This weeks local produce and featured farms:
StrawberriesBe Wise Ranch

Sonoran Garlic – Milliken Family Farm

Dandelion Greens – Terra Madre Farms

CilantroBe Wise Ranch

Freckles Lettuce – Coleman Family Farm

Sweet Onions – Coastal Farms

Valencia OrangesPolito Family Farm

Natural Flame Raisins – Peacock Family Farm

Red BeetsBlack Sheep Produce

Gold Bar SquashBlack Sheep Produce

Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit

Juicing Bag:
Blackberries – Sthely Family Farms

Cucumbers – Lakeside Organic Gardens

Parsley – Lakeside Organic Gardens

Green Kale – Babe Farms

Valencia Oranges – Sundance Organics

Farmer’s Choice:
Blueberries – Whitney Ranch

Rhubarb – Trevino Farms

Santa Rosa PlumsKen’s Top Notch Produce

Feature:
Dried Apricots – Andy’s Orchard

Check out our YouTube Video highlighting all the produce in this weeks FMB:

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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

Powerful Kale
Handful of green kale
1 cucumber
Handful of Italian parsley

Super Berries
1 cup of black berries
1 apple
Handful of green kale

Sweet Parsley
1 orange
1 cucumber
Handful of Italian parsley

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

Chicken Peach Salad with Maple Ranch Dressing
Serves 6
The secret to any great salad is to have all the ingredients cut into the same bite sized pieces.

For the Dressing

1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
1 clove garlic, minced
1tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
2 tablespoons maple syrup
1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days. Shake well or whisk before using.

For the Salad
1 head romaine lettuce, washed spun dry and cut into 1/2-inch ribbons
2 cups cooked chicken, shredded or cut into small pieces
2 yellow peaches, peeled, pitted, and cut into 1/2-inch pieces
2 ribs celery, finely chopped
2 tablespoons finely chopped red onion
6 strips bacon, cooked crisp and crumbled
1/2 cup chopped toasted pecans
1. In a large salad bowl, combine the ingredients. Toss with the dressing, and serve.

Fresh Peach Salsa
Makes about 2 cups

4 Peaches, pitted, peeled and diced
1/2 cup chopped red onion
1 cup diced fresh jicama
½ cup diced fresh cucumber
½ teaspoon ground cumin
1/4 cup fresh cilantro, chopped
2 tablespoons jalapeno pepper, seeded and diced
2 tablespoons fresh lime or orange juice
1 teaspoon salt
few drops Tabasco

In a glass bowl, combine the ingredients, and season with salt and Tabasco. Allow the mixture to mellow at room temperature for 2 hours, or refrigerate for up to 8 hours.
2. This is delicious served as a condiment with grilled fish, pork or poultry.

Fennel and Orange Salad
Serves 4
One head freckles lettuce, washed and spun dry
One bulb fennel, root end trimmed, and wispy fronds removed
2 Oranges
¼ cup extra virgin olive oil
1 to 2 tablespoons red wine vinegar
Salt and pepper
1. Arrange the lettuce on a serving platter. Thinly slice the fennel, and arrange over the lettuce.
2. Remove the peel and pith from the oranges, and slice into ¼-inch slices and arrange over the fennel.
3. In a small bowl, whisk together the oil, and vinegar. Season with salt and pepper, and pour over the salad. Serve at room temperature.

Curried Chicken Salad
Serves 6

2 cups cubed cooked chicken (1/2-inch cubes)
1/2 cup chopped celery
1 apple, cored, peeled, and cut into 1/2-inch dice
1/2 cup salted dry-roasted peanuts
1/2 cup flame raisins
1 cup chopped yellow nectarine
1/3 cup mayonnaise
3 tablespoons sour cream
1 tablespoon Major Grey’s chutney, chopped
1 teaspoon sweet curry powder

1. In a large bowl, combine the chicken, celery, apple, peanuts, raisins, and nectarine.
2. In a small bowl, whisk together the mayonnaise, sour cream, chutney and curry powder.
3. Pour over the salad and toss to coat. Serve the salad on lettuce leaves, or in sandwiches.

Roasted Beet Salad with Crispy Prosciutto
Serves 4 to 6

2 tablespoons extra virgin olive oil
4 thin slices prosciutto, cut into thin strips
One head red leaf lettuce, washed, spun dry and separated into leaves
One bunch beets, scrubbed and tops removed (save the greens to saute in olive oil with a bit of garlic, salt and pepper)
2 oranges, peel and pith removed, cut into slices, then into half moons
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat the oil in a skillet over medium high heat, and saute the prosciutto until it begins to turn crisp. Drain on paper toweling, and reserve.
2.
2. 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)
3. Remove the beets from the oven; allow to cool, peel the beets.
4. Slice the beets, when they are cool, about 1/2-inch thick. Arrange some of the beets, and oranges onto the red leaf lettuce.
5. In a small bowl, whisk together the vinegar, olive oil, salt and pepper. Pour over the salads, and garnish with the prosciutto.
6. If you would prefer a vegetarian option, you can crumble goat cheese, or shave some Parmigiano Reggiano over the salad.

