Archive for April, 2013

Brooks Cherries

Farmers’ Market Report April 26, 2013

White Beets
Grower: McGrath

Description: Baby White beets lack the commomly earthy, strong beet flavor that colored beets embody. They also lack the betalain pigments that colored varieties possess. What Baby White beets do have is a high level of sweetness as beets have the highest amount of natural sugars of all vegetables. The beets are comprised of a round tapered white root with pale green shoulders, crunchy midribs and wavy broad green leaves. The root is sweet, nutty and smooth in flavor while the greens are tender and succulent with a tendency toward bitterness as they mature.  ……<<Read more about this item>>

 

 THE FARMS:

 

Rutiz – Arroyo Grande, CA

  • Sweet spring onions
  • Sugar snap peas
  • Bloomsdale spinach
  • fennel
  • green garlic
  • arugula
  • leeks
  • baby broccoli
  • Herbs – Rosemary, mint, thyme

Rancho Del Sol – Fallbrook, CA

  • Meyer Lemons
  • Sorrento Lemons
  • Cara Cara Oranges
  • Gold nugget tangerines
  • Blood oranges

Garcia Organic Farm – Fallbrook, CA

  • Avocados
  • Kumquats
  • Oro Blanco grapefruit
  • Cocktail grapefruit
  • Page Tangerines

Ramona Duck Farm – Ramona, CA

  • Duck Eggs

Beylik Family Farms – Fillmore, CA

  • Japanese Tomatoes
  • Yellow Tomatoes
  • Persian Cucumbers

Coleman Family Farm – Carpinteria, CA

  • Freckles Lett
  • Sierra Lett
  • Treviso
  • Frisee
  • Pirat Lettuce
  • Pirella Lettuce
  • Deer Tongue Lettuce
  • Black Kale
  • Pea tendrils
  • Radish- Shunkyo, Easter Egg, French Breakfast
  • Green garlic
  • Mustard frill greens red
  • Stinging Nettles
  • Snap Peas
  • Baby Broccoli

Rancho La Vina

  • Walnut Oil
  • Walnuts

Mike and Son Egg Ranch – Ontario, CA

  • Brown Eggs

Pudwill Farm – Nipomo, CA

  • Blackberries
  • Blueberries
  • Raspberries

Tutti Frutti – Santa Barbara County and Carpenteria

  • Green Beans
  • Leeks
  • Red Torpedo onions
  • English Peas
  • Snap peas
  • Broccoli
  • Cauliflower

Weiser Family Farm – Bakersfield, CA

  • All red potatoes
  • Purple potatoes
  • Peewee Mix Potatoes

Flora Bella

  • Mizuna
  • Stinging Nettles
  • Collard Greens
  • Cardoons
  • Baby Purple Turnips
  • Baby White Turnip
  • FB radish
  • Red Mustard Greens
  • Miners Lettuce
  • Escarole
  • Frisee
  • Baby Mache
  • German Butterball Potatoes
  • Arugula
  • Baby Fennel
  • Red Russian Kale
  • Rapini Flowers
  • Arugula Flowers

Yasutomi Farm – Pico Rivera, CA

  • Baby Bok Choy
  • Baby Celery
  • Mizuna
  • Upland cress
  • Onion Chives
  • Japanese Cucumber
  • Komatsuna
  • Daikon

McGrath Farms – Oxnard, CA

  • Mixed Baby Carrots -  Orange, Yellow, and Red
  • Red young onions
  • White Scallions
  • Wild Arugula
  • White Beets
  • Forono Red Beets
  • Watermelon Radish
  • Rapini
  • Pea Tendrils
  • Green Okami Spinach
  • Baby Turnips
  • Red Mustard Frill
  • English Peas
  • Fava Tendrils

Jaime Farms – CA

  • Celery
  • FB radish
  • Albian Strawberries
  • Chards- Rainbow, Red, and Green
  • Black Kale
  • Green Cabbage
  • Bok Choy Blossom Flowers
  • Broccoli Blossom Flowers

Windrose – Santa Barbara, CA

  • Herbs-  Marjoram, Thyme, Rosemary
  • Green Frill Greens
  • Red Frill Greens
  • Scarlett Nantes
  • Rose Gold Potatoes
  • Carola Potatoes
  • Scarlet Radishes

Coastal Organics

  • Black Kale
  • Mixed Baby Lettuce
  • Fennel
  • Lambs Quarter Spinach
  • Arugula
  • Pink turnips
  • Gold Turnips
  • White Turnips
  • Red carrots
  • Nante carrots
  • Baby broccoli
  • Red beets

Be Wise Ranch

  • arugula
  • red beets
  • green leaf
  • red leaf
  • romaine
  • radishes
  • carrots
  • cilantro
  • collards
  • dandelion greens
  • red dandelion greens
  • dino kale
  • green kale
  • red kale
  • spring mix
  • mizuna
  • strawberries
  • Parsley

Woods Valley Rhubarb Ranch

  • Rhubarb

Polito

  • Sweet lemon
  • Eureka Lemon
  • Toms Terrific Tangerine
  • Clementines

 

 

 

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Farmers’ Market Box 4-24-13

Broccoli – Jaime Farms
Red Chard – Coastal Organics
Persian Cucumbers – Beylik Farms
Fennel – Rutiz Farms
Red Leaf Lettuce – Be Wise Organics
Cara Cara Oranges – J.J.’s Lone Daughter Ranch
All Red Potatoes – Weiser Farms
Strawberries – Be Wise Organics

Organic Juicing Bag:

Carrots – Coastal Organics
Celery – Jaime Farms
Black Kale – Coastal Organics
Mint – Lucky Dog Ranch
Gala Apples – Earthbound Farms
Valencia Oranges – Polito Family Farms


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Catalina Offshore catch of the week: Halibut

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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!

