FMB

Farmers’ Market Box 6-1-17

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch

CabbageBlack Sheep Produce

Red Toch Garlic Kong Thao Farm

Mizuna GreensBlack Sheep Produce

Leopard Romaine – The Garden Of….

Red RadishesBlack Sheep Produce

Baby ZucchiniTutti Frutti Farms

Yellow NectarinesFitzgerald’s Premium Ripe Tree Fruit

Beef Tomatoes – Dassi Family Farms

Juicing Bag:
Blackberries – Sthely Family Farms

Cucumbers – Lakeside Organic Gardens

Carrots – Cal Organics

Green Kale – Babe Farms

Red Ruby Grapefruit – Sundance Organics

Farmer’s Choice:
Asparagus – Life’s A Choke Farm

White Hopi CornMilliken Family Farm

Honey Dates – Dates by DuVall

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

Super Kale
Handful of green kale
1 cucumber
1 lemon

Delicious Grapefruit
2 carrots
1 grapefruit
1 roman lettuce

Sweet Berries
1 cup of blackberries
1 apple
1 cucumber

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

Stuffed Tomatoes
Serves 4

2 beef steak tomatoes
Salt and pepper
Olive oil
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped basil
2 garlic cloves, minced
2 tablespoons finely chopped parsley
1/3 cup water

1. Cut the tomatoes in half horizontally, and season the cut sides with salt and pepper.
2. Film the bottom of a 10-inch skillet with some of the oil, and put the tomatoes into the skillet, cut side up.
3. In a bowl, combine the crumbs, cheese, basil, garlic and parsley. Mound the mixture onto the cut sides of the tomatoes, and drizzle with a bit of olive oil.
4. Turn on the heat to medium high, and add the water. Cook for 10 minutes, until the tomatoes begin to sizzle.
5. Cover and simmer for another 10 to 15 minutes, basting with the sauce in the bottom of the pan.
6. When the tomatoes are softened, remove from the heat, and allow to rest for 5 minutes before serving.
7. These are delicious with grilled meats, fish, or poultry. They can be made ahead and then reheated before serving.

Nectarine Slaw
Serves 6

One head green cabbage, cored, cut into quarters, and thinly sliced
4 red radishes, thinly sliced
2 yellow nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 yellow nectarine, peeled, pitted, and cut into quarters
1/4 cup orange juice
1/4 cup rice vinegar
Several drops Tabasco or Frank’s hot sauce
2 tablespoons poppy seeds

1. Put the cabbage, radishes, and nectarines into a salad bowl.
2. In a food processor or blender, combine the mayonnaise, nectarine, juice, vinegar, and Tabasco.
3. Puree until blended. Season with salt, and add the poppy seeds. Pour over the slaw, and toss to combine. Serve cold. The slaw can be refrigerated for up to 8 hours.

Sicilian Zucchini Soup
Serves 6

2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 spring onion, finely chopped using only the white part
4 zucchini, ends trimmed, and coarsely chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (see note)
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the garlic, until it begins to turn golden. Remove the garlic, and discard. Add the onion and zucchini, and saute for 5 minutes, until the zucchini begins to color, and the vegetables are tender.
2. Add the broth, bring to a boil, and simmer for 5 minutes. Puree the soup with an immersion blender, or cool the soup and puree in a counter top blender.
3. Add the cream, bring to serving temperature, taste for seasoning and correct with salt or pepper.

Mizuna Romaine Salad with Sesame Dressing
Serves 4 to 6

One head Leopard romaine, washed, spun dry and chopped
1 bunch mizuna, washed, spun dry and chopped, tough stems removed, and discarded
3 red radishes, scrubbed, trimmed, and julienned
1/4 cup rice vinegar
1 garlic clove, minced
3 tablespoons sugar
1/4 cup soy sauce
1/3 cup vegetable oil
2 tablespoons sesame oil
2 tablespoons sesame seeds
Dash Sriracha

1. Put the romaine, mizuna, and radishes into a salad bowl.
2. In a small bowl, whisk together the remaining ingredients. Season with salt if needed.
3. Pour the dressing over the salad, and toss to coat. Serve immediately.
4. If you would like to make the dressing ahead, leave out the sesame seeds until just before serving.

Roasted Garlic Dressing/Marinade
Makes about 1 1/2 cups

1 head garlic, top 1 inch cut off
Extra virgin olive oil
Salt

Preheat the oven to 350 degrees. Put the garlic in the center of a large piece of aluminum foil. Drizzle with oil, and sprinkle with salt. Bring up the ends of the foil, and seal the garlic in the foil. Roast for 30 to 40 minutes, until tender. To squeeze the garlic out of the head, use a ricer. You should have 1/4 cup.

