Farmers' Market Box 6-1-17


This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
CabbageBlack Sheep Produce
Red Toch Garlic Kong Thao Farm
Mizuna GreensBlack Sheep Produce
Leopard Romaine – The Garden Of….
Red RadishesBlack Sheep Produce
Baby ZucchiniTutti Frutti Farms
Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit
Beef Tomatoes – Dassi Family Farms
Juicing Bag:
Blackberries – Sthely Family Farms
Cucumbers – Lakeside Organic Gardens
Carrots – Cal Organics
Green Kale – Babe Farms
Red Ruby Grapefruit – Sundance Organics
Farmer’s Choice:
Asparagus – Life’s A Choke Farm
White Hopi CornMilliken Family Farm
Honey Dates – Dates by DuVall
Feature:
Black Barley – Kandarian Organic 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
Super Kale
Handful of green kale
1 cucumber
1 lemon
Delicious Grapefruit
2 carrots
1 grapefruit
1 roman lettuce
Sweet Berries
1 cup of blackberries
1 apple
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Stuffed Tomatoes
Serves 4
2 beef steak tomatoes
Salt and pepper
Olive oil
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped basil
2 garlic cloves, minced
2 tablespoons finely chopped parsley
1/3 cup water
1. Cut the tomatoes in half horizontally, and season the cut sides with salt and pepper.
2. Film the bottom of a 10-inch skillet with some of the oil, and put the tomatoes into the skillet, cut side up.
3. In a bowl, combine the crumbs, cheese, basil, garlic and parsley. Mound the mixture onto the cut sides of the tomatoes, and drizzle with a bit of olive oil.
4. Turn on the heat to medium high, and add the water. Cook for 10 minutes, until the tomatoes begin to sizzle.
5. Cover and simmer for another 10 to 15 minutes, basting with the sauce in the bottom of the pan.
6. When the tomatoes are softened, remove from the heat, and allow to rest for 5 minutes before serving.
7. These are delicious with grilled meats, fish, or poultry. They can be made ahead and then reheated before serving.
Nectarine Slaw
Serves 6
One head green cabbage, cored, cut into quarters, and thinly sliced
4 red radishes, thinly sliced
2 yellow nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 yellow nectarine, peeled, pitted, and cut into quarters
1/4 cup orange juice
1/4 cup rice vinegar
Several drops Tabasco or Frank’s hot sauce
2 tablespoons poppy seeds
1. Put the cabbage, radishes, and nectarines into a salad bowl.
2. In a food processor or blender, combine the mayonnaise, nectarine, juice, vinegar, and Tabasco.
3. Puree until blended. Season with salt, and add the poppy seeds. Pour over the slaw, and toss to combine. Serve cold. The slaw can be refrigerated for up to 8 hours.
Sicilian Zucchini Soup
Serves 6
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 spring onion, finely chopped using only the white part
4 zucchini, ends trimmed, and coarsely chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (see note)
Salt and pepper
1. In a Dutch oven, heat the oil, and saute the garlic, until it begins to turn golden. Remove the garlic, and discard. Add the onion and zucchini, and saute for 5 minutes, until the zucchini begins to color, and the vegetables are tender.
2. Add the broth, bring to a boil, and simmer for 5 minutes. Puree the soup with an immersion blender, or cool the soup and puree in a counter top blender.
3. Add the cream, bring to serving temperature, taste for seasoning and correct with salt or pepper.
Mizuna Romaine Salad with Sesame Dressing
Serves 4 to 6
One head Leopard romaine, washed, spun dry and chopped
1 bunch mizuna, washed, spun dry and chopped, tough stems removed, and discarded
3 red radishes, scrubbed, trimmed, and julienned
1/4 cup rice vinegar
1 garlic clove, minced
3 tablespoons sugar
1/4 cup soy sauce
1/3 cup vegetable oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
Dash Sriracha
1. Put the romaine, mizuna, and radishes into a salad bowl.
2. In a small bowl, whisk together the remaining ingredients. Season with salt if needed.
3. Pour the dressing over the salad, and toss to coat. Serve immediately.
4. If you would like to make the dressing ahead, leave out the sesame seeds until just before serving.
Roasted Garlic Dressing/Marinade
Makes about 1 1/2 cups
1 head garlic, top 1 inch cut off
Extra virgin olive oil
Salt
Preheat the oven to 350 degrees. Put the garlic in the center of a large piece of aluminum foil. Drizzle with oil, and sprinkle with salt. Bring up the ends of the foil, and seal the garlic in the foil. Roast for 30 to 40 minutes, until tender. To squeeze the garlic out of the head, use a ricer. You should have 1/4 cup.
1/2 cup white wine vinegar
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
Salt and pepper
1. In a small bowl, whisk together the ingredients, seasoning with salt and pepper. Use as a dressing for potato or pasta salad, or on sturdy greens like romaine.
Strawberry Shortcakes
Serves 4
For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/4 cups heavy cream
1 large egg yolk
1 tablespoons milk or heavy cream
2 tablespoons sugar
1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into a disk about 3/4 inch thick. Cut the disk into six 2-inch biscuits and transfer to the prepared baking sheet.
5. Preheat the oven to 400°F.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.
For the Strawberries:
1 pound strawberries, hulled, and quartered
1/4 to 1/3 cup sugar (depending on the sweetness of the berries)
2 tablespoons orange juice, or liqueur of your choice
2 cups unsweetened whipped cream for garnish
1. In a bowl, combine the berries, sugar, and orange juice. Stir until the sugar is dissolved.
2. Split open the shortcake, mound strawberries onto the bottom half of the biscuit, arrange the top on the strawberries and garnish with whipped cream. Drizzle any juice from the berries over the shortcakes.
Choice
Bacon Wrapped Dates Stuffed with Parmigiano
Serves 6 to 8
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into pieces to fit inside the dates
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Chipotle Corn Dip

Serves 6
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 ears white corn, kernels removed
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotle powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Serve garnished with chopped cilantro, and serve with tortilla chips.
Roasted Asparagus
Serves 4
1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and roll the asparagus around on the sheet, until the vegetable is coated.
3. Roast for 5 to 7 minutes until al dente. Remove from the oven and serve.
Feature:
Black Barley and Nectarine Salad
Serves 6
2 cups black barley, rinsed
2 ears white corn, cut from the cob
1 spring onion, finely chopped using the white and tender green parts
2 nectarines, pitted, and chopped
1/4 cup rice vinegar
1/4 cup mango nectar (or orange juice)
2 tablespoons sugar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1. Bring 4 quarts of salted water to a boil, add the barley, and cook for 30 to 40 minutes, until the barley is tender. Drain and set aside in a salad bowl.
2. When the barley is cooled, add the corn, onion, and nectarine.
3. In a small bowl, whisk together the rice vinegar, mango nectar, sugar, Dijon mustard, garlic, and oil. Season with salt and pepper. Pour over the salad and toss to coat. Serve at room temperature. The salad will keep in the refrigerator for up to 3 days. Bring out 45 minutes before serving to get to room temperature.
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 5-18-17


This weeks local produce and featured farms:
Red Toch Garlic Kong Thao Farm
Red Dandelion GreensBe Wise Ranch
LeeksTutti Frutti Farms
Lemongrass Kong Thao Farm
Brunia Lettuce – The Garden Of….
Cara Cara OrangesKen’s Top Notch Produce
Purple Daikon RadishBlack Sheep Produce
Chiogga BeetsBlack Sheep Produce
Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit
Flavorino PlumDassi Family Farm
Juicing Bag:
Blueberries – A & A Organics
Carrots – Cal Organics
Fennel – Cal Organics
Black Kale – Foxy Organics
Lemons – Eco Farms
Farmer’s Choice:
Blueberries – Whitney Ranch
StrawberriesBe Wise Ranch
LemonsKoral’s Tropical Fruit Farm
Feature:
Yellow 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
Blue Licorice
1 Basket of Blueberries
¼ Fennel Bulb
Full Power
½ Lemon
½ Bunch of Kale
2 Carrots

Sweets

2 carrots
¼ Bulb of Fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Grilled Nectarine Salad
Serves 4
2 nectarines, halved, and pitted
Raw sugar
One head red maple lettuce, washed, spun dry and chopped
3 purple radishes, scrubbed, trimmed, and thinly sliced
1/4 cup rice vinegar
2 tablespoons orange juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon honey
1/3 cup canola or vegetable oil
Salt and pepper
1/2 cup crumbled ricotta salata, or Feta
1. Preheat the grill or broiler and dip the cut side of the nectarines into the raw sugar.
2. Grill cut side down until the nectarine begins to soften, about 4 minutes. Remove from the grill, and set aside.
3. Put the lettuce into a salad bowl, add the sliced radishes.
4. In a small bowl, whisk together the vinegar, orange juice, mustard, garlic, honey and oil. Season with salt and pepper.
5. Pour the dressing over the lettuce, and toss to coat. Plate the salad arrange one half nectarine on the salad, sprinkle with the ricotta salata, and drizzle with any remaining dressing.
Lemongrass Chicken
Serves 4
1 stalk lemongrass, tough outer layers removed, chopped
1 medium shallot, chopped
2 garlic cloves, chopped
¼ cup fresh lime juice
2 tablespoons orange juice
2 teaspoons fish sauce
2 teaspoons light brown sugar
½ teaspoon crushed red pepper flakes
4 6-ounce skinless, boneless chicken breasts, pounded to ½-inch thickness
1 head red maple lettuce, washed, spun dry and separated into leaves
1. In a blender or food processor, combine the lemon grass, shallot, garlic, lime juice, orange juice, fish sauce, sugar and red pepper.
2. Put the chicken into a zip-lock bag, and pour the marinade over the chicken. Seal the bag, and refrigerate for at least 4 hours, and up to 8 hours.
3. Preheat the grill or grill pan, and grill the chicken for 3 to 4 minutes per side, until cooked through. Remove from the grill, allow to rest for 2 minutes, before cutting into strips, and serving on lettuce leaves.
Lemongrass Lemonade
Serves 6
1 cup granulated sugar
2 stalks lemongrass, bruised lightly with the side of a knife and cut into 1/2-inch pieces
3 cups water
1 cup fresh lemon juice (from about 3 large lemons)
1/2 cup fresh lime juice (from about 2 limes)
2 cups ice
1 lemon, thinly sliced
1. In a small saucepan, combine the sugar, lemongrass pieces, and water and bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 20 min. Remove the syrup from the heat; let it sit for about an hour.
2. Strain it into a glass pitcher. Just before serving, add the lemon juice, lime juice, and salt.
3. Stir well and add the ice. Serve in tall glasses
Roasted Beet and Pancetta Salad
Serves 4
2 Tbs. extra-virgin olive oil
2 ounces pancetta, cut into small dice
1 clove garlic, thinly sliced
1 leek, finely chopped, using the white and tender green parts
1-1/2 Tbs. sherry vinegar
Pinch dried red chile flakes
Roasted or steamed beets (see note)
1 tablespoon finely chopped mint
1. Heat the olive oil in a medium skillet over medium-high heat. Add the pancetta and sauté until crisp and browned.; transfer with a slotted spoon to paper towels.
2. Turn the heat down to medium low and add the garlic slices and leek; sauté until translucent and barely turning golden, 2 to 3 minutes.
3. Add the vinegar, and a few red chile flakes.
4. Stir and remove the pan from the heat.
5. Leave the dressing in the pan and reheat just before the beets come out of the oven or steamer.
6. Add the warm beets to the pan and toss to coat.
7. Toss the mint and prosciutto into the pan with the beets, stir again, and taste for salt.
8. Serve warm.
To Roast the Beets:
1 bunch candy beets, tops removed, and scrubbed
1. Line a baking sheet with aluminum foil, and preheat the oven to 400 degrees. Put the beets onto the baking sheet, and cover the baking sheet with aluminum foil.
2. Roast for 20 minutes (baby) 35 for medium beets, and 1 hour for large.
3. When cool enough to handle, slip off the skins, and cut into quarters, or eighths, depending on the size.
Flavorino Panzanella
Serves 4 to 6
1 basket flavorino tomatoes, cored, and cut into wedges
3 cups stale baguette cubes
1/2 cup finely chopped basil
1 leek, finely chopped using the white and tender green parts
1/4 cup finely chopped Italian parsley
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper
1. In a large bowl, combine the tomatoes, baguette cubes, basil, leek, and parsley.
2. In a bowl, whisk together the vinegar, and oil. Season with salt and pepper. Pour over the salad and toss to coat. Allow the salad to mellow at room temperature for several hours, and serve at room temperature.
Sautéed Dandelion Greens
Serves 4
2 to 3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch red dandelion greens, washed, spun dry and chopped
Salt and pepper
1. In a large skillet, heat the oil, add the garlic and red pepper, sautéing for 1 minute.
2. Add the greens, and toss in the oil mixture, until the greens are wilted. Season with salt and pepper and serve.
Sautéed Salmon with Cara Cara Oranges
Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 pounds salmon filets
Pinch red pepper flakes
3 Cara Cara oranges, peel and pith removed, and segmented
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons honey
2 tablespoons sherry vinegar
1/4 cup finely chopped Italian parsley
1. In a large skillet heat the butter and oil. Add the salmon and red pepper, and saute for 4 minutes on one side, turn and saute another 2 minutes. Add the oranges, lime juice, orange juice and honey. Simmer for 3 to 4 minutes, until the salmon is cooked through. Remove from the pan and cover with aluminum foil to keep warm. Add the sherry vinegar, and simmer for 4 minutes, until the mixture has thickened.
2. Add the parsley and pour the sauce over the salmon. Serve.
Polenta Berry Pudding
Serves 8

