THE FARMS:

Fitzgerald Farms- Reedley, CA

• Apriums
• Carmen Miranda Yellow Nectarines (low acid)
• Yellow Peaches
• Yellow Nectarines
• White Peaches
• White Nectarines
• Low acid yellow peaches
• Apricots

Murray Family Farms- Bakersfield, CA

• Brookes Cherries
• Sequoia Cherries
• Tulare Cherries
• Ollalieberries

Gloria Tamai

• White Corn
• Sungold Cherry Tomatoes
• Black cherry tomatoes
• Red Cherry Tomatoes

Rutiz – Arroyo Grande, CA

• Sweet spring onions
• Sugar snap peas
• Bloomsdale spinach
• fennel
• green garlic
• arugula
• leeks
• baby broccoli

Rancho Del Sol – Fallbrook, CA

• Meyer Lemons
• Sorrento Lemons
• Cara Cara Oranges
• Gold nugget tangerines
• Blood oranges

Garcia Organic Farm – Fallbrook, CA

• Avocados
• Kumquats
• Oro Blanco grapefruit
• Cocktail grapefruit
• Page Tangerines

Ramona Duck Farm – Ramona, CA

• Duck Eggs

Beylik Family Farms – Fillmore, CA

• Japanese Tomatoes
• Yellow Tomatoes
• Persian Cucumbers

Coleman Family Farm – Carpinteria, CA

• White Mulberries
• Pakistan Mulberries
• Coriander Flowers
• Peppercress Flowers
• Arugula Flowers
• Sierra Lett
• Pirat Lettuce
• Pirella Lettuce
• Deer Tongue Lettuce
• Black Kale
• Radish- Shunkyo, Easter Egg, French Breakfast
• Green garlic
• Mustard frill greens red
• Snap Peas
• Baby Broccoli

Rancho La Vina

• Walnut Oil
• Walnuts

Mike and Son Egg Ranch – Ontario, CA

• Brown Eggs

Pudwill Farm – Nipomo, CA

• Blackberries
• Blueberries
• Raspberries
• Wild Strawberries

Tutti Frutti – Santa Barbara County and Carpenteria

• Green Beans
• Leeks
• Broccoli
• Cauliflower

Weiser Family Farm – Bakersfield, CA

• All red potatoes
• Purple potatoes
• Peewee Mix Potatoes

Flora Bella

• Cardoons
• FB radish
• Red Mustard Greens
• Arugula
• Baby Fennel
• Red Russian Kale
• Rapini Flowers
• Arugula Flowers

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
• Baby Turnips
• Red Mustard Frill

• Jaime Farms – CA

• Rainbow Chard
• Bok Choy
• Beets
• Purple Scallion
• Purple Pearl Onions
• White Pearl Onions
• FB Radish
• Iccile Radish
• Easter Radish
• Colored Carrots
• Arugula
• Broccolini

• Windrose – Santa Barbara, CA

• Herbs-  Marjoram, Thyme, Rosemary
• Green Frill Greens
• Red Frill Greens
• Scarlett Nantes
• French leeks

• Black Kale
• Mixed Baby Lettuce
• Fennel
• Lambs Quarter Spinach
• Arugula
• Baby broccoli
• Red beets

Be Wise Ranch

• arugula
• red beets
• green leaf
• red leaf
• romaine
• radishes
• carrots
• cilantro
• collards
• dandelion greens
• red dandelion greens
• dino kale
• green kale
• red kale
• spring mix
• mizuna
• strawberries
• Parsley

Woods Valley Rhubarb Ranch

• Rhubarb

Polito

• Sweet lemon
• Eureka Lemon
• Toms Terrific Tangerine
• Clementines

Regier Family Farms

• white peaches
• yellow peaches

Artichoke – Life’s A Choke
Lecano Kale – Rutiz Farm
Mixed Heirloom Potatoes – Weiser Farms
Spinach – Gloria Tamai
Gold Nugget Tangerines – Rancho Del Sol
Broccoli – Tutti Frutti Farms
Texas Sweet Onions – Coastal Organics
Chives – Rutiz Farm
Arugula – Jaime Farms
Fremont Tangerines – Garcia Farms

Organic Juicing Bag:

Nantes Carrots – Coastal Organics
Meyer Lemons – Rancho Del Sol
Bloomsdale Spinach – Tutti Frutti Farms
Fuji Apples – Fair Hills Farm
Red Beets – Tutti Frutti Farms
Mint – Windrose Farm

Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Yellowfin Tuna

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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 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!

FMB JUICE RECIPES

Apple Lemonade
3ea Apples
1ea Meyer Lemon
1/2bu mint

Fall Refresher
1/4bu Beets with greens
1/2bu Orange Bunch carrots
1/2bu Bunched Spinach

Sweet Fall
1/4bu Beets with greens
1/2bu Orange Bunch carrots
2ea Apples

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

Marinated Texas Onions
A great garnish for burgers, steaks, and salads, these won’t last long!

2 large red onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper.
3. Pour over the onions.
4. At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
5. Drain the onions.
6. At this point, you can cover and refrigerate for up to 3 to 4 days.

Arugula Salad with Fremont Tangerines and Tangerine Vinaigrette
Arugula can have a peppery bite, so serve it with something to balance that, like this arugula and tangerine salad

Serves 6

For the Dressing

1/2 cup tangerine juice
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

In a bowl, whisk together the juice, vinegar, sugar, salt, pepper, and olive oil. Refrigerate the dressing for up to 4 days.