1/2 cup white wine vinegar
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
Salt and pepper

1. In a small bowl, whisk together the ingredients, seasoning with salt and pepper. Use as a dressing for potato or pasta salad, or on sturdy greens like romaine.

Strawberry Shortcakes
Serves 4

For the Shortcakes:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/4 cups heavy cream
1 large egg yolk
1 tablespoons milk or heavy cream
2 tablespoons sugar

1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into a disk about 3/4 inch thick. Cut the disk into six 2-inch biscuits and transfer to the prepared baking sheet.
5. Preheat the oven to 400°F.
6. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Serve warm.

For the Strawberries:
1 pound strawberries, hulled, and quartered
1/4 to 1/3 cup sugar (depending on the sweetness of the berries)
2 tablespoons orange juice, or liqueur of your choice
2 cups unsweetened whipped cream for garnish

1. In a bowl, combine the berries, sugar, and orange juice. Stir until the sugar is dissolved.
2. Split open the shortcake, mound strawberries onto the bottom half of the biscuit, arrange the top on the strawberries and garnish with whipped cream. Drizzle any juice from the berries over the shortcakes.

Choice

Bacon Wrapped Dates Stuffed with Parmigiano
Serves 6 to 8

12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, cut into pieces to fit inside the dates

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.

Chipotle Corn Dip

Serves 6

2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 ears white corn, kernels removed
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotle powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Serve garnished with chopped cilantro, and serve with tortilla chips.

Roasted Asparagus
Serves 4

1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, sprinkle with salt and pepper, and roll the asparagus around on the sheet, until the vegetable is coated.
3. Roast for 5 to 7 minutes until al dente. Remove from the oven and serve.

Feature:

Black Barley and Nectarine Salad
Serves 6

2 cups black barley, rinsed
2 ears white corn, cut from the cob
1 spring onion, finely chopped using the white and tender green parts
2 nectarines, pitted, and chopped
1/4 cup rice vinegar
1/4 cup mango nectar (or orange juice)
2 tablespoons sugar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the barley, and cook for 30 to 40 minutes, until the barley is tender. Drain and set aside in a salad bowl.
2. When the barley is cooled, add the corn, onion, and nectarine.
3. In a small bowl, whisk together the rice vinegar, mango nectar, sugar, Dijon mustard, garlic, and oil. Season with salt and pepper. Pour over the salad and toss to coat. Serve at room temperature. The salad will keep in the refrigerator for up to 3 days. Bring out 45 minutes before serving to get to 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

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!

FMB

Farmers’ Market Box 5-25-17

This weeks local produce and featured farms:
CarrotsBe Wise Ranch

Red Swiss ChardBlack Sheep Produce

CucumbersBlack Sheep Produce

Lavender – Terra Madre Gardens

Red Leaf LettuceBe Wise Ranch

LimesKoral’s Tropical Fruit Farm

Spring OnionsTutti Frutti Farms

Purple PotatoesWeiser Family Farm

Yellow PeachesFitzgerald’s Premium Ripe Tree Fruit

Gold Nugget TangerinesKen’s Top Notch Produce

Juicing Bag:
Strawberries – A & A Organics

Cucumbers – Lakeside Organic Gardens

Valencia Oranges – Sundance Organics

Black Kale – Foxy Organics

Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Polenta – Kenter Canyon Farms

Japanese Sweet PotatoesMilliken Family Farm

White NectarinesFitzgerald’s Premium Ripe Tree Fruit

Feature:
GG1 Cherries – Murray Family Farms

Rainier Cherries – Murray Family Farms

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 Strawberries
1 cup of strawberries
1 red beets
1 Valencia orange

Powerful Greens
1 cucumber
Handful of black kale
1 lemon

Amazing Oranges
2 Valencia oranges
1 carrot
1 cucumber

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

Purple Potato Salad
Serves 6

One pound purple potatoes, scrubbed
2 tablespoons white vinegar
Salt and pepper
1/2 cup finely chopped celery
1 cucumber, skin removed, and seeded, finely chopped
1 spring onion, finely chopped, using the white part
1/2 cup extra virgin olive oil
1 teaspoon grated lemon zest
2 to 3 tablespoons lemon juice
1/4 cup finely chopped basil, tarragon, or mint

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 20 to 30 minutes until tender. Cool for 15 to 20 minutes, and cut into bite sized pieces.
2. Sprinkle the potatoes with the vinegar, salt and pepper.
3. Add the celery, cucumber, and onion.
4. Drizzle with the oil, zest, and juice.
5. Season again, with salt and pepper if needed. Add the basil, and toss again. Serve warm.

Carrot Cake with Tangerine Frosting
Makes one 13-by-9-inch baking dish, or two 9-inch rounds

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots
One cup chopped tangerine segments (peel tangerines, segment and chop)
1/2 cup chopped macadamia nuts
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Tangerine Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, tangerines, and nuts, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.