4 cups crumbled cornbread, homemade or from a mix (1 box of Jiffy cornbread works fine)
2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries, or individually frozen berries, defrosted
1 cup heavy cream
4 large egg yolks
1/2 cup plus 2 tablespoons sugar
2 tablespoons amaretto
1 to 2 tablespoons cold unsalted butter, cut into bits
Macadamia-Caramel Sauce (recipe follows)
1. Coat a 9-inch baking dish with nonstick cooking spray.
2. Combine the crumbled cornbread and berries in a large bowl.
2. In another large bowl, whisk together the cream, egg yolks, 1/2 cup of sugar, and amaretto.
Pour the mixture over the cornbread and berries and stir well to combine and coat.
Let soak for a few minutes then transfer to the prepared dish.
Sprinkle the top with the remaining 2 tablespoons of sugar and dot with the butter.
Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours. Bring to room temperature before continuing.
3. Preheat the oven to 350°F. Bake the pudding until puffed and pale golden brown, 30 to 45 minutes. Let rest for 10 minutes. Serve warm with the caramel sauce.
Macadamia-Caramel Sauce
Makes about 3 1/2 cups
This buttery caramel sauce studded with chopped macadamia nuts is delicious over bread pudding, ice cream, or plain chocolate cake.
1/4 cup (1/2 stick) unsalted butter
1 cup chopped macadamia nuts
1 cup firmly packed light brown sugar
1 cup heavy cream
1. Melt the butter in a large saucepan over medium heat.
2. Add the nuts and toast in the butter for 2 to 3 minutes, stirring. Add the brown sugar and stir until melted. Add the heavy cream, bring to a boil, and remove from the heat. Serve warm.
Choice
Meyer Lemon Couscous Salad
Serves 4
1 1/2 cups couscous
3 cups chicken or vegetable broth, brought to a boil
Grated zest of 1 Meyer lemon
1/3 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped mint
1/2 cup red onion, very finely chopped
1/2 cup pomegranate arils
1/4 cup toasted pine nuts
1. Place the couscous in a bowl. Pour the boiling stock onto the couscous and mix in the olive oil, zest and lemon juice. Season with sea salt and freshly ground black pepper.
2. Cover tightly with plastic wrap and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the plastic wrap and fluff the grains with a fork. Allow the couscous to cool completely.
3. Add the remaining ingredients and toss to combine.
4. Season with salt and pepper if needed, and serve.
Amaretto Peach French Toast
Serves 6
For the French Toast:
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 8-ounce loaf 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.
3. 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:
8 cups sliced ripe peaches
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
1. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
For the Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
3 tablespoons unsalted butter, melted
Confectioners’ sugar
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 of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
3. Remove from the oven and sift confectioners’ sugar over the top.
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 5-4-17


This weeks local produce and featured farms:
Hass Avocado – Garcia Organic Farms
Bok ChoyBe Wise Ranch
Collard GreensBe Wise Ranch
DillBe Wise Ranch
Sorrento Lemons – Murray Family Farms
English PeasTutti Frutti Farms
French Heirloom PotatoesWeiser Family Farm
Purple Daikon RadishBlack Sheep Produce
Baby Pink Turnips – Coastal Farms
ZucchiniBlack Sheep Produce
Cherry Tomatoes – Dassi Family Farms
Juicing Bag:
Rainbow Carrots – Cal Organics
Lemons – Eco Farms
Grapefruit – Sundance Organics
Green Kale – Deardorff Farm
Red Beets – A & A Organics
Farmer’s Choice:
Cauliflower – Life’s A Choke Farm
Macadamia Nuts – Russell Family Farm
Natural Flame Raisins – Peacock Family Farm
Feature:
Black Barley – Kandarin Organic 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
Sweet Carrots
1 gold beet
2 rainbow carrots
1/2in of turmeric
Delicious Grapefruit
1 grapefruit
1 roman lettuce
2 rainbow carrots
Super Kale
Handful of green kale
1 cucumber
1 lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Colcannon
Serves 4
1 pound fingerling potatoes, scrubbed
1/4 to 1/2 cup whole milk
1/2 cup unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup vegetable broth
Salt and pepper
1. Put the potatoes in water to cover, bring to a boil, and simmer for 15 to 20 minutes until tender. Drain thoroughly, mash with some of the milk and 4 tablespoons of the butter. Season with salt and pepper. Keep warm.
2. In a large skillet, heat 4 tablespoons of the butter and the olive oil. Add the garlic, and swirl in the pan for 30 seconds until fragrant. Add the collards, saute to 2 minutes, seasoning with salt and pepper. Add the broth, cover and cook for 10 minutes, or until the collards are tender. Uncover, and cook another few minutes to dry out the collards.
3. Stir into the mashed potatoes, and season again with salt and pepper. Colcannon is a great side dish with poultry, pork and seafood.
Turnip, Radish and Spring Pea Salad
Serves 4
One bunch pink turnips, tops removed, scrubbed, and sliced
One bunch purple radish, tops removed, scrubbed, and sliced
1/2 cup shelled English peas
1/2 cup quartered cherry tomatoes
1/2 cup canola or vegetable oil
1/4 cup Sorrento lemon juice
1 teaspoon lemon zest
2 tablespoons honey
2 teaspoons poppy seeds
1 tablespoon finely chopped chives
Salt and pepper
Arrange the turnips, radish, peas, and cherry tomatoes on 4 salad plates.
In a small bowl, whisk together the oil, lemon juice, zest, honey, poppy seeds, and chives. Season with salt and pepper.
Drizzle the salads with the dressing, and serve.
Zucchini Pesto
Makes about 2 cups
If you don’t use this recipe now, save it when you are overrun with zucchini. It freezes well and is more of a paste, than a drizzle. Whisk in some low acid vinegar (rice vinegar) and make a salad dressing, or whisk in more oil, and drizzle it over grilled chicken, steak, or seafood. It also makes a great spread on crostini, or to serve with crudités.
3 medium zucchini, scrubbed, and cut into chunks
3 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/2 cup pine nuts
1/2 cup packed basil
1/2 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, process the zucchini on and off until it breaks up.
2. Add the garlic, cheese, pine nuts, and basil, processing on and off until the ingredients break down.
3. With the machine running, add the oil until the mixture comes together.
4. Season with salt and pepper. The pesto will keep in the refrigerator for up to 4 days, or freeze for up to 3 months.
Chicken and Bok Choy Stir Fry
Serves 4
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar
1 pound boneless chicken breasts, cut into 1/2-inch strips
2 teaspoons grated ginger
2 cloves garlic, minced
3 tablespoons peanut or vegetable oil
1 head bok choy, stem end removed, washed, spun dry, and cut into 1/2-inch ribbons
1 red onion, thinly sliced
Pinch chile flakes
Additional seasoning: more soy, sugar, or vinegar as desired
Cooked rice, for serving
1. In a small bowl, combine the soy sauce, vinegar, oil, and brown sugar.
2. Pour 1/2 the mixture over the chicken breasts, and add the ginger and garlic to the remaining marinade.
3. Heat a large skillet, over medium high heat, and saute the chicken until it is cooked through. Remove to a plate, and saute the bok choy and onion in the same skillet, until wilted. Add the chicken and remaining sauce to the skillet, and saute for 2 to 3 minutes. Taste for seasoning and adjust. Serve over rice.
One Avo Guacamole
Serves 2
My friend Phillis Carey has the best trick for keeping avocados from turning color: spritz with water. It will keep it pristine for up to 4 hours. So, go ahead and make that guacamole ahead of time. Also, great to use a ceramic knife when peeling and cutting, since stainless steel will turn it brown immediately.
One Lamb Hass Avocado peeled, and pitted
1 garlic clove, minced
3 to 4 cherry tomatoes, chopped
1 tablespoon finely chopped jalapeno
Salt and Cholula to taste
Sour cream for garnish
Chips for dipping
1. In a bowl, mash the avocado with a fork. Add the garlic, tomato and jalapeno, and mix until blended.
2. Season with salt and Cholula or your favorite hot sauce. Serve with tortilla chips.
Pasta with Peas and Pancetta
Serves 6
1 pound penne or short rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
2 tablespoons extra virgin olive oil
One 1/2-inch slice pancetta, cut into small dice
1 spring onion, finely chopped
2 cups shelled English peas
1/4 cup finely chopped basil or mint
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat the oil and cook the pancetta until crispy.
2. Add the onion and peas, and saute until the onion begins to soften.
3. Add the mint or basil, season with salt and pepper,
4. Add the hot pasta, a bit of pasta water and half the cheese, tossing the pasta to make a creamy sauce.
Season again with salt and pepper, and serve garnish with the remaining cheese.
Choice
Roasted Cauliflower Salad
Serves 4
One white cauliflower, cored, and cut into small florets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped red onion
1/4 cup orange juice
3 tablespoons rice vinegar
2 tablespoons honey
Salt and pepper
1/2 cup finely chopped raisins
1/2 cup finely chopped Italian parsley
1 ounce chopped macadamia nuts
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the cauliflower, salt, pepper,1/3 cup oil and garlic, tossing to combine.
3. Spread out in one layer on the baking sheet.
4. Roast for 10 to 15 minutes, until crisp/tender.
5. Transfer the cauliflower to a large bowl.
6. In a small bowl, combine the remaining oil, orange juice, vinegar, and honey, season with salt and pepper.
7. Pour over the warm cauliflower, add the raisins, parsley and nuts.
8. Season with salt and pepper.
9. Serve the salad warm or at room temperature.
Black Barley Salad
Serves 6
You can add protein to this salad if you’d like, leftover chicken, seafood, or pork would be delicious. If you prefer another herb in the dressing try dill, basil, or rosemary.
2 cups black barley, rinsed
1/3 cup extra virgin olive oil
1/4 cup Sorrento lemon juice
2 garlic cloves, minced
1 teaspoon grated lemon zest
2 tablespoons finely chopped oregano
Salt and pepper
2 medium zucchini, diced
1/2 cup quartered cherry tomatoes
3 purple radishes, cut into julienne
1/2 cup flame raisins, chopped if large
1/2 Lamb Haas avocado, sliced for garnish
1. Bring 4 quarts of salted water to a boil, add the barley and cook for 45 to 50 minutes, until al dente. (see note)
2. Drain the barley and transfer to a bowl to cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, zest and oregano. Taste and adjust the seasonings using salt and pepper. Pour some of the dressing over the still warm barley, and toss to coat.
4. In another bowl, combine the zucchini, tomatoes, radishes, and raisins. Toss with a bit of the dressing, and add the barley. Toss to combine.
5. Serve the salad garnished with avocado slices and drizzle with any remaining dressing. Serve at room temperature. The salad can be refrigerated for up to 24 hours, make sure to remove it from the refrigerator 2 hours before serving for the flavors to develop.
Cook’s Note: Whenever you cook pasta, rice, or grains for salad, undercook a bit so that the dressing will absorb into it, and the dressing will actually ‘cook’ the pasta, rice or grain a bit, with its acid, so undercook by a minute or two so the salad won’t be mushy. Note also that organic pastas cook quicker than regular pastas.
Another Note: If you would like to make this into a South of the Border salad, I recommend substituting cilantro for the oregano in the salad dressing, and adding corn and or cooked beans to the salad. (about 1 cup)
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 4-27-17


