Archive for September, 2013

Crispin Apple

Farmers’ Market Report September 27, 2013

Crispin Apple

Grower: Penryn Orchard

Description: The Crispin is of Japanese origin. It could also be referred to as a Mutsu apple. It is a large, juicy, green skinned apple with a sweet – tart flavor that has honey undertones. The Crispin is great for both eating and baking.



Frog Hollow Farms

  • Warren Pears
  • Emerald Beaut Pluots
  • Hosui Asian Pears
  • August Fire Nectarines
  • Golden Russet Bosc Pears

Murray Family Farms- Bakersfield, CA

  • Autumn King Grapes
  • Concord Grapes
  • White Figs
  • Mission Figs

Gloria Tamai

  • Black cherry tomatoes
  • Red Cherry Tomatoes
  • Yellow Cherry Tomatoes
  • Blue lake Beans
  • Strawberries

Rutiz – Arroyo Grande, CA

  • Blue lake beans
  • Romano beans
  • fennel
  • arugula
  • leeks
  • baby broccoli
  • sierra gold potatoes

Rancho Del Sol – Fallbrook, CA

  • Meyer Lemons
  • Gold Nugget Tangerines

Garcia Organic Farm – Fallbrook, CA

  • Avocados
  • Oro Blanco grapefruit
  • Yosemite Gold Tangerines

Fallbrook Free Range Duck Farm – Fallbrook, CA

  • Duck Eggs

Beylik Family Farms – Fillmore, CA

  • Japanese Tomatoes
  • Yellow Tomatoes
  • Persian Cucumbers
  • Lipstick Peppers

Coleman Family Farm – Carpinteria, CA

  • Herbs
  • Baby broccoli
  • Black Kale
  • Radish- Shunkyo, Easter Egg, French Breakfast
  • Mini Mix Peppers
  • Sapote

Mike and Son Egg Ranch – Ontario, CA

  • Brown Eggs

Pudwill Farm – Nipomo, CA

  • Blackberries
  • Blueberries
  • Raspberries
  • Gold Raspberries
  • Figs

Tutti Frutti – Santa Barbara County and Carpenteria

  • Heirloom Tomatoes

Weiser Family Farm – Bakersfield, CA

  • All red potatoes
  • Purple potatoes
  • Peewee Mix Potatoes
  • Red Thumb Potatoes
  • Padron peppers
  • Sunchokes

Yasutomi Farm – Pico Rivera, CA

  • Baby Bok Choy
  • Baby Celery

McGrath Farms – Oxnard, CA

  • Tongue on Fire beans
  • Jacobs Cattle beans
  • Cranberry Beans
  • Jaime Farms – CA

  • Purple Pearl Onions
  • White Pearl Onions
  • Peppers- Banana, Hungarian Wax, and Anaheim, Habaneros
  • Okra red and green
  • Windrose – Santa Barbara, CA

  • Herbs-  Marjoram, Thyme, Rosemary
  • Garlic varieties
  • Heirloom squashes- Romanesco, Bianca, and Striata
  • Red Gravenstein apples
  • Golden apples
  • Gravenstein apples

Be Wise Ranch

  • arugula
  • red beets
  • green leaf
  • red leaf
  • romaine
  • radishes
  • carrots
  • collards
  • dandelion greens
  • red dandelion greens
  • kale- dino, green, and red
  • spring mix
  • Parsley
  • Tomatoes- Cherry, grape, heirloom mix, green zebra

Woods Valley Rhubarb Ranch

  • Rhubarb-gapping for two MORE weeks


  • Valencia oranges
  • Oro Blanco

Life’s a Choke

  • Baby Green Artichokes
  • Baby Purple Artichokes
  • Cauliflower
  • Asparagus
  • Lyon Artichokes


  • Romano beans


  • Rocky Sweet Melons
  • Ambrosia Melons
  • Honeyloupe Melons

Fresh Origins

  • Herb Flower Mix
  • Micro Orchid
  • Tiny Veggie Turnip
  • Micro Watercress

2 Peas in a Pod

  • Coco beans
  • Mauve runner beans
  • Cannelini beans
  • White Cap beans

Penryn Orchard

  • Kosui Asian Pears
  • Cho Juro Asian Pears
  • Hosui Asian Pears
  • Celestial Figs
  • Hosui


  • Keitt Mango

Koral’s Tropical Fruit Farm

  • Varigated Figs
  • Osborne Prolific Figs
  • White Figs
  • Passionfruit
  • Sapote


