Farmers' Market Box 1-5-17


This weeks local produce and featured farms:
CeleryBlack Sheep Produce
Fennel – Coastal Farms
ArugulaBe Wise Ranch
Cilantro – Terra Madre Gardens
Bearss Limes – 3 Nuts Farm
Young Spring OnionsBlack Sheep Produce
Valencia OrangesPolito Family Farm
Teen ParsnipsWeiser Family Farm
Delicata SquashTutti Frutti Farms
Grape TomatoesBe Wise Ranch
Juicing Bag:
Carrots – Cal-Organic
Fennel – Earthbound Farm
Green Kale – Babe Farm
Grapefruit – Sundance
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
PassionfruitKoral’s Tropical Fruit Farm
Japanese Sweet PotatoesMilliken Family Farm
Kishu TangerinesRancho Del Sol
Feature:
Honey Dates – Dates by DaVall

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
Spicy Carrots
2 oranges
1 carrot
½ inch of ginger
Super Celery
Handful of green kale
2 stalks of celery
1 red beet

Delightful Beets

2 red beets
1 orange
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pizza Primavera
Serves 4 to 6
For the Pizza Dough:
Makes two 14-inch pizzas (make one and freeze the other)
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 Flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil
1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before rolling.
For the Pizza and Assembly:
1/2 cup plain tomato sauce (see recipe below)
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.
Plain Tomato Sauce
Makes about 2 cups
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a sauce pan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan.
2. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust.
3. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.
4. This is an “add to it” tomato sauce; add your favorite protein, or toss it with your favorite pasta.
Roasted Delicata Squash Salad
Serves 4
1 delicata squash, cut in half, seeded, and cut into 1/4-inch half moons
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Pinch cumin
One bunch arugula, washed, spun dry and chopped
1/4 cup finely chopped spring onion
1/4 cup orange juice
2 tablespoons fresh lime juice
1 tablespoon honey
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. In a bowl, combine the squash, oil, salt, pepper and cumin. Toss to coat with the mixture, and spread onto the baking sheet in one layer. Roast for 6 to 8 minutes until tender. (this will depend on the thickness of the squash)
3. While the squash is roasting, combine the arugula with the onion in a salad bowl.
4. In another bowl, whisk together the orange juice, lime juice, honey and oil. Season with salt and pepper.
5. Toss the arugula with some of the dressing, and plate the salad.
6. Garnish each salad with some of the squash, and drizzle with a bit more of the dressing.
7. Cook’s Note: This salad also does well with a sprinkling of cheese over the top such a blue, goat, feta, or shavings of Pecorino Romano.
Delicata Squash Chips with Blue Cheese Dip
Serves 4 to 6
2 Delicata squash, cut in half, seeded, and cut into 1/8 to 1/4-inch half-moons (if you have a mandoline, go for the thinnest slice)
1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, and line 2 baking sheets with parchment, silicone or aluminum foil.
2. In a bowl, combine the squash, oil, salt and pepper. Toss to coat the squash and lay on the baking sheets in a single layer. Roast for 10 to 12 minutes, until the chips are crispy. Remove from the oven and cool.
3. The chips will keep in a zip-lock bag for up to 3 days at room temperature.
Smoky Blue Cheese Dip
Makes 2 cups
This is a terrific dip to serve with the sweet Delicata chips, its smoky sharp flavor pairs well with the sweet crispy chips.
1 cup sour cream
1/4 cup mayonnaise
1 spring onion, (white and tender green parts), chopped
2 teaspoons Worcestershire sauce
1 cup crumbled blue cheese
1/4 teaspoon freshly ground black pepper
2 to 4 shakes of Tabasco sauce
3 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1. In a medium-size bowl, stir together the sour cream, mayonnaise, onions, Worcestershire, blue cheese, black pepper, and Tabasco until blended.
2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 2 days to let the flavors develop.
3. Taste the dip for seasonings and adjust them before serving. Sprinkle the bacon over the dip and serve.
Chipotle Blue Smoke Dip: Substitute chipotle Tabasco sauce for the regular Tabasco.
Slow Cooker South of the Border Chicken
Serves 8
This is a great dish to make when you want to set the slow cooker and forget it. The chicken is succulent and tender, shred it to fill tacos, burritos use it as a topping for Southwestern Salads.
One basket Grape Tomatoes, cut into quarters
2 spring onions, finely chopped, using the white and tender green parts
1/2 cup chopped cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup fresh lime juice
Grated zest of one orange
1/2 cup orange juice
8 boneless skinless chicken breasts
Salt and pepper
1. In the insert of a 4 to 6-quart slow cooker, combine the tomatoes, onions, cilantro, cumin, oregano, lime juice, zest, and orange juice. Taste for seasoning, and add salt or pepper if needed.
2. Add the chicken breasts, and cover them with the sauce.
3. Cook the chicken on high for 2 1/2 hours, or on low for 4 to 5 hours, until the chicken is falling apart and tender. Season with salt and pepper if needed, and shredded the chicken. Put back into the sauce, and serve as desired.
Slow Cooker Savvy: I’ve written 2 slow cooker books, and I know my cookers. If you have a Rival© brand Crock Pot© only use the pot on the low setting. These slow cookers usually burn things that are cooked on high, since the temperature is almost 100 degrees more than it should be.
(FYI your slow cooker should be at 180 to 200 degrees on low and 280 to 300 on high—think of it as a low and slow covered oven—Rivals are at 280 to 300 on low)
If you cook in a Rival and cook on the low setting, the timing will be for the high setting. You get what you pay for with electrics, and if you bought 2 of these from a big box store for $49.99, I advise you to forget the high setting altogether.
Celery and Pecorino Salad
Serves 4 to 6
A typical Umbrian dish, this crisp, fresh, salty salad is terrific served with grilled or roasted poultry and seafood.
one large head of celery
1 cup pecorino cheese, cut into 1/2-inch chunks (see note)
1 cup toasted walnuts
1/2 to 3/4 cup good quality olive oil
salt and pepper to taste
1. Remove any outer stalks of celery that are damaged, or very tough. Remove any tough strings from the celery stalks, and discard.
2. Chop the celery into 1/2-inch dice, including the leaves, and put into a mixing bowl.
3. Add the cheese and walnuts, and toss with the olive oil. Depending on how much celery you have, you may need up to a cup of oil. Season the salad with salt and pepper and serve.
4. Note about the cheese: If you can’t find a good pecorino cheese, I would recommend Parmigiano Reggiano as a substitute.
Fennel, Orange and Onion Salad
Serves 4
Great to serve with grilled seafood, or pasta, this is a refreshing salad any time of the year.
3 Valencia oranges, peel and pith removed, and sliced
1 fennel bulb, wispy ends removed, root end removed, and thinly sliced
1 to 2 spring onions, finely sliced, using the white and tender green parts
1/4 cup finely chopped cilantro or Italian parsley
1 teaspoon dried oregano
1/3 cup extra virgin olive oil
3 to 4 tablespoons red wine vinegar
Salt and pepper
1. Arrange the orange slices on a serving platter. Top with the fennel, and onions.
2. Sprinkle with the cilantro and oregano.
3. Drizzle with the oil, and vinegar and season with salt and pepper.
Margaritaville Grilled Chicken
Serves 6
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
6skinless, boneless chicken breast halves
2 limes, thinly sliced, for garnish
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
1. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
2. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 4 minutes per side.
3. Serve, hot, warm, cold, or at room temperature, garnished with chopped cilantro and lime and orange slices.
Key Lime Pie Bars
Serves 8
3 cups graham cracker crumbs
1/2 cup chopped macadamia nuts
1/2 cup granulated sugar
3/4 cup unsalted butter, melted
6 egg yolks, room temperature
Two 14-ounce cans sweetened condensed milk
2 teaspoons lime zest
1 cup key lime or regular lime juice
1. Preheat the oven to 350ºF. and coat a 13-by-9-inch square baking dish with non-stick cooking spray.
2. In a small bowl, stir together the graham cracker crumbs, sugar, and nuts.
3. Add the melted butter and stir to combine.
4. Press the crumbs into the bottom of the baking pan and bake for 15 minutes. Remove from oven, leave oven on.
5. In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks until light and lemon colored, 2 to 3 minutes.
6. Add the condensed milk and continue to whisk until blended. Scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run until thickened.
7. Pour the filling into crust and bake for 30 to 35 minutes, the center will just be set, with a bit of a jiggle.
8. Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled garnished with whipped cream.
Braised Fennel and Baby Parsnips
Serves 4
1 bunch baby parsnips, scrubbed, cut in half lengthwise and greens removed
One bulb fennel, wispy ends trimmed, root end trimmed, and sliced 1/2-inch thick
Salt and pepper
1/4 cup unsalted butter
1 garlic clove, minced
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
1/2 cup shredded Gruyere cheese
1/4 cup freshly grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Toss the parsnips and fennel with salt and pepper and lay into the baking dish.
In a skillet, heat the butter, sauté the garlic for 1 minute, then add the broth and cream. Simmer for 1 minute, and pour over the vegetables in the pan. Sprinkle with the cheeses, and bake for 15 to 20 minutes, until the vegetables are tender, and the liquid in the pan is almost evaporated. Serve warm.
Farmers Choice:
Tempura Fried Japanese Sweet Potatoes
Serves 4
One pound Japanese sweet potatoes, scrubbed, and cut into 1/4-inch rounds
1/2 teaspoon salt
1/2 cup flour
1/2 cup cornstarch
1 cup sparkling water (plain)
1 egg
Safflower or canola oil for frying
Heat 3 to 4 inches of oil in a large pan to 340 to 360 degrees. Working quickly, in a bowl, whisk together the salt, flour, cornstarch, sparkling water, and egg until blended. Don’t over mix.
Dip the potatoes into the batter, and put into the oil. Fry until the batter becomes golden brown. Remove to paper toweling and drain. Serve warm.
Cook’s Note: Don’t over-crowd your frying oil, otherwise the potatoes will be oily.
Miso Maple Glazed Sweet Potatoes
Serves 4
1 1/2 cups vegetable broth or water
3 tablespoons white miso
One pound Japanese sweet potatoes, scrubbed and cut into chunks
3 tablespoons maple syrup
2 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons black sesame seeds for garnish
2 tablespoons finely chopped spring onion for garnish
1. In a saucepan, heat the broth or water and miso, whisking until the miso is dissolved. Add the potatoes, and simmer for 12 to 15 minutes, until just tender. Drain the potatoes thoroughly.
2. In a skillet, heat the maple syrup, soy sauce, and sesame oil. Add the potatoes and cook until the potatoes are crispy, and the sauce is syrupy.
3. Sprinkle with sesame seeds, and spring onions before serving.
Tangerine Bars
Serves 8
For the crust:
1 3/4 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
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 bowl, combine the ingredients, and press into the bottom of the prepared pan.
Bake for 25 minutes, until the crust begins to turn golden brown. Remove from the oven and allow to cool slightly.
For the Tangerine Topping:
4 tangerines
1 1/2 cups sugar
zest of 1 lime
1/4 cup tangerine juice
2 tablespoons freshly squeezed lime juice
8 egg yolks, room temperature
2 tablespoons corn starch
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1. While the crust is baking separate the tangerines into segments, and chop. Pulse in a food processor until the tangerines are pureed. Add the remaining ingredients, and process until blended.
2. Lower the oven temperature to 300 degrees. Pour filling onto pre-baked crust.
3. Return to the oven and bake for 25 minutes, until the sides are set and the center has just a bit of movement.
4. Cool completely, cut with a sharp knife, or bench scraper, and serve at room temperature.
5. Allow bars to cool completely, garnish with confectioner’s sugar and serve.
Tangerine Roasted Turkey
Serves 6 to 8
This recipe was originally for a 6 pound chicken, which is almost impossible to find here in San Diego unless you special order it. A small turkey of 10 to 12 pounds gives you a succulent dinner, with lots of meat for leftovers.
One 10 to 12 pound turkey
4 garlic cloves, thinly sliced
8 rosemary sprigs, or one bunch thyme
8 tangerines, washed and halved
1/4 cup extra-virgin olive oil
1 cup dry white wine or white vermouth (Pinot Grigio, Pinot Gris, or Sauvignon Blanc)
1/2 cup honey
Salt and freshly ground pepper
2 1/2 cups chicken broth
1. Preheat the oven to 425°. Put a rack into a heavy duty roasting pan. After washing the chicken in cold water, put the inside cavities dry, salt liberally, and stuff the cavity with garlic, rosemary (or thyme) and 4 tangerines, cut in half.
2. Tie the chicken legs together and set the chicken on the rack in the roasting pan.
3. Juice the remaining tangerine halves.
4. Rub the oil over the chicken.
5. Pour the wine and tangerine juice over the chicken, drizzle on the honey and season with salt and pepper.
6. Roast the chicken for 30 minutes. Add 1 cup of the broth to the pan, cover the pan with foil and reduce the oven temperature to 350 degrees.
7. Roast the for 40 minutes. Add the remaining broth to the roasting pan. Cover and roast for until an instant-read thermometer inserted in an inner thigh registers 165° this may take another 90 minutes.
8. Cook’s Note: this is a great place to use a probe meat thermometer—you will never know if the turkey is cooked through unless you have an internal temperature reading
9. Transfer the chicken to a carving board and let rest for 30 minutes. Strain the pan juices into a saucepan and skim the fat. Carve the chicken and serve with the pan juices. If you would like to make a gravy, bring the juices to a boil, mix 2 tablespoons of cornstarch with 3 tablespoons of water, and stir into the juices. Bring to a boil, whisking until the sauce is glossy. Season with salt and pepper if needed
Passion Fruit Smoothie
Serves 2
4 tangerines, peeled, and segmented
1/2 cup passion fruit pulp (see note)
1 cup coconut water
1/2 cup plain Greek yogurt
2 tablespoons honey
1/2 cup ice cubes
Mint sprigs, for garnish
1. In a blender, combine the tangerines, passion fruit pulp, coconut water, Greek yogurt, honey and ice cubes.
2. Blend, until smooth. Garnish with mint sprigs.
Cook’s Note: To obtain passion fruit pulp, cut the passion fruit in half, and remove the pulp pushing it through a sieve to remove the seeds. If you prefer to leave the seeds in, remove the pulp to a bowl and reserve.
Lime and Passion Fruit Meringue Pie
Serves 6 to 8
One 9-inch pre-baked pie crust
1/4 cup plus 2 tablespoons fresh lime juice
1/4 cup passion fruit puree
2 large egg yolks
1 large egg, lightly beaten
1 cup plus 2 tablespoons sugar
1/4 cup plus 1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
1 teaspoon grated lime zest
1. In a bowl, mix the lemon juice with the passion fruit puree, egg yolks and beaten whole egg. In a saucepan, whisk the sugar with the cornstarch.
2. Add the water, whisking until smooth.
3. Cook over moderately high heat, whisking constantly, until thick, translucent and bubbling, about 5 minutes. Remove from the heat.
4. Whisk a few tablespoons of the cornstarch mixture into the egg mixture, then gradually whisk the egg mixture back into the saucepan.
5. Bring to a boil over moderately high heat, whisking constantly for about 1 minute, until the filling is thick; remove from the heat.
6. Stir in the butter and lemon zest and scrape the filling into the prebaked pie shell. Cool completely.
For the Meringue:
5 large egg whites
3/4 cup sugar
2 tablespoons water
Pinch of salt
1. Preheat the oven to 425 degrees.
2. In a glass bowl, with an electric mixer, beat the egg whites with the sugar, water and salt until blended. Set the bowl over a saucepan filled with 2 inches of boiling water and beat the egg whites until the sugar is dissolved and the mixture is warm.
3. Remove from the heat and beat until the meringue is stiff, glossy and cool, about 5 minutes. Spread the meringue evenly over the filling, swirling it decoratively.
4. Bake the pie until the meringue is deep golden and set, about 7 minutes. Transfer the pie to a wire rack in a draft-free place and let cool completely. Serve at room temperature or chilled.
Feature:
Maple Date Granola
Serves 6 to 8
1/2 cup unsalted butter
1 cup maple syrup
1 tsp vanilla paste or extract
A pinch of salt
1 cup chopped macadamia nuts, pecans or almonds
2 1/2 cups jumbo rolled oats
Zest of 1 orange
1 1/2 cups dates, pitted and roughly chopped
1. Preheat the oven to 300 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Stir the butter, maple syrup, vanilla extract and salt in a saucepan, over a low heat until the butter has completely melted, then set aside.
3. Combine the macadamias, oats, zest, and the maple mixture. Stir to coat, and spread in one layer onto the baking sheet. Bake for 30 minutes, stirring every 10 minutes to separate the ingredients.
4. Stir in the dates, bake another 10 minutes, and cool completely. The granola will keep in an airtight container for up to 2 weeks.
Chicken Tagine with Dates
Serves 6
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 pounds boneless chicken thighs
2 large sweet onions, thinly sliced
1/4 cup chopped Italian parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
1 1/2 cups chicken broth
8 ounces pitted dates
2 tablespoons honey
3 tablespoons fresh tangerine juice
2 tablespoons slivered almonds, toasted
1. In a large Dutch oven, heat the oil, season the chicken with salt and pepper, and working in batches, brown the chicken on all sides. Remove the browned chicken from the Dutch oven, add the and saute the onion, parsley, cilantro, cinnamon, and ginger, until the onion begins to soften. Add the chicken and any reserved juices to the pan. Put the saffron into the broth, and add to the pan, reduce heat to medium-low. Cover and simmer until the chicken is tender, about 45 minutes, to 1 hour.
2. Using slotted spoon, transfer the chicken and vegetables to a bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add the chicken, vegetables and tangerine juice to the sauce. Simmer until heated through.
3. Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates. Tagine is traditionally served with couscous, but white rice is a great alternative.
Tangerine Date Nut Bread
Makes one loaf

3/4 cup sugar
1/2 cup Butter, softened
1/2 cup sour cream
1/4 cup tangerine juice
1 tablespoon grated tangerine zest
2 large Eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pitted chopped dates
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees and coat the inside of a 9-by-5-inch loaf pan.
2. In a bowl, cream together the sugar and butter until blended.
3. Add the sour cream, juice and zest, the mixture will look curdled.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the dry ingredients, dates, and nuts, beating until blended.
6. Transfer the batter into prepared pan.
7. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer to a rack, to cool for 10 minutes before removing from the pan. Cool completely before slicing. The bread will keep in an airtight container for up to 4 days, or freezes for up to 6 weeks.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Farmers' Market Box 12-28-16