This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Fava BeansTutti Frutti Farms
StrawberriesBe Wise Ranch
DillBe Wise Ranch
Meyer LemonsRancho Del Sol
Red Fire LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Valencia OrangesPolito Family Farm
Japanese Sweet PotatoesMilliken Family Farm
Red RadishesBlack Sheep Produce
Juicing Bag:
Strawberries – Cal Organics
Fennel – Cal Organics
Grapefruit – Sundance Organics
Green Kale – Deardorff Farm
Red Beets – A & A Organics
Farmer’s Choice:
Blood OrangesPolito Family Farm
Rhubarb – Terra Madre Gardens
ZucchiniBe Wise Ranch
Feature:
Brooks Cherries – 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
Sweet Carrots
2 carrots
1 romaine lettuce
1 grapefruit
Delicious Greens
Handful of green kale
1 fennel
Great-Fruits
2 beets
1 grapefruit
1 cup of strawberries
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Lemon Dill Sole
Serves 4 to 6
1/4 cup unsalted butter
1/4 cup extra virgin olive oil
Grated zest of 1 lemon
Pinch red pepper flakes (optional)
1 1/2 pounds filet of sole
1/4 cup fresh Meyer lemon juice
1/4 cup finely chopped dill
1. In a large skillet, melt the butter with the oil, and saute the zest and red pepper flakes if using for 1 minute. Add the sole to the pan, and saute for 1 minute on each side, being careful to turn the fish gently.
2. Add the lemon juice, and simmer for 2 minutes, until the fish is opaque. Sprinkle with the dill and serve the sole in a pool of the lemon dill sauce.
Red Salad
Serves 4
1 head red leaf lettuce, washed, spun dry and chopped
3 radishes thinly sliced
1 cup strawberries hulled, and quartered
1/4 cup raspberry vinegar (or rice vinegar)
3 tablespoons sugar
1 teaspoon Dijon mustard
1/2 cup vegetable or canola oil
Salt and pepper
1/2 cup toasted sliced almonds for garnish
1. In a large salad bowl, combine the lettuce radishes, and strawberries.
2. In a smaller bowl, whisk together the vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Pour over the salad and toss to coat.
4. Serve the salad garnished with toasted almonds.
Strawberry Apple Crumble
Serves 6
My husband and I are touring Ireland, and we had this delicious crumble at a restaurant on the West Coast in Roundstone.
For the Crumble
1 cup all-purpose flour
1/2 cup rolled oats
Pinch salt
1/4 cup sugar
1/4 cup firmly packed brown sugar
10 tablespoons unsalted butter, cut into small pieces
1. In a bowl combine the flour, oats, salt, sugars, and butter cutting the butter into the dry ingredients until crumbly. Set aside while preparing the fruit.
2. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
For the Fruit
3 Fuji apples, peeled, cored, and thinly sliced
2 cups strawberries
1 teaspoon cornstarch
2 tablespoons lemon juice
1/3 cup sugar
1. In a bowl, combine the ingredients, tossing to coat the fruit.
2. Transfer to the prepared baking pan, and sprinkle with the crumble.
3. Bake for 40 to 50 minutes, until the filling is bubbling, and the crumble is golden brown.
4. Allow to rest for at least 20 minutes before serving with vanilla ice cream.
Fava Bean Pasta
Serves 6
Fava beans are a sure sign in spring in Italy. They can be eaten raw out of the shell with a side of Pecorino Romano, or this pasta is a traditional Roman dish served only when fava beans are in season.
To prepare the Fava Beans:
• Bring 4 quarts of salted water to a boil.
• Remove the beans from their shells, and boil for 2 minutes.
• Drain, and slip off the membrane from the fava beans. They are now ready to eat/cook.
One pound farfalle, penne, or short rigatoni, cooked 3 minutes short of al dente, saving the pasta water
2 tablespoons extra virgin olive oil
One 1/2-inch piece of pancetta, cut into small dice
1/4 cup finely chopped onion
1 cup shelled fava beans
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley
1/2 cup grated Pecorino Romano
1. In a large skillet, heat the oil, saute the pancetta until crispy.
2. Add the onion and fava beans, and saute 2 to 3 minutes, until the onion is tender.
3. Add the pasta, and a bit of pasta water to make a creamy sauce.
4. Add the minute, parsley and half of the cheese, stirring to combine.
5. Serve the pasta garnished with the remaining cheese.
Smashed Japanese Sweet Potatoes
Serves 4
1 pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter
1/3 brown sugar
2/3 cup chopped pecans
1 cup crumbled goat cheese
1/4 cup chopped chives
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone.
3. While the potatoes are boiling, in a skillet, heat the butter, add the brown sugar, and pecans, and simmer until the mixture is thickened. Set aside.
4. When the potatoes are cool enough to handle, set them on a cutting board, and press down with the palm of your hand to smash them. Lift them with a spatula to the prepared baking sheet.
5. Sprinkle the goat cheese over the potatoes, then drizzle liberally with the brown sugar mixture. Top with chives, and bake for 15 to 20 minutes, until the cheese has melted, and the potatoes are crispy.
6. Allow to rest for 10 minutes before serving.
Dilly Dip
Makes 2 cups
1 cup mayonnaise
1 cup sour cream or Greek yogurt
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup finely chopped dill
1/4 cup chopped onion
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon freshly ground black pepper
1. In a bowl, whisk together all the ingredients. Taste for seasoning and adjust using salt or pepper.
2. Serve with crudités, as a sauce for cold seafood, or as a topping for baked potatoes.
Slow Cooker Chicken Braised with Apples
Serves 6
¼ cup (1/2 stick) unsalted butter
5 large cooking apples, peeled, cored and cut into 8 wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
1. In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples are tender. Stir in the cream, bacon and parsley, and serve on the warm setting.
Citrus Pound Cake
Makes 1 Bundt Cake
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 orange glaze 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.
Orange glaze:
3 cups confectioners’ sugar
1/4 cup orange juice
1. In a bowl, whisk the sugar, and gradually add the orange juice, until the mixture is thick enough to drizzle down the sides of the cake.
2. Drizzle the cake with the glaze when cooled, and serve.
Choice
Blood Orange Rhubarb Compote
Makes about 3 cups
4 blood oranges
1 pound rhubarb, cut into 1/2-inch chunks
1 1/2 cups sugar
1 tablespoons vanilla bean paste or extract
1. Remove the zest from the oranges, then cut off the ends. Standing one orange on its flat end, remove the pith, and segment the oranges. Squeeze the remains of the orange into a saucepan, and add the orange segments, rhubarb, and sugar.
2. Bring to a boil, and simmer for 45 minutes to one hour, until the mixture has reduced and it is thickened.
3. Add the vanilla paste, and stir to combine. Taste, and adjust for taste, adding more sugar if needed.
4. Cool completely, and serve with toast, scones, or as a topping for pound cake.
Zucchini Boats
Serves 4
4 zucchini, stem end removed, and cut in half lengthwise
1/4 cup unsalted butter
1/4 cup chopped onion
2 tablespoons flour
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
2 tablespoons chopped dill
Salt and pepper
1 cup shredded sharp white cheddar cheese
2 tablespoons grated Parmigiano Reggiano
1. Steam the zucchini for 4 to 5 minutes, until they begin to soften.
2. Scoop out the flesh, leaving a 1/2-inch shell.
3. Chop the zucchini flesh and set aside.
4. Preheat the oven to 350 degrees, and coat a 13-by-9-inch baking dish with nonstick cooking spray.
5. In a skillet, heat the butter, add the onion and chopped zucchini to the skillet, sautéing for 3 to 4 minutes.
6. Add the flour and cook for 2 minutes. Add the broth, and bring to a boil. Add the cream, and dill. Season with salt and pepper. Stir in the cheddar cheese.
7. Stuff the zucchini shells with the mixture. Sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the filling is bubbling and the cheese is golden brown. Remove from the oven, allow to rest for 5 minutes before serving.
Rhubarb Custard Pie
Makes one 9-inch pie
One 9-inch unbaked pie crust
1 pound rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1/2-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest
2 tablespoons blood orange juice
2 large eggs
One 8-ounce package cream cheese
1/3 cup heavy cream
1/4 cup all-purpose flour
1. Preheat the oven to 375 degrees. Coat the inside of a 9-inch pie dish with non-stick cooking spray, and lay the pastry into the pie dish, crimping the edges. Prick the inside of the pie shell all over with a fork, place a buttered piece of aluminum foil over the pastry, and fill the aluminum foil with pie weights. Bake the pastry for 10 minutes, remove the foil and pie weights, and bake another 10 minutes until the pastry is golden. Reduce the oven temperature to 350 degrees.
2. In a large bowl, combine the rhubarb, sugar, zest, and juice, and set aside. In the bowl of an electric mixer, combine the eggs, cream cheese, cream, and flour until smooth.
3. Arrange the rhubarb in the bottom of the pastry crust, and pour the cream cheese custard over the top.
4. Bake for 1 hour and 15 minutes, until the pie is puffed, golden brown, and set in the center. Leave in the turned off oven with the door ajar until cooled. (this helps to prevent cracking) Serve the pie at room temperature.
Zucchini Rice Bake
Serves 6
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)
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 freshly grated Parmesan 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.
3. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco. 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.
4. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
5. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
Feature:
Roast Chicken with Cherry Sauce
Serves 4
One 4-pound roasting chicken
Salt and pepper
1/4 cup unsalted butter, melted
1 lemon, quartered
1 orange, zested, juiced
1 teaspoon fresh thyme leaves, chopped
2 tablespoons balsamic vinegar
1/2 cup ruby port
1 1/2 cups pitted cherries
1 tablespoon cornstarch
Salt and pepper
1. Preheat the oven to 400 degrees. Wash the chicken in cold water, and dry thoroughly inside and out.
2. Salt and pepper the inside cavity, salt the skin of the bird as well. Brush the skin with melted butter, and insert the lemon into the cavity of the bird, and tie the drumsticks together.
3. Roast on a rack, breast side up and roast for 30 minutes, reduce the heat to 350 degrees, and roast another 30 minutes, until an instant read meat thermometer inserted into the thickest part of the thigh registers 165 degrees.
4. Remove from the oven, cover loosely with foil and allow to rest for 10 minutes.
5. While the chicken is roasting, in a small saucepan, combine the orange zest and juice, thyme, balsamic vinegar, port and cherries. Bring to a boil, and simmer for 5 minutes. Add the cornstarch, and bring to a boil, until thickened, and the sauce is clear.
6. Add any pan juices from the roast to the sauce, taste for seasoning adjusting using salt or pepper, and serve alongside the roast.
Hot Lemon Pudding Cake with Cherries
Serves 6
Pudding cakes are simple, and delicious since they make their own sauce on the bottom with a layer of ‘cake’ on the top.
1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped 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 4-20-17


This weeks local produce and featured farms:
Carrots – Terra Madre Farms
Mizuna GreensBe Wise Ranch
Italian ParsleyBe Wise Ranch
Flowering Thyme – Rutiz Family Farm
Lollo Verde Lettuce – Coleman Family Farm
LimesKoral’s Tropical Fruit Farm
Sugar Snap PeasTutti Frutti Farms
Red BeetsBlack Sheep Produce
Baby White Turnips – Coastal Farms
Gold Nugget TangerinesKen’s Top Notch Produce
Juicing Bag:
Strawberries – Coke Organics
Green Chard – Lakeside Organics
Green Kale – Babe Farms
Lemons – Eco Farms
Carrots – Cal Organics
Farmer’s Choice:
Fuji Apples – Ha’s Apple Farm
Fuerte AvocadosKoral’s Tropical Fruit Farm
Purple Brussels Sprouts – Two Pea’s in A Pod
Feature:
Asparagus – Life’s A Choke 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
Wild Carrots
1/2lb Strawberries
2 Carrots
Trader Chard
3 Leaves of Chard
1/2 Lemon
3 Carrots
Whole Kale
1 Bunch of Kale
1/3 Lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Roasted Root Vegetable Soup with Carrot Top Pesto
Serves 6
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
1 fennel bulb, wispy ends removed, and thinly sliced
1 bunch Japanese turnips, scrubbed, trimmed and thinly sliced
1 bunch baby carrots, scrubbed, and left whole, tops removed and reserved
Salt and pepper
2 tablespoons maple syrup
5 cups chicken or vegetable broth
2 tablespoons parsley
1/2 cup heavy cream (optional)
Carrot top pesto for garnish (see following recipe)
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment paper.
2. In a large bowl, toss together the oil, onion, fennel, turnips, and carrots. Season with salt and pepper and stir in the maple syrup.
3. Roast for 15 minutes, until the turnips and carrots are tender, the onion and fennel have a bit of char on the edges.
4. Remove from the oven and transfer to a Dutch oven, add the broth, and bring to a boil.
5. Simmer for 10 minutes. Add the parsley.
6. Using an immersion blender, puree the soup. (or alternatively, cool the soup and puree in a blender or food processor)
7. Add the cream if using, and season with salt and pepper. If you choose to omit the cream, you will not need to add any more liquid, the soup will be thick at this point.
8. Garnish the soup portions with a dollop of carrot top pesto.
Carrot Top Pesto
Makes about 1 1/2 cups
2 cups chopped carrot tops, stems removed
2 garlic cloves
1/4 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/3 to 1/2 cup extra virgin olive oil
1. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and cheese. Process on and off to break up the garlic and pine nuts.
2. With the machine running, add the oil until a thick paste forms. Season with salt and pepper.
3. If you prefer a thinner pesto, add more oil to the mixture.
4. This is delicious served over pasta, on bruschetta, tossed into pasta salads, swirled into rice, or used as a garnish for grilled chicken or meats. The pesto will keep in the refrigerator for up to 1 week, in the freezer for up to 3 months.
Beet and Fennel Caprese with Parsley Vinaigrette
Serves 4
One bunch large beets, greens trimmed, and scrubbed
1 bunch mizuna, washed, spun dry and stems trimmed
1 cup packed parsley
2 tablespoons capers packed in brine, drained
2 garlic cloves
1/4 cup rice vinegar
Grated zest of 1 lemon
1/2 cup extra virgin olive oil
Salt and pepper
1 fennel bulb, wispy ends removed, and thinly sliced
One 8-ounce ball fresh mozzarella, thinly sliced
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets on to the baking sheet, cover tightly with foil, and roast for 1 hour. Remove from the oven and allow to cool.
2. When cool enough to handle slice 1/4-inch thick.
3. Arrange the mizuna on a serving platter.
4. In a blender or food processor process the parsley, capers, and garlic. Add the vinegar, and zest, and with the machine running, add the oil, until the mixture emulsifies. Season with salt and pepper.
5. Drizzle some of the dressing over the mizuna.
6. Arrange the beets, fennel and mozzarella on the mizuna, and drizzle with the remaining dressing.
7. Serve at room temperature.
8. All the components for the salad can be made ahead, then put together before serving.
Farro Salad with Snap Peas with Garlic and Thyme
Serves 4

