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FMB9_3

Farmers’ Market Box 9-3-15

Fuji & Gala Apples – Fair Hills Apple Farm
Red Bell PeppersTutti Frutti Farms
Baby Purple CarrotsBlack Sheep Produce
Celery – Rutiz Family Farms
Rainbow ChardBe Wise Ranch
Persian Cucumbers – Dassi Family Farms
Rosemary – Rutiz Family Farms
Romaine LettuceBe Wise Ranch
Walla Walla OnionsMilliken Family Farm
SunchokesWeiser Family Farm
PluotsKen’s Top Notch Produce

Organic Juicing Bag:

Red Bell PeppersTutti Frutti Farms
Dandelion GreensBe Wise Ranch
Italian Sorrento LemonsRancho Del Sol Organics
Passion FruitKoral’s Tropical Fruit Farm
Celery – Foxy Organics

Farmer’s Choice:

Keitt Mango – Wong Farms
Red Angel Pomegranate – Wild Willow Hollow Farm

Feature: Perfect Pear-ing

Comice PearsPenryn Orchard Specialties

Catalina Offshore catch of the week: Opah


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Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/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!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Juice Recipes

Lion’s Roar
1 Lemon
1 Bell Pepper
½ Bunch of Celery
½ Bunch Dandelion Greens

Vitamin C Detox
2 Passion Fruits
½ Bunch of Celery
1 Lemon

The Bitter-Sweet End
1 Bell Pepper
½ Bunch of Dandelion Greens
1 Lemon

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

Rosemary Garlic Oil
Makes 2 cups
This extra ordinary oil is amazing for roasting potatoes, or other root vegetables, rub it on meats, poultry, and seafood, or use as a base for soups and sauces. Don’t add more oil to it after you have refrigerated it. Keep in the refrigerator for up to 6 months.
2 cups extra virgin olive oil

1/4 cup rosemary leaves
8 garlic cloves

1. Combine the ingredients in a blender or food processor, processing on and off to break up the garlic, and rosemary.
2. Allow to mellow at room temperature for 1 hour before using. Refrigerate any remaining oil.

Creamy Sunchoke and Walla Walla Onion Soup
Serves 6

3/4 pound Jerusalem artichokes (sunchokes) peeled and cut into 1-inch chunks
4 cups chicken or vegetable broth
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
1/2 cup Walla Walla onion, finely chopped
2 teaspoons finely chopped fresh rosemary or thyme
1 cup heavy cream
6 strips bacon, cooked crisp and crumbled

1. In a stock pot combine the sunchokes and broth and bring to a boil, and simmer for 5 minutes. Drain the sunchokes reserving the liquid.
2. In the same stock pot, melt the butter, and sauté the garlic, onions and thyme, until the onions are softened, about 4 minutes.
3. Add the sunchokes, and the reserved liquid, cover and simmer until the sunchokes are soft, about 10 minutes.
4. Using an immersion blender, puree the soup.
5. Add the heavy cream, taste for seasoning and add salt or pepper if necessary.
6. Serve the soup garnished with crisp bacon, or goat cheese croutons.
7. Note about precooking the sunchokes: Jerusalem artichokes can sometimes be hard to digest, like beans, but pre-cooking eliminates most of that.
Do-Ahead: The pureed soup can be kept in the refrigerator for up to 3 days, or frozen for up to 1 month.

Apple Pluot Cobbler
Serves 6
The sweetness of the apples and the tart Pluot combine for a delicious cobbler—don’t forget the vanilla ice cream!

For the Topping:
1 1/2 cups old-fashioned rolled oats
1 cup firmly packed light brown sugar
1 1/2 cups all-purpose flour
1/2 cup finely chopped pecans or walnuts (optional)
1 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
14 tablespoons cold unsalted butter, diced into 1/2″ pieces

1. a bowl, combine all the ingredients, and rub the flour into the ingredients, until it is incorporated, and you can hold the mixture together when pinched between two fingers. Set aside while preparing the fruit.
Do-Ahead: The crumble can be refrigerated for up to 1 week, or frozen for up to 6 months.

