTutti Frutti Farms
Juicing Bag:
Blueberries – Sthely Family Farms
Cucumbers – Lakeside Organic Gardens
Carrots – Cal Organics
Green Kale – Babe Farms
Valencia Oranges – Sundance Organics
Farmer’s Choice:
Valencia OrangesPolito Family Farm
ApricotsFitzgerald’s Premium Ripe Tree Fruit
Trail Mix – Peacock Family Farm
Feature:
Blackberries – Stehly Family Farms
Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube
Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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 hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Powerful Kale
Handful of green kale
1 cucumber
½ in of ginger
Delicious Berries
1 cup of blueberries
1 apple
1 cucumber
Sweet Carrots
2 Valencia orange
1 carrot
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Blueberry Nectarine French Toast
Serves 6
6 large eggs
2/3 cup milk
1 tablespoon amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One Loaf Hawaiian Sweet Bread, or Egg Bread, cut into 1/2-inch thick slices
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. To begin the French toast, in a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon. Put the bread on a rimmed baking sheet in a single layer. Slowly pour the eggs over the bread and turn the slices until they are totally soaked.
For the Fruit:
3 white nectarines, peeled, pitted and sliced 1/2-inch thick
1 basket blueberries, washed, and dried
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
1. In a bowl, combine the fruit, sugar, cinnamon, nutmeg and cornstarch. Arrange in the prepared pan. Cover with the soaked bread, wedging it in to fit.
For the Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
3 tablespoons unsalted butter, melted
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the sugar and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all the melted butter and bake until golden and the fruit is bubbling around the sides of the dish, 20 to 25 minutes.
Do-Ahead: This is a great do-ahead, make it the night before, and remove from the refrigerator 1 hour before baking.
Russian Potato Salad
Serves 4
Insalata Russia is served in the North of Italy, especially in the Piedmont region.
1 pound Russian potatoes, scrubbed
4 medium carrots, peeled, and cut into 1 inch lengths
1 cup peas, either fresh or frozen and defrosted
1/4 cup finely chopped onion
2 tablespoons white vinegar
Salt and pepper
1/2 cup mayonnaise
1 garlic clove, minced
Grated zest of 1 lemon
2 tablespoons finely chopped dill
1. Put the potatoes and carrots in water to cover, and bring to a boil. Simmer for 15 to 20 minutes until tender. Cool completely.
2. Cut the potatoes into bite sized pieces, and cut the carrots into 1/2-inch dice.
3. Add the peas, and onion. Sprinkle with the vinegar and season with salt and pepper.
4. Combine the mayonnaise, garlic zest, and dill in a bowl.
5. Pour over the potatoes, and stir until coated.
6. Season with salt and pepper if needed.
7. Serve the potato salad cold.
White Beet and Red Onion Salad
Serves 2
One bunch white beets, scrubbed, and tops removed
1/2 cup thinly sliced red onion
1/4 cup red wine vinegar
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper
1. Steam the beets over simmering water for 20 to 25 minutes until tender.
2. When the beets are cooled, peel them and thinly slice into a bowl.
3. Add the onion to the bowl.
4. In a small bowl, whisk together the vinegar, honey, and oil.
5. Season with salt and pepper.
6. Pour over the beets and onions in the bowl and toss to coat. Allow to mellow at room temperature for at least 2 hours before serving. The salad can be refrigerated for up to 3 days, serve at room temperature.
Beet Green Frittata with Goat Cheese
Serves 4
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 bunch beet greens, tough stems removed, washed, spun dry and cut into 1/2-inch ribbons
5 large eggs
Salt and pepper
4 ounces crumbled goat cheese
1. Preheat the oven to 350 degrees. In an oven proof skillet, heat the oil, and saute the garlic for 1 minute until translucent. Remove from the pan, add the greens and saute for 3 to 4 minutes. Season with salt and pepper
2. In a bowl, whisk together the eggs and pour over the greens.
3. Dot the top of the frittata with the goat cheese. Bake for 5 to 7 minutes until the eggs are set.
4. Allow the frittata to rest for 5 minutes before cutting into wedges.
Marinated Red Onion
Makes about 2 cups
These onions are amazing on anything: salads, garnishes for tacos, and served on burgers
1 large red onion, or 2 medium, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions. At this point, you can cover and refrigerate for up to 3 to 4 days. Serve cold.  