Tangerine Frosting:

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
5 cups confectioners’ sugar
1/4 to 1/3 cup tangerine juice

1. In the bowl of an electric mixer, beat the butter, and cream cheese till smooth.
2. Add the sugar, and 1/4 cup of the juice, beating until spreading consistency. Add more juice if needed to get a spreadable consistency. Spread the frosting onto the cooled cake.

Marinated Cucumbers
Makes about 3 cups

2 cucumbers, peeled, seeded and cut into 1/2-inch half-moon slices
One red onion, thinly sliced
2 garlic clove, minced
1/2 cup red wine vinegar
1/4 cup sugar
1/3 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 cucumbers and onion into a bowl.
2. Add the remaining ingredients, and toss to coat.
3. Cover and refrigerate for at least 2 hours and up to 3 days.
4. Drain off the marinade and serve as a garnish, or part of a salad.

Peach Sangria
Serves 6
This is a great refresher for a hot summer night. Any leftover ‘mix’ can be frozen with the fruit.

One 750-ml bottle dry Riesling or Sauvignon Blanc 11/2 cups white cranberry cocktail
1/2 cup peach schnapps
Juice of 2 limes
1 tablespoon superfine sugar
1 lemon, cut into 1-inch-thick slices
1 orange, cut into 1-inch-thick slices
2 peaches, peeled, pitted, and cut into wedges.
1 cup blue berries, raspberries or quartered strawberries
6 cups sparkling water
Ice cubes

1. In a gallon pitcher, combine the wine, cranberry juice, schnapps, and lime juice. Add the sugar and fruit.
2. At this point, cover and refrigerate for at least 4 hours or overnight.
3. When ready to serve, fill 8-ounce glasses half full of ice cubes and pour in 4 ounces of the wine mixture, and top off with sparkling water. Serve immediately, garnished with some of the fruit if desired.

Potato and Chard Gratin
Serves 6

1 pound Swiss chard leaves, washed, spun dry and cut into 1/2-inch ribbons
2 tablespoons extra virgin olive oil
Salt and pepper
1 cup heavy cream
1 cup milk
2 tablespoons unsalted butter
1 garlic clove, smashed
1 spring onion, thinly sliced
2 lavender sprigs
1 bay leaf
¼ teaspoon freshly grated nutmeg
4 medium Yukon Gold potatoes, peeled and thinly sliced
Pepper
6 ounces grated Gruyère cheese (you can sub in your favorite here)

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 and saute the chard, until it is wilted. Season with salt and pepper.
3. Add the cream, milk, butter, garlic, onion, lavender, bay leaf, nutmeg and potatoes to the skillet, and bring to a boil. Simmer for 10 minutes until the potatoes begin to get tender. Remove the bay leaf.
4. Season the cream sauce with salt and pepper if needed.
5. Transfer the mixture to the prepared pan, and sprinkle with the cheese.
6. Bake for 20 to 30 minutes, until bubbling, and the cheese is golden brown. Allow to rest for 5 minutes before serving.

Red Leaf Salad with Spring Onion Dressing

Serves 4

1 Head Red Leaf Lettuce, washed, spun dry and chopped
1 spring onion, finely chopped, using the white and tender green parts
1 garlic clove, minced
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup Greek style yogurt
1/2 cup mayonnaise
1 teaspoon grated lemon zest
2 teaspoons lemon juice
Salt and pepper

1. Put the lettuce into a salad bowl.
2. In a small bowl, stir together the onion, garlic, honey, mustard, yogurt, mayonnaise, zest, and lemon juice. Season with salt and pepper. Pour some of the dressing over the lettuce, toss to coat, and serve.

Lavender Lemonade

1 1/2 cups sugar
2 1/2 cups water
1/4 cup fresh lavender stripped from the stems
1 cup freshly squeezed lemon juice
Ice cubes
Lavender sprigs for garnish

1. Combine sugar with the water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
2. Add the lavender to the sugar water, cover, and remove from heat. Let stand at least 20 minutes. Strain mixture and discard lavender.
3. Pour the mixture into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well.
4. Pour into tall glasses half-filled with ice or refrigerate until ready to use.

Choice

White Nectarine Tart Tatin
Serves 4
If you have a cast iron skillet, this is a perfect dish to make, otherwise, any ovenproof skillet will work.

