Farmers' Market Box 1-15-15


Baby Carrots – Pedro Santiago
Garlic – Her Produce
Green Kale – Be Wise Ranch
Mixed Head Lettuce – Suzie’s Farm
Young Spring Onions – Black Sheep Produce
Daikon Radish – Kong Thao
Chioggia Beets – Be Wise Ranch
Sunchokes – Weiser Farm
Parsnips – Rutiz Farms
Carnival Squash – Black Sheep Produce
Algerian Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Black Knight Carrots – Tutti Frutti Farm
Fennel – Black Sheep Produce
Cocktail Grapefruit – Koral’s Tropical Farm
Collard Greens – Black Sheep Produce
Blood Oranges – Polito Farms
Farmer’s Choice:
Romanesco Cauliflower – Suzie’s Farm
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Meiwa Kumquats – Sundance Natural Farm
Featured Fruit:
Shinko Asian Pears – Ken’s Top Notch Produce

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Corvina Seabass

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/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
Courtesy of Drew Canole of Fitlife.tv
whats up doc
1/3 grapefruit no peel
4 black carrots
1/3 blood orange
fennel love
3 inches fennel
1 grapefruit
energy boost juice
2 collards
2 carrots
1 orange
1/3 grapefruit
1 inch fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Salanova Lettuce and Tangerine Salad
Serves 4
One head lettuce, washed, spun dry, and coarsely chopped
2 tangerines, peeled, and separated into segments
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
1 garlic clove, minced
1/2 cup vegetable oil
2 tablespoons toasted sesame seeds
1. Arrange the lettuce and tangerines on salad plates. In a small bowl, whisk together the vinegar, soy, sugar, garlic, and oil, until thickened.
2. Drizzle over each salad, and garnish each salad with sesame seeds.
Turkey Meatball Bahn Mi Sandwiches
Serves 6
For the Meatballs
1 pound ground chicken or turkey
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 spring onions, finely chopped, using the white and tender green parts
1 tablespoon fish sauce
1/2 teaspoon sriracha
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon salt
Vegetable oil for frying
Preheat the oven to 300 degrees. In mixing bowl, combine all the ingredients, and mix. Heat 1/2-inch of vegetable oil in a large skillet, and line a baking sheet with paper towels. When the oil reaches 350 degrees, portion the meatballs into 1-inch balls, and fry until golden on all sides. Remove to the baking sheet, when all the meatballs are fried, transfer the baking sheet to the oven, and cook them for 10 minutes to cook them through. (The meatballs can be made a day before, and reheated before serving)
For the Sandwiches
1 cup coarsely grated carrots
1cup coarsely grated peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons Asian sesame oil
1/4 cup coarsely chopped cilantro, for garnish
1 spring onion, finely chopped using the white and tender green parts for garnish
2 baguettes
Serve with Sriracha
1. In a mixing bowl, combine the carrots, daikon, rice vinegar, sugar, and salt and sesame oil. Marinate the vegetables for at least 2 hours.
2. When ready to serve, split the baguettes in half and remove some of the interior to make room for the meatballs.
3. Place meatballs down the length of the baguettes, top with the drained marinated vegetables, and garnish with cilantro and onion if desired. Replace the top and cut the sandwiches into individual portions. Serve Sriracha on the side.
Farro with Beet Greens and Roasted Beets
Serves 4 to 6
A few steps, but everything can be made ahead, and the results are not only delicious, they are good for you, too. If you decide not to use farro (a low gluten index grain) substitute wild rice, barley or Israeli couscous. For a whole meal, grilled poultry or salmon can be served atop the farro.
1 bunch Chiogga beets, scrubbed, tops removed, and tough stems trimmed, leaves cut into ribbons
3 chicken or vegetable broth
1 1/2 cups pearlized farro
Salt
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Chopped beet tops
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Roast for 20 minutes or until tender (this will depend on how dense the bees are—20 minutes for small beets, 45 minutes for medium to large) Allow the beets to cool slightly, and slip the skins off the beets. Cut the beets into a small dice, and set aside in a mixing bowl.