2 cups pearlized farro
1/2 pound sugar snap peas
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
3 garlic cloves, minced
1/4 cup fresh lemon juice
2 tablespoons finely chopped flowering thyme
Salt and pepper
Thyme flowers for garnish
1. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 minutes.
2. Add the snap peas to the water, and farro and cook another 2 minutes.
3. Drain the farro and snap peas thoroughly, and transfer to a salad bowl.
4. In a skillet, heat the oil, add the zest and garlic, and saute for 1 minutes. Transfer to a small bowl, whisk in the lemon juice and thyme. Season with salt and pepper.
5. Toss the farro and peas with the dressing while they are still warm. Season the salad with salt and pepper and garnish with thyme flowers.
Gold Nugget Tangerine Olive Oil Cake
Makes one 9-inch layer
Please use a good quality olive oil for this cake; spend the money on something that tastes good, otherwise, the flavor will suffer.
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated tangerine zest
1/2 cup chopped tangerine flesh
1/4 cup fresh tangerine juice
1. Preheat the oven to 350°, coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
3. In another bowl, whisk the olive oil, milk, eggs, zest, flesh and juice.
4. Add the dry ingredients; whisk until just combined.
5. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
6. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely. No frosting is needed for this cake, but a dusting of powdered sugar is a nice touch.
Lollo Verde Lettuce with Honey Thyme Dressing
Serves 4
One head Lollo verde lettuce, washed spun dry and chopped
2 tablespoons thyme flowers
1/4 cup lime juice
2 tablespoons honey
1 tablespoon finely chopped thyme
1/2 cup canola oil or vegetable oil
Salt and pepper
2 gold nugget tangerines, peeled and segmented.
1. Put the lettuce and thyme flowers into a salad bowl.
2. In a small mixing bowl, whisk together the lime juice, honey, thyme, and oil, until the mixture is thickened.
3. Season with salt and pepper.
4. Dress the salad with the dressing, and serve garnished with tangerine segments.
Choice
Shaved Brussels Sprouts and Fuji Apple Salad
Serves 4
1/2 pound purple Brussels sprouts, shaved on a mandoline
1 Fuji apple, cored, and cut into julienne
1/4 cup finely diced red onion
1/2 cup pomegranate seeds
2 tablespoons cider vinegar
2 tablespoons honey
1/4 cup olive oil
Salt and pepper
1/2 cup chopped toasted walnuts for garnish
1. In a salad bowl, combine the sprouts, apple, onion and pomegranate seeds.
2. In another small bowl, whisk together the vinegar, honey and oil, until blended.
3. Season with salt and pepper and toss with the sprouts.
4. Garnish the salad with toasted walnuts and serve.

Avocado Green Goddess Dressing

Makes about 2 1/2 cups

1 cup mayonnaise
1 cup chopped scallions, white and green parts
1 cup parsley
1/4 cup freshly squeezed lime juice
2 garlic cloves
2 teaspoons Worcestershire sauce
2 Fuerte Avocados, peeled and pitted
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup sour cream
1. In a blender or food processor, process the ingredients until smooth. Taste for seasoning, and adjust using more lime juice, Worcestershire, salt or pepper.
2. The dressing is delicious on greens, can be used as a dip for crudités, or as a dressing for pasta or potato salads. It will keep in the refrigerator for up to 1 week.
Fettucine with Asparagus Cream Sauce
Serves 6
3 tablespoons unsalted butter
1 1/2 pounds asparagus, tough ends trimmed, and cut into 1-inch lengths
Grated zest of 1 lemon
1/2 cup heavy cream
2 tablespoons fresh lemon juice
Salt and pepper
1 pound fettucine cooked 3 minutes short of al dente
Salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat the butter, add the asparagus and cook until the asparagus is just tender, about 3 minutes.
2. Add the zest and cream, bring to a boil, and simmer for 2 minutes.
3. Add the lemon juice, and season with salt and pepper.
4. When the fettucine is ready toss it with the sauce, and season with salt and pepper if needed.
5. Serve garnished with grated Parmigiano Reggiano.
Shrimp and Asparagus Risotto
Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped shallot
Grated zest of 1 lemon
1 1/2 cups Carnaroli or Vialone medium grain rice (Arborio can be used)
1/2 cup dry white wine or dry vermouth
5 cups chicken or vegetable broth, kept simmering on the stove
2 cups asparagus, tough ends removed, and cut into 1-inch lengths
1/2 pound medium shrimp
Salt and pepper
1. In a 4 quart saucepan, melt 2 tablespoons of butter, saute the shallot and zest for 2 minutes.
2. Add the rice, and toss to coat the rice.
3. Add the wine, and bring to a boil to concentrate the flavor.
4. Add 1 ladle of broth, and bring to a boil, stirring until the broth has absorbed.
5. Continue to add broth in this manner, until the rice is almost al dente.
6. Add the asparagus and shrimp, continue to cook until the shrimp turn pink, and the rice is al dente.
7. Remove from the stove add the remaining butter, and season with salt and pepper.
Feature:
Fettucine with Asparagus Cream Sauce
Serves 6
3 tablespoons unsalted butter
1 1/2 pounds asparagus, tough ends trimmed, and cut into 1-inch lengths
Grated zest of 1 lemon
1/2 cup heavy cream
2 tablespoons fresh lemon juice
Salt and pepper
1 pound fettucine cooked 3 minutes short of al dente
Salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat the butter, add the asparagus and cook until the asparagus is just tender, about 3 minutes.
2. Add the zest and cream, bring to a boil, and simmer for 2 minutes.
3. Add the lemon juice, and season with salt and pepper.
4. When the fettucine is ready toss it with the sauce, and season with salt and pepper if needed.
5. Serve garnished with grated Parmigiano Reggiano.
Shrimp and Asparagus Risotto
Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped shallot
Grated zest of 1 lemon
1 1/2 cups Carnaroli or Vialone medium grain rice (Arborio can be used)
1/2 cup dry white wine or dry vermouth
5 cups chicken or vegetable broth, kept simmering on the stove
2 cups asparagus, tough ends removed, and cut into 1-inch lengths
1/2 pound medium shrimp
Salt and pepper
1. In a 4 quart saucepan, melt 2 tablespoons of butter, saute the shallot and zest for 2 minutes.
2. Add the rice, and toss to coat the rice.
3. Add the wine, and bring to a boil to concentrate the flavor.
4. Add 1 ladle of broth, and bring to a boil, stirring until the broth has absorbed.
5. Continue to add broth in this manner, until the rice is almost al dente.
6. Add the asparagus and shrimp, continue to cook until the shrimp turn pink, and the rice is al dente.
7. Remove from the stove add the remaining butter, and season with salt and pepper.
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 4-13-17