  • Apples
  • Yellow Nectarine

Flying Disc Ranch

  • Barhi Dates




Farmers’ Market Box 9-25-13

Baby Dill – Jaime Farms
Baby Bell Pepper Mix – Black Sheep Produce
White Grapefruit – JJ’s Lone Daughter Ranch
Jicama – Rutiz Farms
Hydro Black Kale – Go Green Agriculture
Hydro Green Butter Lettuce – Go Green Agriculture
Red Beets – Rutiz Farms
Sapote – Koral’s Tropical Fruit Farm
Grape Tomato – Be Wise Ranch
Cucumber – Be Wise Ranch

Organic Juicing Bag:

Chantenay Carrots – Rutiz Farms
White Grapefruit – JJ’s Lone Daughter Ranch
Hydro Black Kale – Go Green Agriculture
Valencia Oranges – Polito Farms
Warren Pears – Frog Hollow Farm
Red Beets – Rutiz Farms

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Catalina Offshore catch of the week: Albacore

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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!


The Sunshine Pear

2 each Oranges
1 each Grapefruits
3 Warren Pears

Feel the Beet

2 each Beets
4-5 each Fresh Carrots
1 handful Black Kale

Pear a Day

2 each Warren Pears
1 handful Black Kale
1/2 ea Grapefruit

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

Kale Salad with Roasted Beets
Serves 6

To Roast the Beets

One bunch red beets, scrubbed and tops removed

1. Preheat the oven to 400 degrees. Arrange the beets on a sheet tray and cover the tray with aluminum foil. Roast the beets for 35 to 45 minutes, until the sharp tip of a knife goes into the beets without any resistance.
2. Cool the beets, peel, and slice into 1/2-inch slices.

For the Salad
One bunch black kale, washed and spun dry

1. Arrange the greens in a salad bowl.

For the Dressing
1/4 cup white wine vinegar
1/4 cup orange juice
2 tablespoons sugar
1 tablespoons Dijon mustard
2 tablespoons finely chopped shallot
1/2 cup grape seed or canola oil
Salt and pepper to taste

In a mixing bowl, whisk together the vinegar, juice, sugar, mustard, shallot and oil. Season with salt and pepper to taste.

To Assemble

Sliced red beets (see above)
Kale (see above)
Dressing (see above)
1 cup crumbled goat cheese

1. Drizzle a bit of the dressing over the beets and toss to coat. Set aside.
2. Toss the spinach with the remaining dressing, coating the leaves.
3. Plate the salad, and arrange a few slices of the beets over the spinach, and garnish each serving with crumbled goat cheese.

Butter Lettuce Salad with Grape Tomatoes and Cucumber Dill Dressing
Serves 4

One head Green Butter Lettuce, washed and spun dry, torn into pieces
One pound grape tomatoes, washed and cut in half.

For the Cucumber Dill Dressing and Assembly

Makes about 2 cups

1 cup of plain yogurt
1/4 cup fresh dill (chopped fine)
1 cup cucumbers (peeled, seeded, chopped fine)
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup crumbled feta cheese

1. In a mixing bowl, blend all the ingredients together, until well combined.
2. Cover and refrigerate for at least 4 hours, or up to 1 week.

To Assemble the Salad

Arrange the greens on each salad plate, and arrange of tomatoes atop the greens. Top the tomatoes with the dressing and serve.

White Sapote Bread Pudding

Serves 6

The white sapote is a tropical fruit native to Mexico and Central America, though it’s grown it California. The ivory colored flesh has a creamy, custard-like texture and a sweet flavor that is reminiscent of a peach-avocado-vanilla blend. The flesh contains 3 to 5 medium sized seeds, which should be removed, the skin is optional. Ripen at room temperature as you would an avocado.

For the Bread Pudding and Assembly

12 oz Crossiant bread, cubed in 1″ pieces
2 cups half & half
2 cups heavy cream
1 ea vanilla bean, split in half or 1 tablespoon vanilla extract
6 ea eggs
1 cup sugar
1 cup sapote pulp
1 teaspoon of salt

1. Heat the oven to 350°F toast bread cubes until lightly browned. 7 minutes.
2. Grease a 9 by 12 by 2 inch baking dish with butter. Place bread cubes in dish.
3. Whisk together eggs, half & half, cream, vanilla, and sapote pulp, sugar, and salt in a large bowl. Pour this custard mixture over the crossiant. Set aside for to minutes so the bread soaks up the custard.
4. Place the baking dish into a larger pan and add water until it’s halfway up the side of the baking dish. Cover the larger pan with foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes to allow steam to escape. Bake for 45 minutes. Uncover and bake for an additonal 40 minutes, until custard is set and top of pudding is golden brown. Allow to cool for 15 minutes.

@Diane Phillips
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