2. While the beets are roasting, bring the broth to a boil, and add the farro. Cook the farro until tender, about 20 minutes. Drain the farro and add the beets.
3. In a skillet, heat 2 tablespoons of the olive oil add the garlic and swirl in the pan for 20 seconds, until fragrant. Add the beet tops and saute until they become tender, about 5 to 7 minutes. Add the greens to the farro and beets, and toss to blend. Drizzle with the remaining olive oil, and season with salt and pepper. Serve warm or at room temperature.
Kale and Spring Onion Frittata
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 spring onion, finely chopped, using the white and pale green parts only
1 bunch kale, stems removed, cut into 1/2-inch ribbons
8 large eggs
1/4 cup milk
1 cup grated Gruyere cheese
1/2 cup grated Parmigiano Romano cheese
Freshly ground black pepper
1. Preheat the oven to 350 degrees. In a large oven-proof skillet, heat the butter, and olive oil over medium high heat. Add the spring onion and sauté for 1 minute, until softened.
2. Add the kale, and saute with the leeks for 3 minutes, until the kale is wilted.
3. In a mixing bowl, beat together the eggs, milk, and pepper.
4. Pour into the skillet, and sprinkle with the cheeses.
5. Bake for 10 to 15 minutes until the eggs are set in the center, and the cheese is melted.
6. Remove from the oven, allow the frittata to rest for 5 minutes, then cut into wedges and serve warm.
Creamy Sunchoke and Parsnip Soup
Serves 6
Pairing sweet parsnips with earthy sunchokes give you a delicious creamy soup. Balance the sweet earthiness with a smoky bacon crumble garnish.
1 pound Jerusalem artichokes (sunchokes) peeled and cut into 1-inch chunks
1 bunch parsnips, scrubbed and cut into 1-inch chunks
4 cups chicken or vegetable stock
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
2 spring onions cleaned, and finely chopped, using the white and tender green parts
2 teaspoons finely chopped fresh thyme
1 cup heavy cream
6 strips bacon, cooked crisp and crumbled
1. In a stock pot combine the sunchokes, parsnips and broth and bring to a boil, and simmer for 5 minutes. Drain the parsnips and sunchokes reserving the liquid.
2. In the same stock pot, melt the butter, and sauté the garlic, spring onion and thyme, until the leeks are softened, about 4 minutes.
3. Add the potatoes and sunchokes, and the reserved liquid, cover and simmer until the sunchokes and potatoes are soft, about 10 minutes.
4. Using an immersion blender, puree the soup.
5. Add the heavy cream, taste for seasoning and add salt or pepper if necessary.
6. Serve the soup garnished with crisp bacon, or goat cheese croutons.
7. Note about precooking the sunchokes: Jerusalem artichokes can sometimes be hard to digest, like beans, but pre-cooking eliminates most of that.
8. Do-Ahead: The pureed soup can be kept in the refrigerator for up to 3 days, or frozen for up to 1 month.
Parsnip Muffins
Makes 12
¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Pasta with Carnival Squash and Kale
Serves 4 to 6
One pound farfalle, or orecchiette pasta, cooked 3 minutes short of al dente (reserving 1/2 cup of pasta water)
One carnival Squash
1/4 cup extra virgin olive oil
1/2 inch piece pancetta, cut into 1/2-inch dice (or 3 strips bacon, cut into 1/2-inch pieces)
3 garlic cloves, minced
1 bunch kale, stems trimmed, and cut into 1/2-ribbons
1/3 cup chicken or vegetable broth
1/2 cup grated Parmigiano Reggiano
Salt and pepper to taste
1. Preheat the oven to 400 degrees. Pierce the carnival squash a few times with the sharp tip of a paring knife, and place on a baking sheet. Roast for 35 to 40 minutes, until the squash is soft when pierced with a knife. Allow to cool for 15 minutes, and then cut in half, and remove the seeds. Remove the flesh from the squash, and coarsely chop.
2. While the squash is roasting, in a large skillet, over medium high heat cook the pancetta in the oil, until crisp. Add the garlic, and cook for about 30 seconds, until fragrant.
3. Add the kale, and broth, and simmer for 5 to 10 minutes. Add the squash to the pan.
4. When ready to serve, pour the pasta into the skillet, and simmer to coat the pasta with the sauce, if you need more liquid for the sauce, add a bit of pasta water.
5. Add 1/2 of the cheese, and season with salt and pepper. Serve in shallow bowls garnished with Parmigiano Reggiano.