For the Salad

One bunch arugula, washed, spun dry and chopped if large
1 to 2 Fremont Tangerines, segmented

Put the arugula in a salad bowl, and toss with some of the dressing. Plate the salad, arrange some of the tangerine segments on the salad, and drizzle with additional dressing.
This salad is also lovely with grilled chicken, or fish to make it a whole meal.

Roasted Heirloom Potatoes with Meyer Lemons
This combination is delicious with any entrée.
Serves 6

One pound heirloom potatoes, scrubbed and cut into wedges if large
1/2 cup extra virgin olive oil
Grated zest of 2 Meyer lemons
Juice of one Meyer lemon
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone liner, aluminum foil, or parchment.
2. Put the potatoes into a bowl.
3. In another bowl, whisk together the oil, lemon zest, juice, salt and pepper.
4. Pour the mixture over the potatoes, and arrange on the baking sheet.
5. Roast for 40 to 50 minutes, turning the potatoes once or twice during the cooking time. Serve warm or at room temperature. Any leftovers make a great salad.

Creamed Spinach
That steakhouse favorite that is simple to make at home. Serve with any grilled entrees, or fill large mushrooms caps and broil them for a beautiful garnish with your next roast.
Serves 4 to 6

2 tablespoons unsalted butter or olive oil
1 garlic clove, minced
1 shallot finely chopped
One pound spinach, washed and spun dry
1 1/4 cup heavy cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg

1. In a large skillet, heat the butter or oil, and sauté the garlic and shallot for 2 minutes. Add the spinach and sauté until the spinach until it wilts.
2. Add the cream, salt, pepper, and nutmeg to the skillet and bring to a simmer.
3. Allow to simmer gently for about 5 minutes, until reduced by ¼ and the sauce is thickened.
4. Remove from the heat, and serve.

Meyer Lemon Bundt Cake
Cook’s Note: This cake can be made with any citrus, lime, orange, or grapefruit. Make sure to wash the fruit thoroughly before zesting.
Makes one 10-inch Bundt or tube cake

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh Meyer lemon juice (about 4 lemons)

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, lemon zest, and oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and lemon juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh Meyer lemon juice

Whisk the lemon juice into the sugar and drizzle over the cooled cake.

Adapted from: Tate’s Bake Shop Cookbook

It isn’t Easy Being Green, Roasted Kale and Broccoli Pasta
A very green, but very delicious pasta dish for any time of the year.

Serves 6
1 large onion, cut into 1-inch chunks
1 bunch kale, washed, dried, and cut into thin ribbons
1 bunch broccoli, cut into florets, stems peeled and cut into 1/2-inch pieces
1/2 cup packed fresh basil leaves, torn
6 large fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/3 cup extra-virgin olive oil
1/8 teaspoon red pepper flakes
1 tablespoon brown sugar
Salt and fresh-ground black pepper
1 pound bow-tie or shell pasta, cooked 2 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or a silicone baking liner. Place the empty baking sheet into the oven while the oven is preheating to get it hot.
2. In a big bowl, toss together the onion, kale, broccoli, basil, sage, garlic, olive oil, red pepper, brown sugar, salt and pepper . Be generous with the salt and pepper.
3. Transfer the vegetables onto the hot sheet pan and spread into one layer.
4. Bake for 10 to 15 minutes, or until the broccoli is tender, turning the vegetables two or three times during roasting.
5. Scrape the contents of the baking sheet into a serving bowl. Add the half-and-half, hot pasta, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot with additional cheese on the side.
6. Cook’s Note: Cooked chicken, sausage, or lamb are terrific to toss into this pasta.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
I’m in Italy for the next two months so come on along and follow my blog

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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!

 THE FARMS:

Fitzgerald Farms- Reedley, CA

• Apriums
• Carmen Miranda Yellow Nectarines (low acid)

Murray Family Farms- Bakersfield, CA

• Brookes Cherries
• Sequoia Cherries

Gloria Tamai

• White Corn
• Sungold Cherry Tomatoes
• Black cherry tomatoes
• Red Cherry Tomatoes

Rutiz – Arroyo Grande, CA

• Sweet spring onions
• Sugar snap peas
• Bloomsdale spinach
• fennel
• green garlic
• arugula
• leeks
• baby broccoli

Rancho Del Sol – Fallbrook, CA

• Meyer Lemons
• Sorrento Lemons
• Cara Cara Oranges
• Gold nugget tangerines
• Blood oranges

Garcia Organic Farm – Fallbrook, CA

• Avocados
• Kumquats
• Oro Blanco grapefruit
• Cocktail grapefruit
• Page Tangerines

Ramona Duck Farm – Ramona, CA

• Duck Eggs

Beylik Family Farms – Fillmore, CA

• Japanese Tomatoes
• Yellow Tomatoes
• Persian Cucumbers

Coleman Family Farm – Carpinteria, CA

• White Mulberries
• Pakistan Mulberries
• Coriander Flowers
• Peppercress Flowers
• Arugula Flowers
• Sierra Lett
• Pirat Lettuce
• Pirella Lettuce
• Deer Tongue Lettuce
• Black Kale
• Radish- Shunkyo, Easter Egg, French Breakfast
• Green garlic
• Mustard frill greens red
• Stinging Nettles
• Snap Peas
• Baby Broccoli