For the Fruit:
2 pluots, peeled, pitted and coarsely chopped
3/4 pound apples, peeled, cored, and sliced thinly
2 teaspoons lemon juice
2/3 cup sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate, or square baking dish with non-stick cooking spray.
2. In a bowl, combine the ingredients, tossing to combine.
3. Transfer the fruit mixture to the prepared baking dish, and top with the crumble.
4. Bake for 35 to 45 minutes, until the crumble is golden brown, and the fruit is bubbling.
5. Remove from the oven, and allow to rest for at least 15 minutes. Serve warm. (it’s great for breakfast!)

Pasta Salad with Rosemary Feta Dressing
Serves 6 to 8
Add your favorite protein to this salad, like leftover cooked seafood, or poultry.

1 pound fusilli pasta, cooked 3 minutes short of al dente, and drained (do not rinse)
2 Persian Cucumbers, scrubbed, and finely diced
1 red bell pepper, cored, and finely diced
1/4 cup finely chopped Walla Walla onion
1 cup feta cheese, crumbled
1/4 cup red wine vinegar
2 teaspoons lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
2 teaspoons rosemary, finely chopped
1/2 cup extra virgin olive oil
Salt and pepper

1. In a large salad bowl, combine the pasta, cucumbers, red pepper, onion, and Feta.
2. In another bowl, whisk together the vinegar, lemon juice, zest, red pepper flakes, rosemary, and olive oil. Taste for seasoning and add salt and pepper.
3. Toss the salad with the dressing, and serve. The salad can be refrigerated for up to 2 days.

Grilled Rosemary Lemon Cod
Serves 4 to 6

2 pounds cod filets or other thick-fleshed fish filets (halibut, seabass, and salmon)
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
6 drops Tabasco
2 teaspoons finely chopped rosemary
4 to 6 rosemary stems, picked of the leaves
1 red bell pepper, cored, seeded, and cut into 1-inch pieces

1. Cut the fish into 1-inch chunks and put into a zip-lock bag.
2. In a small bowl, whisk together the oil, lemon juice, Tabasco, and rosemary. Pour over the fish, seal the bag, and refrigerate for at least 30 minutes, or up to 3 hours.
3. Thread the cod and red pepper pieces onto the rosemary stems. Brush with some of the marinade and grill for 5 minutes on each side, or until the fish is opaque on the inside, and registers 165 degrees on an instant read meat thermometer.
4. Let the fish rest for 5 minutes before serving.

Great Caesar’s Salad
Serves 4

One head romaine, washed, spun dry and chopped into ½-inch ribbons
½ cup mayonnaise
¼ cup sour cream
2 tablespoons freshly grated Parmigiano Reggiano cheese
1 teaspoon anchovy paste
1 garlic clove, minced
1 to 2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
½ cup finely shredded Parmigiano Reggiano cheese
1 cup croutons, store bought, or homemade

1. Place the romaine into a salad bowl.
2. In a mixing bowl, whisk together the mayonnaise; sour cream, cheese, anchovy paste, garlic, Worcestershire and pepper.
3. Taste for seasoning, and toss with the romaine in the salad bowl
4. Add the croutons, and ½ of the shredded Parmigiano, toss again, plate the salad, and garnish with the remaining cheese.
Cook’s Note: the dressing is terrific as a dip for vegetables or as a topping for baked potatoes and will keep in the refrigerator for up to 4 days.

Tuscan Vegetable Soup
Serves 4 to 6

3 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 cup finely chopped purple carrots
1 cup finely chopped celery (including the leaves)
1 teaspoon finely chopped rosemary
1 cup canned chopped tomatoes and their juice
Two 14.5-ounce cans small white beans, rinsed and drained
1 bunch rainbow chard, tough stems trimmed, and cut into ½-inch ribbons
6 cups chicken or vegetable broth
Rind from Parmigiano Reggiano, cut into ½-inch pieces (optional)
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh Italian parsley
½ cup freshly grated Parmigiano Reggiano cheese

1. In a large soup pot, heat the oil, and sauté the onion, carrot, and celery, for 4 to 5 minutes, until the vegetables begin to soften.
2. Add the rosemary and tomatoes, and simmer for 5 minutes.
3. Add the beans, chard, broth and rinds if using.
4. Bring the soup to a simmer, and simmer partially covered for 30 to 45 minutes.
5. Season with salt and pepper to taste, and stir in the parsley.
6. Serve the soup garnished with grated cheese.