FARMER’S CHOICE
Kumquat, Oro Blanco Marmalade
Makes 3 cups
Small batch marmalades are fun to make and store for your own use, or to give away as gifts. A great knife with slice the Oro Blanco in a snap, a Mandoline (with protective glove) makes quick work of the kumquats.
1 Oro Blanco, stem ends, trimmed, cut in half-lengthwise then in quarters, and thinly sliced
1/2 pound Kumquats, thinly sliced
2 1/2 water
3 sugar
1/4 cup Grand Marnier or other liqueur of your choice
1. Put the Oro Blanco into a saucepan in water to cover, and simmer for 5 minutes until the skin begins to turn translucent.
2. Drain and place in a Dutch oven with the Kumquats, sugar, and water.
3. Cook the mixture at a simmer for 35 to 45 minutes, until the marmalade reaches 220 degrees on an instant read meat thermometer.
4. Spoon the jam into sterilized jar, and process in a canner if you plan to save them at room temperature, or spoon into jars, and store in the refrigerator for up to 3 months.
Oro Blanco Grapefruit Upside Down Cake
Serves 6 to 8
For the Grapefruit
1/3 cup butter or margarine
½ cup packed brown sugar
1 Oro Blanco grapefruit, peeled and sliced into 6 cartwheel slices, pat dry
1. Melt butter in 9-inch square baking pan while oven is preheating to 325 degrees.
2. Remove baking pan from oven, sprinkle brown sugar evenly over melted butter. Arrange grapefruit cartwheels over sugar.
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 1/2 teaspoons grated grapefruit zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh grapefruit 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 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.
Roasted Romanesco
Serves 4
One head Romanesco, cut into small florets
1/3 cup extra virgin olive oil
2 garlic cloves, minced
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Put the Romanesco into a large bowl, and stir in the oil, garlic, and salt and pepper.
2. Pour the mixture onto the baking sheet in one layer. Roast for 5 minutes, turn, and roast for another 3 minutes, until tender, and the ends begin to brown. Remove from the oven, and transfer to a serving bowl. Serve warm.
What? NO DESSERT? This is a cake I taught in my Super Bowl Class last Saturday, and it was a big hit with the students; try it at your super bowl party, I guarantee there won’t be a crumb left!
Chocolate Sheet Cake with Fudge Frosting, and Salted Caramel Drizzle
Serves 10 to 12
1 cup butter, melted
2 cups sugar
1/4 teaspoon salt
1/4 cup cocoa powder
1 cup boiling water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla paste
2 cups all-purpose flour
1. Preheat the oven to 325 degrees, and line a baking sheet (18×13-inch) with a silicone liner or parchment paper.
2. In a mixing bowl, stir together the butter, sugar, salt and cocoa powder. Slowly stir in the boiling water, and buttermilk, stirring to combine.
3. Add the eggs, soda, vanilla and flour, and stir until the mixture is blended and there are no lumps.
4. Pour the mixture into the prepared pan and bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean.
For the Frosting
3/4 cup butter
4 tablespoons cocoa powder
1/3 cup milk
1 teaspoon vanilla paste
41/2 cups confectioners’ sugar
Melt the butter in a saucepan. Add cocoa, stir to combine, and then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake. Allow the cake to cool at room temperature for 1 hour.
Just before serving, make the caramel glaze. (See following recipe)
For the Salted Caramel Glaze
Makes 2 cups
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup heavy cream
1 1/2 cups chopped pecans
Fleur de Sel
1. In a saucier, melt the butter, add the brown sugar, and cook until the brown sugar is liquid, and bubbling.
2. Add the heavy cream, and bring to a boil. Stir in the pecans and taste.
3. Add a bit of fleur de Sel to taste. (begin with 1 teaspoon, and go from there)
4. You can always sprinkle fleur de Sel over the cake just before serving.
5. The caramel sauce will keep in the refrigerator overnight.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
I’ll be teaching the Farmer’s Market Bag class February 6, 2015 @ 10:30—I’ll teach everything that is in the bag, and you get to take the bag home with you.
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!
 