Rancho La Vina

• Walnut Oil
• Walnuts

Mike and Son Egg Ranch – Ontario, CA

• Brown Eggs

Pudwill Farm – Nipomo, CA

• Blackberries
• Blueberries
• Raspberries
• Wild Strawberries

Tutti Frutti – Santa Barbara County and Carpenteria

• Green Beans
• Leeks
• Red Torpedo onions
• Broccoli
• Cauliflower

Weiser Family Farm – Bakersfield, CA

• All red potatoes
• Purple potatoes
• Peewee Mix Potatoes

Flora Bella

• Cardoons
• FB radish
• Red Mustard Greens
• Arugula
• Baby Fennel
• Red Russian Kale
• Rapini Flowers
• Arugula Flowers

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
• Wild Arugula
• White Beets
• Forono Red Beets
• Green Okami Spinach
• Baby Turnips
• Red Mustard Frill
• English Peas
• Fava Tendrils

Jaime Farms – CA

• Rainbow Chard
• Bok Choy
• Beets
• Purple Scallion
• Purple Pearl Onions
• White Pearl Onions
• FB Radish
• Wild Strawberries
• Iccile Radish
• Easter Radish
• Colored Carrots
• Arugula
• Broccolini
• Fava Beans

Windrose – Santa Barbara, CA

• Herbs-  Marjoram, Thyme, Rosemary
• Green Frill Greens
• Red Frill Greens
• Scarlett Nantes
• Rose Gold Potatoes
• Carola Potatoes
• Scarlet Radishes

Coastal Organics

• Black Kale
• Mixed Baby Lettuce
• Fennel
• Lambs Quarter Spinach
• Arugula
• Baby broccoli
• Red beets

Be Wise Ranch

• arugula
• red beets
• green leaf
• red leaf
• romaine
• radishes
• carrots
• cilantro
• collards
• dandelion greens
• red dandelion greens
• dino kale
• green kale
• red kale
• spring mix
• mizuna
• strawberries
• Parsley

Woods Valley Rhubarb Ranch

• Rhubarb

Polito

• Sweet lemon
• Eureka Lemon
• Toms Terrific Tangerine
• Clementines

Asparagus – Life’s A Choke
Baby Rainbow Chard – Rutiz Farm
White Corn – Gloria Tamai Farms
Mint – Rutiz Farms
Purple Peruvian Fingerling Potatoes – Weiser Family Farms
Apriums – Fitzgerald Farms
Carmen Miranda Nectarines – Fitzgerald Farms
Freckles OR Vulcan OR Deer Tongue Lettuce – Coleman Farm
Turnips – Tutti Frutti Farms

Organic Juicing Bag:

Pink Lady Apple – Smit Orchard
Nantes Carrots – Coastal Organics
Persian Cucumbers – Beylik Farms
Black Kale – Coastal Organics
Valencia Oranges – Polito Farms

Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Baja Grouper

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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 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!

FMB JUICE RECIPES

Carrot Cooler
Carrots 6-8 each
Pink Lady Apples 1 each
Cucumbers 2 each

Kalicious
Kale 2 leaves
Cucumber 2 each
Apples 2 each

The OJ-Carrot-Kale Juice
Carrots 6-8 each
Oranges 2 each
Kale 2 leaves

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

Grilled Nectarine Salad with Goat Cheese
You can easily double or triple this recipe. Grill the nectarines ahead of time and store in the fridge or at room temperature for up to 4 hours. Re-warm in a skillet, or microwave. The grilled nectarines are also a delicious garnish for poultry and pork.
Serves 4 to 6

For the Grilled Nectarines
3 firm nectarines, halved and pit removed
1/4 to 1/3 cup raw sugar

1. Coat the grill or grill pan with non-stick cooking spray or grape seed oil to prevent sticking.
2. Sprinkle the cut side of the fruit with some of the sugar.
3. Preheat the grill or a grill pan until sizzling, and lay the nectarines cut side down on the grill.
4. Grill until the fruit just begins to soften, about 4 minutes.
5. Remove from the grill, and cool to room temperature.

For the Dressing
1/4 cup peach nectar
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2/3 cup vegetable or grape seed oil
Salt and pepper to taste

1. In a small bowl, whisk together the peach nectar, rice vinegar, mustard, and oil.
2. Season with salt and pepper to taste. The dressing will keep in the refrigerator for up to 2 week.

To Assemble the Salad

Grilled Nectarines (see preceding recipe)
One head lettuce, washed, spun dry and chopped
Dressing (see preceding recipe)
6 ounces goat cheese
2 tablespoons finely chopped spearmint

1. Rewarm the nectarines in a skillet, cut side down, or in the microwave for 30 seconds until warm.
2. In a salad bowl, toss the lettuce with some of the dressing, and plate the salad.
3. Top each salad with a nectarine half, and place a tablespoon or two of goat cheese into the center of the nectarine.
4. Drizzle with a tiny bit of dressing, and sprinkle with spearmint.
Alternative cheeses: something salty like blue, or Feta, or shaved Pecorino Romano

Miso Honey Roasted Turnips
I think turnips got a bad rap from being boiled to death and served to college students in cafeteria, when in fact they are not only delicious, they are good for you, too. Try is simple recipe, it’s sweet, salty and with just a hint of pepper from the turnips.