Farmers’ Choice:

Pomegranate Yogurt Dip
Makes 2 cups

1 large pomegranate, seeded
2 cups chilled plain yogurt
2 scallions, finely chopped
¼ cup pomegranate juice
¼ cup fresh cilantro, finely chopped
¼ teaspoon salt
Fresh mint sprigs

1. In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate arils.
2. Place in a serving bowl, and garnish with mint and seeds. Chill for 30 minutes.
3. Great with crudités, or pita chips

Feature:

Pear Upside Down Cake

1/4 cup unsalted butter, melted
1/4 cup firmly packed brown sugar
3 slightly firm Comice pears, peeled, cored and sliced 1/2-inch thick
1/2 cup unsalted butter, softened, plus more for pan
2/3 cups granulated sugar
2 large eggs, at room temperature
3/4 cups sour cream, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cup unbleached all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Combine the butter and sugar and spread in the bottom of the pan. Arrange the pears in the pan in a decorative pattern. Set the pan on a baking sheet lined with foil, parchment or silicone to catch any drips.
3. In the bowl of an electric mixer, cream the butter and sugar until smooth.
4. Add the eggs, one at time, and beat until blended.
5. Add the sour cream, and vanilla, at this point, the mixture may look curdled.
6. Add the remaining ingredients, and beat until the mixture is smooth. Pour into the prepared pan, and smooth the top. Bake for 50 to 55 minutes, until a cake tester inserted into the center comes out clean. Allow the cake to rest, then invert onto a serving platter. Serve the cake warm or at room temperature.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

If you haven’t joined yet, you can order a bag for next week on our FMB page!

FMB8-27

Farmers’ Market Box 8-26-15


Green Bell PeppersTutti Frutti Farms
White CarrotsJF Organics
Sonoran GarlicMilliken Family Farm
Flowering Thyme – Rutiz Family Farm
Hydroponic Butter Lettuce – Sundial Farm
Candy OnionsWeiser Family Farm
Valencia Oranges – Sundance Natural Foods
Red Angel Pomegranate – Wild Willow Hollow Farm
Japanese Sweet Potatoes Kong Thao Farm
ZucchiniBe Wise Ranch
White PeachesKen’s Top Notch Produce
Heirloom Cherry Tomatoes – Aqualand Farms

Organic Juicing Bag:

CucumbersTutti Frutti Farms
Kyoho GrapesKen’s Top Notch Produce
CilantroBe Wise Ranch
Black Kale – Sundial Farm
LimesKoral’s Tropical Fruit Farm

Farmer’s Choice:

Gala Apples – Fair Hill Farms
Dragon Fruit – Tony Do’s Farm
Kaffir LimesRancho Del Sol

Catalina Offshore catch of the week:Opah


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!

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!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Juice Recipes

Lean and Green
1 Cucumber
1 Lime
1 Handful of Grapes
1 Handful of Kale

Gimme That Gimlet
2 Cucumbers
1/2 Lime

Left Overs
6 Large Leaves of Kale
1 1/2 Large Cucumber
1 Lime, peeled
2 Small Handfuls of Cilantro
2 Handfuls of Grapes

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

Turkey Burgers with Tomato Salsa
Serves 6

For the Tomato Salsa
2 cups cherry tomatoes, finely diced
2 garlic cloves, minced
1/2 cup finely chopped onion
1 tablespoon finely chopped thyme
1/4 cup finely chopped bell pepper
3 tablespoons rice vinegar
1/3 cup canola oil
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a large bowl, combine all the ingredients, taste for seasoning and adjust using salt and pepper.

For the Burgers
1 1/2 pounds ground turkey or chicken
1 cup fresh bread crumbs
1/2 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon finely chopped thyme
2 large eggs
1 tablespoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
6 burger buns

1. In a large bowl, combine the turkey, crumbs, onion, garlic, thyme, eggs, Worcestershire and pepper.
2. Form the mixture into patties about 3-inches in diameter. Chill for at least 1 hour before grilling or frying.
3. Preheat the grill or heat a skillet, and grill the burgers for 3 to 4 minutes on each side. Serve on buns with tomato salsa.