 

Farmers' Market Bag 10-10-12


Blue Lake Beans – Gloria Tamai
Red Beets & Striped Beets – Weiser Farms
Red Chard – Be Wise Ranch
Leeks & Jicama – Rutiz Family Farms
Vulcan Lettuce OR Sierra Lettuce – Coleman Family Farms
WeeMee Pumpkin & Pippin Apples – Storum Orchard
Red Crimson Grapes – Smit Orchards
Organic Juicing Bag:
Julian Jonathan Apples – Raven Hill Orchard
Oro Blanco Grapefruit & Valencia Oranges – Polito Farms
Bearss Limes – Beck Grove
Golden Russet Bosc Pear – Frog Hollow Farms

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Swordfish

click the links above & search for products on our website with recipes attached
Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!
Swiss Chard with Meyer lemon, Orange, Garlic and Parmigiano Gremolata
Serves 6 to 8
Gremolata
Shredded zest of 1 large Meyer lemon
Grated zest of 1 navel orange
1/2 cup tightly packed Italian parsley leaves
3 large cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoons freshly ground black pepper
1/2 cup freshly grated Parmigiano Reggiano cheese
1. In the food processor, mince the zests, parsley, garlic, salt and pepper.
2. Stir half the mixture into the cooking broccoli (see step 3 below)
3. Add the cheese to the remaining mixture, and process again. Toss the finished beans with the cheese mixture.
4. Gremolata can be refrigerated for up to 3 days.
Red Swiss Chard
1/4 cup extra virgin olive oil
1 pound Red Swiss chard, cut into 1-inch pieces, including the stems
Salt and freshly ground black pepper
1/2 cup chicken or vegetable broth
1. Lightly film the bottom of a 12-inch skillet with the oil. Heat over medium high heat, and add the chard, and sprinklings of salt and pepper, and sauté for 2 minutes, tossing to coat the chard.
2. Add the broth, cover and turn the heat to medium low. Cook for 4 to 6 minutes, until the chard is tender.
3. Stir the lemon gremolata mixture into the cooked chard.
4. Drain off any cooking liquid, and turn the chard into a serving bowl. Sprinkle the cheese mixture over the chard and serve.
Lettuce Salad with Roasted Acorn Squash, Crumbled Goat Cheese and Warm Bacon Vinaigrette
Serves 8
1 large acorn squash, quartered, and seeded
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liner.
2. Drizzle the oil, salt, and pepper over the inside of the squash, and bake for 40 minutes until the squash is tender.
3. Remove from the oven and allow to cool.
4. At this point, the squash can be kept at room temperature for about 6 hours.
5. When the squash is slightly cooled, remove the skin, and cut the squash into 1/-2 inch dice.
Assembly
4 heads lettuce, washed and spun dry in the salad spinner
Diced acorn squash (above)
6 ounces crumbled Goat cheese
1. Arrange the lettuce on 8 salad plates.
2. Divide the squash between the salad plates (depending on the squash you may have more than you need—6 to 8 pieces is a good number)
3. Top the squash with some of the goat cheese.
4. When ready to serve, drizzle the salads with the warm dressing.
Warm Bacon Vinaigrette
Makes about 1 cup
6 strips bacon, cut into 1/2-inch dice
2 medium shallots, finely chopped
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons rice vinegar vinegar
2 shakes Tabasco
In a small skillet, cook the bacon until crisps, add the shallots, and sauté for 3 to 4 minutes until the shallots are softened. Add the sugar and mustard, and stir until the sugar is melted. Add the vinegar and bring to a boil. Remove from the heat, add the Tabasco, and drizzle over the salads while still warm.
FMB JUICING RECIPES
Super Vitamin C
½ Oro Blanco grapefruit
1ea Valencia orange
Squeeze of Lime
1/4c sparkling water
Apple Zing
1ea Julian Jonathan apple
½ Oro Blanco grapefruit
squeeze of lime
Pear Perfect
1ea Oro Blanco grapefruit
1ea Golden Russet Bosc pear
½ lime
Post your photos on Twitter with the hashtag #spFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 6-30-10 #spFMB