One pound turnips, peeled and cut into wedges
2 tablespoons vegetable or grape seed oil
1 tablespoon white miso
2 tablespoons honey
1/2 cup vegetable or chicken broth

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray. Place the turnips in one layer into the pan.
2. In a bowl, whisk together the oil, miso, honey and broth. Pour over the turnips, and toss to coat. Bake for 40 to 50 minutes, turning several times through the baking process.
3. The liquid in the pan should evaporate, and the turnips should be golden. Serve hot.

Aprium Jam
I tell my students that when they get a Farmer’s Market Box, they may eat half of it in the car on the way home, and you may do that with the apriums. If not preserve the bounty and make aprium jam. Apricot jam will keep in the fridge for about 8 months, but if you would like to preserve (can) the jam, then there are lots of you tube videos for that.
Makes about 3 cups
1 pound apriums, pitted and peeled
2 tablespoons water
3 cups sugar
1 tablespoon lemon juice
1 teaspoon vanilla bean paste (optional)

1. In a large saucepan, heat the apriums, water, and sugar together.
2. Bring to a boil, and boil until the jam reaches 220 degrees, and skim off any foam that may have come to the surface. Stir in the lemon juice and vanilla paste. Ladle into sterilized jars or containers for freezer jam.

Asparagus Wrapped in Prosciutto
This is a delicious appetizer, or first course, and so simple.

One pound large asparagus, tough ends removed and stalks peeled with a swivel peeler
1/4 pound prosciutto di Parma
Olive oil
Freshly ground black pepper

1. Preheat the oven to 400 degrees. Wrap each asparagus spear with some of the prosciutto—I usually cut mine in thirds, and wrap.
2. Lay the asparagus onto a baking sheet lined with parchment or silicone.
3. Drizzle with olive oil, sprinkle with black pepper and bake for 5 minutes until tender, and the prosciutto is crispy.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter
I’m in Italy for the next two months so come on along and follow my blog

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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!

 THE FARMS:

Fitzgerald Farms- Reedley, CA

• Apriums
• Carmen Miranda Yellow Nectarines (low acid)

Murray Family Farms- Bakersfield, CA

• Brookes Cherries
• Sequoia Cherries

Gloria Tamai

• White Corn
• Sungold Cherry Tomatoes
• Black cherry tomatoes
• Red Cherry Tomatoes

Rutiz – Arroyo Grande, CA

• Sweet spring onions
• Sugar snap peas
• Bloomsdale spinach
• fennel
• green garlic
• arugula
• leeks
• baby broccoli

Rancho Del Sol – Fallbrook, CA

• Meyer Lemons
• Sorrento Lemons
• Cara Cara Oranges
• Gold nugget tangerines
• Blood oranges

Garcia Organic Farm – Fallbrook, CA

• Avocados
• Kumquats
• Oro Blanco grapefruit
• Cocktail grapefruit
• Page Tangerines

Ramona Duck Farm – Ramona, CA

• Duck Eggs

Beylik Family Farms – Fillmore, CA

• Japanese Tomatoes
• Yellow Tomatoes
• Persian Cucumbers

Coleman Family Farm – Carpinteria, CA

• White Mulberries
• Pakistan Mulberries
• Coriander Flowers
• Peppercress Flowers
• Arugula Flowers
• Sierra Lett
• Pirat Lettuce
• Pirella Lettuce
• Deer Tongue Lettuce
• Black Kale
• Radish- Shunkyo, Easter Egg, French Breakfast
• Green garlic
• Mustard frill greens red
• Stinging Nettles
• Snap Peas
• Baby Broccoli

Rancho La Vina

• Walnut Oil
• Walnuts

Mike and Son Egg Ranch – Ontario, CA

• Brown Eggs

Pudwill Farm – Nipomo, CA

• Blackberries
• Blueberries
• Raspberries
• Wild Strawberries

Tutti Frutti – Santa Barbara County and Carpenteria

• Green Beans
• Leeks
• Red Torpedo onions
• Broccoli
• Cauliflower

Weiser Family Farm – Bakersfield, CA

• All red potatoes
• Purple potatoes
• Peewee Mix Potatoes

Flora Bella

• Cardoons
• FB radish
• Red Mustard Greens
• Arugula
• Baby Fennel
• Red Russian Kale
• Rapini Flowers
• Arugula Flowers

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
• Wild Arugula
• White Beets
• Forono Red Beets
• Green Okami Spinach
• Baby Turnips
• Red Mustard Frill
• English Peas
• Fava Tendrils

Jaime Farms – CA

• Rainbow Chard
• Bok Choy
• Beets
• Purple Scallion
• Purple Pearl Onions
• White Pearl Onions
• FB Radish
• Wild Strawberries
• Iccile Radish
• Easter Radish
• Colored Carrots
• Arugula
• Broccolini
• Fava Beans

Windrose – Santa Barbara, CA

• Herbs-  Marjoram, Thyme, Rosemary
• Green Frill Greens
• Red Frill Greens
• Scarlett Nantes
• Rose Gold Potatoes
• Carola Potatoes
• Scarlet Radishes

Coastal Organics

• Black Kale
• Mixed Baby Lettuce
• Fennel
• Lambs Quarter Spinach
• Arugula
• Baby broccoli
• Red beets

Be Wise Ranch

• arugula
• red beets
• green leaf
• red leaf
• romaine
• radishes
• carrots
• cilantro
• collards
• dandelion greens
• red dandelion greens
• dino kale
• green kale
• red kale
• spring mix
• mizuna
• strawberries
• Parsley