6 tablespoons unsalted butter
2/3 cup light brown sugar
3 to 4 white nectarines, pitted, and cut into quarters
1 sheet frozen puff pastry, defrosted, but still cool

1. Preheat the oven to 400 degrees.
2. In an oven proof 9 to 10-inch skillet, melt the butter, and add the brown sugar. Cook over medium high heat until the mixture begins to turn a medium amber color. Add the nectarines, cut side up, and cook until the nectarines begin to soften a bit.
3. Lay the puff pastry over the nectarines, and trim any excess pastry (you will turn this over onto a serving platter)
4. Put the tart into the oven and bake until the pastry is golden brown, about 30 minutes.
5. Carefully remove from the oven, and let rest for 5 minutes.
6. Turn out the tart onto a serving platter, and serve with unsweetened whipped cream, crème fraiche, or vanilla ice cream.

Sweet Potato Hash
Serves 4

1 pound sweet potatoes, peeled, and cut into 1/2-inch dice
1 pound bulk sage breakfast sausage
1 medium onion, finely chopped
Salt and pepper
6 large eggs

1. Preheat the oven to 400 degrees.
2. Put the potatoes into water to cover, and bring to a boil. Simmer for 10 minutes until the potatoes are almost tender. Drain thoroughly.
3. In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces.
4. Add the onions, and cook another 3 minutes, until the onion is translucent.
5. Add the potatoes, and toss to combine.
6. Put the skillet into the oven and cook the potato mixture for 10 minutes, or until the potatoes are tender, stirring to redistribute the potatoes. When the potatoes are crisp, break the eggs over the potatoes, return to the oven for 4 to 5 minutes, for soft yolks, 7 to 8 minutes for medium yolks.
7. Remove from the oven and serve the hash.

Cheesy Bacon Polenta

Serves 6

6 cups chicken or vegetable broth
2 cups polenta
1 teaspoon salt
¼ cup (1/2 stick) unsalted butter, melted and slightly cooled.
6 strips thick cup apple smoked bacon, cooked crisp and crumbled
2 cups shredded sharp white cheddar cheese

1. Bring the broth to a boil, add the polenta and salt. Stir to blend, and simmer for 20 to 30 minutes until the polenta is thick and smooth.
2. Whisk in the butter, bacon and cheese, stirring to melt the butter and cheese.
3. Season with salt and pepper if needed. And serve.
Cook’s Note: If there is any polenta left, spread it into a sheet pan, and allow to cool. Cut into squares, and fry in olive oil. Use as a snack, or as a ‘cracker’ for appetizers.

Feature:

Cherry Bruschetta
Serves 6

2 tablespoons extra virgin olive oil
1 shallot, finely chopped
1 teaspoon finely chopped rosemary
1 pound pitted Brooks cherries, chopped
2 to 4 tablespoons aged balsamic vinegar
Freshly ground black pepper
1 baguette, sliced 1/2-inch thick and toasted until golden
1/2 cup whole milk ricotta
Fleur de Sel

1. In a skillet, heat the oil, saute the shallot, rosemary and cherries, until the cherries are softened.
2. Add the vinegar, bring to a boil, and simmer until the liquid in the pan is almost evaporated.
3. Season with pepper.
4. Spread the ricotta onto the bruschetta, top with some of the cherry mixture, and sprinkle with fleur de Sel.
5. Serve immediately.
6. The bruschetta topping will keep in the refrigerator for up to 5 days. Warm up before serving.

Rainier Cherry Crostata
Serves 6

Normally, Crostate are jam tarts, and this one takes the cherries, cooks them down, then bakes them in a lattice crust that requires no weaving, and heals itself.

For the Cherries
2 cups pitted Rainier cherries
1/2 cup sugar
3 tablespoons orange juice
1 teaspoon grated orange zest

In a saucepan, combine the ingredients, bring to a boil, and simmer for 10 minutes until the liquid in the pan is thickened and the cherries are softened. Set aside.

For the Crust
2 2/3 cup all-purpose flour
1 1/3 cup sugar
1 ¼ cups (2 ½) sticks chilled unsalted butter, cut into small pieces
2 egg yolks, beaten
Confectioner’s sugar

1. Coat the inside of a 9-inch tart pan with non-stick cooking spray, and preheat the oven to 400 degrees.
2. In a food processor, combine the flour, sugar, and butter. Process on and off until the mixture resembles peas.
3. With the machine running, pour in the egg yolks, and process until the mixture begins to come together.
4. Divide the dough in half and refrigerate one half.
5. Pat 1/2 of the dough into the bottom and sides of the tart pan.
6. Spread the cooled cherry mixture into the pan.
7. Using confectioner’s sugar, roll out the second half of the dough.
8. Cut the dough into 1-inch strips, and lay over the cherry mixture. Don’t be afraid if the dough falls apart, it will self-heal in the oven. Lay the strips in a lattice over one another.
9. Bake the crostata for 15 minutes, lower the temperature to 350 degrees, and bake another 25 to 30 minutes, until the filling is set, and the crust is golden brown. Allow to rest for at least 30 minutes before cutting, and serving with vanilla ice cream.

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!

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