Archive for May, 2013

Rainier Cherries

Farmers’ Market Report May 31, 2013

Rainier Cherries
Grower: Murray Family Farm

Description: The Rainier is an attractive yellow with a characteristic red blush on its tender edible skin. Rainer cherries are larger and more fragile than the Bing cherry. Its firm pulp contains a white heart and offers a sweet, fairly delicate flavor. Brown spots or scuffing on the surface indicates high sugar content. …….<<Read more about this item>>




Fitzgerald Farms- Reedley, CA

  • Yellow Peaches
  • Yellow Nectarines
  • White Peaches
  • White Nectarines
  • Low acid yellow peaches
  • Saturn Peaches
  • Apricots
  • Apriums
  • Pluots

Murray Family Farms- Bakersfield, CA

  • Rainier Cherries
  • Sequoia Cherries
  • GG1 cherries
  • Ollalieberries
  • Boysenberries
  • Murray Berries
  • Young Berries

Gloria Tamai

  • White Corn- OUT FOR 2 WEEKS
  • Sungold Cherry Tomatoes
  • Black cherry tomatoes
  • Red Cherry Tomatoes

Rutiz – Arroyo Grande, CA

  • Bloomsdale spinach
  • fennel
  • arugula
  • leeks
  • baby broccoli

Rancho Del Sol – Fallbrook, CA

  • Meyer Lemons
  • Sorrento Lemons

Garcia Organic Farm – Fallbrook, CA

  • Avocados
  • Oro Blanco grapefruit

Ramona Duck Farm – Ramona, CA

  • Duck Eggs

Beylik Family Farms – Fillmore, CA

  • Japanese Tomatoes
  • Yellow Tomatoes
  • Persian Cucumbers

Coleman Family Farm – Carpinteria, CA

  • Pakistan Mulberries
  • Coriander Flowers
  • Arugula Flowers
  • Sierra Lett
  • Pirat Lettuce
  • Pirella Lettuce
  • Deer Tongue Lettuce
  • Black Kale
  • Radish- Shunkyo, Easter Egg, French Breakfast

Rancho La Vina

  • Walnut Oil
  • Walnuts

Mike and Son Egg Ranch – Ontario, CA

  • Brown Eggs

Pudwill Farm – Nipomo, CA

  • Blackberries
  • Blueberries
  • Raspberries
  • Wild Strawberries
  • Figs
  • Mulberries

Tutti Frutti – Santa Barbara County and Carpenteria

  • Green Beans
  • Leeks
  • Broccoli
  • Cauliflower
  • Heirloom Tomatoes

Weiser Family Farm – Bakersfield, CA

  • All red potatoes
  • Purple potatoes
  • Peewee Mix Potatoes

Flora Bella

  • FB radish
  • Arugula
  • Baby Squash mix

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
  • White Beets
  • Forono Red Beets
  • Watermelon Radish
  • Black Kale
  • White Turnips
  • Jaime Farms – CA

  • Rainbow Chard
  • Purple Scallion
  • Purple Pearl Onions
  • White Pearl Onions
  • FB Radish
  • Easter Radish
  • Wild Strawberries
  • Arugula
  • Broccolini
  • Windrose – Santa Barbara, CA

  • Herbs-  Marjoram, Thyme, Rosemary
  • French leeks

Be Wise Ranch

  • arugula
  • red beets
  • green leaf
  • red leaf
  • romaine
  • radishes
  • carrots
  • collards
  • dandelion greens
  • red dandelion greens
  • dino kale
  • green kale
  • red kale
  • spring mix
  • cucumbers
  • strawberries
  • Parsley
  • Squash- zephyr, crookneck, eightball, zucchini

Woods Valley Rhubarb Ranch

  • Rhubarb


  • Sweet lemon
  • Eureka Lemon
  • Primavera Tangerine
  • Oro Blanco

Regier Family Farms

  • white peaches
  • yellow peaches

Life’s a Choke

  • Baby Green Artichokes
  • Baby Purple Artichokes
  • Cauliflower
  • Asparagus
  • Lyon Artichokes
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Farmers’ Market Box 5-29-13

Cauliflower – Life’s a Choke
Deer’s Tongue Lettuce or Butter Lettuce – Coleman Farms
Green Onions – McGrath Farm
Sanguinelli Blood Oranges – J.J’s Lone Daughter Ranch
PeeWee Mix Fingerling Potatoes – Weiser Farms
Aprium – Fitzgerald Farms
Kiwi – Earthbound Farms
Cucumber – Be Wise Organics
Red Leaf Lettuce – Be Wise Organics

Organic Juicing Bag:

Fuji Apple – Smit Orchards
Italian Parsley – Be Wise Ranch
Green Kale – Earthbound Farm
Strawberries – Be Wise Organics
Baby Spoon Spinach – Earthbound Farm

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Catalina Offshore catch of the week: California Yellowtail Filet

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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!