Woods Valley Rhubarb Ranch

• Rhubarb

Polito

• Sweet lemon
• Eureka Lemon
• Toms Terrific Tangerine
• Clementines

Blueberries – Pudwill Farms
Green Cabbage – Black Sheep Farm
Purplette Scallions – Rutiz Farms
Blood Orange – Stehly Organic Farms
Rhubarb – Woods Valley Ranch
Round Green Squash – Black Sheep Farm
Black Kale – McGrath Family Farms
Nevada Lettuce* – San Diego Fresh *cross between a green leaf and a butter lettuce!
Yams – Earthbound Farms
Avocado – Henry Avocado

Organic Juicing Bag:

Celery – Black Sheep Produce
Red Beets – Coastal Organics
Bloomsdale Spinach – Tutti Frutti Farms
Carrots – Lakeside
Ginger – Earthbound Farms

Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Corvina Seabass

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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 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!

FMB JUICE RECIPES

Beet Sunset
Beets 2 each
Carrots *6-8 each (small) or 4 each (large)
Celery 3 stalks
Ginger a 1″ knob

The Green Carrot
Spinach 3 handfuls
Celery 3 stalks
Carrots *10-12 each (small) or 6-8 each (large)

The Spinach Salad
Beets 3 each
Carrots *6-8 each (small) or 4 each (large)
Spinach 1 handful

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

Blueberry Blood Orange Parfaits
Cool, refreshing, and a delicious dessert for spring or summer. If you have leftover angel food cake, or lady fingers, you can layer torn pieces of the cake in between the layers for a most substantial dessert. Recipe is easily doubled or tripled.
Serves 6

For the Fruit

One box blueberries, washed, drained and picked over for stems
2 blood oranges, peel and pith removed and segmented
1/4 cup blood orange juice
2 to 4 tablespoons sugar, depending on the sweetness of the fruit

1. In a mixing bowl, combine the berries, orange segments, juice, and sugar.
2. Allow to mellow at room temperature for 2 hours, or refrigerate for up to 24 hours.
3. When ready to assemble, take the fruit out of the refrigerator at least 1 hour ahead of time.

For the Crème

1 cup heavy cream
2 tablespoons sugar
1 cup mascarpone cheese
2 to 4 tablespoons blood orange juice

1. In an electric mixer, whip the cream and sugar until stiff.
2. Add the mascarpone and orange juice and whip until combined.
3. The crème can be refrigerated for up to 2 days. Use a whisk to re-combine.

To assemble
This is where you can get creative; if this is for a dinner party use martini glasses, if you are serving your family, mason jars are fun, or use some small glasses, so you can see the layers.

1. Place 2 to 3 tablespoons of the fruit into the bottom of the glass, top with 2 to 3 tablespoons of the crème, drizzle with a bit of the liquid from the fruit, and top with more fruit. (the amount of fruit and crème depends on the width of the vessel you are layering in)
2. Continue layering, finishing with fruit. Cover and refrigerate for up to 24 hours.
3. Remove from the fridge 30 minutes before serving.
4. Cooks’ Note: If you decide to use torn up pieces of angel food cake, or lady fingers, you can drizzle those with some of the fruit juices, placing them over the fruit in the layers.
5. Variation: If you would like to make a trifle out of this, for a large group, use the fruit juices to soak the cake layers.

Stuffed 8 Ball Squash
You can stuff the squash with salad, or with a cheesy mixture, and bake them, either way; these squash are versatile holders of deliciousness!
For the Squash

4 Eight Ball Squash, washed, and top 1/2-inch cut off with stem
2 tablespoons extra virgin olive oil
Salt and pepper

Cut the bottom of the squash to give you a flat surface to stand the squash. Some squash will already be able to sit, but others you will have to cut a bit of the bottom off. Cut into the top of the squash using a melon-baller or grapefruit knife, leaving 1/2-inch shell. Finely chop the interior pieces and set aside. Brush the inside of the squash with the oil, and sprinkle the interior with salt and pepper. Place the squash in a 13-by-9-inch baking dish that has been coated with non-stick cooking spray.

For the Filling

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 purple scallions, finely chopped using the purple part only
1 cup finely chopped black kale, discarding the stems
Interior pieces of squash, finely chopped
1 tablespoon finely chopped basil
2 tablespoons all-purpose flour
1/2 cup chicken or vegetable broth
1/2 cup milk
Few drops Tabasco
2/3 cup finely shredded Parmigiano Reggiano cheese
Another 1/2 cup chicken or vegetable broth

1. Preheat the oven to 350 degrees. In a medium skillet over medium heat, melt the butter with the oil and sauté the scallions, kale and squash until the kale becomes tender.
2. Add the basil, and flour, and cook the flour for 2 minutes, stirring constantly.
3. Add the broth, milk, and Tabasco, and bring to a boil. Remove from the heat.
4. Stir in 1/2 cup of Parmigiano, and stir until melted.
5. Fill the squash with the mixture, and place in the prepared pan. Sprinkle with the remaining cheese, pour in 1/2 cup vegetable or chicken broth, and bake for 20 to 25 minutes, until the squash is tender, and the filling is bubbling. Serve with grilled meats, poultry, or seafood.

Eight Ball Squash stuffed with Quinoa Salad
Serves 4

Cool, and delicious, this good-for-you salad is great stuffed into tomatoes or avocadoes as well.