This weeks local produce and featured farms:
Granny Smith ApplesFair Hill Apple Farm
Rainbow ChardBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
Oro Blanco GrapefruitKen’s Top Notch Produce
LavenderTerra Madre Gardens
Red Leaf LettuceBe Wise Ranch
Macadamia NutsRussell Family Farm
Red OnionJF Organics
Yellow OnionJF Organics
Navel OrangesBlack Sheep Produce
French Heirloom PotatoesWeiser Family Farm
Baby Gold BeetsWeiser Family Farm
Juicing Bag:
Carrots – Cal-Organic
Celery – Deardorff Farm
Green Kale – Deardorff Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Tarocco Blood OrangesMurray Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Watermelon RadishesCoastal Farms
Feature:
Blue FarroKandarian 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 Greens
Handful of green kale
1 orange
1 stalks of celery
Spicy Beets
1 red beet
2stalks of celery
1/2 in of ginger
Sunrise
1 orange
1 carrot
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Oro Blanco Cocktail
Serves 2
3 ounces vodka
1/4 cup Oro Blanco Grapefruit juice
1 ounce simple syrup
1 ounce pomegranate juice
Mint leaves for garnish
1. In a cocktail shaker, combine all the ingredients with crushed ice, and shake vigorously. Serve chilled in a martini glass.
Oro Blanco Cosmo
Serves 12
2 1/4 cups vodka
1 1/2 cups Cointreau or Triple Sec
1 1/2 cups cranberry juice cocktail
1/2 cup fresh Oro Blanco juice
Crushed ice
1. In a pitcher, combine the vodka, Cointreau or Triple Sec, cranberry juice and Oro Blanco juice. Refrigerate for up to 24 hours.
2. Fill an 8-ounce glass with crushed ice, and pour in the mixture. Serve immediately.
3. Variation: For the virgin Cosmo, you will need 1 liter of sparkling water, 1 1/2 cups fresh orange juice, 1 1/2 cups cranberry juice cocktail and 1/2 cup Oro Blanco juice.
4. Combine the juices, and refrigerate. When ready to serve, fill a tumbler with crushed ice, fill the glass 1/2 full with the juices, and top off with sparkling water.
Roasted Pork with Estonian Sauerkraut
Serves 6
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/4 cup firmly packed brown sugar
One 3 pound pork loin roast
2 tablespoons extra virgin olive oil
1/4 cup unsalted butter
One red onion, thinly sliced into 1/2 moons
2 Granny Smith Apples, peeled, cored and thinly sliced
One 28.5 ounce jar fresh sauerkraut
1/3 cup firmly packed brown sugar
1 cup apple cider
1. Preheat the oven to 350 degrees. Make a paste of the salt, pepper, Dijon mustard and brown sugar. Rub all over the roast.
2. In a Dutch oven, heat the oil over medium heat, and brown the pork on all sides. Remove the pork from the Dutch oven, add the butter, when the butter is melted, turn the heat to medium high and sauté the onion until it begins to soften.
3. Add the apples, sautéing until they begin to soften.
4. Add the sauerkraut and brown sugar, and cook until the sauerkraut and vegetables begin to caramelize.
5. Add the cider, and the pork back to the Dutch oven. Bake for 1 1/2 hours, turning once during the cooking time.
6. Remove the pork from the Dutch oven, cover loosely with aluminum foil, and allow to rest for 15 minutes.
7. Simmer the sauerkraut mixture on the stove top until the liquid in the pan is almost absorbed. Serve the pork sliced on a bed of the sauerkraut mixture.
Italian Wedding Soup
Serves 6
For the Meatballs:
1/2 cup fresh bread torn into pieces (crusts removed if tough)
3 tablespoons milk
1 1/2 pounds ground chicken or turkey
1/4 cup finely chopped yellow onion
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 cup grated Parmigiano Reggiano cheese
1 large egg
Extra virgin olive oil for frying
1. In a mixing bowl, combine the bread and milk. When the milk has absorbed into the bead, add the chicken, onion, garlic, zest, Parmigiano and egg. For the mixture into a small balls (about the size of a ping pong ball) using a portion scoop. Refrigerate for 1 hour before frying. (you can start the soup at this point)
2. In a large skillet, pour in 1/4-inch extra virgin olive oil, and bring to medium high heat. Fry the meat balls in batches, until they are golden brown on all sides. Remove from the oil and drain on paper toweling.
For the Soup:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped yellow onion
2 medium carrots, finely chopped
3 ribs celery, finely chopped
2 garlic cloves, minced
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken or vegetable broth
Chopped rinds from Parmigiano Reggiano cheese (optional but oh so good)
Salt and pepper
1. In a large Dutch oven, heat the oil over medium high heat, saute the onion, carrots celery, and garlic for 2 to 3 minutes until the onion begins to soften. Add the chard, and cook until the chard begins to wilt.
2. Add the broth and rinds, and bring to a boil.
3. Add the meatballs at this point.
4. Simmer for 45 minutes until the meatballs are cooked through.
5. Season with salt and pepper and serve.
Potatoes Boulangerie
Serves 4
In times gone by, the French housewife would cook these potatoes underneath a roast cooking on the open fire. The drippings from the roast would flavor the potatoes. Today bacon is a great substitute.
4 strips of thick cut bacon, cut into 1/2-inch dice
One onion, thinly sliced into 1/2 moons
2 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 pound French potatoes, thinly sliced on a mandoline
Salt and pepper
1 1/2 cups vegetable, chicken or beef broth (if you are serving with chicken use chicken broth, etc.)
1. Preheat the oven to 400 degrees.
2. In a large ovenproof skillet, cook the bacon until crisp. Add the onion, garlic, bay leaf, and thyme, sautéing for 4 to 5 minutes until the onions begin to turn translucent.
3. Add the potatoes, and saute for 1 to 2 minutes. Season with salt and pepper.
4. Add the broth.
5. Cover and bake for 15 minutes, uncover and bake another 20 to 25 minutes, until the potatoes are cooked, and golden brown. Remove from the oven, discard the bay leaf, and allow to rest for 5 minutes before serving.
Orange Crème Brulee
Serves 6
3 cups heavy cream
2 teaspoons orange juice
1 1/2 tsp. firmly packed, finely grated orange zest
1 tsp. vanilla paste or extract
8 large egg yolks
1/2 cup plus 1/4 cup granulated sugar
1/2 teaspoon salt
1. Preheat the oven to 300°F. Fill a teakettle with water and bring to a boil. Put a dishtowel on the bottom of a roasting pan, and arrange six to 8 4-ounce ramekins in the pan. The towel will prevent the ramekins from moving around in the pan.
2. Pour the cream into a saucepan and bring just to a simmer over medium heat. Remove the pan from the heat, add the juice, orange zest and vanilla, cover, and let sit for about 10 minutes.
3. Meanwhile, in a medium mixing bowl lightly whisk the egg yolks, 1/2 cup of the sugar, and salt just to combine. Set aside.
4. With an instant-read or a candy thermometer, check the temperature of the cream; it should be no higher than 165°F. (If it is, let cool to 165°F before proceeding.)
5. Lightly whisk about 1/4 cup of the cream into the yolk mixture and stir for about 30 seconds; this tempers the yolks. Then gently whisk in the remaining cream, stirring to blend. Use a light hand–you don’t want to make the mixture frothy or the baked custards will have a foamy-looking surface.
6. Set a fine sieve over an 8 cup Pyrex measuring cup or a heatproof bowl with a spout. Pour the custard base through the sieve to strain out any solids.
7. Divide the custard base evenly among the ramekins in the baking pan.
8. There should be a little more than an inch of custard in each ramekin; it should not come all the way to the rim. With the baking pan on the rack in the oven, slowly pour hot water into the baking pan (don’t get any water in the ramekins) until the water comes about two-thirds of the way up the sides of the ramekins.
9. Cover the ramekins with a sheet of aluminum and bake the custards until the edges are set about 1/3 inch in from the sides of the ramekins and the center is slightly jiggly (like Jell-O), 40 to 55 minutes.
10. To test for doneness, reach into the oven with tongs and give one of the ramekins a gentle shake or nudge. If the custard responds with a wavelike motion rather than a slight jiggle, it’s not firm enough; bake for another 5 minutes and check again. (If you’re not sure about the doneness, stick an instant-read thermometer into the center of a custard-don’t worry about making a hole; you’ll cover it with sugar later-it should register 150° to 155°F.) The custards should not brown or rise.
11. Carefully remove the baking pan from the oven and take the ramekins out of the water bath using silicone tipped tongs or a slotted spatula. Let the ramekins cool on a rack at room temperature for 30 minutes and then transfer, uncovered, to the refrigerator to cool completely. Once the custards are refrigerator-cold, wrap each ramekin with plastic wrap. Refrigerate for at least 3 hours or up to 2 days before proceeding.
12. Just before serving, remove the ramekins from the fridge and set them on a work surface.
13. Working with one custard at a time, sprinkle 1/2 to 1 tsp. of the remaining sugar over each one-the more sugar, the thicker the crust. You may need to tilt and tap the ramekin to even out the layer of sugar. Wipe any sugar off the rim of the ramekin. Hold the torch flame 2 to 3 inches from the top of the custard and slowly glide it back and forth over the surface until the sugar melts and turns a deep golden brown. Allow the sugar to cool and harden for a few minutes, and then serve immediately, before the sugar softens and gets sticky.
14. Cook’s Note: Although you can broil the brulee, it really is easier and you have more control when you use a torch. And as Julia Child said, everyone needs a torch in their kitchen.
Orange Meringue Pie
One pre-baked Pastry crust
2 cups sugar
1/2 cup cornstarch
1/2 teaspoon salt
1 tablespoon freshly grated orange zest
3 cups fresh orange juice
3 tablespoons fresh lemon juice (about 1 lemon)
3 tablespoons unsalted butter, softened
5 large eggs, lightly beaten
1. Into a 4-quart saucepan stir together the sugar, cornstarch, and salt. Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice.
2. Cook mixture over moderate heat, whisking constantly, until sugar is dissolved.
3. Remove pan from heat and add butter, whisking constantly until melted.
4. Add remaining orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
5. Strain filling through a sieve into a bowl and pour into shell. Cool pie completely.
6. Cook’s Note: Why strain through a sieve? If your custard has a bit of ‘scrambled egg’ in it, you want to strain that out before pouring it into the pie crust. Sometimes scrambled eggs happen, and this is a chef’s trick to make sure no one knows but you.
For meringue:
4 large egg whites
1 teaspoon cream of tartar
1/3 cup sugar
1 teaspoon vanilla paste or extract
1. Preheat oven to 350°F.
2. In a large bowl with an electric mixer beat the egg whites on low speed until frothy.
3. Add cream of tartar and increase speed, beating until whites hold soft peaks.
4. Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
5. Spread meringue on top of the cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden. Chill pie 3 hours, or until set.
Lavender Rubbed Lamb Racks
Serves 4
4 garlic cloves, minced
1 tablespoon dry or fresh lavender flowers, plus sprigs, for garnish
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh mint
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 lamb racks
1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the garlic, lavender, rosemary, mint, oil, salt and pepper.
3. Cut slits into the fatty sides of the lamb racks and rub the herb mixture over the lamb racks. Let the racks sit at room temperature for 1 hour before roasting.
4. Put the racks into a roasting pan, and roast for 15 to 20 minutes, until they reach 130 degrees on an instant read meat thermometer. (medium rare)
5. Allow the lamb to rest for 5 minutes, then slice into chops and serve garnished with lavender flowers.
Lavender Shortbread
1 cup butter, 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. Preheat the oven to 350ºF, and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes.
3. In a separate bowl, stir together the all-purpose and cake flours. 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. 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.
6. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.
Golden Beet Salad with Orange Balsamic Vinaigrette
Serves 4
One bunch golden beets, tops removed, and scrubbed
1/4 cup finely chopped red onion
1/4 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
One heat red leaf lettuce, washed spun dry and chopped
2 Navel oranges, peel and pith removed, and segmented
1/2 cup crumbled goat cheese, Feta, or blue cheese for garnish
1. Preheat the oven to 400 degrees. Put the beets onto a baking sheet and cover tightly with aluminum foil. Bake for 45 minutes (small to medium beets) or 60 minutes for large beets.
2. When the beets are cool enough to handle, slip off the skins, thinly slice them, and put into a bowl.
3. In a mixing bowl, whisk together the Onion, juice, vinegar, honey, mustard and oil. Season with salt and pepper. Pour some of the dressing over the beets in the bowl, and toss to coat.
4. Put the lettuce into a bowl, and toss with the remaining dressing.
5. Plate the salad, top each portion with beets, some orange segments and garnish with crumbled goat cheese.
MamaD’s Black and White Chocolate Chippers
Makes 18 cookies
3/4 cup unsalted butter, softened
3/4 cups firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 egg yolk
1/2 cup Dutch-process unsweetened cocoa powder
1 1/2 cups unbleached all-purpose flour
1/2 teaspoons baking soda
One 12-ounce bag white chocolate chips
1/3 to 1/2 cup chopped macadamia nuts
1. Preheat the oven to 350°F. Line 2 baking sheets with a silicone liner, aluminum foil, or parchment paper.
2. With an electric mixer, cream the butter and sugars together in a large bowl until light and fluffy. Add the vanilla and the eggs, one at a time, blending well after each addition. Add the cocoa, flour, baking soda, chips, and nuts beating until just blended. Make sure to scrape the bottom and sides of the bowl.
3. With a small scoop (about 2 tablespoons), drop mounds of dough onto the baking sheets about 2 inches apart–I like to use a portion scoop.
4. Wet your hands and press down on the cookies to flatten them just a little. Bake for 10 to 12 minutes. The tops will look set, but the cookies will be very soft.
5. Remove from the oven, let cool on the sheets for 5 minutes, then transfer the cookies to racks to cool completely.
Farmers Choice:
Arugula Asian Pear Salad with Blue Cheese Dressing
Serves 4
For the Dressing:
1 cup sour cream
1/3 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons red wine vinegar
In a small bowl, whisk together the ingredients. Refrigerate for at least 1 hour.
For the Salad:
3 small or 2 large Asian pears (24 ounces total), peeled, halved lengthwise, cored and sliced into 1/8-inch-thick half-moons
9 ounces baby arugula or arugula salad mix
1/3 cup blue cheese, such as Maytag, in small crumbles
6 strips cooked crisp bacon, chopped
3/4 cup blue cheese dressing
To assemble the salad, place the pear slices, arugula, blue cheese, bacon and 3/4 cup of dressing in a large bowl and stir to coat the leaves evenly. Serve on chilled plates.
Ricotta with Blood Oranges
Serves 4 as an appetizer
1/4 cup skinned, toasted hazelnuts, coarsely chopped
3 tablespoons good-quality extra-virgin olive oil
1 scallion, trimmed and thinly sliced using the white and light-green parts
Leaves from 1 sprig mint, thinly sliced
Finely grated zest from 2 blood oranges
2 blood oranges, peel and pith removed, separated into segments
1 cup whole milk ricotta
Aged balsamic vinegar, for serving
Coarse sea salt, for serving
Toasted baguette slices for serving
1. In a bowl, combine the hazelnuts, oil, scallion, mint and zest, tossing to coat.
2. Put the ricotta in a serving bowl, top with the hazelnut mixture, and segmented oranges. Drizzle with balsamic vinegar, sprinkle with coarse sea salt and serve with toasted baguette slices.