FMB JUICE RECIPES

Fresh and Green
4-5 each celery
2 Each green apples
A handful of mint

OJ Carrot
2 each oranges
5-6 each carrots

The Green Carrot
3 stalks kale
1 each apple
4 each carrots

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Cara Cara Caprese Salad
Serves 4 to 6
Refreshing and a bit different from the traditional caprese, try and find Buratta if you can to make this delicious salad. This salad would be delicious with the broccoli cheddar quiche. You could even serve this as a cheese/dessert course after dinner.

4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
2 fresh mozzarella balls, sliced 1/2-inch thick, or 4 buratta, sliced
1/2 cup packed fresh basil
1/3 to 1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
Freshly ground black pepper

1. Arrange the orange slices alternately with the mozzarella slices and basil.
2. If you are using buratta, it tends to tear, and I would arrange the orange slices on the outside of the plate, and then place the buratta in the center. (If using buratta, slice the basil, and sprinkle over the top of the oranges and buratta)
3. Drizzle the oil over the oranges and cheese, and drizzle the vinegar over the oil.
4. Sprinkle with freshly ground black pepper. Serve at room temperature. (Mozzarella doesn’t bloom till it’s been at room temperature for at least 1 hour)

Green Leaf Lettuce with Strawberries and Orange Poppy Seed Dressing
Serves 4

This is a delicious salad to serve with grilled fish, poultry, or meats. It’s also a great vehicle for grilled salmon, or chicken.

One head green leaf lettuce, washed, spun dry and chopped
One container strawberries, washed, hulled and sliced
2/3 cup vegetable or grape seed oil
1/4 cup orange juice
3 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
2 teaspoons poppy seeds
1/2 cup crumbled goat cheese or blue cheese for garnish (optional)

1. Arrange the lettuce and strawberries in a salad bowl.
2. In a mixing bowl, whisk together the oil, orange juice, vinegar, sugar, mustard, and poppy seeds.
3. Pour some of the dressing over the greens and strawberries, and toss to coat.
4. Plate the salad and garnish with cheese if desired. The dressing will keep for 2 days in the fridge.

Red and Green Potato Salad
Serves 6

Simple, and colorful, this potato salad will be a go-to for your grilling nights.

One pound all-red potatoes, scrubbed (you can make this salad with any low starch potato such as Yukon gold, red, and white creamers, along with all the other varieties Specialty Produce carries)
2 scallions, finely chopped using the white and tender green parts
2 Persian cucumbers, washed, and finely chopped (leave the skin on)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
Grated zest of one lemon
1/4 cup finely chopped dill

1. Place the unpeeled potatoes in water to cover and bring to a boil.
2. Simmer for 20 minutes until they are tender when pierced with the tip of a sharp knife. Allow the potatoes to cool completely, before chopping into bite sized pieces.
3. Put the potatoes into a large bowl, and add the scallions and cucumbers.
4. Season with the salt and pepper.
5. In a small bowl, whisk together the mayonnaise, mustard, lemon juice and lemon zest.
6. Pour some of the dressing over the potatoes, and toss to coat.
7. If the salad is “dry” then add more dressing.
8. Taste for seasoning and adjust using more salt, pepper, or lemon juice.
9. Sprinkle the dill over the salad, and serve immediately, or refrigerate for up to 8 hours.
10. Let the salad come to room temperature for about 20 minutes before serving.
11. Cook’s Notes: It’s very important to allow the potatoes to cool; they will not fall apart once you cut them. Also cook them in their skins, since this will protect them from getting water logged.
12. Variation: Chopped Italian parsley, tarragon, or basil also make nice garnishes for this salad.

Broccoli Cheddar Quiche
A great crust-less quiche to serve to your family. Cook the broccoli, and chop it for this dish. Add leftover protein to this: seafood or poultry work well, as does crumbled bacon or sausage.
Serves 4 to 6

4 large eggs
1/2 cup heavy cream
4 drops Tabasco
2 tablespoons all-purpose flour
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a large bowl, whisk the eggs, cream, flour, and Tabasco.
3. Stir in the cheese and broccoli, and transfer the mixture to the prepared pan.
4. Bake the quiche for 35 to 40 minutes, until the quiche is set in the middle. Remove from the oven and allow to rest for 10 minutes before serving.
Cook’s Note: Steam broccoli crowns for 5 minutes, then toss with salt and pepper to taste.

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