4 Eight Ball Squash
1 1/2 cups cooked quinoa, cooled (see note)
3 purple scallions, finely chopped
10 cherry tomatoes, finely chopped
1 Persian cucumber, finely chopped
1/2 avocado, finely chopped (see note)
1/2 cup crumbled Feta cheese

1. Cut the top off the squash, and make sure it can stand up; if the bottom is a bit wobbly, cut a slice off the bottom, too.
2. Using a melon baller or grapefruit knife, cut into the top of the squash, and remove the inside, leaving 1/2-inch all the way around.
3. Finely chop the interior part of the zucchini and put into a mixing bowl.
4. Add the quinoa, scallions, tomatoes, cucumber, avocado, and Feta to the mixing bowl.

Cook’s Note 1: this salad works with cooked farro, cooked barley, and small cooked pasta such as orzo/ditali or rice.
Cook’s Note 2: To keep the other half of the avocado from turning color, spray with water, and wrap with plastic and refrigerate.

For the Dressing

2/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
2 garlic cloves, minced
2 tablespoons finely chopped mint, plus additional for garnish
Pinch red pepper flakes, or a few drops of Tabasco
Salt and pepper to taste

1. In a bowl, whisk together the oil, lemon juice, vinegar, garlic, mint and red pepper. Taste for seasoning and add salt or pepper if needed.
2. Toss the salad with some of the dressing, and stuff the squash with the salad. Serve immediately.
3. If you would like to refrigerate the salad and the squash separately.
4. Remove from the refrigerator at least an hour before serving.
5. If needed, toss the salad with additional dressing before stuffing into the squash. The dressing will keep in the refrigerator for up to 3 days.

Wilted Cabbage Salad with Pancetta Dressing
An easy way to serve cabbage on the side, with a bit of pancetta and an agra dolce dressing (sweet and sour)

Serves 6

One head green cabbage cored and thinly sliced (if you have a food processor, it will make short work of it)
1/4 cup finely chopped basil
2 tablespoons extra virgin olive oil
One 1/2-inch slice of pancetta, finely diced (if you can’t find pancetta, use bacon)
2 garlic cloves, minced
3 purple scallions, finely chopped
2 tablespoons sugar (or to taste)
2 to 4 tablespoons white wine vinegar

Place the cabbage and basil in a large salad bowl.
In a large skillet, heat the oil and sauté the pancetta, until it renders its fat and is crispy. Add the garlic and scallions, and sauté about 2 minutes, until fragrant. Add the sugar, and vinegar, and bring to a boil. At this point, the dressing can be kept at room temperature until you are ready to serve or pour over the cabbage and basil, and toss to coat. Season the salad with salt and pepper if needed and serve at room temperature.

Avocado and Blood Orange Salad
Beautiful, as well as tasty, try this salad with grilled anything! If you have any leftover blueberries they make a beautiful garnish.

One head Nevada lettuce, washed and spun dry
2 avocados, peeled, pitted, and thinly sliced
4 blood oranges, peel and pith removed and sliced
3 purple scallions, finely chopped

1. Arrange the lettuce on a serving platter. Alternate the avocado and orange slices on the lettuce in an attractive design.
2. Sprinkle with the scallions.

For the Dressing

1 cup extra virgin olive oil
1/2 cup blood orange juice
1/4 cup red wine vinegar
1 garlic clove, minced
2 teaspoons dried oregano
Salt and pepper to taste

1. In a mixing bowl, whisk together the oil, orange juice, vinegar, garlic, and oregano.
2. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad, and pass more on the side if desired.

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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!

 THE FARMS:

Rutiz – Arroyo Grande, CA

• Sweet spring onions
• Sugar snap peas
• Bloomsdale spinach
• fennel
• green garlic
• arugula
• leeks
• baby broccoli
• Herbs – Rosemary, mint, thyme

Rancho Del Sol – Fallbrook, CA

• Meyer Lemons
• Sorrento Lemons
• Cara Cara Oranges
• Gold nugget tangerines
• Blood oranges

Garcia Organic Farm – Fallbrook, CA

• Avocados
• Kumquats
• Oro Blanco grapefruit
• Cocktail grapefruit
• Page Tangerines

Ramona Duck Farm – Ramona, CA

• Duck Eggs

Beylik Family Farms – Fillmore, CA

• Japanese Tomatoes
• Yellow Tomatoes
• Persian Cucumbers

Coleman Family Farm – Carpinteria, CA

• Freckles Lett
• Sierra Lett
• Treviso
• Frisee
• Pirat Lettuce
• Pirella Lettuce
• Deer Tongue Lettuce
• Black Kale
• Pea tendrils
• Radish- Shunkyo, Easter Egg, French Breakfast
• Green garlic
• Mustard frill greens red
• Stinging Nettles
• Snap Peas
• Baby Broccoli

Rancho La Vina

• Walnut Oil
• Walnuts

Mike and Son Egg Ranch – Ontario, CA

• Brown Eggs

Pudwill Farm – Nipomo, CA

• Blackberries
• Blueberries
• Raspberries

Tutti Frutti – Santa Barbara County and Carpenteria

• Green Beans
• Leeks
• Red Torpedo onions
• English Peas
• Snap peas
• Broccoli
• Cauliflower

Weiser Family Farm – Bakersfield, CA

• All red potatoes
• Purple potatoes
• Peewee Mix Potatoes

Flora Bella

• Mizuna
• Stinging Nettles
• Collard Greens
• Cardoons
• Baby Purple Turnips
• Baby White Turnip
• FB radish
• Red Mustard Greens
• Miners Lettuce
• Escarole
• Frisee
• Baby Mache
• German Butterball Potatoes
• Arugula
• Baby Fennel
• Red Russian Kale
• Rapini Flowers
• Arugula Flowers