Poached Peaches in Port Wine
Serves 2 to 4

2 firm white peaches, cut in half and pitted
1/2 cup port wine
1/3 cup sugar
1 cinnamon stick
1 clove

1. Put the peaches into a Dutch oven, and add the port, sugar, cinnamon and clove. Bring to a boil, and simmer, uncovered for 10 to 15 minutes, until the peaches begin to soften. Remove the peaches from the port, and cool.
2. While the peaches are cooling, simmer the syrup for 10 to 15 minutes until it is reduced by half and syrupy.
3. Serve the peaches dolloped with mascarpone, Greek yogurt or ice cream, and drizzle with some of the port syrup.
4. The syrup will keep in the freezer for up to 6 months. Use it on cakes, ice cream, or over yogurt.

Curried Rice Salad with Tomatoes and Peaches
Serves 6
For fun, serve this salad in a green bell pepper half that has been cored and seeded.

6 cups cooked basmati rice
1/2 cup finely chopped onion
2 white peaches, peeled, pitted, and finely dice
1 cup quartered cherry tomatoes
2 medium zucchini, finely diced
1/4 cup orange juice
1/4 cup rice vinegar
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 cup canola or vegetable oil
Salt and pepper
1 cup toasted sliced almonds

1. Put the rice, onion, peaches, cherry tomatoes and zucchini into a salad bowl.
2. In a small bowl, whisk together the juice, vinegar, curry, sugar, Worcestershire, and oil. Taste for seasoning and adjust using salt or pepper.
3. Toss the salad with the dressing, and garnish with almonds.

Honey Orange Roasted Sweet Potatoes
Serves 6
Try some of the San Diego Honey Company’s delicious honey in this dish. Check the retail store at Specialty for new items.

1/4 cup honey
1/4 orange juice
2 tablespoons canola oil
2 tablespoons unsalted butter, melted
2 teaspoons minced fresh thyme
1/8 teaspoon cayenne pepper
2 sweet potatoes, peeled, and cut into 1/2-inch pieces

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner.
2. Put the sweet potatoes into a large bowl, and in a small bowl, whisk together the honey, juice, oil, butter, thyme, and cayenne.
3. Pour the honey mixture over the potatoes, and toss to coat.
4. Spread the potatoes onto the prepared baking sheet in one layer. Roast for 40 to 50 minutes, until the potatoes are tender. Remove from the oven and serve hot.

Denver Omelet Casserole
Serves 6 to 8
Awesome for brunch or for a light dinner, Denver omelets are a blast from the past, but delicious any night of the week.

4 tablespoons unsalted butter
1 cup sweet yellow onion, finely chopped
One medium green bell pepper, cored, seeded and finely chopped
¼ pound ham, finely chopped
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup heavy cream
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 drops Tabasco sauce

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes.
3. Add the ham, and continue to sauté until the onion is translucent. Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
4. In another bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend.
5. Transfer the entire contents of the bowl to the prepared pan.
Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding.
7. Bake for 35 to 45 minutes, until the strata is puffed and golden brown and set in the center.
8. Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
Cheesy Denver Omelet: Add 1 cup of shredded cheese to the egg mixture after adding the ham, onions and peppers. Good choices: mild cheddar, white sharp cheddar, Monterey Jack, Pepper Jack, Fontina or Provolone.

Zucchini, Pepper and Tomato Gratin
Serves 6
Terrific with any grilled item, this is also delicious with roasted chicken or meats.

2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 green pepper, cored, seeded, and thinly sliced
3 to 4 zucchini ends trimmed, and cut 1/2-inch thick
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups cherry tomatoes cut into quarters
2 tablespoons minced fresh thyme
1/2 cup finely shredded Gruyere cheese
1/4 cup freshly grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch oval gratin dish with non-stick cooking spray.
2. In a large skillet, heat the oil, and sauté the onion and garlic for 4 to 5 minutes, until the onion is translucent.
3. Add the pepper and zucchini and toss in the onion mixture. Season with salt and pepper, and toss for 2 to 3 minutes in the pan.
4. Add the tomatoes, and thyme, and saute until the tomatoes begin to give off some juice, this will take about 5 minutes. Season again with salt and pepper.
5. Transfer the mixture to the prepared pan, and sprinkle the cheeses evenly over the top. Bake for
6. 15 to 20 minutes, until the gratin is bubbling and the cheeses are golden. Let rest for 5 to 10 minutes, and serve.