Asian Pear, Radish and Blood Orange Salad

Serves 4
One bunch arugula, washed and spun dry
2 Asian pears, peeled, cored and cut into julienne
2 watermelon radishes, cut into julienne
3 blood oranges, peel and pith removed, separated into segments
1/4 cup blood orange juice
2 tablespoons rice vinegar
1 teaspoon honey
1/3 cup vegetable or canola oil
Salt and pepper
1. Put the arugula, pears, radish and oranges into a salad bowl.
2. In a small bowl, whisk together the orange juice, vinegar, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressing, and plate the salad.
Feature:
Farro Pilaf with Cranberries
Serves 6
Farro is an ancient grain used by the Roman legions as they conquered the world. It is NOT spelt, or emmer wheat, it is Farro. It makes a terrific side dish or salad, as well as a breakfast porridge. Farro freezes well after being cooked, so cook it all and save in 2 cups packages in your freezer to toss into soups, or to put together a pilaf for dinner.
4 cups chicken or vegetable broth
2 cups farro
3 tablespoons unsalted butter
1 cup finely chopped onion
3 ribs celery, finely chopped
1 cup finely chopped Swiss chard leaves (sub in spinach or beet greens if desires)
1 cup dried cranberries
1. Bring the broth to a boil, add the farro and cook for 20 minutes, or until tender. Drain the farro reserving a bit of the cooking liquid and set aside.
2. In a large skillet, melt the butter, saute the onion, and celery for 2 to 3 minutes. Add the chard, and saute until the chard begins to wilt.
3. Add the farro and cranberries, and heat through. If the pilaf appears dry, add a few tablespoons of the cooking liquid, or water, and simmer until the pilaf is cooked through. Serve as a bed for grilled vegetables, meats, or seafood.
Farro with Swiss Chard
Serves 8
For the Farro
About 2 tablespoons salt
1 cup semi-pearled farro, wheat berries, or pearled barley
1. Do-Ahead: Up to 5 days before serving, make the farro.
2. In a 6-quart pot bring about 4 quarts of water and the 2 tablespoons of salt to a boil.
3. Drop in the farro.
4. Simmer 30 to 45 minutes, or until tender yet still somewhat firm to the bite (the grain will open up a bit in cooking).
5. Drain and set aside. Cooked farro can be covered and refrigerated up to 5 days ahead.
For the Greens
1/4 cup good tasting extra-virgin olive oil, plus additional for sautéing and oiling the baking dish
5 garlic cloves, minced
Pinch red pepper flakes
1 bunch, Swiss chard, spinach, collards, mustard greens, beet greens, or sturdy lettuces washed,
stripped from their ribs and finely chopped
1/3 to 1 cup chicken or vegetable broth
1. To make the greens, generously film the bottom of a large, deep Dutch oven with the olive oil and heat over medium high. Add the garlic, pepper flakes. Sauté them for 45 seconds until fragrant.
2. Add the broth, and then the greens in handfuls as room becomes available in the pot.
3. Reduce the heat to medium low, cover, and cook the greens for 20 minutes or until they are tender.
4. Check occasionally to make sure the greens are not burning, adding more liquid if needed. Sturdier greens like kale may take 5 to 10 minutes longer.
5. Taste the greens for seasoning. Set them aside until you’re ready to mix them with the farro. Drain the greens before using.
6. Do-Ahead: The cooked greens can be stored, covered, in the refrigerator for 3 days.
To Finish
¼ cup extra virgin olive oil
2 bay leaves
2 medium shallots, finely chopped
Freshly ground black pepper
1/2 cup pine nuts
1/2 cup golden raisins
Grated zest of 1 Meyer lemon, plus more to taste
1. Heat the olive oil over medium-high heat, add the bay leaves and the onion, and continue to cook until the onions have softened and begin to turn golden, lowering heat if necessary to make certain not to burn the glaze on the bottom of the pan. Generously season with pepper.
2. When the onions are tender, stir in the cooked farro, the pine nuts, raisins, and lemon zest until well combined. Gently fold in the drained greens making sure they are equally distributed. If the pieces of greens are too large, chop them into finer pieces before adding to the farro.
3. Warm the mixture to serving temperature, and remove the bay leaf before serving.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Farmers' Market Box 12-22-16


This weeks local produce and featured farms:
BroccoliLife’s A Choke Farm
Brussels SproutsTwo Peas in a Pod
ArugulaBe Wise Ranch
Italian ParsleyBe Wise Ranch
Butter LettuceCoastal Farms
Bearss Limes – 3 Nuts Farms
Red Spring OnionsBlack Sheep Produce
Shinko PearsKen’s Top Notch Produce
Easter Egg RadishesBlack Sheep Produce
Satsuma TangerinesKen’s Top Notch Produce
Juicing Bag:
Carrots – Cal-Organic
Celery – Deardorff Farm
Green Kale – Deardorff Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Cameo ApplesFair Hill Apple Farm
PomegranatesMurray Family Farm
Celery RootWeiser Family Farm
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
Spicy Carrots
2 oranges
1 carrot
½ inch of ginger
Super Celery
Handful of green kale
2 stalks of celery
1 red beet
Delightful Beets
2 red beets
1 orange
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Shaved Brussels Sprouts Salad
Serves 4 to 6
3/4 pound brussels sprouts, cleaned, and thinly sliced on a mandoline or in a food processor
2 Easter egg radishes, scrubbed and julienned
2 tablespoons finely chopped spring onion
1 Asian pear, cored, and cut into julienne
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon honey
1/4 cup vegetable or canola oil
Salt and pepper
1/4 cup dried cranberries
1/4 cup toasted sliced almonds
1. In a salad bowl, combine the sprouts, radish, onion, and pear.
2. In a small bowl, whisk together the vinegar, juice, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressing, add the cranberries and almonds, and toss again.
Spicy Chicken and Butter Lettuce Wraps
One head butter lettuce, washed, spun dry and separated into leaves
3 to 5 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional
2 tablespoons vegetable or canola oil
1 pound ground chicken, white meat or dark meat (or ground turkey)
3 cloves garlic, minced
1 tablespoon finely grated ginger
Pinch red pepper flakes
1/2 pound white mushrooms, finely chopped
1 8-ounce can water chestnuts, drained and chopped small
1/2 cup sliced spring onions, divided
1. In a bowl, whisk together the hoisin, soy, vinegar, oil, and cornstarch. Set aside.
2. In a large skillet, heat the oil, and cook the chicken breaking it apart, until it is cooked through. Transfer to a bowl.
3. Heat the skillet, saute the garlic, ginger and red pepper flakes for 30 seconds, till fragrant. Add the mushrooms, water chestnuts and half of the onion. Saute until the mushroom liquid has evaporated. Return the chicken to the skillet.
4. Add the sauce, and cook until the sauce begins to boil. Simmer for 2 minutes.
5. Serve the chicken with the lettuce.
Broccoli Au Gratin
Serves 4 to 6
One head broccoli, cut into florets
3 tablespoons unsalted butter
1/4 cup finely chopped spring onions
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup whole milk
1 cup shredded Gruyere cheese
3/4 cup grated Parmigiano cheese
Few drops Tabasco
Salt
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish.
2. Bring 4-quarts of salted water to a boil, add the broccoli, and cook for 3 to 4 minutes, until crisp/tender.
3. Drain thoroughly, and set aside.
4. In a saucepan heat the butter, add the onions and garlic, and cook for 1 minute. Add the flour, and whisk for 2 to 3 minutes.
5. Slowly add the broth and milk, bring to a boil. Remove from the heat, stir in the Gruyere and 1/2 cup of the Parmigiano whisking until the cheese is melted. Season with a few drops of Tabasco, and salt if necessary.
6. Pour over the broccoli in the prepared pan, sprinkle with the remaining cheese, and bake for 25 to 30 minutes until the gratin is golden brown and bubbling. Allow to rest for 5 minutes before serving.
Arugula Salad with Tangerine Vinaigrette
Serves 4
1 bunch arugula, washed, spun dry
3 tablespoons tangerine juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
2 tangerines, peeled, and separated into segments
1. Put the arugula into a bowl.
2. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper. Pour the dressing over the arugula, toss to coat.
3. Plate the salad, and garnish with tangerine segments.
Parsley Pesto Dip for Crudités
Makes about 2 cups
1 1/2 cups parsley leaves, washed and spun dry
1/2 cup pine nuts
3 garlic cloves
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup grated Parmigiano Reggiano
1 1/2 cups mayonnaise
Salt and pepper
1. In a food processor combine the parsley, pine nuts, garlic and lemon zest. Pulse on and off 5 to 6 times to break up the garlic and pine nuts.
2. Add the juice, cheese, and mayonnaise, and run the machine until the ingredients are incorporated. Taste for seasoning and adjust using salt or pepper.
3. Cover and refrigerate for at least 4 hours, or up to 4 days. The dip is terrific for cooked shrimp or crab claws, and is a terrific dip for vegetables like Easter egg radishes.
Braised Pork with Asian Pears
Serves 4
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated fresh ginger
3 cloves garlic, minced
Two 1 1/2 pound pork tenderloins, silverskin removed
2 tablespoons extra virgin olive oil
8 tablespoons unsalted butter, softened
2 shallots, minced
1 teaspoon thyme leaves
1 1/2 cups port wine
1/2 cup pear nectar
2 Asian pears, cored and sliced into eighths
1/4 cup all-purpose flour
1. Preheat the oven to 400 degrees. Rub the salt, pepper, ginger and garlic into the pork.
2. In a large oven-proof pan with a cover, heat the oil, and brown the pork tenderloins on all side. Remove from the pan, and add 4 tablespoons of butter to the pan, saute the shallot, and thyme leaves for 2 to 3 minutes, until the shallots are softened.
3. Add the wine and pear nectar, stirring up any browned bits in the bottom of the pan. Return the pork to the pan, and turn in the sauce. Add the pears to the sauce, cover, and roast for 15 to 20 minutes, until the pork registers 150 degrees on an instant read meat thermometer. Remove the pork and pears from the sauce, and cover with aluminum foil.
4. Knead the remaining butter into the flour, bring to the sauce to a boil, add the flour mixture to the sauce, and bring back to a boil. Season the sauce with salt and pepper, thinly slice the pork and surround with the pears, pouring a bit of the sauce over the meat. Serve the warmed sauce on the side.
Quinoa Salad with Maple Lime Dressing
Serves 6
2 cups cooked quinoa, cooled
1/4 cup finely chopped spring onion
1/4 cup finely chopped Italian parsley or cilantro
1/2 cup finely chopped yellow or red pepper
1/4 cup finely chopped Anaheim chile pepper (seeded)
3 tablespoons fresh lime juice
2 tablespoons maple syrup
1/2 teaspoon ground cumin
1/3 cup vegetable or canola oil
Salt and pepper
1. Put the quinoa into a large salad bowl.
2. Add the onion, parsley, pepper, and chile pepper.
3. In a small bowl, whisk together the lime juice, maple syrup, cumin and oil. Season with salt and pepper and pour over the quinoa and vegetables, tossing to coat. Serve the salad at room temperature.
Farmers Choice:
Celery Root and Apple Soup
Serves 6
This is a classic dish from French bistros. You can garnish with your favorite cheese, or in this case with crispy bacon giving the soup a smoky quality. Save the celery root leaves, and use in sautés, or to begin soups or stews.
4 tablespoons unsalted butter
1 medium onion, finely chopped (about 2/3 cup)
1 1/2 cups cameo apple, peeled, cored and finely chopped
4 cups peeled, and chopped Celery root
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
6 strips bacon, cooked crisp and crumbled for garnish
1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes, until softened. Add the apple and celery root, and saute another 5 minutes, to soften the celery root.
2. Add the broth, and bring to a boil. Simmer, covered for 20 to 30 minutes, until the vegetables are tender.
3. Using an immersion blender, puree the soup. (If you are using a blender on the counter, cool the soup before blending)
4. Add the cream if using, and season with salt and pepper.
5. Serve the soup hot, garnished with crumbled crisp bacon.
Celery Root Gratin
Serves 6
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup thinly sliced spring onion
1 1/2 cups whole milk
1 cup heavy cream
2 celery roots, peeled, and thinly sliced on a mandoline
1 1/2 cups shredded Gruyere cheese
1 cup grated Parmigiano Reggiano cheese
1.
Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, saute the garlic and onion until the onion begins to soften. Add the milk, cream, and celery root and simmer until the celery root is beginning to soften.
3. Combine the cheeses in a bowl.
4. Transfer half of the celery root to the prepared pan, sprinkle with some of the cheeses.
5. Top with the remaining celery root, and remaining cheeses.
6. Bake for 15 minutes covered, remove the cover and bake another 15 to 20 minutes, until the casserole is bubbling and the celery is cooked through. Allow to rest for 5 minutes before cutting.
Celery Root, Apple and Pomegranate Salad
Serves 6
2 celery roots, peeled and thinly sliced on a mandoline, or with a swivel peeler (it should look like long shavings)
2 cameo apples, peeled, cored, and cut into julienne
1/2 cup thinly sliced spring onions
2 tablespoons apple cider or juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup vegetable or canola oil
Salt and pepper
1 teaspoon poppy seeds (optional)
1/2 cup pomegranate arils
1. Arrange the celery root, apples, and onion on a serving platter.
2. In a small bowl. Whisk together the apple cider, vinegar, honey, mustard, and oil. Season with salt and pepper. Add the poppy seeds.
3. Drizzle over the salad, and garnish with pomegranate arils.
Feature:
Chocolate Orange Brownies
Makes one 13-by-9-inch pan
For the Filling
One 8-ounce package cream cheese, softened
1/3 cup sugar
1 large egg yolk
2 tablespoons orange juice
1/2 teaspoon orange extract
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the filling, put the ingredients in a food processor and process until smooth. Remove from the work bowl and set aside.
For the Brownie Batter
1 cup (2 sticks) unsalted butter, softened and cut into chunks
2 cups sugar
4 large eggs
2 tablespoons orange juice
1 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour
1. To make the batter, combine the butter, sugar, eggs and juice in the food processor and process until smooth. Add the cocoa and pulse 4 or 5 times. Add the flour and pulse until it disappears into the mixture.
2. Spread half the chocolate batter over the bottom of the prepared pan; dot with the cream cheese filling, then top with the remaining chocolate batter, and swirl the batter and filling with a spatula.
3. Bake until a skewer inserted in the center comes out with some crumbs adhering to it, 35 to 40 minutes.
For the Frosting
1 cup sugar
5 tablespoons unsalted butter
1/3 cup milk
One 6-ounce package semisweet chocolate chips
1. To make the frosting, in a small saucepan, combine the sugar, butter, and milk. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from the heat and stir in chocolate pieces until smooth. Pour over the warm brownies. Let cool completely on a rack for 10 minutes, then cut the brownies into two-inch squares. Cool completely.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months. Defrost in the refrigerator, if necessary, and remove 1 hour before serving to bring to room temperature for the best flavor and texture.
Chocolate Orange Marble Cheesecake
Serves 8 to 10
For the Oreo Crust
40 Oreo cookies
1/2 cup (1 stick) unsalted butter, melted
1. Line a 9-inch springform pan with aluminum foil and coat it with nonstick cooking spray.
2. Preheat the oven to 325 degrees.
3. To make the crust, put the Oreos in a food processor and pulse to process into crumbs.
4. Add the melted butter and pulse 2 to 3 times more. Press into the bottom and up the side of the prepared pan. Set aside.
For the Filling
Three 8-ounce packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
2 tablespoons orange juice
1 1/2 teaspoons orange extract
3 ounces unsweetened chocolate, melted and cooled
1. To make the filling, with an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth, about 3 minutes.
2. Add the eggs, one at a time, beating after each addition.
3. Add the sour cream, orange juice, and orange extract and beat until smooth.
4. Transfer 1 cup of the batter to a small bowl and stir in the melted chocolate.
5. Pour the cheesecake batter into the prepared pan and smooth the top.
6. Spoon the chocolate mixture on top of the batter in 3 or 4 puddles and swirl with the blade of a knife to create a marbled effect. Bake until the center is set, about 1 hour.
For the Topping
1 cup sour cream
2 tablespoons sugar
1 teaspoon orange extract
1. While the cheesecake is baking, make the topping: Stir together the sour cream, sugar, and orange extract until blended.
2. When the cheesecake has baked for 1 hour, remove from the oven, spread the top with the sour cream mixture, and return to the oven for 10 minutes.
3. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
4. Remove the cheesecake from the oven, place it on a rack, and let cool completely.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 days and up to 5 days or freeze for up to 2 months. Defrost before continuing.
6. To unmold the cheesecake, remove from the refrigerator, take off the outer ring of the pan, and peel the foil away from the rim of the cake.
7. Run a long knife or offset spatula underneath the cake to loosen it from the foil and slide the cake onto a serving platter. Always serve cheesecakes at 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
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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 12-15-16


This weeks local produce and featured farms:
CabbageBlack Sheep Produce
Red ChardBe Wise Ranch
CilantroBe Wise Ranch
Meyer LemonsKoral’s Tropical Fruit Farm
Green Reef LettuceThe Garden Of….
Cara Cara OrangesKen’s Top Notch Produce
ParsnipsWeiser Family Farm
Daikon RadishCoastal Farms
Red BeetsBlack Sheep Produce
Alfalfa SproutsSun Grown Organics

Juicing Bag:
Carrots – Cal-Organic
Celery – Deardorff Farm
Green Kale – Deardorff Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Romanesco Cauliflower – Two Peas in a Pod
Yuzu LimesRancho Del Sol
Natural Flame Raisins – Peacock Family Farm
Feature: Cocktail Kit
Meyer LemonsRancho Del Sol
Valenica OrangesPolito Family Farm
Sugar Cane
Bourbon Cherries
Blackberry Cacao Shrub
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
Heavenly Greens
Handful of green kale
2 stalks of celery
1 orange

Delightful Orange

2 carrots
1 orange
1/2 of a roman lettuce
Super Beets
1 red beet
1 stalk of celery
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Shrimp Tacos with Spicy Slaw

Serves 6
For the Slaw:
1 head green cabbage, cored and thinly sliced
1 cara cara orange, peel and pith removed, cut into segments and chopped
1/4 cup fresh orange juice
2 chipotle peppers in adobo
3 tablespoons rice vinegar
1/4 cup packed cilantro
1/2 cup vegetable oil
Salt and pepper
1. Put the cabbage and orange into a bowl.
2. In a blender or food processor, combine the juice, chipotle, vinegar, and cilantro. Pulse on and off to break up the ingredients. With the machine running, slowly pour in the oil, until the mixture is thickened.
3. Season with salt and pepper, and pour over the cabbage and oranges. Toss to coat.
4. Refrigerate for up to 8 hours.
For the Shrimp:
2 tablespoons vegetable oil
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons fresh lime juice
Salt and pepper
Flour or corn tortillas for serving
Shredded mild cheddar cheese or crumbled cotija cheese for serving
1. In a large skillet, heat the oil, and saute the garlic for 30 seconds, add the onion, and saute for 2 minutes, until the onion is softened. Add the shrimp and lime juice, and saute until the shrimp turn pink. Season with salt and pepper.
2. Fill tortillas with the shrimp and slaw. Garnish with cheese, and serve.
Marinated Beet Salad
Serves 4 to 6
1 bunch red beets, tops removed, and scrubbed (see save the greens)
1/2 cup sliced red onion
1/3 cup aged balsamic vinegar
2/3 cup extra virgin olive oil
Salt and pepper
One head green reef lettuce, washed, spun dry and chopped
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone. Put the beets onto the baking sheet and cover tightly with aluminum foil. Bake for 30 minutes (baby beets), 45 minutes (medium beets) 60 minutes (large beets)—the sharp tip of a paring knife should go in easily without resistance.
2. Cool the beets, and slip off the peels. Dice the beets and put into a bowl with the onion.
3. In another bowl, whisk together the vinegar and oil. Season with salt and pepper. Pour over the beets, and toss to coat. Allow to mellow at room temperature for up to 4 hours.
4. Put the lettuce into a bowl, toss with some of the dressing and plate the lettuce. Arrange some of the beets over the lettuce, and serve.
Save the Greens
Serves 2 to 4
Beet greens, or turnip greens make terrific sautés.
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
One bunch beet greens, washed and spun dry, 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 for 1 minute until it begins to turn golden.
2. Add the greens, and saute in the garlic oil until wilted. Season with salt and pepper and serve.
Pork Bahn Mi
Serves 4 to 6
For the Salad:
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 daikon radish (cut into strips or run through a mandoline)
1 cup julienned parsnips (same size as daikon)
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, parsnips, 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 pork
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.
Pickled Asian Cabbage
Makes about 4 cups
1 head cabbage, thinly sliced
1/2 cup julienne daikon radish
1/2 cup julienne parsnips
2 red chili peppers, seeded and finely diced
1 cup rice vinegar
1/2 cup granulated sugar
1 knob fresh ginger (about 1-1/2 inches), peeled and thinly sliced
1 tablespoon salt
1. In a large bowl, combine the cabbage, daikon and parsnips.
2. In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.
3. Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.
4. This makes a nice side dish with grilled pork, or Asian dishes.
Swiss Chard and Corn Gratin
Serves 4 to 6
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium sweet yellow onion, thinly sliced
1 teaspoon fresh thyme leaves
2 garlic cloves, sliced
1 bunch red chard, washed, spun dry, tough stems removed, and cut into 1/2 in ribbons
2 cups corn, either fresh cut from the cob or frozen and defrosted
Salt and pepper
4 large eggs
1/2 cup whole milk
Few drops of Tabasco
1 cup shredded Gruyere or imported Swiss cheese
1/3 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil with the butter, and saute the onions and thyme until they begin to caramelize and turn a golden brown. Remove from the skillet, add the garlic and saute for 30 seconds until fragrant.
3. Add the chard, and toss in the garlic oil, until wilted. Add the corn, and saute for 2 to 3 minutes. Season with salt and pepper. Set aside to cool.
4. In a mixing bowl, whisk together the eggs, milk, and Tabasco. Add the cooled vegetables, and stir to combine. Pour into the prepared baking dish, sprinkle with the caramelized onions and cheeses. Bake for 35 to 40 minutes until the gratin is set. Allow to rest for 5 to 10 minutes before serving.
Red Chard Gnudi
Serves 4
Gnudi are a Tuscan dish, using the filling for ravioli rolled into balls, and then boiled. Generally served with a butter and sage sauce, the garlic tomato sauce makes these a great holiday dish with the red and green colors.
2 cups cooked chopped chard, squeezed dry
2 large eggs
1 1/2 cup grated Parmigiano Reggiano
about 1/2 cup to 3/4 cup of flour, plus more for rolling
salt and pepper
1/8 teaspoon nutmeg (to taste)
1. In a large bowl, combine the ingredients, until they begin to come together. Add more flour if the mixture seems wet—it should stick together so that when you roll it into a ball it shapes well.
2. Bring 6 quarts of salted water to a rolling boil, and add the gnudi. Simmer for 4 to 5 minutes, until the gnudi float on the top. Remove immediately and dress with sauce.
3. Traditional sauces are butter and sage, or garlic tomato sauce. (see below)
Garlic Tomato Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic, minced
2 cups canned crushed tomatoes or cherry tomatoes, cut in half
salt and pepper
1. In a saute pan, heat the oil and saute the garlic for 3 to 4 minutes over low heat. Add the tomatoes, turn up the heat to high, season with salt and pepper, and simmer for 5 minutes.
2. Dress the gnudi with the sauce.
Citrus Cupcakes
Makes 24 standard cupcakes