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
• Wild Arugula
• White Beets
• Forono Red Beets
• Watermelon Radish
• Rapini
• Pea Tendrils
• Green Okami Spinach
• Baby Turnips
• Red Mustard Frill
• English Peas
• Fava Tendrils

Jaime Farms – CA

• Celery
• FB radish
• Albian Strawberries
• Chards- Rainbow, Red, and Green
• Black Kale
• Green Cabbage
• Bok Choy Blossom Flowers
• Broccoli Blossom Flowers

Windrose – Santa Barbara, CA

• Herbs-  Marjoram, Thyme, Rosemary
• Green Frill Greens
• Red Frill Greens
• Scarlett Nantes
• Rose Gold Potatoes
• Carola Potatoes
• Scarlet Radishes

Coastal Organics

• Black Kale
• Mixed Baby Lettuce
• Fennel
• Lambs Quarter Spinach
• Arugula
• Pink turnips
• Gold Turnips
• White Turnips
• Red carrots
• Nante carrots
• Baby broccoli
• Red beets

Be Wise Ranch

• arugula
• red beets
• green leaf
• red leaf
• romaine
• radishes
• carrots
• cilantro
• collards
• dandelion greens
• red dandelion greens
• dino kale
• green kale
• red kale
• spring mix
• mizuna
• strawberries
• Parsley

Woods Valley Rhubarb Ranch

• Rhubarb

Polito

• Sweet lemon
• Eureka Lemon
• Toms Terrific Tangerine
• Clementines

Broccoli – Jaime Farms
Red Chard – Coastal Organics
Persian Cucumbers – Beylik Farms
Fennel – Rutiz Farms
Red Leaf Lettuce – Be Wise Organics
Cara Cara Oranges – J.J.’s Lone Daughter Ranch
All Red Potatoes – Weiser Farms
Strawberries – Be Wise Organics

Organic Juicing Bag:

Carrots – Coastal Organics
Celery – Jaime Farms
Black Kale – Coastal Organics
Mint – Lucky Dog Ranch
Gala Apples – Earthbound Farms
Valencia Oranges – Polito Family Farms

Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Halibut

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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 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!

FMB JUICE RECIPES

Fresh and Green
4-5 each celery
2 Each green apples
A handful of mint

OJ Carrot
2 each oranges
5-6 each carrots

The Green Carrot
3 stalks kale
1 each apple
4 each carrots

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

Cara Cara Caprese Salad
Serves 4 to 6
Refreshing and a bit different from the traditional caprese, try and find Buratta if you can to make this delicious salad. This salad would be delicious with the broccoli cheddar quiche. You could even serve this as a cheese/dessert course after dinner.

4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
2 fresh mozzarella balls, sliced 1/2-inch thick, or 4 buratta, sliced
1/2 cup packed fresh basil
1/3 to 1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
Freshly ground black pepper

1. Arrange the orange slices alternately with the mozzarella slices and basil.
2. If you are using buratta, it tends to tear, and I would arrange the orange slices on the outside of the plate, and then place the buratta in the center. (If using buratta, slice the basil, and sprinkle over the top of the oranges and buratta)
3. Drizzle the oil over the oranges and cheese, and drizzle the vinegar over the oil.
4. Sprinkle with freshly ground black pepper. Serve at room temperature. (Mozzarella doesn’t bloom till it’s been at room temperature for at least 1 hour)

Green Leaf Lettuce with Strawberries and Orange Poppy Seed Dressing
Serves 4

This is a delicious salad to serve with grilled fish, poultry, or meats. It’s also a great vehicle for grilled salmon, or chicken.

One head green leaf lettuce, washed, spun dry and chopped
One container strawberries, washed, hulled and sliced
2/3 cup vegetable or grape seed oil
1/4 cup orange juice
3 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
2 teaspoons poppy seeds
1/2 cup crumbled goat cheese or blue cheese for garnish (optional)

1. Arrange the lettuce and strawberries in a salad bowl.
2. In a mixing bowl, whisk together the oil, orange juice, vinegar, sugar, mustard, and poppy seeds.
3. Pour some of the dressing over the greens and strawberries, and toss to coat.
4. Plate the salad and garnish with cheese if desired. The dressing will keep for 2 days in the fridge.

Red and Green Potato Salad
Serves 6

Simple, and colorful, this potato salad will be a go-to for your grilling nights.

One pound all-red potatoes, scrubbed (you can make this salad with any low starch potato such as Yukon gold, red, and white creamers, along with all the other varieties Specialty Produce carries)
2 scallions, finely chopped using the white and tender green parts
2 Persian cucumbers, washed, and finely chopped (leave the skin on)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
Grated zest of one lemon
1/4 cup finely chopped dill

1. Place the unpeeled potatoes in water to cover and bring to a boil.
2. Simmer for 20 minutes until they are tender when pierced with the tip of a sharp knife. Allow the potatoes to cool completely, before chopping into bite sized pieces.
3. Put the potatoes into a large bowl, and add the scallions and cucumbers.
4. Season with the salt and pepper.
5. In a small bowl, whisk together the mayonnaise, mustard, lemon juice and lemon zest.
6. Pour some of the dressing over the potatoes, and toss to coat.
7. If the salad is “dry” then add more dressing.
8. Taste for seasoning and adjust using more salt, pepper, or lemon juice.
9. Sprinkle the dill over the salad, and serve immediately, or refrigerate for up to 8 hours.
10. Let the salad come to room temperature for about 20 minutes before serving.
11. Cook’s Notes: It’s very important to allow the potatoes to cool; they will not fall apart once you cut them. Also cook them in their skins, since this will protect them from getting water logged.
12. Variation: Chopped Italian parsley, tarragon, or basil also make nice garnishes for this salad.