Super Green Coconut Juice
1 cup of coconut water
3-4 leaves kale
A handful of spinach
A small handful of parsley

Pink Coconut
1 cup of coconut water
3-4each strawberries

Apple Kale
Apple 2-3ea fuji
Kale 3-4 leaves

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

Lettuce Salad with Blood Oranges and Green Goddess Dressing
Serves 4 to 6

For the Avocado Dressing
Makes about 2 1/4 cups

This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper.

1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
2 cloves garlic
grated zest of 1/2 lemon
One large avocado, cut into chunks
2 teaspoons anchovy paste
4 drops Tabasco (to taste)
1 cup Greek Style yogurt
Place all the ingredients into the food processor and process until smooth. Taste for seasoning and adjust with salt, pepper or Tabasco.

Salad Assembly

One head butter lettuce (or your favorite), cleaned and separated into leaves
2 blood oranges, peel and pith removed, and segmented or sliced into 1/4 inch slices
1/2 cup toasted sliced almonds
Avocado Dressing (see preceding recipe)

Separate the lettuce, and place about 4 leaves on each plate. Arrange 3 slices of orange on the lettuce, and drizzle the dressing over the salad. Garnish with almonds and serve.
This salad can be made a whole meal with the addition of cooked shrimp, leftover chicken, or fish.

Mom’s Old Fashioned Potato Salad
Serves 3 to 5
1.5 pounds peewee mix potatoes
2 ribs celery, finely chopped
1/4 cup finely chopped red onion, or 2 scallions (white and tender green parts), finely chopped
1/4 cup chopped sweet pickles
2 hard-boiled eggs, peeled and sliced
3 Tbsp finely chopped fresh Italian parsley
¼ cup finely chopped European cucumber
1/4 cup olive oil
2 tsp fresh lemon juice
1/2 tsp salt
1 tsp freshly ground black pepper
¾ cup mayonnaise
1 tsp prepared yellow mustard
1 tsp sweet pickle juice
1 tsp milk, as needed, to thin the dressing
1 tsp sweet paprika

1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain, let cool a bit, and refrigerate until cold.
2. Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the celery, onion, pickles, about 2/3 of the eggs, the parsley, and cucumber. Sprinkle with the oil, lemon juice, salt, and pepper and toss to blend.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.
4. In a medium-size bowl, combine the mayonnaise, mustard, pickle juice, and milk, whisking to blend until smooth. Pour half the dressing over the potatoes and stir gently to coat.
5. Do-Ahead: At this point, cover and refrigerate the salad, the remaining dressing, and eggs for at least 4 hours or overnight.
6. One hour before serving, taste the salad and add additional dressing, tossing gently to coat.
7. Cover the top of the salad with the remaining sliced eggs, sprinkle with the paprika, and refrigerate until just before serving.

Macadamia Nut Crusted Opah Filets

Serves 6

1 cup macadamia nuts, ground in a food processor
1 cup all-purpose flour
2 cups panko bread crumbs
2 cups buttermilk
2 teaspoons Old Bay Seasoning
6 (6-ounce) Opah (moonfish) fillets, (may use any white fish you like)
Freshly ground black pepper
¼ cup vegetable oil

1. Preheat oven to 400 degrees F.
2. Combine macadamia nuts, flour and panko in a shallow baking dish. In another shallow baking dish, combine the buttermilk and Old Bay Seasoning and mix well. Lightly season the fish with salt and pepper.
3. Dip the fish into the buttermilk mixture and then into the nut mixture.
4. Heat oil in a very large nonstick skillet over medium high heat; you will need to do this in 2 batches or have 2 skillets.
5. Sauté fish for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.

Kiwi Mango Salsa

Makes 2 cups

4 Kiwi fruit, peeled, and diced
½ cup finely chopped red onions
1 large mango, finely chopped
¼ cup finely chopped jalapeno
½ cup finely chopped red bell pepper
¼ cup finely chopped Italian parsley
2 tablespoons fresh lime juice
¼ cup extra virgin olive oil
½ teaspoon salt
Hot sauce to taste

1. Combine all the ingredients in a large bowl; cover and refrigerate for at least 2 hours, and up to 36 hours.
2. Drain off any excess water that may accumulate in the bowl before serving as a relish with the fish.

@Diane Phillips
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