This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
Bunched CarrotsBe Wise Ranch
Persian Cucumbers – Beylik Family Farms
Sonoran GarlicMilliken Family Farm
Marjoram – Coleman Family Farms
Lemongrass Kong Thao Farm
Red Spring OnionsBlack Sheep Produce
Russian Fingerling PotatoesWeiser Family Farm
Chiogga BeetsBlack Sheep Produce
Baby Pink Turnips – Coastal Farms
Juicing Bag:
Carrots – Cal Organics
Green Chard – Cal Organics
Green Kale – Babe Farms
Lemons – Eco Farms
Red Beets – A&A Organics
Farmer’s Choice:
Chocolate Mint – Terra Madre Gardens
Cara Cara OrangesKen’s Top Notch Produce
Baby ParsnipsBlack Sheep Produce
Feature:
Macadamia Nuts – Russell 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
Passionate Beets
2 red beets
1 roman lettuce
1 lemon
Super Greens
Handful of green kale
1 green chard
1 cucumber
Sweet Sunrise
2 carrots
1 orange
1/2in of turmeric
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Carrot Pudding
Serves 6
1 bunch carrots, peeled and cut into 1-inch lengths
2 apples, peeled, cored and chopped
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon grated orange zest
2 tablespoons orange juice
1/2 cup heavy cream
2 large eggs
1. Preheat the oven to 350 degrees. Coat the inside of six 6-ounce ramekins with non-stick cooking spray.
2. Put the carrots into a saucepan with water to cover. Simmer for 5 minutes, add the apple pieces, and simmer another 4 minutes until the carrots and apples are tender.
3. Drain and let cool for 5 to 10 minutes.
4. Transfer the carrots and apples to a food processor, add the sugar, cinnamon, ginger, zests and juice; puree.
5. Add the cream and eggs, and puree until smooth. Taste for seasoning, and adjust.
6. Divide the mixture evenly among the ramekins.
7. Bake for 30 minutes.
8. The pudding is done when set: It might jiggle slightly, but the center shouldn’t look more liquid than the edges. The edges will have pulled away from the sides a bit.
Cool for 15 minutes, and serve.
Maple Glazed Pink Turnips
Serves 4
2 tablespoons unsalted butter
2 garlic cloves, minced
1/4 to 1/3 cup maple syrup
1 bunch pink turnips, tops removed, scrubbed, and cut into quarters (if they are really small, keep whole)
1/2 cup chicken or vegetable broth
Salt and pepper
1 spring onion, finely chopped for garnish
1. In a large skillet, heat the butter, and saute the garlic for 30 seconds until fragrant.
2. Add the syrup and turnips, toss to coat.
3. Add the broth, bring to a boil, and simmer, uncovered, until the turnips are just tender.
4. Season with salt and pepper.
5. Remove from the heat, transfer to a serving bowl, and garnish with spring onions.
Roasted Catch of the Day with Marjoram Pesto
Serves 6
Marjoram is a bit sweeter than oregano, so this pesto is a perfect complement to salmon or other meaty fish.
For the Pesto:
1/2 cup packed marjoram removed from stems
1/4 cup grated Parmigiano Reggiano
1/4 cup pine nuts
2 garlic cloves
Pinch red pepper flakes
1/4 to 1/3 cup extra virgin olive oil
Salt
1. In a food processor, combine the marjoram, Parmigiano, pine nuts, garlic, and red pepper.
2. Process on and off to break up the ingredients.
3. With the machine running, slowly pour in the oil, until a paste forms. Season with salt.
4. Remove from the machine, and store in the refrigerator for up to 5 days, or freeze for up to 4 months.
For the Fish:
2 1/2 pounds salmon or other thick fleshed fish filets (sea bass, halibut, etc.)
Marjoram pesto
1/4 cup extra virgin olive oil.
1. Preheat the oven to 400 degrees.
2. Put the salmon onto a baking sheet, lined with silicone, aluminum foil, or parchment.
3. Paint the salmon with some of the pesto, whisk the oil into the remaining pesto and set aside. Roast the salmon for 10 minutes per inch of thickness, or until an instant read meat thermometer registers 155.
4. Remove from the oven and allow to rest for 5 minutes before serving, drizzled with the remaining pesto.
Pizza Pie Potatoes
Serves 4
For the Sauce:
2 tablespoons extra virgin olive oil
1 spring onion, finely chopped
2 garlic cloves, minced
2 cups chopped canned plum tomatoes (one 14.5 ounce can) or 2 cups cherry or pear tomatoes quartered
2 tablespoons finely chopped marjoram
Salt and pepper
1. In a saute pan, heat the oil, add the onion and garlic, swirling in the pan, until fragrant.
2. Add the tomatoes and marjoram, and saute until the sauce has thickened, about 20 minutes.
3. Season with salt and pepper.
For the Potatoes and Finishing:
1 pound fingerling potatoes, scrubbed, thinly sliced
1/2 cup extra virgin olive oil
2 garlic cloves, minced
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Marjoram tomato sauce (see preceding recipe)
1/4 pound sliced whole milk mozzarella cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped marjoram
1. Preheat the oven to 400 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a bowl, combine the potatoes, oil, garlic, salt and pepper. Arrange the potatoes in the prepared pan. Top with the tomatoes sauce, cheeses, and sprinkle with the marjoram.
3. Bake covered for 20 minutes, reduce the oven temperature to 350 degrees, uncover and bake another 20 to 30 minutes, until the cheese is golden brown and the potatoes are tender. Allow the potatoes to rest for 5 to 7 minutes before serving in wedges.
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.
Lemon Grass Flavor Bomb
Makes about 1 1/4 cup
Flavor bombs can be frozen for up to 6 months, use them to enhance soups, stews, drizzle over grilled meats, poultry, seafood and vegetables.
1 stalk lemongrass, tough outer leaves removed and chopped
6 garlic cloves, minced
2 spring onions, finely chopped
1 cup extra virgin olive oil
1. Combine the ingredients in a bowl. Pour into ice cube trays, and freeze.
2. When firm, transfer to zip-lock bags, and label with contents, date, and uses.
Shrimp Satay with Peanut Sauce
Serves 4
1 spring onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon chopped lemongrass
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon turmeric
pinch cayenne
1 1/2 teaspoons fish sauce
1 1/2 teaspoons lime juice
1 teaspoon soy sauce
2 teaspoons brown sugar
1/4 cup coconut milk
1 pound large shrimp, peeled and deveined (or 1 1/2 pounds chicken tenders)
Cilantro and basil leaves, for garnish
1. In a large bowl, stir together the onion, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy, brown sugar and coconut milk.
2. Add the shrimp, and refrigerate for at least 2 hours, and up to 4 hours.
3. Drain the marinade, and thread the shrimp onto skewers.
4. Preheat the grill or broiler, and grill for 2 to 3 minutes until the shrimp turn pink.
5. Serve with peanut sauce and garnish with cilantro or basil.
For the Peanut Sauce:
1/2 cup smooth peanut butter
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
⅛ teaspoon cayenne
½ cup coconut milk
1. In a food processor or blender, combine all the ingredients, until smooth. Taste for seasoning and adjust.
2. Serve as a dipping sauce for the Satay.
Strawberry Sheet Cake
Makes one 13-by-9-inch cake
1/2 cup unsalted butter, softened
2/3 cup sugar
3 large eggs
1 teaspoon vanilla paste, or extract
1/3 cup strawberry preserves
2/3 cup chopped fresh strawberries
2/3 cup buttermilk
2 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
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 the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter and sugar until light. Add the eggs, one at a time, until combined.
3. Add the vanilla, preserves and strawberries, and stir to combine.
4. Add the butter milk, flour, baking powder, and salt, beating on low speed until smooth.
5. Pour into the prepared pan, and bake for 25 to 28 minutes until a skewer inserted into the center comes out clean. Cool completely before frosting.
Strawberry Cream Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 1/2 cups confectioner’s sugar
1 cup chopped fresh strawberries
1. In the bowl of an electric mixer, cream together the cream cheese and butter.
2. Add the sugar and strawberries, and beat until smooth and spreading consistency.
3. Frost the cooled cake.
Strawberry Shortcake Layer Cake
Serves 8
Cuisinart Yellow Cake:
Makes two nine-inch layers
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 3/4 cups sugar
4 large eggs
1 1/2 sticks unsalted butter, softened, and cut into pieces
1 cup buttermilk
1 tablespoon vanilla paste or extract
1. Preheat the oven to 375 degrees. Coat the inside of two 9-inch cake pans with non-stick cooking spray and set aside.
2. Place the flour into the food processor, and pulse to blend. Remove and set aside.
3. Add the sugar and eggs, and process till smooth, then add the butter and process till fluffy.
4. Scrape down the bowl, and with the machine running add the vanilla and buttermilk. Add the flour and process on and off till the flour disappears.
5. Pour into the prepared pans, and bake for 30 minutes, until a cake tester comes out clean.
6. Cool the cakes for 10 minutes, and remove from the pans to a cooling rack to cool completely.
7. Cooks’ Note: If you don’t have a food processor, cream the butter and sugar together, add the eggs one at a time, and the vanilla paste. Add the flour, baking powder, and soda, alternately with the buttermilk, and beat until smooth. Proceed as directed.
Macerated Berries:
2 cups cleaned berries, hull and slice strawberries, saving 10 for garnish
1/ cup sugar
1. In a bowl, combine the berries and sugar stirring to blend. Set aside at room temperature for 1 hour. Drain the berries, saving the juices for brushing on the layers.
Mascarpone Crème:
Makes about 4 cups
2 cups heavy cream
1/2 cup sugar
16-ounces mascarpone cheese
1. In an electric mixer, beat the cream and sugar until the cream is stiff. Add the mascarpone and beat again for 1 minute until combined. The crème can be refrigerated for up to 3 days, or frozen for 1 month.
Assembly:
1. Slice the cake layers in half horizontally.
2. Lay strips of waxed paper onto the edges of the cake plate and center one of the cake layer halves on the cake plate.
3. Brush the cake with some of the berry juices, then spread with a layer of strawberries.
4. Top with some of the mascarpone crème.
5. Repeat until you have 3 layers spread, and top with the last layer.
6. Frost the top and sides of the cake with the remaining crème.
7. Cut the remaining berries in half and press into the sides and the top in a pattern.
8. Gently remove the waxed paper strips from the bottom of the cake, cover and refrigerate for at least 8 hours, or overnight. Serve the cake chilled.
Quick Asian Pickles
1/2 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 carrots, thinly sliced
1 tablespoon finely chopped lemongrass
1 (1/2-inch) piece ginger, peeled and thinly sliced
1 bunch pink turnips, peeled and thinly sliced
3 Persian cucumbers, thinly sliced
2 spring onions, thinly sliced
1. Put vinegar, sugar and salt into a saucepan, whisk until sugar is dissolved.
2. Transfer to a bowl, add carrots, lemon grass, ginger, turnip, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.
Roasted Beet Salad
Serves 4
One bunch candy beets, scrubbed and tops removed
1 head butter lettuce, washed and spun dry
1/4 cup rice vinegar
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
Shredded Parmigiano Reggiano cheese
1/4 cup finely chopped salted pistachios
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
2. Put the beets onto the baking sheet, and cover with aluminum foil. Roast for 20 minutes (baby beets) 35 minutes for medium beets, 45 to 50 minutes for large beets. When cool enough to handle, slip off the skins, and cut into 1/2-inch dice.
3. Arrange the lettuce on salad plates.
4. In a small bowl, whisk together the vinegar, orange juice, honey, mustard and oil. Season with salt and pepper. Toss the beets with some of the dressing. Arrange the beets on the lettuce cups. Drizzle with the remaining dressing and garnish with shredded Parmigiano and pistachios.
Choice
Grilled Chicken with Blueberry Pinot Noir Sauce
Makes one 9-inch layer cake
Instead of the requisite carrot cake, try making this spicy parsnip cake. Cut the layers to form the head, ears, and bow tie of the bunny.
For the Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1 tablespoon ground ginger
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3 large eggs
1/2 cup canola oil or vegetable oil
1/2 cup whole milk
1 1/2 teaspoons vanilla extract, divided
2 cups (packed) shredded peeled parsnips (about 3 large)
1/2 cup chopped pecans
1. Preheat oven to 350°F. Butter and flour 2 9-inch round baking pans.
2. Combine flour, sugar, ground ginger, baking powder, cinnamon, salt, nutmeg, in large bowl; whisk to combine.
3. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and nuts. Transfer batter to prepared pans. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack.
For the Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter softened
1 teaspoon orange extract
5 cups powdered sugar
1/4 cup orange juice to thin the frosting
Beat cream cheese and butter in large bowl until smooth. Gradually add the extract and powdered sugar beat until frosting is smooth. If the frosting is too thick, thin it with orange juice. Spread over cake. (Can be prepared 1 day ahead. Cover and chill.)
Orange Cream Cupcakes
Makes 30
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 orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1. Preheat the oven to 350 degrees, and line cupcake tins with paper liners, or coat 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 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 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 before frosting.
7. The cupcakes keep at room temperature for up to 5 days, freezes for about 2 months.
Orange Cream Frosting:
8 ounces of cream cheese, softened
4 ounces mascarpone
1/2 cup unsalted butter, softened
1 teaspoon orange extract
7 cups confectioner’s sugar
Orange juice to thin
1. In the bowl of an electric mixer, cream together the cream cheese, mascarpone and butter.
2. Add the extract and sugar, a bit at a time incorporating the sugar with the cream mixture. Thin the frosting with orange juice if needed. Spread onto the cupcakes and serve. Garnish with chocolate mint leaves.
Chocolate Mint Panna Cotta
Serves 6
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
1/4 cup packed chocolate mint
Pinch of salt
1 teaspoon vanilla paste
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, mint, salt, and vanilla, over medium-high heat. Do not let it boil. Allow to steep for 15 minutes. Strain into a bowl, and stir in the gelatin until thoroughly dissolved.
3. Put the sour cream in a medium bowl. Gently whisk in the cream a little at a time until smooth.
4. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full with the cream. Chill 4 to 24 hours.
Chocolate Mint Ice Cream
Makes 2 quarts
1 cup chocolate mint leaves
4 cups half and half (or two cups cream and two cups whole milk)
1 cup sugar
Pinch salt
1 teaspoon vanilla
4 egg yolks
6 ounces good quality dark chocolate
1. Tear the mint leaves off their stems and put in a bowl. Pound with a pestle or large spoon just until they are bruised and give off their fragrance.
2. Whisk the half and half, sugar and salt in a heavy saucepan over medium heat. Heat just until it begins to steam, then remove, add the mint leaves, and cover. Let steep, covered for at least an hour – preferably two or three. (You’ll be heating this up again, so you don’t have to worry about bacteria.)
3. After a couple hours strain out the mint leaves and bring to just under a simmer. Whisk the egg yolks in a small bowl and add a cup of the cream. Whisk it all back into the saucepan and cook, stirring, until the custard reaches 170º to 174ºF. Stir in the vanilla. Pour into a bowl, cover, and refrigerate overnight.
4. Chop the chocolate into chunks and flakes. Set aside.
5. Freeze the custard the next day in your ice cream maker according to directions, adding the chocolate about halfway through. Transfer ice cream to a bowl and cover with plastic wrap under the lid touching the surface of the ice cream to prevent ice crystals from forming. Freeze for at least four hours before serving.
Feature:
Macadamia Nut Crusted Chicken
Serves 6
6 chicken breasts, skin and bones removed
2 large eggs, beaten
1 1/2 cups chopped macadamia nuts
1 1/2 cups panko crumbs
2 teaspoons salt
1 teaspoon freshly ground black pepper
Extra virgin olive oil or canola oil
1. Pound each chicken breast to an even thickness between sheets of plastic wrap.
2. Put the chicken into the eggs.
3. In a pie plate, combine the nuts, panko, salt and pepper.
4. Dip the chicken into the nut mixture and repeat until all the chicken is coated.
5. Refrigerate the chicken for at least 1 hour.
6. Heat 1/2 inch of oil in a large skillet, over medium high heat.
7. Add the chicken, and brown on each side (about 3 minutes on each side)
8. Drain on paper toweling and serve warm or at room temperature.
Macadamia Oatmeal Chip Cookies
Makes about 3 dozen
½ cup butter or margarine, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup uncooked rolled oats
2 cups White chocolate chips
1 cup chocolate chunks (either white, milk, or semi-sweet)
1. Preheat the oven to 350°F.and line baking sheets with silicone, aluminum foil or parchment.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar until well blended.
3. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat into butter mixture, beating until thoroughly blended.
4. Stir in oats, chocolate chips and macadamia nuts. (Batter will be very stiff.)
5. Using a portion scoop, form into balls, and put onto prepared baking sheets.
6. Bake 10 to 12 minutes or until edges of cookies are golden. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3½ dozen cookies.
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 3-30-17


This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
Green GarlicSuzie’s Farm
Lavender – Terra Madre Gardens
Red Russian KaleBlack Sheep Produce
Sierra Lettuce – Coleman Family Farm
Tarocco Blood OrangesKoral’s Tropical Fruit Farm
Baby Gold BeetsSuzie’s Farm
White BeetsBlack Sheep Produce
SunchokesWeiser Family Farm
Juicing Bag:
Red Ruby Grapefruit – Sundance Organics
Chard – Lakeside Organic Gardens
Kale – Babe Farms
Daikon Radish – Cal Organics
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Spearmint – Terra Madre Gardens
Meyer LemonsRancho Del Sol
English Peas – Valdivia Farms
Icicle Radish – Terra Madre Gardens
Feature:
Cara Cara OrangesKen’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 Daikon
1 daikon
1 apple
Handful of green kale
Sweet Beets
2 red beets
1 grapefruit
1 cup of strawberries
Super Greens
1 green chard
Handful of green kale
1 romaine lettuce
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Confetti Beet Blood Orange Salad
Serves 4
1 bunch white beets, scrubbed, and tops removed (see save the greens)
1 bunch chiogga beets, scrubbed, and tops removed
1/3 cup blood orange juice
1/4 cup aged balsamic vinegar
1 teaspoon finely chopped green garlic
1/2 cup extra virgin olive oil
Salt and pepper
1 head sierra lettuce, washed and spun dry
3 blood oranges, peel and pith removed, and sliced 1/2-inch thick
1/3 cup toasted sliced almonds, for garnish
1. Preheat the oven to 400 degrees. Arrange the beets on a baking sheet lined with parchment, foil, or silicone. Cover with aluminum foil, and bake for 40 minutes, until the beets are tender.
2. While the beets are roasting, in a small bowl, whisk together the orange juice, vinegar, garlic and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins, and cut into 1/2-inch dice.
4. Drizzle some of the dressing over the beets and toss to coat.
5. Arrange the lettuce on salad plates, top with some of the beets, and slice oranges. Drizzle with some of the dressing and garnish with the almonds.
6. Variation: goat cheese is a natural to pair with beets, as is Feta cheese, in place of the almonds.
Save the Greens
Serves 4
Beet greens can be treated like any other green like kale, chard, or collards. They make a great side dish, and can be incorporated into soups and salads if you would like. This saute is simple and can also be used to make a frittata.
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
2 bunches beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet heat the oil, and saute the garlic, until it is translucent.
2. Add the beet greens, and saute until the greens are wilted and tender.
3. Season with salt and pepper, remove the garlic cloves, and serve warm or at room temperature.
Sunchoke Hummus
Serves 4 to 6
1 pound sunchokes scrubbed
2 15-ounce cans of chickpeas, drained and rinsed
2/3 cup extra-virgin olive oil, plus more for garnish
4 cloves of garlic, crushed
Grated zest of 1 lemon
pinch of cayenne
salt and pepper
3 tablespoons chopped Italian parsley
1. In a saucepan, cover the sunchokes with water, and simmer until tender, about 20 minutes.
2. Remove from the heat, and drain thoroughly.
3. Put the sunchokes into a food processor and set aside.
4. Add the chickpeas to the food processor.
5. In a skillet, heat the oil, add the garlic, zest and cayenne. Saute until the garlic is fragrant. Pour the mixture into the food processor, and process until smooth.
6. Taste for seasoning, adjust using salt and pepper.
7. Stir in the parsley, and serve the hummus in a bowl, drizzled with additional olive oil.
8. Serve with pita chips, bruschetta, crostini or pita wedges.
Braised Chicken with Fuji Apples
Serves 6
6 boneless, skinless chicken breasts
Salt and pepper
1/4 cup all-purpose flour
3 tablespoons unsalted butter
3 Fuji apples, cored and each cut 1/2-inch-thick wedges
1 cup finely chopped sweet yellow onion, like Vidalia
1 tablespoon minced fresh thyme
2/3 cup apple cider
1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon minced fresh chives
1. Pat chicken dry with paper towels and season with salt and pepper. Spread flour in shallow dish. Dredge chicken in flour to coat, shaking to remove excess; transfer to plate and set aside.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Cook apples, until browned, Transfer to a Dutch oven.
3. Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add chicken and cook until lightly browned, about 2 minutes per side. Arrange the chicken on the apples in the Dutch oven.
4. Add onion, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the skillet and cook over medium heat until onion is softened and browned.
5. Add cider and broth and bring mixture to boil. Pour over the chicken in the Dutch oven, and simmer the chicken, covered for 20 to 30 minutes until tender.
6. Transfer chicken to platter and tent with aluminum foil. Add cream to the Dutch oven, and bring to a boil. Cook until sauce has thickened slightly, about 2 minutes. Season with salt and pepper to taste. Return the chicken to the Dutch oven. Serve the chicken garnished with the cream sauce and apples.
Roasted Sunchokes
Serves 4
1 pound sunchokes, scrubbed
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
2 tablespoons lemon juice
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. Put the sunchokes into a saucepan with water to cover, and simmer for 10 to 15 minutes.
3. Drain the sunchokes, and slice into 1/2-inch pieces.
4. In a bowl, combine the oil, lemon zest, and juice. Pour over the sunchokes, and arrange on the prepared baking sheet.
5. Sprinkle with salt and pepper.
6. Roast for 10 to 15 minutes, until the sunchokes are browned, and crispy. Serve warm.
Fuji Apple Pie Cake
Serves 6
3 Fuji apples, peeled, cored and sliced 1/2-inch thick
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
3/4 unsalted butter, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves
1. Preheat the oven to 375°F. Coat a 9-inch baking pan with nonstick cooking spray.
2. In a mixing bowl, combine the apples, cinnamon, sugar, and lemon juice.
3. Transfer the apples to the prepared pan.
4. In another bowl, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
5. Pour over the apples and bake until the top is crisp and golden and the apples are bubbling underneath, 35 to 45 minutes.
6. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Lavender Shortbread
Makes 2 dozen
1 cup butter (2 sticks), softened
1/4 cup granulated sugar, plus extra for sprinkling on cookies
1/4 cup powdered sugar
1/4 teaspoon salt
1 cup all-purpose flour
1 cup cake flour
1 tablespoon chopped fresh lavender
1. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes.
2. In a separate bowl, whisk together the all-purpose and cake flours.
3. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
4. Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
5. Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.
Crystalized Lavender:
Fresh Lavender stalks trimmed about 2″ below flower head
2 egg whites lightly whisked
2 cups superfine sugar
.
1. I find it’s easiest to crystallize the flowers on a short stalk and then remove the sweet, crystallized florets to serve or sprinkle on ice cream, pudding, mousse or whatever you fancy.
2. Holding the stalk, dip the flower head into whisked egg white and swirl around to thoroughly coat flowers. Then dip flower head into superfine sugar to coat. Dry on layer of waxed paper until dry. Store layered in wax paper in an airtight container for up to 3 months. Pluck off the individual florets to serve and discard the stalks.