Butter Lettuce, Pomegranate and Orange Salad
Serves 4 to 6

There are many ways to separate the pomegranate arils from the waxy inside of the fruit. I find that if I separate them in a large bowl of water, the waxy parts float to the surface, after I have separated the fruit, which floats to the bottom. Fresh pomegranates are juicier and tastier than the arils that you can buy already separated.

One head butter lettuce, washed, spun dry, and torn
1/4 cup rice vinegar
3 tablespoons orange juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1 orange, peel and pith removed, separated into segments, or sliced, and cut into 1/2 moons
1/3 cup pomegranate arils

1. Put the lettuce into a salad bowl.
2. In a smaller bowl, whisk together the vinegar, orange juice, sugar, garlic, mustard, and oil. Taste for seasoning and correct using salt and pepper.
3. Pour some of the dressing over the greens, and toss to coat.
4. Arrange the lettuce on salad plates, and garnish with orange segments, and pomegranate arils. Drizzle a bit more dressing over the oranges, and serve.

Jambalaya
Serves 6
In New Orleans, they begin many dishes with what they call “The Trinity”: onion, celery, and bell pepper. This dish is a great party dish, but also makes a satisfying weeknight meal, if you have everything prepped and ready to go. Feel free to add more cayenne, or serve this with an assortment of hot sauces.

2 tablespoons vegetable oil
3/4 pound andouille or Polish-style sausage, cut into 1/2-inch-thick rounds
1/2 cup chopped onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 bay leaf
One 14.5-ounce can chopped tomatoes, with their juice
3 1/2 cups chicken broth
1 14 cups long-grain rice
3/4 pounds medium-size shrimp, peeled and deveined
1/2 cup chopped scallions (white and tender green parts) for garnish

1. In an 8-quart stockpot, heat the oil over medium-high heat, then cook the sausage until it begins to render some of its fat, about 5 minutes.
2. Remove all but 2 tablespoons of the fat from the pan and add the onion, bell pepper, celery, garlic, thyme, oregano, basil, black pepper, cayenne, and bay leaf.
3. Cook, stirring, until the vegetables are translucent, about 5 minutes.
4. Stir in the tomatoes and cook until some of the liquid evaporates, about 4 minutes.
5. Add the broth and bring to a boil.
Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
7. Stir in the rice and cook for 15 minutes over medium heat. Add the shrimp and cook until they turn pink, another 3 to 5 minutes.
8. Remove the bay leaf, and serve immediately or turn off the heat, cover, and let stand for up to 30 minutes before serving.
9. Garnish the jambalaya with chopped scallions and serve with an assortment of hot sauces.

Farmers’ Choice:

Dragon Fruit Smoothie
Serves 2

1 Dragon Fruit
1/4 cup Kaffir lime juice
1/4 cup orange juice
8 oz. plain yogurt
1 cup ice cubes

1. Cut off the skin of Dragon Fruit and cut into small pieces.
2. Put the dragon fruit and the rest of the ingredients into a blender, and blend until smooth.
3. Serve cold.

Gala Apple Waldorf Salad
Serves 4 to 6

2 cups cooked chicken or turkey, cut into bite sized pieces
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped onion
1/2 cup toasted walnuts
1 cup Gala Apples, cored, and cut into 1/2-inch dice
2/3 cup vegetable oil
1/4 cup apple juice or cider
1 teaspoon Kaffir lime juice
1/2 teaspoon salt
1/2 teaspoon celery seeds
Pinch dry mustard
Pinch of cayenne pepper
1 head butter lettuce, washed, and spun dry

1. In a large bowl, combine the chicken, celery, raisins, onion, walnuts, and apples.
2. In a small bowl, whisk together the remaining ingredients. Pour over the salad, and toss to combine.
3. Serve the salad in butter lettuce cups.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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