Grecian Style Zucchini Fritters
Serves 4 to 6

2 cups coarsely shredded round squash
2 teaspoons salt
2 large eggs
1/4 finely chopped leek using the tender white part only
2 garlic cloves, minced
1/4 cup chopped dill, or mint
1 cup dry breadcrumbs or panko, more as necessary
3 to 4 drops Tabasco
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying

1. Sprinkle the salt over the zucchini and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time.
2. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
3. In a large bowl, beat the eggs and add the shredded zucchini, leek, dill or mint, bread crumbs, Tabasco, and feta.
4. Mix together, and take up a small handful of the mixture; it should press neatly into a patty.
5. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour.
6. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
7. Heat 1 inch of olive oil in a large frying pan to 275 degrees. Form the zucchini mixture into 1 to 2-inch patties. Lightly dredge in flour.
8. When the oil is very hot, add the patties in batches to the pan.
9. Fry until golden brown, turning once with a spider or slotted spoon.
10. Remove from the oil, and drain briefly on a rack.
11. Serve with plain Greek style yogurt if desired.

Eton Mess
A riff on trifle, this dessert is served at England’s famous boarding school, where princes and Kings have been schooled. There are many versions, this one is delicious (others not so much!) I have even frozen this mixture and served it as a “frozen” mess, heaped with warm berries.

2 cups heavy cream
1/4 cup sugar
4 cups hulled strawberries, sliced, plus more for garnish
1 cup crumbled meringue cookies (or Amaretti cookies)
1. Whip the cream until it forms soft peaks, add the sugar and beat another 30 seconds.
2. Using a potato masher, mash the berries, and add them to the cream with the meringue cookies.
3. Spoon the “mess” into dessert glasses, or ramekins, cover and refrigerate for up to 8 hours before serving. Garnish each serving with a few berries.

Layered Summer Salad with Herb Dressing
Serves 6
This is a great way to get your family to eat their veggies, and it’s a great way to cool down after a hot day at the beach. You can add protein to this such as leftover chicken, grilled seafood, or cooked shrimp.
The dressing is terrific on baked potatoes, too.

For the Dressing
Makes about 1 1/2 cups
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup milk
2 tablespoons fresh lemon juice
Grated zest of 1 Sorrento Lemon (see note)
1 teaspoon rosemary
1 garlic clove
Pinch red pepper flakes
1 teaspoon finely chopped oregano
4 leaves basil, torn
1/2 teaspoon freshly ground black pepper
Salt to taste

1. In the bowl of a food processor or blender, combine all the ingredients, and process or blend, until smooth.
2. Taste for seasoning, and adjust using salt, pepper, or lemon.
3. Cover and refrigerate for at least 2 hours, to allow the flavors to get to know each other.
4. The dressing will keep for 1 week in the refrigerator.
For the Salad
One head red dandelion greens, tough stems trimmed, and cut into 1/2-inch ribbons
3 orange carrots, peeled and thinly sliced
1 leek, washed, and thinly sliced, using the white and tender green parts
2 Persian cucumbers, scrubbed, and thinly sliced
2 to 3 orange tomatoes, thinly sliced

1 1/2 cups shredded cheese, your choice—try Havarti with dill, crumbled feta, Parmigiano, Asiago, or Fontina
1. In a salad bowl, layer the vegetables in the order given.
2. Top with the dressing, and cheese, cover and refrigerate for up to 12 hours.
3. Toss the salad before serving, or allow your guests to serve themselves.
Cooks’ Note: Most citrus is waxed to protect it during shipment. Make sure to wash your citrus well with hot water and a vegetable brush to get the wax off.

Choice

Santa Rosa Plum Savory Flatbread
Serves 6
A great spin on flatbread, serve this with a rose wine, or a crisp white before dinner.

1 sheet puff pastry
Flour
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 red onion, thinly sliced into 1/2-moons
1 teaspoon sugar
Salt and pepper
2 Santa Rose Plums, pitted and thinly sliced
One 11-ounce log goat cheese, softened
1/4 cup finely chopped mint
1. Preheat the oven to 400 degrees; line a baking sheet with aluminum foil, silicone, or parchment. On a floured board, roll out the puff pastry into an 11-by-14-inch rectangle. Transfer to the baking sheet, and prick with the tines of a fork all over. Bake for 10 to 15 minutes, until the pastry is golden brown. Set aside to cool.
2. In a large skillet, over medium high heat, melt the butter and oil, and saute the onion for 3 to 4 minutes until softened. Add the sugar, season with salt and pepper, and cook until the onions begin to turn golden brown. Add the plums, and saute another 2 to 3 minutes, to soften the plums. (Keep them warm on very low heat)
3. In a bowl, beat together the cheese and 2 tablespoons of the mint. Spread the mixture onto the cooled pastry. Spread the warm plum/onion mixture over the cheese, and sprinkle with the remaining mint. Cut the pastry into small squares, and serve.

Blueberry Rhubarb Crumble
Serves 8
A delicious spring dessert with sweet and tart flavors, along with a crunchy oat topping.

For the Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
1/2 cup cold unsalted butter, cut into small pieces
1. In a mixing bowl, combine the dry ingredients, using a pastry blender, or your fingers, cut the butter into the dry ingredients, until they hold together when pinched.
2. Set aside while making the filling.

For the Filling
4 cups rhubarb, tough ends trimmed, and cut into 1/2-inch pieces
2 cups blueberrries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
Grated zest of 1 lemon

1. Preheat the oven to 350 degrees. In a mixing bowl, combine the rhubarb, blueberries, sugar, cornstarch, lemon juice, and zest.
2. Pour into a 9-inch baking dish.
3. Sprinkle the crumble over the fruit, and bake for 35 to 45 minutes, until the fruit is bubbling, and the crumble is golden brown.
4. Remove from the oven, and allow to rest for at least 10 minutes before serving warm with vanilla ice cream.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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