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 teaspoon grated lemon zest
1 teaspoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1. Preheat the oven to 350 degrees, and coat the inside of 24 muffin tins with non-stick cooking spray or line with paper liners.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zests.
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 juices together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Using a large portion scoop, transfer the batter into the prepared muffin tins filling them 3/4 full. Bake for 30 to 40 minutes or until a skewer inserted in to the center comes out clean.
6. Transfer the muffin tins to a rack and allow to cool before frosting.
Citrus Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
5 cups confectioner’s sugar
2 to 3 tablespoons orange juice
2 to 3 tablespoons fresh lemon juice
1. In the bowl of an electric mixer, beat together the butter and cream cheese until smooth.
2. Add the confectioners’ sugar and juices, beating until the frosting is spreading consistency. Frost the cupcakes and serve. The finished cupcakes (frosted) can be refrigerated for up to 2 days, or frozen for 6 weeks.
Farmers Choice:
Romanesco Risotto
Serves 4
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 head Romanesco, cut into florets
4 tablespoons unsalted butter
1 medium shallot, finely chopped
1 1/2 cups Arborio, Carnaroli, or Vialone rice
1/2 cup white wine or dry vermouth (Pinot Grigio, or Sauvignon blanc)
5 to 6 cups chicken or vegetable broth, kept simmering on the stove top
1/2 to 3/4 cup grated Parmigiano Reggiano
Salt and pepper
1. In a skillet, heat the oil, add the garlic and red pepper flakes, and swirl in the pan for 30 seconds until fragrant. Add the Romanesco, and saute for 5 to 7 minutes, until the Romanesco begins to color. Season with salt and pepper and set aside.
2. In a saucepan, heat 2 tablespoons of the butter, and saute the shallot for 2 minutes, until softened. Add the rice, and toast in the butter for 1 minute. Add the wine, bring to a boil, until the wine is almost evaporated.
3. Ladle in 1 ladle of broth, and bring to a boil, stirring until the broth is almost absorbed. Repeat this process for 15 minutes, until the rice is creamy and al dente.
4. If the rice is still crunchy, add another ladle of broth and continue to cook. When the rice is al dente, add the remaining butter, the Romanesco, and the Parmigiano. Taste for seasoning, and adjust using salt and pepper. Serve the risotto immediately.
Farro and Romanesco Salad
Serves 6 to 8
1 1/2 cups pearlized farro
4 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
Pinch red pepper flakes
1 head Romanesco, cut into florets
1/2 cup flame raisins
1/2 cup finely chopped red onion
2 ribs celery, finely chopped
1/2 cup chopped toasted walnuts
1/2 cup white wine vinegar
3 tablespoons honey
2 to 3 tablespoons fresh orange juice
1 teaspoon grated orange zest
2/3 cup extra virgin olive oil
Salt and pepper
1/2 cup shaved Pecorino Romano cheese
1. In saucepan bring to broth to a boil, add the farro, and simmer for 15 to 20 minutes, until al dente. Drain and cool. Transfer to a large bowl.
2. In a saute pan, heat the oil, and saute the garlic and red pepper flakes for 30 seconds. Add the Romanesco and saute for 5 to 6 minutes until the Romanesco is crisp/tender. Season with salt and pepper. Add the farro in the bowl.
3. Add the raisins, onion, celery, and walnuts.
4. In a small bowl, whisk together the vinegar, honey, orange juice, zest and oil, until blended. Season with salt and pepper. Pour over the salad, and toss to blend.
5. Season the salad with salt and pepper if needed. Garnish the salad with shaved Pecorino Romano and serve at room temperature.
Oatmeal Raisin Cookies
Makes about 2 dozen
1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 3/4 cup old –fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups raisins
1 cup chopped walnuts
1. Preheat the oven to 350ºF Line a baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
3. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats, raisins and walnuts.
4. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
5. Chill the batter a few hours or overnight, covered. Drop the dough in 1/4 cup balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
6. Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
Remove from oven and cool completely.
Once cool, the cookies can be stored in an airtight container for up to three days. The dough can be stored in the refrigerator for up to one week, or frozen for up to two months.
Recipe adapted from Flour Bakery in Boston.
Yuzu Cheesecake Bars
Makes about 16 squares
For the Crust:
2 cups crushed graham crackers
1 cup sweetened coconut flakes
2 teaspoon sugar
1/2 cup unsalted butter, melted and cooled slightly
1. Preheat the oven to 325 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the crust ingredients, and press into the bottom and 1/2 way up the sides of the prepared pan.
3. Bake the crust for 15 minutes. Remove from the oven and cool slightly while making the filling.
For the Filling:
Three 8-ounce packages cream cheese, softened
1 cup sugar
5 large eggs
1/4 cup Yuzu juice
1 teaspoon grated yuzu zest
1. In the bowl of an electric mixer, beat together the crema cheese, sugar, eggs, Yuzu juice and zest, until smooth.
2. Pour onto the baked crust, and bake for 35 to 40 minutes. Remove from the oven and spread the sour cream topping onto the bars.
For the Sour Cream Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon yuzu zest
1. Raise the oven temperature to 400 degrees. In a small bowl, whisk together the sour cream, sugar, and Yuzu zest. Spread evenly over the cheesecake. Bake for an additional 5 minutes at 400 degrees. Remove from the oven.
Cook’s Note: Cutting cheesecake while it’s hot may seem contrary to what you have been taught, but I highly recommend cutting the cheesecake while it is hot. When cooled, you will pull up the cheesecake and crust, making a mess. This cheesecake is terrific to serve in holiday cupcake liners for a one bite dessert.
Feature:
Brandied Cherry Old Fashion
1 cube of sugar
3 – 4 drops Nostrum Shrub
1 – 2 brandied cherries
1 orange slice
1 lemon slice
Crushed ice
2 oz. whiskey or Bourbon
1 oz. cold water, optional
1. Place sugar cube in the bottom of an old-fashioned glass and then splash with shrub. Add 1 cherry and orange and lemon slices.
2. Muddle ingredients together in bottom of glass. Fill glass halfway with ice. Add bourbon and, if a lighter drink is desired, water. Stir before serving to mix and chill drink and to make sure that sugar is dissolved. If desired, use sugar cane (peeled and thinly sliced) for garnish.
Extraordinary Eggnog
Serves 12
1/1 2/ quarts whole milk
1 1/2 cups superfine sugar
8 large egg yolks
2 teaspoons vanilla paste or vanilla extract
2 cups Kentucky bourbon
2 tablespoons Nostrum Shrub
2 cups heavy cream, whipped until stiff peaks form
Freshly grated nutmeg for garnish
1. In a 4-quart saucepan over medium heat, warm the milk and sugar together, stirring until the sugar is dissolved and fine bubbles form along the side of the pan.
2. In a large bowl, beat the eggs, then gradually add a cup of the warm milk to the eggs, whisking until the milk is absorbed. Stir the egg-and-milk mixture into the saucepan, reduce the heat to low, and simmer until the mixture is thickened and coats the back of a spoon, about 10 to 15 minutes. Remove from the heat and stir in the vanilla paste.
3. Strain the custard through a fine-mesh strainer into a bowl and place a piece of plastic wrap directly onto the surface of the custard to keep a skin from forming.
4. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 3 days.
5. With an electric mixer, whip the heavy cream in a large bowl until stiff peaks form.
6. Remove the custard from the refrigerator and whisk in the bourbon, shrub and whipped cream. Pour into a chilled punch bowl, garnish liberally with nutmeg, and serve immediately.
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 12-8-16


This weeks local produce and featured farms:
Cameo AppleFair Hill Apple Farm
Purple Haze CarrotsWeiser Family Farm
Persian CucumbersCelery – Black Sheep Produce
FennelCoastal Farm
Bearss Limes3 Nuts Farm
Oro Blanco GrapefruitKen’s Top Notch Produce
Mizuna GreensBe Wise Ranch
Green Tomatoes – Valdivia Farms
Freckles LettuceColeman Family Farm
ZucchiniBlack Sheep Produce
Juicing Bag:
Carrots – Cal-Organic
Celery – Cal-Organic
Green Kale – Babe Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens
Farmer’s Choice:
Cara Cara OrangesKen’s Top Notch Produce
Anjou pearsHa’s Apple Farm
PomegranatesMurray Family Farm
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
Sweet Greens
Handful of green kale
1 orange
1 stalks of celery
Spicy Beets
1 red beet
2 stalks of celery
1/2 in of ginger
Sunrise
1 orange
1 carrot
1 cucumber
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Slow Cooker Greek Meatballs with Tzatziki Sauce
Serves 6
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups red wine
1 cup beef broth
1 cup chicken broth
1. In a saucepan, heat the oil and sauté the onion for 3 minutes, until it is softened. Stir in the flour and cook 3 minutes.
2. Add the wine, and whisk until the mixture boils. Transfer to the insert of a 5 to 7-quart slow cooker, add the broth, cover and set on the warm setting while making the meatballs.
For the Meatballs:
1 pound lean ground lamb
1 pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley
1. In a large mixing bowl combine all the ingredients except the parsley. Form into 2-inch balls, and carefully place in the sauce.
2. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the meat balls are cooked through.
3. Skim off any excess fat on the top of the sauce, and stir in the parsley, serve on the warm setting.
4. Serve the meatballs in pita, with tzatziki sauce.
For the Tzatziki Sauce:
2 cups Non-Fat Plain Greek Yogurt
2 Persian cucumbers, scrubbed and finely chopped
2 garlic cloves, minced
1 Tablespoon extra-virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh dill
1 teaspoon grated lemon zest
2 tsp fresh lemon juice
1 cup crumbled Feta cheese
Freshly ground black pepper and salt
1. In a bowl, combine, the yogurt, cucumbers, garlic, oil, vinegar, dill, zest, juice, and feta. Season with salt and pepper and chill for 2 hours.
Roasted Salmon with Fennel Zucchini Gratin
Serves 6
For the Gratin:
2 tablespoons unsalted butter
2 zucchini, coarsely grated
1 fennel bulb, wispy ends trimmed, and thinly sliced
2 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons chopped fresh dill
Salt and pepper
1 cup shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch baking dish or gratin pan with non-stick cooking spray.
2. In a large skillet, heat the butter, saute the zucchini, fennel and garlic, until the zucchini releases some of its moisture. Add the broth and dill. Season with salt and pepper.
3. Pour the mixture into the prepared baking dish and sprinkle with the cheeses.
4. Do-Ahead: At this point the gratin can be refrigerated for up to 24 hours. Bring to room temperature for 30 minutes before baking.
5. Bake for 20 to 25 minutes until the casserole is bubbling and the cheeses are golden brown. Allow the gratin to rest for 5 minutes before serving.

For the Salmon:

You can substitute your favorite thick fleshed fish here: cod, halibut, or sea bass works. No tilapia, please.
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
2 teaspoons lemon juice.
1 tablespoon Old Bay Seasoning
2 pound salmon filets
1. Preheat the oven to 400 degrees. In a bowl, combine the oil, zest, lemon juice, and Old Bay.
2. Put the salmon into a 13-by-9-inch baking dish or onto a baking sheet lined with silicone, aluminum foil, or parchment.
3. Paint with the oil mixture, and roast for 10 minutes per inch of thickness or until the fish registers 155 on an instant read meat thermometer. Let rest for 5 minutes before serving.
Freckles Lettuce Salad with Oro Blanco Vinaigrette
Serves 4
2 Oro Blanco grapefruit
One head freckles lettuce, washed, spun dry and chopped
2 tablespoons white wine vinegar
3 tablespoons oro blanco juice
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot or onion
1/3 cup extra virgin olive oil
Salt and pepper
1/3 cup crumbled feta or ricotta salata
1. Using a boning knife, cut off the top and bottom of the grapefruit. Stand the grapefruit on one cut end, and remove the peel and pith of the grapefruit. Cut between the segments, and put the segments into a small bowl. Squeeze the membrane (you should get 3 tablespoons of juice) and put that into another small bowl.
2. Put the clean lettuce into a salad bowl. Whisk the vinegar, grapefruit juice, mustard, onion and olive oil together until blended. Season with salt and pepper.
3. Pour the dressing over the lettuce, and toss to coat.
4. Plate the salad, and distribute the grapefruit segments over the lettuce. Sprinkle with the cheese, and serve.
5. Non-dairy options for garnish are crispy prosciutto, or toasted nuts (almonds, or pecans)

Grilled Fish Tacos with Vegetable Slaw

Serves 6
2 pounds fish filets, cod, sea bass, halibut
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
Pinch ancho chili pepper
1. Put the fish into a zip-lock bag. In a bowl, whisk together the remaining ingredients, and pour over the fish in the bag. Seal and refrigerate for at least 1 hour and up to 4 hours.
2. Meanwhile make the slaw.
2 Persian cucumbers, cut into julienne
3 carrots coarsely grated
2 Cameo apples, cored, and cut into julienne
1 fennel bulb, greens removed, and cut into julienne
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
3 tablespoons rice vinegar
2 tablespoons honey
1 chipotle chili pepper in adobo, with a bit of adobo sauce
1/2 cup vegetable or canola oil
Salt and pepper
1. Put the cucumber, carrots, apples, and fennel into a salad bowl.
2. In a blender or food processor combine the juices, vinegar, honey and chipotle. With the machine running, slowly pour in the oil, until the mixture emulsifies, and thickens.
3. Season the dressing with salt and pepper, and toss with the vegetables in the bowl. (the slaw can be refrigerated for up to 8 hours) Bring to room temperature before serving.
To Cook the Tacos
Six 6-inch flour or corn tortillas
1. Drain the fish from the marinade, and discard the marinade. Preheat the grill or a grill pan for 10 minutes.
2. Grill the fish on one side for 4 minutes, turn and grill for another 4 minutes, until the fish reaches 150 degrees on an instant read meat thermometer.
3. Remove from the grill and tuck into warm tortillas, top with some of the slaw, and serve.
Chicken Stock
Makes about 3 cups
Don’t roll your eyes, chicken stock is as easy as flipping a switch on your slow cooker, and using the leftover carcass of your rotisserie chicken to make something out of nothing. Freeze the stock and use it for sauces, gravies, or possibly a delicious minestrone or chicken soup. If you have the carcass from your Thanksgiving turkey in the freezer, this is the time to use it.
2 tablespoons extra virgin olive oil
2 pounds chicken parts (with bones and skin if you are using fresh—ask a butcher for necks and backs) or the bones, from a rotisserie chicken
1 large onion, unpeeled, root end cut off, and quartered
3 carrots, cut into 1-inch chunks
3 ribs celery, including the leaves, cut into 1-inch chunks
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
1 teaspoon salt
3 to 4 whole peppercorns
4 cups water
1. Put the ingredients into a 6-quart slow cooker in the order they are listed. Stir the water to make sure that it covers the vegetables.
2. Cook on high for 3 hours, or low for 6 hours.
3. When the stock is done, strain out all the vegetables, and bones. Remove the meat from the bones (if there is any on the carcass, save it)
4. Pour the stock into a zip-lock bag, or airtight container with the meat. Freeze for up to 2 months, or refrigerate for up to 4 days.
Mizuna Pasta with Crispy Bread Crumbs
Serves 6
One pound spaghetti or linguine, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch mizuna, washed, spun dry, tough stems removed and chopped
1/3 cup chicken or vegetable broth
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic for 30 seconds. Add the bread crumbs, and swirl in the pan until they are toasted. Remove from the skillet, and add the cheese.
2. In the same skillet, heat the oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the mizuna, and saute until wilted, add the broth, and simmer for 5 minutes. Season with salt and pepper.
3. Add the pasta to the skillet, and toss to coat, adding more pasta water to make a creamy sauce.
4. Serve the pasta garnished with the bread crumb mixture.
Apple Pie Streusel Muffins
Makes 12