Hope everyone has a fantastically delicious & safe 4th of July weekend! Celebrate with some fresh produce 😉
Be sure and click the links to the product pages, or search our website for similar ones with recipes attached! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post your photos on Twitter with the hashtag #spFMB & we’ll post them in our Customer Photos album!
Baby Green Artichokes – Life’s a Choke Farms
White Corn – Gloria Tamai Farms
Blueberries – Pudwill Farms
Lapin Cherries – Tenerelli Orchards
Japanese Cucumbers & Mint – Rutiz Farms
Heirloom Cherokee Tomatoes – Tutti Frutti Farms
Meyer Lemons – Garcia Organics
Butter Lettuce – Yasutomi Farms
Shallot Shoots – Jaime Farms
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 6-23-10 #spFMB


It’s officially summer everyone, which means……. beautiful summer produce!~
Be sure and click the links to the product pages, or search our website for similar ones with recipes attached! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post your photos on Twitter with the hashtag #spFMB & we’ll post them in our Customer Photos album!
Baby Chard Mix & Bouquet Garni – Windrose Farms
Arugula & White Corn – Gloria Tamai Farms
Hen Eggs – Schaner Farms
Oro Blanco Grapefruit – Polito Family Farms
Sweet Basil – Beylik Farms
Spring Elephant Garlic – Tutti Frutti Farms
Navel Oranges – Garcia Organics
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 6-16-10 #spFMB


Be sure and click the links to the product pages, or search our website for similar ones with recipes attached! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post your photos on Twitter with the hashtag #spFMB & we’ll post them in our Customer Photos album!
Brooks Cherries – Murray Family Farms
Arugula – Gloria Tamai Farms
Sugar Baby Watermelon – McGrath Farms
Pirella – Coleman Farms
Baby Bermuda Onions – Weiser Family Farms
Cilantro, & Cherokee Heirloom Tomatoes – Tutti Frutti Farms
Yellow Peaches – Fitzgerald Farms
Japanese Cucumbers – Yasutomi Farms
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 6-09-10 #spFMB


Be sure and click the links to the product pages, or search our website for similar ones with recipes attached! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Facebook Video:

Post your photos on Twitter with the hashtag #spFMB & we’ll post them in our Customer Photos album!
Hass Avocados – Rancho Del Sol
Anaheim Chiles – Black Dog Farms
Tarocco Blood Oranges – J.J.’s Lone Daughter Ranch
Frisee – Coleman Farms
White Corn – Gloria Tamai Farm
Portuguese Garlic, Tatsoi Lettuce, Assorted Lettuce & Bouquet Garni – Windrose Family Farms
Baby Summer Squash – Coastal Organics
Heirloom Cherokee Tomatoes – Tutti Frutti Farms
Sweet Basil – Go Green Agriculture
Special Addition this week!
Fresh Origins Bulls Blood Microgreens – Fresh Origins
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers' Market Bag 6-02-10 #spFMB


I can’t believe it’s June already!  Lots of greens this week. Be sure and click the links to the product pages, or search our website for similar ones with recipes attached! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post on Twitter with the hashtag #spFMB
Baby Rainbow Chard & Fennel – Rutiz Farms
Baby Bok Choy – Yasutomi Farms
Broccoli Leaves – Sage Mountain Farms
Pirella Lettuce – Coleman Farms
Cara Cara Oranges – J.J.’s Lone Daughter Ranch
Red or White Italian onions – Windrose Family Farms
Peewee Mix Fingerling Potatoes – Weiser Family Farms
Baby Summer Squash Mix – Coastal Organics
Sweet Basil – Beylik Farms
Gold Beets – Jaime Farms
If you haven’t joined yet, you can order a bag for next week on our FMB page!
SOUTHERN CALIFORNIA SPRING CROPS:
Artichokes, Arugula, Avocados, Beets, Broccoli, Cabbage, Cardones, Carrots, Cherimoyas, Citrus: , Grapefruit, Meyer Lemons, Mandarins, Kumquats, Blood Oranges, Cara Cara Oranges, Pomelos, Tangelos, Eggs, Fava Beans, Fennel, Fiddlehead Ferns, Green Garlic, Herbs: Dill, Leeks, Chives, Parsley, Mint, Tarragon; Lettuce, Mushrooms: Chanterelles, Hedgehog, Morel, Cremini, Nettles, Parsnips, Passion Fruits, Pea Tendrils, English Peas, New Potatoes, Treviso, Radicchio, Radishes, Rapini, Snap Peas, Sorrel, Strawberries, Watercress