Purple Kale Caesar Salad

Serves 4
1 bunch purple kale, tough stems removed, and cut into 1/2-inch ribbons
1 cup croutons
1/2 cup mayonnaise
2 to 3 tablespoons fresh lemon juice
Grated zest of 1 lemon
1 tablespoon Worcestershire sauce
1/2 cup shredded Parmigiano Reggiano
Salt and pepper
1. In a salad bowl, combine the kale and croutons.
2. In another bowl, whisk together the mayonnaise, lemon juice, zest, Worcestershire and 1/4 cup of cheese. Season with salt and pepper.
3. Toss the salad with the dressing, and garnish with the remaining cheese.
Farmers Choice:
Pea, Mint and Spring Onion Soup with Parmesan biscuits
Serves 6
1/4 cup unsalted butter
1/2 cup finely chopped spring onions, using the white and tender green parts (plus a bit for garnish)
2 tablespoons finely chopped fresh mint (plus a bit for garnish)
5 cups chicken or vegetable broth
4 medium Yukon gold potatoes, peeled, and cut into small dice
2 cups English peas, removed from the pods
1/2 cup heavy cream
Salt and pepper
1. In a Dutch oven, heat the butter, and slowly sauté the onions and mint until the onions begin to turn translucent.
2. Add the broth and potatoes, bring to a boil, and simmer until the potatoes are tender.
3. Add the peas, and cook an additional 5 to 7 minutes until the peas are tender.
4. Using an immersion blender, puree the soup.
5. Add the cream, and season with salt and pepper.
6. Serve the soup garnished with additional spring onion and mint.
Chicken Piccata
Serves 4
4 chicken breasts, skin and bones removed
1/2 cup all-purpose flour
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
1/3 cup capers, packed in brine, drained and chopped if large
Lemon slices for garnish
1. Place the chicken between two sheets of plastic wrap and pound to an even thickness.
2. Combine the flour with the salt and pepper, and dredge the chicken in the mixture, shaking off any excess.
3. In a large skillet, heat the butter and oil, and saute the chicken breasts until browned on each side.
4. Add the lemon juice, and capers, and simmer until the chicken is cooked through—about 3 minutes.
5. Serve the chicken garnished with lemon slices.
Sweet Pea Risotto
Serves 4
1 tablespoon extra virgin olive oil
4 tablespoons unsalted butter
1/2 cup of finely diced yellow onion
1 cup Arborio or Carnaroli rice
1/4 cup dry white wine
4 to 5 cups of chicken or vegetable broth, simmering on the stove top
2 cups of fresh peas (frozen works too)
½ cup freshly grated Parmigiano Reggiano cheese
1. In a saucepan heat the oil and 2 tablespoons of butter, and saute the onion for 2 to 3 minutes, until softened.
2. Add the rice, and toast in the butter mixture.
3. Add the wine, and bring to a boil.
4. Add one ladle of broth, and stir until the broth is has almost evaporated.
5. Continue to add broth until the rice is al dente. (about 20 minutes)
6. Add the peas, and stir until combined.
7. Add the remaining butter, and 1/4 cup of the cheese.
8. Serve garnished with the remaining cheese.
Spearmint Simple Syrup
Makes 2 cups
1 cup water
1 cup sugar
1 bunch spearmint, washed and spun dry
1. In a saucepan, heat the water and sugar together, stirring until the sugar is dissolved.
2. Add the spearmint, cover and steep for 1 hour.
3. Strain the syrup and store in the refrigerator.
4. Add to tea, or lemonade.
Feature:
Cara Cara Cheesecake
Serves 8 to 10
11 whole graham crackers, broken
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
6 large eggs
3 tablespoons orange juice
5 teaspoons finely grated orange zest
2 teaspoons vanilla extract
1. Preheat to 400°F., spray the inside of a 9-inch springform pan with non-stick cooking spray.
2. In a food processor, process the crackers, sugar, and butter until the crumbs are moist. Grind crackers and sugar in processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press into the bottom and 1/2-way up the sides of the prepared pan, and bake 10 minutes. Transfer to rack; cool completely. Maintain oven temperature.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar in large bowl until smooth. Add eggs, juice, orange zest and vanilla. Beat just until blended. Pour filling into crust-lined pan.
4. Bake cake 15 minutes. Reduce oven temperature to 300°F. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer. Transfer cake to rack. Run knife around pan sides to loosen; cool. Chill cheesecake overnight.
5. Can be made 2 days ahead or frozen for up to 6 months. Cover; keep chilled until ready to serve, then serve at room temperature.
Caramel Orange Sauce
2 cups sugar
1/2 cup water
3/4 cup whipping cream
3 tablespoons orange juice
6 oranges, peel and pith removed, and segmented
1. Stir the sugar and water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes.
2. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth. Remove from heat. Whisk in the juice, and add the orange segments.
3. The sauce can be made 2 days ahead. Cover sauce and refrigerate. Stir over low heat to reheat and serve the cheesecake in a pool of sauce, garnished with a few orange segments.
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 3-23-2016


This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
CeleryBlack Sheep Produce
Green GarlicRutiz Family Farms
Star Pink Grapefruit – Point Loma Farms
Collard GreensBlack Sheep Produce
Green Leaf LettuceBe Wise Ranch
Russian Banana Fingerling PotatoesWeiser Family Farm
Celery RootWeiser Family Farm
King Trumpet Oyster Mushrooms – Hokto Kinoko Company
Juicing Bag:
Carrots – Cal Organics
Chard – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Lemons – Sundance Organics
Dandelion Greens – Lakeside Organic Gardens
Farmer’s Choice:
Persian CucumbersMilliken Family Farm
Blood OrangesPolito Family Farm
White Icicle Radish – Coastal Farms
Feature:
Asparagus – Life’s A Choke 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
Super Chard
1 green chard
1 romaine lettuce
1 lemon
Sweet Carrots
2 carrots
1 fennel
1 cup of pineapple
Powerful Greens
Handful of dandelion greens
1 fennel
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Celery Root and Potato Gratin
Serves 6
1 cup heavy cream
1 2/3 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
1 pound fingerling potatoes, thinly sliced
1 celery root, peeled, and thinly sliced
2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan 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. In a large skillet, heat the cream, milk, salt pepper and Tabasco. Add the potatoes, and celery root, simmer until the potatoes are almost tender.
2. In a bowl, combine the cheeses.
3. Transfer half of the potatoes and celery root to the prepared pan, top with a sprinkling of the cheese.
4. Top with the remaining potatoes and sprinkle with the remaining cheese.
5. Do-Ahead: At this point, cool, cover and refrigerate for up to 24 hours. Bring to room temperature before baking.
6. Cover and bake for 30 minutes, remove the cover, and bake another 15 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for at least 10 minutes before serving.
Green Leaf Lettuce with Grapefruit Vinaigrette
Serves 4
One head green leaf lettuce, washed, spun dry and chopped
2 grapefruits, peel and pith removed and segmented
1/4 cup grapefruit juice
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup vegetable or canola oil
Salt and pepper
1/2 cup crumbled Feta cheese
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the grapefruit juice, rice vinegar, mustard, honey, and canola oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing.
4. Arrange the lettuce onto salad plates, arrange some of the grapefruit over the lettuce, sprinkle with the cheese, and drizzle with a bit more of the dressing and serve.
Savory Celery Bread Pudding
Make this delicious bread pudding instead of potatoes with your next roasted meat, or poultry.
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 teaspoon chopped green garlic
1 head celery tough outer ribs discarded, and finely chopped including the leaves
1 tablespoon finely chopped fresh sage leaves
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 cup chopped Gruyere or imported Swiss cheese (about 1/4 pound)
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the onions, garlic, celery, and sage and stir to coat with the butter, and cook until they begin to turn translucent. Remove from the skillet and cool.
3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, chopped Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.
Celery, Pecorino and Walnut Salad
Serves 4 to 6
One head celery, tough outer ribs removed, and chopped
2 cups diced pecorino Romano cheese
1 1/2 cups toasted walnuts
1 cup extra virgin olive oil
Salt and pepper
1. In a salad bowl, combine the celery, Romano, and walnuts.
2. Toss the salad with the oil, season with salt and pepper and serve at room temperature.
Roasted King Oyster Mushroom Salad
Serves 2 to 4
8 ounces King Oyster Mushrooms, cleaned, and sliced 1/2 inch thick
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup balsamic vinegar
1 teaspoon chopped green garlic
2 teaspoons finely chopped sage, thyme, or rosemary
Salt and pepper
1 bunch arugula, washed, and spun dry
1/4 cup shaved Parmigiano Reggiano cheese
1. Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the mushrooms onto the baking sheet, sprinkle with 1/4 cup of the olive oil, salt and pepper and roast for 10 to 15 minutes turning once, until the mushrooms turn golden.
3. While the mushrooms are roasting, whisk together the oil, vinegar, garlic, and thyme. Season with salt and pepper.
4. Arrange the arugula onto a serving platter.
5. When the mushrooms are done, transfer them to the arugula, and drizzle with the dressing. Top with shaved Parmigiano, and serve warm.
Pasta with Sausage and Collards
Serves 6
1/2 pound sweet Italian sausage
1 medium onion, finely chopped
1 tablespoon minced green garlic
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1 pound orecchiette, short rigatoni, or penne pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Pecorino Romano
1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage loses its pink color.
2. Add the onion, and garlic, and saute until the onion begins to caramelize.
3. Add the collards, and cook until the collards are tender, about 10 minutes.
4. When the pasta is done, drain it, and add to the hot skillet. Toss to coat the pasta, adding some of the cheese, and pasta water to make a creamy sauce.
5. Serve the pasta garnished with the remaining cheese.
Strawberry Dip
Serves 2
1 basket strawberries, hulled
1/2 cup sour cream, or Greek yogurt
1/2 cup light brown sugar
1. Place the berries in a bowl, and surround with bowls of sour cream and brown sugar.
2. Dip a strawberry into the sour cream then the brown sugar and eat.
Farmers Choice:
Chicken Bahn Mi with Pickled Vegetables
Serves 6
For the Pickled Vegetables:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned icicle radishes (cut into strips or run through a mandoline)
1 cup Persian or English cucumber, partially peeled in sections to leave some skin on, cut into half moons
1/4 cup finely chopped cilantro
1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, cucumber and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)
For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
Salt
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.
For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground chicken or turkey
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped
1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350-degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
3. Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.
Cucumber Blood Orange Spritzer
Serves 6
6 Persian cucumbers
1 1/2 cups water
1/4 cup sugar
1 cup ice
1 cup blood orange juice
Sparkling water
1. Peel cucumbers and cut into small 1-2 inch pieces.
2. In blender add cucumbers, water, sugar, orange juice, and ice. Blend until smooth.
3. Taste and adjust with additional sugar or lemon.
4. Pour 1/2 cup of the liquid into a tall glass filled with ice, top off with sparkling water.
5. For an adult beverage add white rum, or Vodka
Feature:
Roasted Asparagus
Serves 2 to 4
1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, and sprinkle with salt and pepper.
3. Roll the asparagus on the baking sheet to coat with the ingredients.
4. Roast for 5 minutes or until tender.
5. Serve warm, or at room temperature.
Asparagus Frittata
Serves 6
2 tablespoons unsalted butter
2 thin slices imported Prosciutto di Parma, julienned
1 bunch asparagus, tough stems trimmed, cut into 1-inch pieces
2 scallions, finely 4 large eggs
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup shredded Parmigiano Reggiano cheese
1. Preheat the oven to 375 degrees.
2. In a 10-inch skillet, heat the butter, and sauté the prosciutto, asparagus, and scallions, until the asparagus begins to soften—this will take about 3 to 4 minutes.
3. In another bowl, whisk together the eggs, cream, and goat cheese. Pour over the asparagus mixture, sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the eggs are set.
4. Remove from the oven, allow to rest for 5 minutes before cutting into wedges and serving.
Salmon Wellington
Serves 6
3 tablespoons unsalted butter
1 tablespoon olive oil
1 ½ teaspoon Old Bay Seasoning
Eight 4 to 5-ounce salmon filets, skin removed
16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
One pound phyllo dough, defrosted
1 ½ cups (3 sticks) unsalted butter, melted, milky solids removed
1 cup dry bread crumbs
½ pound lump crab meat, picked over for shells and cartilage
Sprigs of dill for garnish
4 whole lemons cut in half wrapped in cheesecloth and tied with chives or lemon wedges
1. In a large sauté pan, melt 2 tablespoons of butter with the oil, over medium high heat. Season the filets with the Old Bay.
2. When the foam from the butter subsides, add the salmon and cook on one side for 3 minutes, until the side begins to turn golden. Turn the salmon and cook another 2 to 3 minutes, until the salmon begins to color on that side. Remove the salmon from the pan, drain on paper towels and cool to room temperature.
3. Wipe out the pan, and melt the remaining butter. Toss the asparagus in the pan, seasoning with the salt and pepper, and cooking for 2 minutes to begin to soften the asparagus. Remove from the pan, and allow to cool.
4. Unwrap the phyllo and cover it completely with a clean kitchen dish towel. Lay one piece of phyllo on a flat surface and brush with butter. Sprinkle with some of the bread crumbs, and continue to layer until you have 4 sheets of phyllo buttered and sprinkled with crumbs. Arrange the salmon filet in the center of the phyllo and top with two tablespoons of crab meat and two spears of asparagus. Bring up the opposite ends of the phyllo towards the center and twist the phyllo into a knot. Brush the phyllo all over with butter, and transfer the package to a foil, silicone or parchment lined baking sheet. Repeat with the remaining salmon, cover and refrigerate the Wellington’s for up to 24 hours.
5. Preheat the oven to 400 degrees. Remove the Wellington’s from the refrigerator 30 minutes before baking to bring to room temperature. Bake the Wellington’s for 15 to 20 minutes, or until the pastry is golden brown, and meat thermometer inserted into the salmon registers 165 degrees on an instant read meat thermometer.
6. Remove the salmon from the oven, serve garnished with sprigs of dill, lemon halves wrapped in cheese cloth and any remaining lump crab.
7. Cook’s Note: Phyllo is quite simple to work with if you keep it covered and work quickly. Don’t let it scare you as it can be a great way to wrap lots of different fillings. Leftover phyllo can be refrigerated for up to 7 days—it can be used as a crust for chicken pot pie, or your favorite berry, apple or peach pie.
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 6-16-16