For the muffins:

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs
1 cup packed dark brown sugar
1 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
2 medium-sized apples, peeled, cored and diced into irregular pieces
For the streusel:
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1. Preheat oven to 400°F. Coat the inside of 12 muffin tins with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
3. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Using a portion scoop, fill muffin tins to the top with batter; set aside while preparing the streusel.
4. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
5. Top each muffin with a heaping tablespoon of streusel, pressing it into the batter. Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
6. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)
Bill Smith’s Atlantic Beach Pie
Makes one 9-inch pie
Bill Smith has been serving this pie at his Crook’s Corner restaurant in Atlantic Beach, N.C. for years. It’s a key lime pie with a saltine crust, and plenty of whipped cream. The ingredients give you no hint that this is the most delicious pie that will have you going back for seconds.
1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream and coarse sea salt for garnish
1. Preheat oven to 350 degrees, coat the inside of an 8-inch pie pan with non-stick cooking spray.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into pie plate, chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
3. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
Farmers Choice:
Arugula, Poached Pear and Pomegranate Salad
Serves 4

2 cups arugula, washed, and spun dry
2 Anjou pears, cored, and cut in half
1 cup Riesling
2 tablespoons honey
1 sprig fresh thyme
2 tablespoons white wine vinegar
1/3 cup vegetable or canola oil
Salt and pepper
1/2 cup pomegranate arils
Shavings of Parmigiano Reggiano
1. Put the arugula into a salad bowl.
2. In a saucepan, put the pears, Riesling, honey and thyme. Bring to a boil, and simmer for 10 to 12 minutes, until the pears are tender. Remove from the liquid, and slice into wedges.
3. Strain the poaching liquid, and whisk 1/4 cup poaching liquid with white wine and the canola oil, until thickened. Taste for seasoning and adjust using salt and pepper.
4. Arrange the pear slices on salad plates.
5. Toss the arugula with the dressing, and plate the salad over the pears. Garnish the plate with shavings of Parmigiano Reggiano and the pomegranate arils. Drizzle the outside of the plate with additional dressing and serve.
Orange Chicken with Pomegranate Pilaf
Serves 4
For the Pilaf:
2 tablespoons unsalted butter
1/2 cup sweet yellow onion, finely chopped
1/2 teaspoon salt
1 cup long-grain white rice
1 3/4 cup chicken or vegetable broth
1/2 cup pomegranate arils
1/4 cup finely chopped Italian parsley
1. In a saucepan, heat the butter, and saute the onion for 3 to 4 minutes until translucent.
2. Add the rice, and salt, and toast in the butter for 2 to 3 minutes.
3. Add the broth, bring to a boil, and simmer for 15 to 18 minutes until the liquid is absorbed.
4. Remove from the heat, and allow the rice to steam off the heat for 5 minutes. Fluff the rice, and stir in the pomegranate and parsley. Serve warm.
For the Chicken:
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts
Salt and pepper
1 medium shallot, minced
1 cup orange juice
2 tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons rice vinegar
Few drops Tabasco
1. Heat the oil in a large skillet, season the chicken with salt and pepper, and brown the chicken on both sides (about 3 minutes each side) Remove to a plate and keep warm.
2. Add the shallot to the pan, an saute for 30 seconds, until fragrant. Add the juice, honey, mustard, vinegar and Tabasco.
3. Return the chicken and any juices to the pan, and turn in the sauce, simmer for 5 to 10 minutes uncovered, until the chicken is cooked, through and the sauce is syrupy. Serve with the pilaf.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Farmers' Market Box 3-10-16


This weeks local produce and featured farms:
Asparagus – Life’s A Choke Farm
DillBe Wise Ranch
Green Leaf LettuceBe Wise Ranch
Valencia OrangesPolito Family Farm
Amarosa Fingerling PotatoesWeiser Family Farm
Purple Daikon RadishBlack Sheep Produce
Natural Flame Raisins – Peacock Family Farm
Purple KohlrabiSuzie’s Farm
Bloomsdale SpinachBlack Sheep Produce
Ruby Tango Tangerines – Sun West
Organic Juicing Bag:
Chinotto Oranges – 3 Nuts Farm
Carrots – Cal Organics
Fennel – Cal Organics
Green Kale – Babe Farms
Parsley – Lakeside Organic Gardens
Farmer’s Choice:
Fuerte AvocadosKoral’s Tropical Fruit Farm
Cara Cara OrangesKoral’s Tropical Fruit Farm
Japanese Turnips – The Garden Of…
Feature:
Strawberries/a> – Be Wise Ranch

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Catalina Offshore Fish of the Day:
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!
FMB JUICE RECIPES
egnarO Orange
1 Chinotto Orange – peeled
¼ Fennel Bulb
½ Bunch of parsley
Chinotto No Better
½ Bunch of Green Kale
3 Carrots
½ Chinotto Orange – peeled
My Personal Green Kale
½ Bunch Green Kale
½ Bunch of Parsley
¼ Bulb Fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farro Salad with Flame Grapes and Tango Ruby Tangerines
Serves 6
2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
1 cup flame raisins
Grated zest of Ruby Tango
2 to 3 tablespoons fresh Ruby Tango juice
Salt and pepper
1 cup packed Bloomsdale spinach, washed, spun dry and coarsely chopped
1. Bring 4 quarts salted water to a boil, and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2. In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3. Remove from the pan, and add to the farro.
4. Add the pecorino, raisings and zest, and toss to combine.
5. Drizzle 2 tablespoons of juice and the remaining olive oil over the salad, and toss to blend. Add more juice if desired. Season with salt, pepper, and toss in the spinach. Serve the salad at room temperature.
6. Cook’s Note: If you want to make the salad ahead, don’t add the juice, oil or spinach. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
Amarosa Dill Potato Salad
Serves 4
1 pound Amarosa potatoes, scrubbed
2 ribs celery, finely chopped
1 scallion finely chopped
Salt and pepper
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
Grated zest of 1 lemon
1/4 cup finely chopped dill
1. Put the potatoes in water to cover and boil for 15 to 20 minutes until tender. Drain and cool completely.
2. When the potatoes are cool, cut them into bite sized pieces, and transfer to a bowl.
3. Add the celery, and scallion, season with salt, pepper and the lemon juice. Toss to blend.
4. In a small bowl, whisk together the mayonnaise, sour cream, zest, and dill.
5. Pour over the potato salad, and toss to coat. The salad will keep in the refrigerator for 2 days.
Shrimp and Asparagus Risotto
Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped sweet onion, such as Vidalia
1 teaspoon grated lemon zest
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
1 1/2 cups Carnaroli or Vialone medium grain rice
4 1/2 cups vegetable or chicken stock, kept simmering on the stove top
1 pound medium shrimp, peeled and deveined
1/2 pound medium asparagus, cut into 1-inch lengths
2 tablespoons finely chopped dill (optional)
Salt and freshly ground black pepper (optional)
1. Melt 2 tablespoons of the butter in over medium-high heat in a large saucepan, and sauté the onion and zest for 2 minutes, or until it begins to soften.
2. Add the rice and stir to coat the grains with the butter.
3. Pour in the wine bring to a boil.
4. Add one ladleful of stock, (about 3/4 cup) and stir to keep the rice from sticking.
5. When the rice has absorbed the stock, add another ladleful, stirring until the rice has absorbed the stock.
6. Continue to add the stock until about the 15 minute mark; check the rice, if it is al dente, don’t add anymore stock, if it still seems stiff, then continue with another ladleful of stock.
7. Add the shrimp, asparagus, and dill, cook for 3 to 4 minutes or until the shrimp have turned pink, the asparagus is crisp/tender, and the risotto is creamy.
8. Stir in the butter, taste for seasoning, and adjust using salt or pepper. Serve immediately. =
Roasted Asparagus
Serves 4
One bunch asparagus, tough ends removed
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. Put the asparagus onto the baking sheet, and drizzle the oil over the asparagus to coat it, and then season with salt and pepper.
3. Roast the asparagus for 5 minutes (pencil thin) 7 minutes for medium and 8 to 10 minutes for thick asparagus. Remove from the oven, and serve warm or at room temperature.
Pickled Asparagus
These quick fresh pickled asparagus spears are a great garnish for Bloody Mary’s at brunch, or to add to salads.
1 pounds asparagus, trimmed
3 sprigs dill
2 cups distilled white vinegar
2 cups water
2 tablespoons kosher salt
2 tablespoons sugar
2 dried red chile peppers, such as chiles de arbol (optional)
6 garlic cloves, sliced
1 tablespoon whole black peppercorns
1 tablespoon mustard seeds
1. Put the asparagus into a 13-by-9-inch baking dish in one layer.
2. In a large saucepan, combine the remaining ingredients, and bring to a boil, simmering for 10 minutes, until the salt and sugar are dissolved.
3. Let cool to room temperature, and pour over the asparagus in the baking dish. Cover with plastic wrap and refrigerate overnight before serving, or for up to 3 days.
Kohlrabi Orange Slaw
Serves 4 to 6
One bunch Kohlrabi stems and leaves removed, peeled, and cut into julienne
3 purple radishes, scrubbed, and cut into julienne
2 Valencia oranges, peel and pith removed, cut into segments and chopped
1/2 cup flame raisins
1 scallion, finely chopped
1/4 cup fresh orange juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1. In a salad bowl, combine the Kohlrabi, radishes, oranges, raisins, and scallions.
2. In a small bowl, whisk together the juice, vinegar, mustard, and oil, until thickened.
3. Season with salt and pepper, and pour over the slaw, tossing to coat. Serve the slaw cold.
Dilly Dijon Dip with Crudités
Makes 2 cups
1 1/2 cups sour cream
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 scallions (white and tender green parts), chopped
1/4 cup chopped fresh dill
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon zest
1 teaspoon celery salt
Salt and freshly ground black pepper to taste
1. In a medium-size bowl, stir together the sour cream, mayonnaise, and mustard until blended.
2. Stir in the dill, parsley, lemon zest, and celery salt. Taste before adding salt and pepper.
3. Do-Ahead: At this point, cover and refrigerate for at least 6 hours to let the flavor develop or overnight.
4. Cook’s note: Low-fat sour cream and/or mayonnaise work well in this dip, as does Greek style yogurt in place of the sour cream.
5. Serve with your favorite vegetables for dipping—in your box this week, Kohlrabi, Purple radishes, and asparagus.
Greek Pasta Salad with Dill Vinaigrette
Serves 6
Dressing
1 1/2 cups olive oil
2/3 cup white wine vinegar
4 cloves garlic, minced
1/4 cup chopped dill
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Salad
1 pound dried pasta, preferably shell-shaped or corkscrew, cooked in boiling salted water until al dente, drained, and cooled
1 medium-size yellow bell pepper, seeded and finely chopped
1 medium-size red bell pepper, seeded and finely chopped
1 European cucumber, cut into 1/2-inch dice
1 cup Kalamata olives, drained, pitted, and sliced
1/2 cup finely chopped red onion
1 1/2 cups crumbled feta cheese
1. In a medium-size bowl, whisk together the dressing ingredients until thickened.
2. Combine the ingredients in a large salad bowl, tossing to blend.
3. Pour 1/2 cup of the dressing over the salad and toss to coat.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 2 days.
5. Thirty minutes before serving, remove the salad from the refrigerator. Toss with additional dressing, taste and adjust the seasonings.
Baked Oatmeal with Raisins and Pecans
Serves 6
2 Gala apples, peeled, cored, and thinly sliced
2 cups rolled oats
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted and slightly cooled
1 large egg
1/4 teaspoon vanilla paste or extract
1 cup milk
1 cup raisins
1/2 cup chopped pecans
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Lay the apples in the prepared pan.
3. In a bowl, combine the oats, sugar, raisins, baking powder, and salt. Spread the mixture over the apples.
4. In another bowl, stir in the butter, eggs, vanilla, and milk. Pour evenly over the oatmeal mixture.
5. Sprinkle with the pecans, and bake for 20 to 25 minutes, until the mixture is bubbling. Serve warm.
Wilted Spinach Salad
Serves 2
4 slices bacon
1 shallot, finely chopped
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1 bunch Bloomsdale spinach, washed, spun dry and tough stems removed
1 hardboiled egg, finely chopped for garnish (optional)
1. Cook the bacon until crisp, drain on paper towels, and crumble. Remove all but 2 tablespoons of the fat from the pan, and saute the shallot for 2 minutes, until softened. Add the brown sugar, mustard, and vinegar to the pan, and bring to a boil, stirring to dissolve the sugar.
2. Put the spinach into a salad bowl, and pour the dressing over the spinach. Toss to coat the leaves, add the bacon and egg to the bowl, and toss to coat.
3. Serve immediately.
Farmers’ Choice:
Cara Cara, Avocado Salad Caprese Style
Serves 4
Did you know you can slice avocadoes, and then put them into water for up to 4 hours without their discoloration? If you have a leftover avocado, spritz the cut surface all over with water, wrap tightly with plastic wrap and store. A ceramic knife is the perfect tool to cut avocadoes with: they prevent discoloration on contact.
3 Cara Cara oranges, peel and pith removed, sliced 1/2-inch thick, then into half moons
2 Avocadoes, peeled, pit removed, and sliced 1/2-inch thick
8 ounces fresh mozzarella, sliced 1/2-inch thick
Salt and pepper
1/3 to 1/2-cup extra virgin olive oil
1/4 cup finely chopped cilantro, or Italian parsley
1. On a serving platter, alternate slices of orange, avocado, and mozzarella.
2. Sprinkle the dish with salt and pepper, drizzle with the olive oil and sprinkle with the cilantro or parsley. Serve the salad at room temperature.
3. Cook’s Note: make sure to cover the avocadoes with the oil (brush it on if necessary) this will ensure that the avocadoes don’t discolor.
Miso Soup with Japanese Turnips and Greens
Serves 6
A great warm up on a rainy day; you can add your choice of protein such as leftover chicken, fish, pork or tofu.
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/2 pound thinly sliced mushrooms (shitake, white, cremini)
2 cups turnip greens, tough stems removed and cut into 1/2-inch ribbons
4 cups chicken or vegetable broth
1/4 cup white miso
4 small turnips, scrubbed and cut into julienne or wedges
2 medium carrots, finely diced
2 tablespoons soy sauce
Dash Sriracha (optional)
2 to 3 tablespoons sesame oil for garnish
2 scallions, thinly sliced for garnish
1. In a Dutch oven, heat the oil, and swirl the garlic and ginger in the pan for 30 seconds until fragrant. Add the greens to the pan, and saute for 3 to 4 minutes, until they are wilted, and coated with the garlic and ginger. Add the broth and miso, and stir until the miso has dissolved.
2. Add the turnips, and carrots, and simmer the soup for 20 to 30 minutes until the turnips are tender.
3. Season with the soy sauce, and optional Sriracha.
4. Serve each portion garnished with a drizzle of sesame oil, and scallions.
5. Cook’s Note: If you are adding protein, (chicken, etc.) add it with the turnips and carrots.
Cara Cara Brownies
Serves 6 to 8
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 cup unbleached all-purpose flour
Grated zest of 2 Cara Cara oranges
1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a saucepan over medium heat, melt the butter and chocolate. Add the remaining ingredients off the heat, stirring to blend.
3. Spread the brownie batter into the prepared pan, bake until a skewer inserted in the center comes out with a few crumbs clinging to it, 25 to 30 minutes.
4. Remove from the oven and let cool completely in the pan on a rack. Cut the brownies into squares.
Feature:
Strawberry Cannoli
Serves 8
Not traditional cannoli, you can make your own shells, or you can buy cannoli shells at Mona Lisa on India Street in Little Italy.
For the Cannoli Cookies
1/2 cup (1 stick) unsalted butter, softened
2/3 cup granulated sugar
4 large egg whites
1 cup unbleached all-purpose flour
1 teaspoon grated orange zest
1/2 teaspoon orange extract
1. Preheat the oven to 375°F. Line 2 baking sheets with a silicone liner, aluminum foil, or parchment paper.
2. Using an electric mixer beat together the butter and sugar in a medium-size bowl until light and fluffy. Add the egg whites and beat until well combined. On low speed, beat in the flour, orange zest, and extract until smooth.
3. Drop 1 tablespoonful of batter onto the baking sheet for each cannoli and spread it with a small offset spatula into a 4-inch circle. You should be able to get 3 to 4 cookies on a sheet.
4. Bake until the edges are golden brown and the center of the cookies is beginning to turn from yellow to gold, 7 to 8 minutes.
5. Remove from the oven and, using a large offset spatula, wrap each cookie around a 1-inch dowel or tube, shaping the cookie into a tube. Let cool until crisp, about 3 minutes.
6. Do-Ahead: At this point, you can let cool and store in an airtight container at room temperature up to 2 days.
For the Strawberry Cannoli Filling
1 1/2 cups heavy cream
2 cups mascarpone cheese
2/3 cup granulated sugar
1/2 teaspoon orange extract
2 cups hulled and finely diced fresh strawberries
2/3 cup finely chopped pistachios for garnish
Confectioners’ sugar for dusting
1. To make the filling, with an electric mixer, whip the cream in a large bowl until stiff peaks form.
2. Add the mascarpone, sugar, and extract and beat until combined.
3. Fold in the strawberries.
4. At this point, you can cover and refrigerate for up to 24 hours.
5. When ready to serve, re-whip the filling, and pipe or spoon the filling into the cannoli shells. Dip each end of the cannoli into pistachios, and dust with confectioners’ sugar before serving.
Strawberry Orange Curd Tart
Serves 6 to 8
For the Crust
2 cups unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small bits
1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.
2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.
Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.
3. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes. Remove from the oven and let cool completely
For the Orange Curd
1 cup sugar
6 large eggs
1/2 cup fresh orange juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
2. Remove from the heat, whisk in the butter a bit at a time. Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd. Allow to cool completely.
3. The curd will keep in the refrigerator for up to 5 days, or freeze for up to 3 months.
To Assemble
3 cups fresh strawberries, hulled
1/2 cup red currant jelly (optional)
2 cups heavy cream (optional), whipped until stiff peaks form, for garnish
1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it. Arrange the strawberries decoratively, either whole, or sliced, over the top.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced. If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries. You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.
In anticipation of St. Patrick’s Day, I’m sharing one of my favorite cupcake recipes.
Guinness Cupcakes with Bailey’s Frosting
Makes 18
For the Cupcakes
1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness. The mixture will look curdled.
With the machine on low, gradually add the flour, cocoa, salt and baking soda and beat on medium speed until smooth, and well combined.
Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center. Cool the cupcakes completely before frosting.
For the Frosting
Makes enough to frost two 8 inch layers or 24 cupcakes
5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme
In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended. Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
Pipe onto cupcakes using a large star tip, or frost using a small offset spatula. The cupcakes and the frosting can be frozen for up to 2 months. I think green sprinkles might ruin the effect, but if you have them (I don’t), you could sprinkle the cupcakes with them for a bit of wearing of the green!
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 3-3-16