Farmers' Market Bag 4-28-10


Wow, what a week! Did you guys see the NBC spot by FMB enthusiast, @jensrad? Check it out, we’re hoping it will turn into something regular! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post on Twitter with the hashtag #spFMB
Italian Sorrento Lemon – Rancho Del Sol
Spinach & Endive – Sage Mountain Farms
Blood Oranges – Garcia Organics
OR
Cara Cara Oranges – JJ’s Lone Daughter Ranch
Mixed Beets – McGrath Farms, Sage Mountain Farms or Weiser Farms (feel free to search our produce database if you’d like more info)
Assorted Head Lettuce – Coastal Organics
Baby Summer Squash Mix – Black Dog Farms
Crimini Mushroom – Mountain Meadow Mushroom
Persian Watercress – Rutiz Farm
Oro Blanco Grapefruit – Polito Farms
If you haven’t joined yet, you can order a bag for next week on our FMB page!
SOUTHERN CALIFORNIA SPRING CROPS:
Artichokes, Arugula, Avocados, Beets, Broccoli, Cabbage, Cardones, Carrots, Cherimoyas, Citrus: , Grapefruit, Meyer Lemons, Mandarins, Kumquats, Blood Oranges, Cara Cara Oranges, Pomelos, Tangelos, Eggs, Fava Beans, Fennel, Fiddlehead Ferns, Green Garlic, Herbs: Dill, Leeks, Chives, Parsley, Mint, Tarragon; Lettuce, Mushrooms: Chanterelles, Hedgehog, Morel, Cremini, Nettles, Parsnips, Passion Fruits, Pea Tendrils, English Peas, New Potatoes, Treviso, Radicchio, Radishes, Rapini, Snap Peas, Sorrel, Strawberries, Watercress

Farmers’ Market Bag 4-21-10


Hi guys! Ahhhhmmmmmaaaazzziiiinnnnngggg bag this week! Sorry if some of the links below have no information yet, we received a whole bunch of new products today & you guys get to be the very first to try them! Pretty cool right! Enjoy & share what you made with the FMB community on our FB page!
YouTube video:

Post on Twitter with the hashtag #spFMB
Pencil Asparagus – Life’s a Choke
Chicory Frisee, Spring Onions & Pirat Lettuce – Coleman Farms
Red, Pink or Gold Beets – McGrath Farms
Arugula – Rutiz Farms
Black Kale – Coastal Organics
White Corn, Mixed Baby Summer Squash & Baby Zucchini w/ Flower – Black Dog Farms
Plum Radish – Sage Mountain Farms
Hass Avocados – Rancho Del Sol
Valencia Oranges – Garcia Organics
OR
Cara Cara Oranges – JJ’s Lone Daughter Ranch
If you haven’t joined yet, you can order a bag for next week on our FMB page!
SOUTHERN CALIFORNIA SPRING CROPS:
Artichokes, Arugula, Avocados, Beets, Broccoli, Cabbage, Cardones, Carrots, Cherimoyas, Citrus: , Grapefruit, Meyer Lemons, Mandarins, Kumquats, Blood Oranges, Cara Cara Oranges, Pomelos, Tangelos, Eggs, Fava Beans, Fennel, Fiddlehead Ferns, Green Garlic, Herbs: Dill, Leeks, Chives, Parsley, Mint, Tarragon; Lettuce, Mushrooms: Chanterelles, Hedgehog, Morel, Cremini, Nettles, Parsnips, Passion Fruits, Pea Tendrils, English Peas, New Potatoes, Treviso, Radicchio, Radishes, Rapini, Snap Peas, Sorrel, Strawberries, Watercress