Patty Pan Squash Soup
Serves 6
2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon ground cumin
1 1/2 pounds patty pan squash, ends trimmed, and cut into 1/2-inch dice (about 4 cups)
2 cups potatoes, cut into 1/2-inch dice
6 sage leaves, thinly sliced
4 cups vegetable or chicken broth
6 slices bacon, cooked crisp and crumbled
1. In a Dutch oven, heat the butter and oil. Add the onion, carrot, cumin and squash, and toss in the butter and oil mixture. Saute for 3 to 4 minutes, until the onion is softened.
2. Add the potatoes, sage, and broth.
3. Bring to a boil and simmer for 20 minutes until the vegetables are tender.
4. Puree 1/2 of the soup, to thicken it.
5. Serve the soup garnished with bacon.
Caesar Salad
Serves 6
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and cut into 1-inch pieces
1 cup shredded Parmesan cheese
4 cups garlic croutons, homemade or store-bought
1. In a medium-size bowl, whisk together the dressing ingredients until smooth. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days. The dressing can be used as a dip for veggies, a topping for baked potatoes, or dressing for pasta salad.
2. When ready to serve, assemble the salad.
3. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and croutons and toss again until well coated. Serve immediately.
Braised Yellow Patty Pan Squash
Serves 6
2 tablespoons extra virgin olive oil
1/2 pound bulk Italian sausage
2 garlic cloves, minced
1/2 cup thinly sliced onion
1 1/4 pound patty pan squash, ends trimmed, and cut into 1/2-inch slices
One 14.5-ounce can crushed tomatoes
Salt and pepper
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1/2 cup ricotta Salata
1. In a Dutch oven, heat the oil, and saute the sausage until it is no longer pink.
2. Drain off any excess fat, add the garlic and onion, and saute for 2 to 3 minutes until the onion is softened.
3. Add the squash, tomatoes, cooking for 5 to 10 minutes, until the squash begins to soften, and some of the liquid in the pan is absorbed. Season with salt and pepper.
4. Add the basil and parsley, and stir to blend.
5. Serve the braise sprinkled with ricotta salata.
Bistro Carrot Salad
Serves 4 to 6
1 bunch orange carrots, peeled and shredded
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped onion
2 to 3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
salt and pepper
1. In a bowl, combine the carrots, parsley and onion.
2. In another bowl, whisk together the lemon juice, honey, mustard and oil. Season with salt and pepper.
3. Combine the dressing with the carrot mixture. Season with salt and pepper. Serve the salad at room temperature.
Choice
Apricot Crumble
Serves 6
For the crumble topping:
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
8 Tbs. (1 stick) unsalted butter, at room temperature, cut into chunks
1. Preheat the oven to 350 degrees. In a bowl, combine the crumble ingredients, cutting the butter into the flour and sugar mixture until the dough comes together. Set aside.
For the Fruit:
4 cups pitted apricots, cut into chunks
2 tsp. fresh lemon juice
1 teaspoon Amaretto or 1/4 teaspoon almond extract
2 Tbs. all-purpose flour
1/3 cup granulated sugar
1. In a bowl, combine the apricot mixture. Put the apricot mixture into a 9-inch square pan.
2. Sprinkle the crumble over the fruit.
3. Bake the crumble for 35 to 40 minutes, until the crumble is golden brown and the apricots are bubbling. Allow the crumble to rest for 10 minutes before serving.
White Sangria
Serves 8
1/2 cup sugar
1 cup orange-flavored liqueur or orange juice
1 cup vodka or lemon-lime carbonated beverage
2 medium nectarines, thinly sliced, slices cut into half
1 medium orange, thinly sliced, cut in half if desired
1 lemon, thinly sliced
1 lime, thinly sliced
1 bottle (750 ml) dry white wine chilled
1 liter sparkling water, chilled
1. In half-gallon glass or plastic pitcher, stir sugar, orange liqueur and vodka until sugar is dissolved.
2. Into another half-gallon glass or plastic pitcher, pour half of vodka mixture. Divide fruits and wine evenly between pitchers. Refrigerate until serving.
3. Just before serving, pour half of club soda into each pitcher; stir gently to mix. Serve immediately. If desired, serve over ice.
Feature:
Blackberry Panna Cotta
Serves 6
3 baskets blackberries
1/2 cup sugar
2 tablespoons lemon juice
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup sour cream
1. In a saucepan, combine the blackberries, sugar, and lemon juice. Bring to a boil, and cook for 5 minutes, until the blackberries are softened. Allow to cool completely.
2. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
4. Fill 6-ounce parfait glasses half way, spread a layer of black berries over the panna cotta, top off with panna cotta, and another layer of black berries. Refrigerate for up to 4 hours, or until set.
5. The leftover black berries can be used as a sauce over pancakes, waffles, ice cream, or cake.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!