This weeks local produce and featured farms:
Zutano Avocados – Mountain Shadows Ranch
Green GarlicBlack Sheep Produce
Italian ParsleyBe Wise Ranch
Freckles Lettuce – Coleman Family Farm
Sweet Limes – Mountain Shadows Ranch
Macadamia Nuts – Russell Family Farm
Walla Walla OnionsMilliken Family Farm
Navel Oranges – Evergreen Nursery
Sierra Gold PotatoesRutiz Family Farms
Red SpinachBlack Sheep Produce
Gold Nugget TangerinesKen’s Top Notch Produce
Organic Juicing Bag:
Algerian Tangerines – 3 Nuts Farm
Carrots – Cal Organics
Red Beets – Lakeside Organic Gardens
Green Kale – Babe Farms
Black Kale – Babe Farms
Cabbage – Deardorf Farm
Farmer’s Choice:
Cauliflower – Life’s A Choke Farm
Tarocco Blood OrangesKen’s Top Notch Produce
Raisins – Peacock Farms
Feature:
Ruby Tango Tangerines

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Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
Catalina Offshore Fish of the Day:
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!
FMB JUICE RECIPES
Leaving Your Cabbage Behind
Wedge of Cabbage
1 Red Beet
2 Algerian Tangerines – peeled
Kale Ale
½ Bunch of Black Kale
½ Bunch of Green Kale
4 Carrots
Tangerine a-peel
1 Red Beet
3 Carrots
3 Algerian Tangerines – peeled
3 Leaves of Green Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Orange Glazed Chicken Breasts
Serves 4
1-tablespoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon green garlic, minced
Grated zest of 1 orange
2 tablespoons Dijon mustard
2 tablespoons brown sugar
4 boneless chicken breasts
1 tablespoon cornstarch
1/2 cup fresh orange juice
2 Navel oranges, peel and pith removed, and segmented
2 tablespoons fresh lime juice
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil and butter, add the green garlic and orange zest, and swirl in the pan for 30 seconds until fragrant.
2. Make a paste of the mustard and brown sugar, lightly coat the chicken with the mixture, brown in the butter and oil mixture for 3 to 4 minutes on each side.
3. Mix the cornstarch with the orange juice, and pour into the pan, add the oranges, and lime juice, simmering for 2 to 3 minutes until the chicken is cooked through.
4. Season the sauce with salt and pepper, and stir in the parsley. Serve over rice, or potatoes.
Sierra Golds Hasselback Style
Serves 6
6 Sierra gold potatoes, scrubbed
1/2 cup unsalted butter, melted and slightly cool
1/3 cup extra virgin olive oil
Salt and pepper
1 cup finely shredded Parmigiano Reggiano Cheese (optional) see note
1. Preheat the oven to 400 degrees, and coat the inside of a baking dish with non-stick cooking spray.
2. Sit the potato into a large serving spoon, and slice the potatoes 1/8 to 1/4 inch thick, but not all the way through (the spoon should stop your knife)
3. Repeat this procedure and put each sliced potato into the baking dish. Mix the butter and olive oil together. Brush the potatoes with half of the butter and oil mixture, sprinkle with salt and pepper, and bake for 30 minutes, by this time the potatoes will have fanned out a bit, spoon the remaining butter/oil mixture over each potato, bake another 30 minutes.
4. Sprinkle the potatoes with the cheese, and bake another 10 minutes, until the cheese is melted.
5. Remove from the oven, and allow to rest for 10 minutes before serving.
6. Cheesy Cook’s Note: The cheese is optional; you can sprinkle this with cheddar, Asiago, Fontina, pepper Jack, or your favorite cheese, add bacon bits if you like, or fresh herbs of your choice.
Freckles Lettuce Salad with Sweet Lime Honey Vinaigrette
Serves 4
One head freckles lettuce, washed, spun dry and chopped
1 avocado, peeled, pitted and thinly sliced
1/4 cup sweet lime juice
1 tablespoon honey
1/3 cup vegetable oil
1 tablespoon poppy seeds
Salt and pepper
Chopped Macadamia nuts, for garnish
1. Arrange the lettuce and avocado on salad plates. In a small bowl, whisk together the lime juice honey, and vegetable oil.
2. Add the poppy seeds and season the vinaigrette with salt and pepper.
3. Drizzle over the salad and top with macadamia nuts for garnish.
4. Cook’s Note: Adding tangerine segments to this salad is also delicious

Red Spinach Salad with Tangerines and Soy Vinaigrette

Serves 4
One bunch red spinach, washed, spun dry and chopped
3 tangerines, peeled, and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
3 tablespoons cup rice vinegar
3 tablespoons cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons toasted sesame seeds for garnish
1. Put the spinach and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, rice vinegar, sugar, ginger and garlic. Pour some of the dressing over the salad and toss to coat.
3. Plate the salad and garnish with sesame seeds.
Red Spinach Sauté
Serves 4
2 tablespoons extra virgin olive oil
2 teaspoons green garlic, minced
One bunch red spinach, washed and spun dry
Salt and pepper
1. In a large sauté pan, heat the oil and swirl the garlic in the pan for about 30 seconds, until it is aromatic.
2. Add the spinach, and sauté until the spinach wilts. Season with salt and pepper and serve.
Marinated Walla Walla Onions
Try these in salads, on burgers, or sandwiches.
One Walla Walla Onion, peeled, cut in half, and sliced into thin 1/2 moons
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Pinch of red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Put the onions into a glass bowl. In another bowl, whisk together the remaining ingredients.
2. Pour over the onions, cover, and refrigerate for at least 4 hours, or up to 24 hours.
3. Drain off the marinade and keep the onions in the refrigerator for up to 5 days.

Green Garlic Parsley Lime Flavor Bomb

Makes about 1 1/4 cup
This highly flavored mixture is great over vegetables, as part of a marinade for fajitas, or as a drizzle over grilled fish or chicken.
2 tablespoons green garlic
1/2 cup packed Italian parsley
1/4 cup sweet lime juice
3/4 cup extra virgin olive oil
1. Combine the ingredients into a food processor, and process until blended.
2. Pour into ice cube trays, freeze until firm and transfer to zip-lock bags. Store for up to 3 months in the freezer.
Farmers’ Choice:
Amaretto Apricot Bars
Makes about 16
Did you know that Amaretto liqueur is made from the pits of apricots? If you choose not to use it, substitute orange juice, or apricot nectar for it in the recipe.
2 cups all-purpose flour
1/2 cup confectioner’s sugar
Pinch of salt
1 cup unsalted butter, cut into 1/2-inch cubes
2 tablespoons Amaretto di Saronno
1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Put the ingredients into a food processor, and process on and off until the mixture begins to look like crumbs. Press into the bottom and up the sides of the pan about 1/2-inch. Bake in the oven to 20 minutes, until golden. Remove from the oven.
1 cup (packed) dried apricot halves coarsely chopped
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2 tablespoons Amaretto di Saronno
1 1/2 cup (packed) golden brown sugar
1 teaspoon vanilla paste or extract
1cup chopped toasted pecans (your choice of nuts here)
Confectioner’s sugar
1. Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
2. In the bowl of an electric mixer, blend together the flour, baking powder, and salt.
3. Beat in the eggs, Amaretto, brown sugar and vanilla; beat until thick. Stir in the nuts and apricots. Spread over crust.
4. Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool completely.
5. Cut the cookies into squares, and sift confectioners’ sugar over the top.
Ultimate Cauliflower Gratin
Serves 8
This layered gratin is a great side dish for grilled meats, poultry or seafood.
One head cauliflower, cut into small florets
Salt and pepper
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 teaspoons green garlic, minced
4 thin slices prosciutto, cut into julienne, then finely chopped
3 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1 cup heavy cream
1 1/2 cups finely shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1. Coat the inside of a 9-inch baking dish with non-stick cooking spray and preheat the oven to 350 degrees.
2. Put the cauliflower in water to cover, and cook for 10 to 15 minutes until tender. Drain thoroughly and season with salt and pepper.
3. In a large skillet heat the butter, and oil, and sauté the garlic and prosciutto until the prosciutto begins to get crisp. Add the flour, and whisk the roux for 2 minutes. Slowly add the broth, and cream, and bring to a boil. Season the sauce with salt and pepper.
4. In large bowl, mash the cauliflower with 1/2 of the sauce. Lay 1/2 of the cauliflower mixture into the prepared pan, and sprinkle with half of the cheeses.
5. Top with the remaining cauliflower mixture, the remaining sauce, and the remaining cheeses.
6. Bake for 20 to 25 minutes, until bubbling and golden brown.
Blood Orange Hollandaise Sauce
Makes about 3/4 cup
3 large egg yolks
1 teaspoon dry mustard
1 tablespoon fresh lemon juice
3 tablespoons fresh blood orange juice
1 cup unsalted butter, melted and kept hot
Salt and pepper
1. Put the yolks, mustard, lemon and orange juice into a blender or food processor.
2. Turn the machine on, and add the melted hot butter in a slow steady stream until the sauce is thickened. Season with salt and pepper, and serve warm over cooked vegetables such as asparagus, broccoli or cauliflower.
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 2-25-2016


This weeks local produce and featured farms:
CarrotsBe Wise Ranch
RosemaryRutiz Family Farms
Baby Lettuce – Coastal Farms
LimesKoral’s Tropical Fruit Farm
Spring OnionsBlack Sheep Produce
Vanilla Blood OrangesTom King Farms
Fakir RadishBlack Sheep Produce
Chiogga BeetsBe Wise Ranch
Sunchokes Kong Thao Farm
Tango TangerinesKen’s Top Notch Produce
Upland WatercressGo Green Agriculture
Organic Juicing Bag:
Algerian Tangerines – 3 Nuts Farm
Carrots – Cal Organics
Red Beets – Lakeside Organic Gardens
Green Kale – Deardorff Farm
Fennel – Lakeside Organic Gardens
Farmer’s Choice:
Asparagus – Life’s A Choke Farm
StrawberriesBe Wise Ranch
Cocktail GrapefruitRancho Del Sol
Feature:
Dried Fruit Mix – Burkart Farms

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!
Catalina Offshore Fish of the Day: Opah
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!
FMB JUICE RECIPES
Algerian Love Beet
2 Algerian Tangerines – peeled
3 Carrots
1 Red Beet
The Tales of Beetle the Bulb
¼ Fennel Bulb
3 Leaves of Kale
½ Red Beet
So Fennel It
3 Carrots
½ Bunch of Kale
2 Algerian Tangerines – peeled
¼ Bulb of Fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Sunchoke “Hummus”
Serves 6 to 8
Try this delicious change of pace spread on pita, or toasted bread, or serve with crisp vegetables.
1 pound sunchokes, peeled
1/2 cup extra virgin olive oil
Pinch red pepper flakes
3 garlic cloves
Grated zest of one lemon
One 14.5-ounce can chickpeas, rinsed and drained
2 tablespoons lemon juice
Salt and pepper
1/4 cup finely chopped Italian parsley
Finely chopped spring onion for garnish
1. Put the sunchokes into water to cover, and bring to a boil. Simmer the sunchokes for 20 to 25 minutes, until they are tender. Drain thoroughly, and put into a blender or food processor.
2. In a skillet, heat the oil, and add the pepper flakes, garlic, and lemon zest, sautéing for 30 seconds, until the garlic is fragrant. Add the chicken peas, and lemon juice, and toss to coat.
3. Transfer the mixture to the blender/food processor, and puree. Season with salt and pepper, and stir in the parsley.
4. Serve the “hummus” garnished with chopped spring onions, and surround with pita wedges, toasted bread, and vegetables.
Watercress Salad with Vanilla Blood Orange Vinaigrette
Serves 4 to 6
Peppery watercress is a great pairing with vanilla blood oranges.
One bunch watercress, washed, spun dry and tough stems removed
3 vanilla blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup rice vinegar
1/4 cup vanilla blood orange juice
2 tablespoons finely chopped spring onion
1/2 cup extra virgin olive oil
Salt and pepper
1. Arrange the watercress on salad plates, and top with sliced oranges.
2. In a small bowl, whisk together the vinegar, juice, onion, and olive oil.
3. Season the dressing with salt and pepper. Drizzle the dressing over the salad, and serve.
Watercress and Farro Salad
Serves 6
1 1/2 cups pearlized farro
1/4 cup finely chopped spring onion
1 cup thinly sliced carrots
1 bunch watercress, washed, spun dry and chopped
1 cup crumbled ricotta salata or feta
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
Grated zest of 1 lemon
1 garlic clove, minced
Salt and pepper
1. Put the farro into boiling salted water, and cook 20 minutes, or until tender. Drain thoroughly, and cool.
2. When the farro is cool, add the onion, carrots, watercress, ricotta salata, oil, lemon juice, zest, and garlic.
3. Toss to coat the farro and vegetables. Season with salt and pepper and serve at room temperature.
Vanilla Blood Orange Upside Down Cake
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 to 4 vanilla blood oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup blood orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and 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 orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Bistro Carrot Salad
Serves 4
One bunch carrots, peeled, and shredded coarsely (large holes on a box grater)
1/4 cup finely chopped spring onions
1/4 cup fresh lemon juice
2 tablespoons orange juice
1/4 cup extra virgin olive oil
2 teaspoons sugar
1 teaspoon Dijon mustard
Salt and pepper
1. In a mixing bowl, toss together the carrots, parsley, and onion.
2. In a small mixing bowl, whisk together the lemon juice, olive oil, sugar, mustard, and season with salt and pepper.
3. Pour some of the dressing over the carrots, tossing to coat.
4. Add more dressing if needed. Serve the salad immediately.
Chiogga Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6
One bunch chiogga beets, tops trimmed, and scrubbed
One head butter lettuce, washed and spun dry
1buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce)
2 vanilla blood oranges, peel and pith removed, and segmented
1/4 cup extra virgin olive oil
2 tablespoons fresh blood orange juice
1 tablespoon sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the lettuce leaves on 6 salad plates.
4. Thinly slice the beets and arrange over the lettuce.
5. Thinly slice the buratta, and arrange 3 pieces over the beets.
6. Arrange the orange segments around the outside of each plate.
7. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning, adjust with salt and pepper, and drizzle over the salad.
Raw Chiogga Beet Salad
Serves 2 to 4
1 bunch chiogga beets, scrubbed, peeled, and cut into julienne
2 tablespoons finely chopped spring onion
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons lime juice
2 teaspoons honey
1/4 teaspoon salt
Pinch cayenne pepper
3 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped pistachios, for garnish
1. In a bowl, combine the beets and onions.
2. In a small bowl, whisk together the oil, vinegar, lime juice, honey, salt and cayenne. Pour over the beets, and toss to coat. Add the parsley, and toss again.
3. Allow the beets to sit at room temperature for at least 2 hours, and serve garnished with pistachios.
Tango Tangerine Granita
1/4 cup granulated sugar
1 Tbs. finely chopped tangerine zest
Salt
1/2 cup water
1 1/2 cups fresh tangerine juice, with pulp
1. In a small saucepan, stir together the sugar, zest, a pinch of salt, and water.
2. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly.
3. Stir the juice and syrup together; pour into a small metal pan, such as a loaf pan, cover with plastic, and freeze for 2 hours.
4. Stir the mixture with a fork, breaking up the portions that have become solid, and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more.
5. Cover and return to the freezer until ready to serve. To serve, scrape with a spoon to loosen the mixture, and spoon into small bowls or glasses.