This weeks local produce and featured farms:
White CornBlack Sheep Produce
Sonoran Garlic – Milliken Family Farm
DillBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Red Oak Leaf Lettuce – The Garden Of….
Yellow OnionsTutti Frutti Farms
Blood OrangesPolito Family Farm
Heirloom French PotatoesWeiser Family Farm
White NectarinesKen’s Top Notch Produce
Black Mission Figs – Corona College Heights
Organic Juicing Bag:
Blackberries – Stehly Family Farms
Strawberries – A & A Organics
Rainbow Carrots – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Black Kale – Deardorf Farm
Red Beets – Cal Organics
Farmer’s Choice:
Italian Parsley – Terra Madre Gardens
Italian Sorrento LemonsRancho Del Sol
White PeachesKen’s Top Notch Produce
Feature:
Carmen Miranda NectarinesFitzgerald’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
Wake up Call
2 rainbow carrots
1 fennel
1 Orange
Kale me up
Handful of black kale
1 cup of blackberries
2 red beets
Berry Refreshing
1 fennel
1 cup of strawberries
2 stalks of celery
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Red Oak Lettuce Salad with Figs and Balsamic Vinaigrette
Serves 4
One head red oak lettuce, washed, and spun dry
1/4 cup aged balsamic vinegar
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
2 black figs, washed, and quartered
Shavings of Parmigiano Reggiano for garnish
1. Put the lettuce into a salad bowl, and set aside.
2. In a small bowl, whisk together the vinegar, garlic, and olive oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing, and plate the salad.
4. Arrange some of the figs over the salad, drizzle with a bit of dressing, and garnish with Parmigiano Reggiano before serving.
Crostini with Figs
Serves 4 to 6
This simple appetizer is served when figs are in season in Italy. The crunchy bread, flavored with garlic, then topped with the figs is a delicious bite to serve with a dry white wine, such as Soave, or Pinot Grigio.
One Baguette sliced into 1/2-inch thick slices
1/4 to 1/2 cup olive oil
2 garlic cloves, peeled
4 to 6 figs
1. Preheat the oven to 350 degrees.
2. Line baking sheets with parchment, silicone or aluminum foil. Spread the baguettes in an even layer.
3. Brush with the olive oil, and bake for 10 to 15 minutes, until toasted and golden.
4. Remove from the oven, and rub with the garlic.
5. Crush the figs (skin and all) and spread on the crostini, serving while slightly warm.
Dilled Potato Salad
Serves 4
1 pound Fingerling potatoes, scrubbed
1 teaspoon white vinegar
Salt and pepper
2 ribs celery, finely chopped
1/2 to 3/4 cup mayonnaise
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
3 tablespoons finely chopped dill
1. Put the potatoes into water to cover, and bring to a boil. Simmer for 20 minutes or until tender, when pierced with the tip of a sharp paring knife.
2. Cool the potatoes completely.
3. Cut the potatoes into bite sized pieces, and put into a mixing bowl. Drizzle with the vinegar, and toss with salt and pepper.
4. Add the celery, and set aside.
5. In a small bowl, whisk together the remaining ingredients, and pour over the potatoes, tossing to coat them. Cover and refrigerate for at least 2 hours, or up to 8 hours.
Kale Pesto
Makes about 2 cups
3 garlic cloves
1/2 cup pine nuts
1 cup torn kale leaves
1/4 cup Italian parsley leaves
Pinch red pepper flakes
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Salt and pepper
1. In a blender, or the food processor fitted with a steel blade, combine the garlic, pine nuts, kale, parsley, red pepper, and cheese.
2. Pulse on and off 4 to 5 times to break up the garlic and kale.
3. With the machine running, add the oil until the mixture comes together. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 3 months. Stir the pesto into rice, pasta, or spread it on crostini (see above).

Corn with Dill Butter

Serves 2
2 ears white corn
1/2 cup unsalted butter, softened
1 tablespoon chopped chives
2 tablespoons chopped dill
Salt and pepper
1. Bring 4 quarts of water to a boil, and add the corn. Bring back to a boil, turn off the heat and let the corn sit in the hot water for 5 minutes. (it can be kept in the water for up to 20 minutes)
2. While the corn is cooking, cream the butter, chives, dill, salt and pepper together. Spread the butter onto the cooked corn. The butter, can be refrigerated for up to 2 weeks, or frozen for up to 3 months. The butter is delicious spooned over cooked potatoes, seafood, or chicken.
Caramelized Onion Dip
Serves 6
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large yellow onions, finely chopped
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
8 ounces cream cheese
1 cup sour cream
1/4 cup finely chopped chives
Potato chips, pita chips, or corn chips to dip
1. In a large skillet, over medium heat melt the butter in the olive oil, and add the onions. Sprinkle with the sugar, salt and thyme, and saute for 30 to 45 minutes, until the onions have turned dark golden brown. Cool the onions, completely.
2. In the bowl of a food processor, combine the cream cheese, sour cream, and caramelized onions. Process on and off until combined. Transfer to a serving bowl, and garnish with the chives. Serve the dip cold.
Pana Cotta with White Nectarine Bellini Sauce
Serves 6 to 8
For the Sauce
Bellini are made with white peach juice, but nectarines give this sauce a nice acid balance with the Prosecco.
2 white nectarines, peeled, pitted and coarsely chopped
1/4 cup sugar
1/2 cup Prosecco
1. In a saucepan, combine the ingredients, and simmer over medium heat for 10 to 15 minutes, until the nectarines are falling apart.
2. Using an immersion blender, puree the sauce. (or cool the sauce, and puree in the blender) Cover and refrigerate the sauce. The sauce will keep in the refrigerator for up to 3 days.
For the Pana Cotta
For this version, I am flavoring the panna cotta with vanilla, but you can substitute your favorite flavoring.
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy cream
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste or extract
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and extract, over medium-high heat until the sugar melts and tiny bubbles form around the outside of the pan.
3. Take the cream off the heat and cool about 5 minutes. Stir in the gelatin until thoroughly dissolved.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Ladle the cream mixture into 4 to 6-ounce ramekins 3/4 full. Chill 4 to 24 hours.
6. Serve garnished with fresh fruits of the season.
Faux Frozen Blood Orange Zabaglione
Serves 6
Zabaglione is made with dessert wine, like Moscato, but here, I’d substituted blood orange juice, which gives this frozen dessert a nice acidity, and sweetness balance.
6 large egg yolks
3/4 cups blood orange juice
1/3 cup sugar
1 cup heavy cream, softly whipped
1. In a large bowl, add ice until the bowl is half filled. Add 1 cup cold water and set aside.
2. In a large heatproof bowl, whisk together the egg yolks, juice, and sugar. Set the bowl over a saucepan of water that’s at a low boil and vigorously whisk the mixture. The mixture will become frothy, and after a few minutes, will start to thicken, this may take up to 7 minutes. It’s ready when you lift the whisk and the zabaglione holds its shape on the surface of the sauce in the bowl for a few seconds. Do not overcook it.
3. Remove the bowl from the heat and place the bowl in the ice bath. Gently stir the mixture over the ice bath infrequently to cool. (It may deflate a bit, which is normal.)
4. When at room temperature, fold in the whipped cream, transfer the mixture to a shallow container and put in the freezer, covered, for at least eight hours.
5. When ready to serve, scoop the mixture into parfait glasses, and serve garnished with chocolate shavings, or fruit.
Farmers’ Choice:
Swordfish with Lemon and Parsley
Serves 4
2 garlic cloves, minced
1/2 cup fresh lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
1/2 cup olive oil
2 1/2 pounds swordfish filets
1/4 cup finely chopped parsley
Sliced lemons for garnish
1. In a mixing bowl, combine the garlic, lemon juice, zest, red pepper flakes and oil. Divide the mixture in half.
2. Pour 1/2 into a zip-lock bag, and add the swordfish, seal the bag, and turn the bag to coat the swordfish.
3. Refrigerate for at least 2 hours, or up to 8 hours. Add the parsley to the remaining olive oil mixture, cover and refrigerate. Remove from the refrigerator 2 hours before using.
4. Preheat the grill or broiler, remove the swordfish from the marinade, discard the marinade and grill the fish for 3 to 4 minutes on each side, until cooked to your desired degree of doneness. Pour the remaining marinade over the fish, and serve garnished with lemon slices.
Parsley Lemon Butter
Makes 1 1/2 cups
Compound butters are terrific to have in your freezer to use on vegetables, seafood, pasta, rice, or poultry.
1 cup unsalted butter, softened
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup finely chopped parsley
Pinch red pepper flakes
1. Cream the ingredients together, and form into a 1-inch wide log.
2. Wrap in plastic wrap and refrigerate for up to 4 days, or freeze for up to 3 months.
Homemade Limoncello
Makes 1 quart
5 Sorrento lemons
3 cups 80 proof Vodka
1 1/2 cups water
1 1/2 cups sugar
1. Carefully remove the peel from the lemons with a swivel peeler, trying not to peel away any of the pith (white part of the skin)
2. Drop the peels into a quart jar with a sealable lid. Add the Vodka, seal the jar, and let steep in a cool dry place for a week.
3. Make a simple syrup from the water and sugar, bringing the water to a boil, and adding the sugar. Stir until the sugar is dissolved, remove from the heat and cool completely.
4. Strain the peels out of the vodka, add the sugar, and transfer the mixture to bottles, seal and keep in a cool dry place for 7 days before drinking. Limoncello is generally served quite cold.
5. Cook’s note: After adding the simple syrup, if you prefer a sweeter version, make another batch of simple syrup and add until your reach your sweet spot.
Roasted Pork Chops with Balsamic Peaches
Serves 4
Salt and pepper
2 tablespoons extra virgin olive oil
4 boneless pork loin chops, 1-inch thick
1/2 cup thinly sliced onion
3 peaches, pitted, and quartered
1/3 cup aged balsamic vinegar
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees. Season the pork chops with salt and pepper.
2. In an ovenproof skillet, heat the oil over medium high heat and brown the pork chops on both sides.
3. Remove the chops to a plate, add the onion to the pan, and saute until it begins to soften. Add the pork back to the pan, and fit the peaches into the pan, around the chops.
4. Put the pan into the oven, and roast for 5 minutes, until the peaches begin to soften.
5. Drizzle the vinegar into the pan, and roast another 2 minutes, or until the pork registers 165 degrees on an instant read meat thermometer.
6. Remove from the oven, and allow to rest for 5 minutes. Sprinkle the chops with the parsley, and serve.
Feature:
Carmen Miranda Nectarine Fruit Butter
Makes about 3 cups
Fruit butters require less sugar than jams, and have a more intense flavor.
6 cups peeled, pitted nectarines
1/2 cup water
1/2-1 cup granulated sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice
1. Combine fruit, water and sugar to taste in a Dutch oven; add the lemon zest and juice.
2. Bring to a boil over high heat.
3. Reduce heat to a simmer and cook, mashing the fruit and stirring occasionally then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit).
4. To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken more if necessary. Puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
5. Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year.
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 6-9-16