Grilled Pork Tenderloin with Orange Rosemary Glaze

Serves 4

For the Glaze:
1 cup orange or tangerine juice
1 teaspoon grated orange or tangerine zest
1 tablespoon finely chopped rosemary
2 tablespoons brown sugar
In a small saucepan, combine the ingredients, and bring to a simmer. Simmer for 5 minutes, until the glaze begins to thicken. Remove from the heat. The glaze will keep in the refrigerator for up to 1 week.
For the Pork Tenderloin:
1/2 cup coarse salt
1/2 cup granulated sugar
2 pork tenderloins (about 2 pounds total)
Freshly ground black pepper to taste
1. In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and put into a zip-lock bag. Pour the brine into the bag, seal and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.
2. Rub the brined tenderloins all over with some of the glaze and then season with the pepper.
3. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
4. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
5. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.
6. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the remaining glaze.
Chicken Cacciatore
Serves 6
3 1/2 pounds bone-in chicken parts
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
One 1/2-inch thick slice pancetta, cut into fine dice, or 4 strips bacon cut into fine dice
4 garlic cloves, sliced
2 tablespoons finely chopped rosemary
1/3 cup red wine vinegar
1. Wash the chicken and drain in a colander. Season the chicken liberally with the salt and pepper.
2. In a large skillet, heat the oil and saute the pancetta until it is crispy.
3. Brown the chicken in the skillet, turning frequently. Sprinkle the garlic and rosemary over the chicken, and pour the vinegar into the pan. Bring to a boil, allowing some of the vinegar to evaporate.
4. Cover the skillet, and cook the chicken over medium low heat for 15 minutes.
5. Turn the chicken in the sauce, and cook another 10 minutes, uncovered, turning frequently. Serve the chicken warm or at room temperature.
Classic Margarita
Makes 2
Celebrate (late) National Margarita Day (February 22)
1 lime, cut into wedges
Coarse salt
4 ounces Tequila
2 ounces triple sec
2 ounces lime juice
1. Run the lime around the rim of 2 glasses. Dip the rim of the glass into the coarse salt and set aside.
2. In a cocktail shaker, combine the tequila, triple sec and lime juice. Strain into the prepared glasses and serve.
Farmers’ Choice:
Salmon Wellington Stuffed with Crab and Asparagus
Serves 8
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 crabmeat, 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 crabmeat 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. Remove the salmon from the oven, pool some of the veloute sauce on a dinner plate and transfer the salmon to the plate, using a long spatula. Serve garnished with sprigs of dill, lemon halves wrapped in cheesecloth and any remaining lump crab.
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 many 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.
Lemon Dill Veloute
Makes about 3 cups
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
Grated zest of one lemon
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt and pepper to taste
1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbled form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
2. Stir in the cream, zest, lemon juice and dill, and season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.
Cocktail Grapefruit Squares
Serves 8
For the Crust:
1/2 cup confectioner’s sugar
2 cups all-purpose flour
1 cup unsalted butter, chilled and cut into small bits
Pinch salt
1. Preheat oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Put the sugar and flour into a food processor fitted with the metal blade. Pulse on and off 3 to 4 times. Distribute the butter over the flour mixture, and sprinkle with the salt. Pulse on and off until the mixture begins to come together.
3. Crumble the mixture into the prepared pan, and press evenly into the pan and up the sides about 1/2-inch inch. Bake for 15 to 17 minutes, until the crust begins to turn golden. Remove from the oven.
For the Filling:
4 large eggs
1 3/4 cups sugar
1 teaspoon finely grated cocktail grapefruit zest
1/4 cup all-purpose flour
1/2 cup cocktail grapefruit juice
1. In a bowl, whisk together the eggs, sugar, zest, flour and juice. Pour over the baked crust, and return to the oven and bake for 20 minutes.
2. Cool the pan, and cut into squares. Dust with sifted confectioners’ sugar, and serve.

Fresh Strawberry Tart

Makes one 10-inch tart
For the Tart Shell:
1 1/4 cup all-purpose flour (plus more for rolling)
1/4 cup chilled unsalted butter, cut into bits
Pinch salt
2 to 3 tablespoons ice water
1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray.
2. Put the flour into a food processor fitted with the steel blade. Distribute the butter over the flour, and sprinkle with the salt. Pulse on and off until the mixture begins to look grainy. With the machine running, add the water a tablespoon at a time, until the mixture begins to come together.
3. Form the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
4. Turn the dough out onto a floured board, and roll to a 12-inch circle. Press into the tart pan, prick all over with a fork, press a piece of buttered aluminum foil onto the dough, and fill the foil with rice or pie weights. Bake for 15 minutes, remove the foil and pie weights, and bake another 5 minutes, until the crust is golden brown. Remove from the oven, and allow to cool completely.
For the Pastry Cream and Assembly:
1 cup whole milk
1 tablespoon vanilla paste
3 large egg yolks
2 tablespoons all-purpose flour
1/4 cup sugar
2 cups strawberries, sliced
1. In a saucepan, heat the milk and vanilla paste until small bubbles form around the rim of the pan. Remove from the heat.
2. In a small bowl, whisk together the yolks, flour and sugar. Pour in some of the milk mixture, and whisk until smooth.
3. Return the mixture to the saucepan, and whisk until the mixture comes to a boil. Pour the mixture through a fine mesh sieve, and press plastic wrap onto the surface of the pastry cream. Cool completely.
4. When ready to serve, spread the pastry cream over the cooled crust. Arrange the strawberries on the pastry cream. Serve cold.
Feature:
Amaretto Fruit Cake
Makes 2 loaves
Fruit cake in February? This fruitcake is delicious any time of year.
2 cups dried fruits
1/4 cup Amaretto di Saronno
1 cup (2 sticks) unsalted butter
2 cups sugar
Pinch salt
1/2 teaspoon freshly grated nutmeg
4 large eggs
1/4 cup Amaretto di Saronno
3 cups all-purpose flour
2 teaspoons baking powder
2 cups sour cream
2 cups chopped walnuts or pecans
1. In a mixing bowl, stir together the dried fruits and 1/2 cup of the Amaretto, and stir to coat the fruit. If the fruit is very dry (read that as old) you may need another 1/4 cup of Amaretto for the fruit to absorb the liqueur. Let stand at room temperature for at least 2 hours for the fruit to absorb the liqueur.
2. Preheat the oven to 325 degrees and coat the inside of three 8 1/2 by 4 1/2 inch loaf pans with non-stick cooking spray.
3. In the bowl of an electric mixer, cream together the butter, sugar, salt and nutmeg. Add the eggs one at a time, and beat until fluffy. Beat in the Amaretto.
4. Add half of the flour to the mixture alternately with the sour cream, beating well after each addition. Continue to add the flour and sour cream, and then add the fruits, and the nuts.
5. Divide the batter evenly between the three pans and bake for 55 to 65 minutes, until golden brown, and a cake tester inserted into the center comes out clean.
6. Remove the cakes from the oven and let them cool in their pans for 10 minutes.
7. Remove from the pans and cool completely on wire racks. Brush with additional liqueur if desired, wrap tightly and store at room temperature for 1 week. Serve thinly sliced.
Dried Fruit Bars
Makes about 16 bars
Make your own granola/energy bars, and know that you are loading them with good-for-you ingredients.
1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
1 1/2 cups
1/2 cup sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons vegetable oil
1 teaspoon vanilla paste or extract
1/4 teaspoon almond extract
1 1/2 cups diced mixed soft dried fruit, divided
1 cup apple cider
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla paste or extract
1. Preheat oven to 400°F. Generously coat the inside of a 9-by-13-inch baking dish with non-stick cooking spray.
2. In a food processor, combine 3/4 cup nuts (or oats), flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
3. Whisk egg, oil, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse 4 to 5 times, scraping down the sides, if necessary, until the mixture begins to come together.
4. Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
5. Spread the crust into the prepared pan, pressing firmly into the bottom of the prepared pan.
6. Combine 1 cup dried fruit, cider, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining dried fruit and 1 teaspoon vanilla.
7. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
8. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
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
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Farmers' Market Box 2-11-16


This weeks local produce and featured farms:
Baby CarrotsBlack Sheep Produce
Cauliflower – Life’s A Choke Farm
Treviso Chicory – Coleman Family Farms
Rosemary Kong Thao Farm
Meyer Lemons – Evergreen Nursery
Macadamia Nuts – Russell Family Farm
Cara Cara OrangesKen’s Top Notch Produce
Red RadishBlack Sheep Produce
Baby Red BeetsBe Wise Ranch
Baby Pink Turnips – Coastal Farms
Algerian Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Lee TangerinesRancho Del Sol
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Green Kale – Babe Farms
Hydroponic WatercressGo Green Agriculture
Farmer’s Choice:
StrawberriesBe Wise Ranch
Cocktail GrapefruitKoral’s Tropical Fruit Farm
Natural Flame Raisins – Peacock Family Farm
Feature: Date Night!
Barhi Dates – Dates by Davall

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!
FMB JUICE RECIPES
Keep Your Head above the Water(cress)
½ Bunch of Watercress
3 Carrots
2 Stalks of Celery
2 Tangerines – peeled
Bunch of Kale-ions
½ Bunch of Green Kale
2 Stalks of Celery
Peeling Back
3 Tangerines – peeled
2 Carrots
½ Bunch of Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Treviso Salad with Gorgonzola
Serves 4
1 head Treviso, washed, spun dry and chopped
1 Cara Cara orange, peel and pith removed, cut into segments
¼ cup toasted macadamia nuts, roughly chopped
⅓ cup crumbled gorgonzola, or blue cheese
1/4 cup olive oil
1 tsp honey
1 tsp Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons orange juice
1 tablespoon finely chopped shallot
Salt and freshly ground black pepper
1. In a salad bowl, arrange the Treviso, orange segments, nuts and cheese.
2. In a bowl, whisk together the oil, honey, mustard, vinegar, juice, and shallot. Season with salt and pepper.
3. Pour the dressing over the salad, and toss to combine. Plate the salad.
Pork Balsamico
Serves 6
3 lb. boneless country-style pork ribs or pork shoulder, excess fat trimmed, and cut into 1-in chunks
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tablespoon chopped rosemary
2 tbsp. Extra-virgin olive oil
2 large sweet onions, coarsely chopped
1 cup aged balsamic vinegar
1. Preheat the oven to 300 degrees. Sprinkle the pork with the salt, pepper, and rosemary. In a Dutch oven, heat the oil over medium-high heat, and brown the pork on all sides, a few pieces at a time, trying not to crowd the pan.
2. When the pork has been browned, add the onions to the pan, and sauté until they begin to soften, about 3 minutes.
3. Pour the vinegar into the pan, and scrape up any browned bits in the bottom. Return the pork to the pan, and slow cook in the oven, covered for 2 hours, until the pork is tender.
4. Remove the pork from the Dutch oven, and skim any excess fat from the top of the sauce. Season the sauce with more salt and pepper if necessary. Return the pork to the sauce and keep warm until ready to serve.
Roasted Beet and Cara Cara Salad
Serves 4
1 bunch beets, tops removed, and scrubbed
2 Cara Cara oranges, peel and pith removed and sliced 1/4-inch thick, then cut in 1/2
2 tablespoons aged balsamic vinegar
2 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper.
2 tablespoons toasted chopped walnuts
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone baking liner. Put the beets onto the baking sheet, and cover the baking sheet with aluminum foil. Roast the beets for 30 minutes (small beets) to 55 minutes (large beets), until tender. Cool completely.
2. Slip the skins off the beets, and slice the beets 1/4-inch thick.
3. Arrange the beets on a platter and top with the sliced oranges.
4. In a small bowl, whisk together the vinegar, orange juice, and oil. Season with salt and pepper.
5. Pour the dressing over the beets and oranges, and serve the salad at room temperature. Garnish with toasted walnuts.
Chocolate Beet Cake with Fudge Frosting
Makes 2 9-inch layers, or 24 cupcakes
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
Roasted Maple Glazed Pink Turnips and Carrots
Serves 4
1 bunch pink turnips, tops removed, and scrubbed
1 bunch carrots, tops removed, peeled, and cut into 1/2-inch rounds
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Salt and pepper
2 tablespoons maple syrup
1/4 cup tablespoons chicken or vegetable broth
1. Cut the turnips into 1/2-inch wedges.
2. In a skillet, heat the butter and oil over medium high heat. Add the turnips, and carrots. Turn the vegetables to coat with the butter and oil. Season with salt and pepper.
3. Add the syrup and broth bring to a simmer, and cook 3 to 4 minutes, turning frequently, until the vegetables are tender, and the liquid in the pan turns syrupy. Serve the turnips warm.
Cauliflower “Arancini”
Serves 6
These little cauliflower balls are addictive. Once they are fried, you can keep them warm in a 250 degree oven.
One head cauliflower, cut into florets
2 tablespoons extra virgin olive oil
1 medium shallot, finely chopped
2 garlic cloves, minced
1 cup fresh bread crumbs
1 cup grated Parmigiano Reggiano cheese
2 egg yolks
Salt and pepper
2 cup panko crumbs
Oil for frying
1. Put the cauliflower into boiling salted water to cover. Cook until the cauliflower is tender. Drain thoroughly. Cool slightly and put into a food processor.
2. In a small skillet, heat the oil, and saute the shallot and garlic for 2 to 3 minutes, until softened.
3. Add to the food processor with the bread crumbs, cheese and yolks. Process until the cauliflower is incorporated. Using a small scoop, form small balls and roll in the panko crumbs. Put the balls onto a baking sheet, and refrigerate for at least 2 hours to set up.
4. Heat 2 to 3 inches of oil in a high-sided skillet, and fry the cauliflower balls until golden brown. Drain on paper towels and keep warm in a 250 degree oven until all the balls are fried. Serve warm.
Roasted Cauliflower with Meyer Lemon and Rosemary
Serves 4 to 6
One head cauliflower, cut into florets
1/2 cup extra virgin olive oil
Grated zest of one Meyer lemon
1 tablespoon finely chopped rosemary
2 garlic cloves, minced
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the cauliflower into a bowl.
3. In a food processor, combine the oil, zest, rosemary, garlic, salt and pepper. Pour the mixture over the cauliflower, toss to coat, and spread the cauliflower over the prepared baking sheet.
4. Roast for 10 to 15 minutes, until the cauliflower is tender. Remove from the oven, transfer to a serving bowl, and serve warm.
Chicken Piccata
Serves 6
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 chicken breast halves, skin and bones removed
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup fresh Meyer Lemon juice
1/4 cup capers packed in brine, drained (chopped if large)
2 tablespoons finely chopped Italian parsley
1. On a flat plate, combine the flour with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. Place a chicken breast onto a cutting board, and top with a piece of plastic wrap. Using a meat pounder, pound the meat until it is an even thickness. Repeat until all the chicken has been pounded.
3. Dip the chicken into the flour mixture, and dust off any excess flour.
4. In a large skillet, melt the butter in the oil, over medium high heat. Saute the chicken until one side is browned, turn and saute until the other side is browned (the chicken may not be cooked all the way through) Remove from the pan, and cover with aluminum foil.
5. Add the lemon juice and capers to the pan, and bring to a simmer. Add the chicken and any accumulated juices back to the pan, and turn in the sauce.
6. Sprinkle the parsley over chicken, and simmer for 2 to 3 minutes, until the chicken is cooked through. Serve the chicken over orzo or other pasta.
Limoncello Tiramisu
Serves 6 to 8
For the Lemon Curd:
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lemon juice
1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes
1. In a saucier, over medium high heat, combine the sugar, eggs, and lemon juice, whisking to blend.
2. Cook the lemon curd, until it almost boils, it will begin to thicken.
3. Remove it from the heat and whisk in the butter a few cubes at a time.
4. Transfer to a non-reactive bowl and press plastic wrap over the surface, so that a skin doesn’t form.
5. Do-Ahead: Cool, cover and refrigerate for up to 4 days, or freeze for up to 3 months.
For the Mascarpone crème:
2 cups heavy cream
2 cups mascarpone cream
1. In the bowl of an electric mixer, beat the cream until it is stiff. Add the mascarpone, and whisk together until blended.
2. Do-Ahead: The crème can be refrigerated up to 24 hours, or frozen for 1 month. Rewhip before using.
To Assemble the Tiramisu:
1 cup Limoncello
1/4 cup water
3 packages Italian ladyfingers
Lemon Curd (above)
3 cups sliced strawberries and whole berries for garnish
Mascarpone crème (above)
1. Mix the Limoncello and water together in a small bowl.
2. Dip the ladyfingers into the Limoncello mixture quickly and lay into a 13-by-9-inch baking dish.
3. Spread the layer of ladyfingers with a 1/2-inch layer of lemon curd.
4. Top the lemon curd with some of the strawberries and top with mascarpone crème.
5. Continue to layer (your should have 2 or 3 layers depending on your serving dish) ending with mascarpone crème Refrigerate for at least 4 hours or up to 36 hours before serving.
6. Garnish each serving with a whole berry.
Curried Carrot Soup
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 shallot, coarsely chopped
1 garlic clove, minced
1/2 teaspoon finely grated ginger
1 bunch carrots, scrubbed, peeled if necessary, and cut into 1-inch lengths
1/2 to 1 teaspoon sweet curry powder
Grated zest of one tangerine
2 cups chicken or vegetable broth
1/2 cup coconut milk
2 tablespoons tangerine or orange juice
1/2 cup plain yogurt, for garnish
2 tablespoons finely chopped cilantro
1. In a Dutch oven, heat the butter, and oil, saute the shallot, garlic, and ginger for 1 minute.
2. Add the carrots, curry and zest, and saute for 3 to 4 minutes, stirring frequently, until the carrots begin to color.
3. Add the broth, coconut milk, and juice. Bring to a boil, and simmer for 15 to 20 minutes, until the carrots are softened. Taste for seasoning, and adjust using salt or pepper.
4. Puree the soup with an immersion blender, or let cool, and puree in a blender, or food processor. Serve the soup warm, garnished with a swirl of yogurt and some of the chopped cilantro.
5. The soup improves with age, and can be refrigerated for up to 3 days.
Farro Salad with Radishes and Honey Lemon Dressing
Serves 6
3 cups cooked farro
1 bunch radishes, tops removed, scrubbed and cut into 1/2-inch wedges
2 scallions, finely chopped using the white and tender green parts
1 cup grated carrot
3 tablespoons Meyer Lemon juice
1 tablespoons honey
1 tablespoon red wine vinegar
1 garlic clove, minced
Salt and pepper
1. Put the farro, radishes, scallions and carrot into a bowl.
2. In a small bowl, whisk together the lemon juice, honey, red wine vinegar and garlic. Taste for seasoning, and adjust using salt and pepper.
3. Pour some of the dressing over the salad and toss to coat. Add more dressing if needed. Serve the salad at room temperature.
4. If you plan to refrigerate the salad before serving, save some of the dressing, to re-dress it before serving.
Meyer Lemon, Rosemary and Garlic Flavor Bomb
Makes about 1 1/2 cups
Use this flavor bomb to add pizazz to vegetables, seafood, lamb, and poultry.
1/4 cup finely chopped rosemary
Grated zest of 2 Meyer lemons
1/4 cup Meyer Lemon juice
4 garlic cloves, minced
Pinch red pepper flakes
1 cup extra virgin olive oil
1. Combine all the ingredients in a blender, and blend for 30 seconds. Pour the flavor bomb into ice cube trays, and freeze. Once frozen, transfer to zip-lock bags and label.
2. To use, defrost, and use to saute, or to drizzle. The flavor bomb is delicious as a rub for roasted potatoes.
Farmers’ Choice:
Chocolate Dipped Strawberries
Serves 2 to 4
The secret to perfect dipped strawberries is that the berries must be completely dry before dipping.
1 cup chopped bittersweet or semi-sweet chocolate
2 teaspoons canola oil
1 basket strawberries, washed, and dried
1. Melt the chocolate with the oil in a double boiler, whisking until melted, and smooth.
2. Remove the bowl from the heat.
3. Line a baking sheet with waxed paper.
4. Dip each strawberry into the chocolate to cover about two-thirds of the berry, or until the chocolate reaches the strawberry’s shoulders. Turn the berry to coat it evenly, lift it out of the chocolate, and gently shake off any excess. Carefully lay it on the waxed paper. If the dipping chocolate begins to cool and thicken, return the double boiler to heat it briefly.
5. Let the berries stand at room temperature for 15 minutes and then refrigerate until the chocolate is set, 20 to 30 minutes.
6. Carefully remove the berries from the waxed paper. Serve immediately or refrigerate for up to 8 hours before serving.
Flame Raisin Granola
Makes about 8 cups
3 cups rolled oats (not steel-cut or quick)
3 cups rolled wheat flakes
1 cup chopped pecans
1/2 cup toasted wheat germ
1/2 cup nonfat dry milk powder
1/4 cup packed dark brown sugar
2 tsp. ground cinnamon
1 tsp. kosher salt
2/3 cup canola oil
3 tablespoons apple cider
1/3 cup honey
1 Tbs. pure vanilla paste or extract
1 cup flame raisins
1. Preheat the oven to 350°F. Evenly spread the oats and wheat flakes on two baking sheets.
2. Bake, stirring once, until just golden, 5 to 10 minutes. Transfer to a large bowl.
3. Mix the pecans, wheat germ, milk powder, brown sugar, cinnamon, and salt with the grains.
4. Heat the oil, apple cider, honey, and vanilla in a 2-quart saucepan over medium heat. Cook, stirring occasionally, until bubbles begin to appear around the edge of the pan, about 4 minutes. Pour the oil mixture over the dry ingredients. Gently mix and toss until the dry ingredients are evenly moistened.
5. Spread the mixture onto the two baking sheets and bake, tossing the granola until golden brown and no longer sticky, 10 to 14 minutes.
6. While the granola is still hot, toss it with the raisins, using 1/2 cup per sheet. Let cool to room temperature without disturbing.
7. Using your hands, break up any large clumps of granola—you want pieces that range in size from almonds to peas. Store in airtight containers at room temperature for up to 3 months.
Cocktail Grapefruit Sangria
Serves 6
1 750 mL bottle Riesling or Sauvignon Blanc, or Pinot Grigio
1 cup grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
One Orange cut into thin slices
1 750mL bottle sparkling water
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries, grapefruit and orange. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with sparkling water, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil, and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
Feature:
Sticky Toffee Pudding
Serves 6
2 1/4 cups pitted dates coarsely chopped
2 1/4 cups boiling water
1 1/2 teaspoons baking soda
8 tablespoons unsalted butter, melted
3/4 cup granulated sugar
2 tablespoons brown sugar
2 large eggs
1/4 teaspoon salt
1 2/3 cups all-purpose flour
1. Preheat the oven to 350 degrees; coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. Put the dates into a glass bowl.
3. Pour boiling water over them and stir in the baking soda. Cover the bowl and set it aside for 30 minutes.
4. Blend date-water mixture in a blender or food processor until smooth.
5. In a large bowl, combine the melted butter and sugars. Whisk in eggs, then salt.
6. Stir in the flour, then the date puree.
7. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
8. Cool the cake on a rack.
For the Sauce
8 tablespoons unsalted butter, melted
1 cup heavy or whipping cream
1 cup plus 2 tablespoons brown sugar
2 teaspoons vanilla paste or extract
1. Combine butter, cream, sugar and vanilla in a large saucepan over medium heat and bring to a simmer. Whisk for about 10 minutes, until the mixture thickens slightly.
To serve
2 cups heavy cream, whipped stiffly
A few flakes of sea salt
1. Cut the cake into squares.
2. Drizzle each slice with toffee sauce, a pinch of sea salt, and top with a dollop of whipped cream, if desired.
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 2-4-16


This weeks local produce and featured farms:
Baby BroccoliSuzie’s Farm
Green GarlicBlack Sheep Produce
Green Mustard Frill – Coastal Farms
DillBe Wise Ranch
Black Kale – Coleman Family Farm
Meiwa KumquatsRancho Del Sol
Red Fire LettuceBlack Sheep Produce
Walla Walla OnionsMilliken Family Farm
Blood OrangesPolito Family Farm
Purple PotatoesWeiser Family Farm
Organic Juicing Bag:
Moro Blood OrangesRancho Del Sol
Carrots – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Farmer’s Choice:
Pink Lady ApplesFair Hill Apple Farm
Celery RootWeiser Family Farm
Algerian Tangerines – 3 Nuts Farm
Feature:
Raw Almond Butter – Fat Uncle Farms
Catalina Offshore Catch of the Day:

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!
FMB JUICE RECIPES
The Blood of My Oranges
2 Blood Oranges – peeled
3 Carrots
3 Leaves of Collard Greens
Leave me feeling Green
4 Stalks of Celery
¼ Bulb of Fennel
2 Collard Greens Leaves
Anise You Would Understand
3 Blood Oranges – peeled
2 Stalks of Celery
¼ Bulb of Fennel
2 Carrots
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Pasta with Baby Broccoli and Sausage
Serves 4 to 6
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
4 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1 bunch baby broccoli, chopped
1/2 cup chicken broth
2 tablespoons lemon juice
Salt and pepper
1 pound orecchiette pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of the oil over medium high heat and cook the sausage until it is no longer pink. Remove from the skillet, and add the remaining oil.
2. Saute the garlic, red pepper flakes, zest and broccoli, until the broccoli begins to soften. Add the broth and lemon juice, and bring to a simmer.
3. Add the sausage back to the skillet, taste for seasoning, and adjust using salt and pepper if needed.
4. When the pasta is cooked, add it to the skillet, and toss to coat the pasta.
5. Add 1/2 of the cheese, and toss again. Add some pasta water if the sauce isn’t creamy enough.
6. Serve the pasta garnished with the remaining cheese.
Green Garlic Lemon Dill Flavor Bomb
Makes 1 1/4 cup
Use this flavor bomb to season rice, pasta, poultry, seafood, lamb, or vegetables.
1/2 cup unsalted butter, softened
1/2 cup extra virgin olive oil
Grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 tablespoons green garlic
1/4 cup packed dill
Few drops Tabasco
Salt
1. In a food processor or blender, blend the ingredients, until the garlic and dill are chopped and the mixture is combined. Taste for seasoning, adding salt or more Tabasco.
2. Freeze the flavor bomb in ice cube trays, or in portion containers.
3. To use, melt the flavor bomb over low heat and incorporate into your dishes.
Mustard Frill Pizza
Serves 4 to 6
If you are feeling lazy, this pizza can be made with pita bread as the crust. If you go for the pizza dough, (Mona Lisa has the best) let it rest on the counter for 1 hour before rolling it out.
One pound ball pizza dough or four 6-inch pita
1/3 cup extra virgin olive oil
1 tablespoon finely minced green garlic
1 bunch mustard frill greens, washed, spun dry, tough stems trimmed and leaves chopped
Salt and pepper
6 thin slices Prosciutto di Parma cut into julienne
8 ounces fresh mozzarella, thinly sliced
1/2 cup shredded Asiago cheese
1. If you are using the pizza dough, preheat the oven to 425 degrees, and prepare a pizza stone, or baking sheet. (preheat the pizza stone according to the manufacturers’ directions, line a baking sheet with foil, and brush with olive oil)
2. If you are using pita, preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil, and brush aluminum foil with olive oil.
3. Put the pita onto the prepared baking sheet and brush with a bit of the oil.
4. Roll out the pizza dough on a floured board, into a 14-inch circle or rectangle, depending on which type pan you are using.
5. In a large skillet, heat 1/4 cup of the oil over medium high heat, and swirl the garlic in the hot oil for 30 seconds, until fragrant. Add the mustard greens, sautéing until the greens begin to wilt, season liberally with salt and pepper.
6. Cool the greens, and spread over the prepared dough/pita. Scatter the prosciutto over the greens, top with the mozzarella and Asiago.
7. Bake the pizza dough pizza for 10 minutes, check on the crispness of the crust, and bake another 5 to 7 minutes, until the pizza crispy on the bottom and the cheese is bubbling. Remove from the oven and allow to rest for 10 minutes before cutting into pieces.
8. Bake the pita for 10 to 12 minutes, until the cheeses are bubbling, and beginning to turn golden. Allow to rest for 10 minutes, then cut into pieces.
9. Cook’s Note: These pizzas can be made with any bitter green, like kale, or collards, which will take a bit longer to soften up. The greens can be sautéed ahead of time and then put onto the pizza, making this a simple dish to put together while your friends are drinking their first IPA.
Fire Lettuce Salad with Dilly Dressing
Serves 4
The dressing is also delicious as a dip for vegetables. If it is too thick for your taste, thin with a bit of milk or more lemon juice.
One head fire lettuce, washed, spun dry, and chopped
1/2 cup mayonnaise
1/4 cup Greek style yogurt or sour cream
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1/4 cup finely chopped dill
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped onion
1/2 teaspoon freshly ground black pepper
Salt
1. Put the lettuce into a bowl, and set aside.
2. In a small bowl, whisk together the remaining ingredients, seasoning with salt after blending.
3. Pour some of the dressing over the salad and toss.
Roasted Purple Potato Salad with Green Garlic Dressing
Serves 4
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound purple potatoes, scrubbed, and cut in quarters
2 tablespoons fresh lemon juice
2 teaspoons finely minced green garlic
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmigiano Reggiano, plus more for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine 1/4 cup of oil, salt and pepper. Add the potatoes, and toss to coat. Spread the potatoes onto the baking sheet and roast for 20 to 30 minutes, until the potatoes are tender, and crispy. Cool the potatoes in a bowl.
3. In a small bowl, whisk together the remaining oil, lemon juice, garlic, Worcestershire, and cheese.
4. Season with salt and pepper, and pour over the still warm potatoes. Toss until coated. Serve warm or at room temperature.
Caramelized Kumquat Toast
Serves 4 to 6
2 tablespoons unsalted butter
1/3 cup sugar
2 cups kumquats, thinly sliced and seeds removed
1 baguette, sliced 1/2-inch thick and toasted
1/2 cup crème fraiche
Fleur de sel
1. In a skillet, heat the butter over medium high heat, add the sugar and stir until the sugar is liquid, and begins to turn a blond color.
2. Add the kumquats, and saute over high heat, until the kumquats are softened, and begin to caramelize.
3. Spread some of the crème fraiche onto the toasted baguette. Mound some of the kumquats onto the toast and sprinkle with the fleur de sel.
Kumquat Chutney
Makes about 2 cups
2 tablespoons vegetable oil
2 cups kumquats, sliced, and seeded
1/2 cup finely chopped red onion
1 tablespoon grated ginger
2 teaspoons finely chopped green garlic
1/4 cup packed brown sugar
2 tablespoons white vinegar
1/2 teaspoon ground cumin
Pinch cayenne
1. In a Dutch oven, heat the oil over medium high heat, and saute the kumquats, onion, ginger and garlic, until the onion begins to soften.
2. Add the sugar, vinegar, cumin and cayenne, and bring to a simmer.
3. Simmer for 20 to 25 minutes, until the mixture is thick. Cool the chutney and use as a condiment with curry, grilled chicken, or pork.
Super Bowl Italian Wedding Soup
Serves 8
This is a terrific soup for Super Sunday; you can make it in your slow cooker or on the stove top, and keep it warm for hours while watching the game. Green Garlic bread is a great accompaniment.
2 tablespoons extra virgin olive oil
1 Walla Walla Onion, finely chopped
3 medium carrots, coarsely chopped
3 ribs celery, coarsely chopped
2 teaspoons dried sage, or 1 1/2 tablespoons fresh
2 tablespoons tomato paste
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
8 cups chicken or vegetable broth
One bunch Calvo Nero, tough stems removed, and cut into 1/2-inch ribbons
2 slices Italian bread
1/4 cup milk
1 1/2 pounds ground chicken or turkey
2 garlic cloves, minced
2 tablespoons finely chopped onion
1/3 cup grated Parmigiano Reggiano cheese
2 tablespoons finely chopped Italian parsley
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Parmigiano Reggiano rind, cut into 1/2-inch pieces (optional)
1. In a Dutch oven, heat the oil over medium high heat; add the onion, carrots, and sage. Saute for 4 to 5 minutes, until the onions are softened.
2. Add the tomato paste and wine, and bring to a boil. Add the broth, and Calvo Nero, and bring to a boil. Simmer the soup while you make the meatballs.
3. Put the bread in a bowl and pour the milk over the bread, letting it absorb into the bread. Put the chicken, garlic, onion, cheese, parsley, salt and pepper into the bowl, and stir to blend.
4. Using a portion scoop, form the mixture into a small balls, and drop into the simmering soup.
5. Add the Parmigiano rinds if you are using them. Cover and simmer for 25 to 30 minutes, until the meatballs are cooked through. The soup can be kept warm for hours in a slow cooker.
Slow Cooker Instructions:
1. Saute the vegetables, and transfer them to the insert of the slow cooker.
2. Add the remaining ingredients to the slow cooker, and cook on high for 3 hours or on low for 5 to 6 hours.
Green Garlic Bread
Serves 8
One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano
1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces. Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven, and cut the bread into 1-inch pieces.
Blood Orange Pie
Serves 12
For the Crust:
1 1/2 cups crushed graham crackers (about 2 packets)
1 tablespoon sugar
6 tablespoons butter, melted
Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
In a bowl, combine the crumbs, and sugar. Add the butter and stir until the mixture is well blended.
Pat into the bottom and sides of the pan, and bake for 10 minutes.
Remove from the oven and cool completely.
For the Filling:
4 large egg yolks
Grated zest of 1 blood orange
One 14-ounce can sweetened condensed milk
1/2 cup blood orange juice
1 tablespoon lemon juice
1 1/2 cups whipped cream
1. In the bowl of an electric mixer, beat together the yolks and zest. Beat in the milk, and juices, until the mixture is combined.
2. Pour the mixture into the crust, and bake for 10 to 12 minutes until set.
3. Remove from the oven, and cool the pie. Refrigerate until cold (at least 2 hours)
4. Serve with unsweetened whipped cream.
Farmers’ Choice:
Blood Orange Olive Oil Cake
Serves 8
2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher 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 blood orange zest
1/4 cup fresh blood orange juice
1/4 cup Grand Marnier
1. Heat the oven to 350° and coat a 9-inch cake pan that is at least 2 inches deep with nonstick cooking spray. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
Pork Osso Buco with Blood Orange Gremolata
Serves 6
I actually prefer using pork instead of veal in Osso Buco for its sweet taste, and melt in your mouth tenderness. Using pork shoulder makes this an affordable dish.
1 tablespoon olive oil
Salt and pepper
2 1/2 pounds pork shoulder, fat trimmed, cut into 1-inch pieces
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
2 teaspoons dried sage leaves
One 15.5 ounce can chopped tomatoes in their juice
1/2 cup white wine
1/2 cup chicken broth
1 cup beef broth
1/2 cup blood orange juice
2 tablespoons finely chopped Italian parsley
2 cloves garlic, minced
1 teaspoon freshly grated blood orange zest
1 teaspoon freshly grated lemon zest
1. In a Dutch oven, melt the butter in the oil.
2. Season the pork with salt and pepper, and brown the pork a few pieces at a time, until the pork is browned on all sides, removing the pork as it browns. When all the pork has browned, return it back to the pan and add the onion, carrots, celery and sage, sautéing for about 5 minutes or until the vegetables begin to soften.
3. Add the tomatoes, and simmer for 5 minutes, to reduce the liquid. Add the wine, and simmer another 5 minutes, then add the broths and juice.
4. Cover and simmer for 1 1/2 to 2 hours until the pork is tender.
5. Stir in the parsley, garlic and zests, taste for seasoning and adjust if needed.
6. Serve with risotto, or polenta.
Waldorf Salad with Celery Root and Apples
Serves 6
1 celery root, peeled, and cut into julienne
2 apples, cored, and cut into julienne
3 cups cooked shredded chicken
1/2 cup toasted chopped walnuts
1/2 cup golden raisins
1/2 cup vegetable oil
1/4 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1. In a large salad bowl, combine the celery root, apples, chicken, walnuts and raisins.
2. In a separate bowl, whisk together the vegetable oil, apple juice, lemon juice, salt, celery seeds, dry mustard, and cayenne until blended.
3. Pour some of the dressing over the salad, and toss to combine. Serve the salad on salad greens.

Celery Root, Apple and Farro Salad

Serves 6
3 cups cooked farro (see note)
One celery root, peeled, and cut into julienne
2 apples, cored, and cut into julienne
1 cup Pecorino Romano cheese, cut into 1/2-inch dice
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Put the cooled, cooked farro into a large bowl.
2. Add the celery root, apples, and cheese.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper.
4. Pour the dressing over the farro mixture, and toss to coat. Add the parsley and toss again. Serve the salad at room temperature.
5. To cook farro: Cook 1 1/2 cups farro in boiling salted water for 15 to 20 minutes, until the farro is tender.
Feature:
Almond Butter Frosted Brownies
Serves 10
Brownies
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 cup unbleached all-purpose flour
1. Preheat the oven to 350°F. Line a 15 x 10-inch jellyroll pan with a silicone liner, parchment paper, or aluminum foil and coat with nonstick cooking spray.
2. To make the brownies, in a large microwaveable bowl, melt the butter and chocolate together in the microwave on High for 2 minutes, stirring to melt the chocolate. (Alternatively, melt them together in a large, heavy saucepan over low heat on the stovetop.) Stir in the granulated sugar, eggs, and flour, beating until smooth. Pour into the prepared pan and bake until a skewer inserted in the center comes out with some crumbs adhering to it, 14 to 16 minutes. Remove from the oven and let cool completely in the pan on a rack.
Almond Butter Frosting
1 cup almond butter
1/2 cup (1 stick) unsalted butter
3 to 4 cups confectioners’ sugar
2 to 3 tablespoons milk, as needed
1. To make the frosting, with an electric mixer, cream together the almond butter and butter in a large bowl until smooth. Add the confectioners’ sugar and beat on low speed until the mixture begins to come together. Gradually add the milk and beat at medium speed until the frosting reaches a spreadable consistency. Spread over the cooled brownies.
2. Cut the brownies into 24 two-inch bars.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 2 months. They’re great right from the freezer
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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