This weeks local produce and featured farms:
Hass Avocado – Shadow Mountain Ranch
Green Bell PeppersBlack Sheep Produce
CarrotsBe Wise Ranch
Cauliflower – Life’s A Choke Farm
Chicory Treviso – Coleman Family Farm
CucumbersBlack Sheep Produce
ArugulaBe Wise Ranch
Macadamia Nuts – Russell Family Farm
Valencia OrangesPolito Family Farm
White NectarinesKen’s Top Notch Produce
Organic Juicing Bag:
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Green Kale – Babe Farms
LemongrassSuzie’s Farm
Seedless Watermelon – Capay Organics
Farmer’s Choice:
StrawberriesBe Wise Ranch
Japanese Sweet PotatoesMilliken Family Farm
Santa Rosa PlumsKen’s Top Notch Produce
Feature:
Zee Lady PeachesFrog Hollow 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
Morning Boost
1 lemongrass
Handful of Green Kale
1 fennel
1/2 of lemon
Spicy Carrots
2 carrots
1 cucumber
1 inch of ginger
Savory Melon
1 cup of watermelon
1 fennel
1 beet
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Arugula Salad with Honey Orange Vinaigrette and Avocado
Serves 4
One bunch arugula, washed, spun dry, tough stems removed
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon cumin
2 tablespoons white vinegar
1/2 cup vegetable oil
Salt and pepper
One Valencia orange, peel and pith removed, and sliced into rounds
One Hass avocado, peeled, pitted and sliced into wedges
2 tablespoons finely chopped macadamia nuts
1. Put the arugula into a salad bowl.
2. In a smaller bowl, whisk together the orange juice, honey, cumin, vinegar and oil. Season with salt and pepper. Pour some of the dressing over the arugula, and toss to coat.
3. Plate the salad, garnish with orange slices and avocado. Drizzle some of the dressing over the avocado and oranges, and sprinkle with the nuts.
Sausage and Pepper Sandwiches
Serves 4
1 1/2 pounds sweet Italian sausage
2 tablespoons extra virgin olive oil
1 large sweet onion, thinly sliced
2 garlic cloves, minced
2 green bell peppers, cored, seeded and thinly sliced
Salt and pepper
1 cup canned crushed tomatoes
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley
Salt and pepper
4 soft crusted Italian rolls, split
1. In a large skillet, heat 1/2 cup of water, add the sausage, cover and steam for 10 minutes to precook the sausage.
2. Preheat the grill or a grill pan, and grill the sausages, until they are cooked through (165 degrees on an instant read meat thermometer)
3. Clean out the skillet, heat the oil, and saute the onion and garlic for 2 to 3 minutes, until the onion is softened.
4. Add the peppers, and season with salt and pepper. Saute for another 5 minutes, until the peppers are softened.
5. Add the tomatoes, basil, and parsley, and simmer for 5 minutes.
6. Add the sausages to the skillet, and simmer on low for 10 minutes. Serve the sausage and peppers on the split rolls or serve over polenta.
Quesadillas with Ranchera Sauce
Serves 4
For the Ranchera Sauce:
2 tablespoons olive oil
1 large onion, thinly sliced
2 green bell peppers, cored, seeded and thinly sliced
1 teaspoon ground cumin
¼ teaspoon Ancho chili powder
1/4 cup Gold Tequila (optional but oh, so good!)
One 14.5-ounce can tomato puree
1. In a large skillet, heat the oil, and saute the onion for 3 minutes, until softened.
2. Add the peppers, cumin and chili powder, and saute another 5 minutes, until the peppers are softened.
3. Add the tequila, and bring to a boil. Add the tomato puree, and simmer for 10 minutes, until the liquid in the pan is reduced. The sauce will keep covered in the refrigerator for 3 days. Reheat before serving.
For the Quesadillas:
8 large flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 cup crumbled Cotija cheese
1. In a large non-stick skillet over medium high heat, put one tortilla onto the pan. Sprinkle with the cheeses, and fold the tortilla in half.
2. Cook, until the underside begins to turn golden, carefully turn the quesadilla and cook until the cheese is melted completely. Transfer to a plate and cover with Ranchera sauce.
Curried Cauliflower and Potatoes
Serves 4
2 tablespoons vegetable oil
1 large onion, finely chopped
1 teaspoon grated ginger
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp sweet curry powder
One 14.5-ounce can chopped tomatoes
1/2 cup chicken or vegetable broth
1 teaspoon honey
1 head cauliflower, cut into florets
3 medium Yukon gold (or low starch) potatoes, cut into 1/2-inch dice
2 teaspoons fresh lemon juice
Salt and pepper
1/4 cup finely chopped cilantro
1 cup yogurt for garnish
1. In a Dutch oven, heat the oil over medium high heat and saute the onion, ginger, garlic, turmeric, cumin and curry for 2 minutes, until the onions are softened.
2. Add the tomatoes, broth and honey, and simmer for 2 to 3 minutes.
3. Add the cauliflower and potatoes sprinkle the lemon juice over the vegetables, cover, and simmer for 10 to 15 minutes, until the vegetables are tender.
4. Season with salt and pepper if needed. Stir in the cilantro, and serve the curry garnished with yogurt.

Cheesy Baked Cauliflower with Bacon and Cod

Serves 4
One cauliflower, cut into florets
Salt and pepper
4 strips bacon, cut into 1/2-inch dice
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup vegetable broth
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
Few drops Tabasco
1 1/2 pounds cod, halibut or sea bass, cut into bite sized chunks
1 cup fresh bread crumbs
1 garlic clove, minced
2 tablespoons finely chopped parsley
2 to 3 tablespoons extra virgin olive oil
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower and boil for 3 to 4 minutes, until crisp/tender. Drain thoroughly, and season with salt and pepper. Set aside in a large bowl while making the sauce.
3. In a large skillet, cook the bacon until crisp, drain on paper toweling, and add to the cauliflower.
4. In a saucepan, heat the butter, and whisk in the flour, cooking for 2 to 3 minutes. Add the milk and broth, and bring to a boil. Remove from the heat; add the Gruyere, and 1/4 cup of Parmigiano. Add the Tabasco and season with salt if needed. Lay the cod into the baking dish. Pour the cheese sauce over the cauliflower and bacon, and turn into the sauce. Transfer to the baking dish.
5. In a small bowl, combine the bread crumbs, garlic, parsley and olive oil. Sprinkle over the contents of the baking dish.
6. Bake the casserole for 25 to 30 minutes, until the cheese sauce is bubbling, and the crumbs are golden brown. Allow to rest for 5 to 10 minutes, before serving.
Smoked Salmon on Cucumber Rounds
Serves 6 to 8
Two 8-ounce packages cream cheese, softened
1/2 pound smoked salmon, chopped
2 tablespoons chopped fresh dill plus more for garnish
2 tablespoons finely chopped red onion
1 teaspoon prepared horseradish
1 teaspoon fresh lemon juice
One large cucumber, scrubbed, and sliced 1/2-inch thick
1. In a medium-size bowl, beat the cream cheese until smooth. Gradually fold in the salmon, dill, onion, horseradish, and lemon juice, stirring to blend.
2. Using an offset spatula spread the salmon mixture onto the cucumber rounds. Garnish with dill sprigs and serve chilled.
3. The salmon spread can be refrigerated for up to 4 days, and frozen for up to 2 months. Spread the mixture onto the cucumbers 2 hours before serving.
Grilled Treviso Salad with Orange and Gorgonzola
Serves 2
1/2 cup extra virgin olive oil
1 head Treviso, washed, spun dry and cut in half lengthwise
Salt and pepper
2 tablespoons orange juice
2 tablespoons aged balsamic vinegar
1 teaspoon honey
Salt and pepper
One Valencia orange, peel and pith removed, and cut into 1/2-inch rounds
1/4 cup crumbled Gorgonzola
1. Heat a grill pan over medium high heat, or preheat a gas grill. Oil the pan, and brush the cut surface of the Treviso with some oil.
2. Grill the Treviso until the leaves are tender (don’t turn them) and the cooked surface is turning golden brown.
3. Remove from the heat, sprinkle with salt and pepper, and arrange on 2 salad plates.
4. In a bowl, whisk together the orange juice, vinegar, honey and remaining oil, until thickened. Season with salt and pepper.
5. Drizzle some of the dressing over the Treviso, arrange the orange slices over the Treviso, and sprinkle with some of the Gorgonzola, and drizzle with a little bit more dressing.
Bistro Carrot Salad with Carrot Top Pesto Vinaigrette
Serves 4
One bunch carrots, peeled, and coarsely grated
2 cups carrot tops, tough stems removed, washed and spun dry
2 garlic cloves, minced
1/4 cup macadamia nuts
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
2 to 3 tablespoons white vinegar or lemon juice
Salt and pepper
1. Put the carrots into a serving bowl.
2. In the bowl of a food processor or blender, combine the carrot tops, garlic, nuts, and Parmigiano. Pulse on and off for 4 to 5 times, to break up the ingredients.
3. With the machine running, add the oil, until the mixture begins to come together. Add the vinegar or lemon juice, and season with salt and pepper.
4. Pour some of the mixture over the carrots, and toss to coat. Any reserved dressing can be stored in the refrigerator for up to 4 days.
White Nectarine Dutch Baby
Serves 4 to 6
Dutch babies are a terrific breakfast; this one has a layer of caramelized nectarines on the bottom.
6 tablespoons unsalted butter
3 tablespoons cinnamon sugar
2 white nectarines, pitted, and cut into wedges
4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 teaspoon vanilla paste or vanilla extract
Warmed Maple syrup
1. Preheat the oven to 400 degrees. Place the butter into a 10-inch wide shallow pie plate and slide the plate into the oven to get hot and melt the butter while you are making the batter.
2. In a blender, process the milk and eggs until frothy, about 1 minute. Add the flour, cinnamon sugar and vanilla, and blend another 2 minutes.
3. When the butter is melted, sprinkle with cinnamon sugar, and layer the nectarines onto the bottom of the pan, turning them to coat them with the butter.
4. Pour the pancake batter onto nectarines and bake 15 to 17 minutes until puffed and golden.
5. Remove from the oven, slice into wedges and serve with your favorite syrup.
6. Do-Ahead Note: the batter can be blended, and kept in the jar in the fridge overnight, then re-blended in the morning and baked. The colder the batter and the hotter the butter/pan/oven the better the puff.
Cook’s Note: To cook wheat berries, rinse them, and then cook in boiling salted water for 50 to 60 minutes until tender. Add cooked wheat berries to your morning oatmeal.
Farmers’ 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.
Miso Mashed Japanese Sweet Potatoes
Serves 4
Don’t make the mistake of baking the sweet potatoes; they need steam or boiling, since they are naturally a dry starch.
1 1/2 pounds Japanese Sweet potatoes
1/4 cup unsalted butter
1 tablespoon white miso
2 tablespoons maple syrup or honey
4 strips bacon, cooked crisp and crumbled
Salt and Pepper (or a few drops of Sriracha)
1. Peel the potatoes, and put into a steamer.
2. Steam the potatoes for 10 to 15 minutes, until tender.
3. Transfer to a bowl, add the butter, miso and maple syrup and mash the potatoes until smooth.
4. Stir in the bacon, taste the potatoes for seasoning and correct using salt, pepper or Sriracha.
Feature:
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
1. 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.
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!