Broccoli Cheddar Quiche
A great crust-less quiche to serve to your family. Cook the broccoli, and chop it for this dish. Add leftover protein to this: seafood or poultry work well, as does crumbled bacon or sausage.
Serves 4 to 6

4 large eggs
1/2 cup heavy cream
4 drops Tabasco
2 tablespoons all-purpose flour
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a large bowl, whisk the eggs, cream, flour, and Tabasco.
3. Stir in the cheese and broccoli, and transfer the mixture to the prepared pan.
4. Bake the quiche for 35 to 40 minutes, until the quiche is set in the middle. Remove from the oven and allow to rest for 10 minutes before serving.
Cook’s Note: Steam broccoli crowns for 5 minutes, then toss with salt and pepper to taste.

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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!

 THE FARMS:

Rutiz – Arroyo Grande, CA

• Sweet spring onions
• Sugar snap peas
• Bloomsdale spinach
• fennel
• green garlic
• arugula
• leeks
• baby broccoli
• Herbs – Rosemary, mint, thyme

Rancho Del Sol – Fallbrook, CA

• Meyer Lemons
• Sorrento Lemons
• Cara Cara Oranges
• Gold nugget tangerines
• Blood oranges

Garcia Organic Farm – Fallbrook, CA

• Avocados
• Kumquats
• Oro Blanco grapefruit
• Cocktail grapefruit
• Page Tangerines

Ramona Duck Farm – Ramona, CA

• Duck Eggs

Beylik Family Farms – Fillmore, CA

• Japanese Tomatoes
• Yellow Tomatoes
• Persian Cucumbers

Coleman Family Farm – Carpinteria, CA

• Freckles Lett
• Sierra Lett
• Treviso
• Frisee
• Pirat Lettuce
• Pirella Lettuce
• Deer Tongue Lettuce
• Black Kale
• Pea tendrils
• Radish- Shunkyo, Easter Egg, French Breakfast
• Green garlic
• Mustard frill greens red
• Stinging Nettles
• Snap Peas
• Baby Broccoli

Rancho La Vina

• Walnut Oil
• Walnuts

Mike and Son Egg Ranch – Ontario, CA

• Brown Eggs

Pudwill Farm – Nipomo, CA

• Blackberries
• Blueberries
• Raspberries

Tutti Frutti – Santa Barbara County and Carpenteria

• Green Beans
• Leeks
• Red Torpedo onions
• English Peas
• Snap peas
• Broccoli
• Cauliflower

Weiser Family Farm – Bakersfield, CA

• All red potatoes
• Purple potatoes
• Peewee Mix Potatoes

Flora Bella

• Mizuna
• Stinging Nettles
• Collard Greens
• Cardoons
• Baby Purple Turnips
• Baby White Turnip
• FB radish
• Red Mustard Greens
• Miners Lettuce
• Escarole
• Frisee
• Baby Mache
• German Butterball Potatoes
• Arugula
• Baby Fennel
• Red Russian Kale
• Rapini Flowers
• Arugula Flowers

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
• Wild Arugula
• White Beets
• Forono Red Beets
• Watermelon Radish
• Rapini
• Pea Tendrils
• Green Okami Spinach
• Baby Turnips
• Red Mustard Frill
• English Peas
• Fava Tendrils

Jaime Farms – CA

• Celery
• FB radish
• Albian Strawberries
• Chards- Rainbow, Red, and Green
• Black Kale
• Green Cabbage
• Bok Choy Blossom Flowers
• Broccoli Blossom Flowers

Windrose – Santa Barbara, CA

• Herbs-  Marjoram, Thyme, Rosemary
• Green Frill Greens
• Red Frill Greens
• Scarlett Nantes
• Rose Gold Potatoes
• Carola Potatoes
• Scarlet Radishes

Coastal Organics

• Black Kale
• Mixed Baby Lettuce
• Fennel
• Lambs Quarter Spinach
• Arugula
• Pink turnips
• Gold Turnips
• White Turnips
• Red carrots
• Nante carrots
• Baby broccoli
• Red beets

Be Wise Ranch

• arugula
• red beets
• green leaf
• red leaf
• romaine
• radishes
• carrots
• cilantro
• collards
• dandelion greens
• red dandelion greens
• dino kale
• green kale
• red kale
• spring mix
• mizuna
• strawberries
• Parsley

Woods Valley Rhubarb Ranch

• Rhubarb

Polito

• Sweet lemon
• Eureka Lemon
• Toms Terrific Tangerine
• Clementines

Broccoli Spigarello – Coleman Farms
Cauliflower – Life’s A Choke
Green Garlic – Jaime Family Farms
Red Russian Kale – Flora Bella
Green Gem Lettuce – Coleman Farms
Ruby Crescent Fingerling Potatoes – Weiser Family Farms
Gold Beets – Jaime Farms
Minneola Tangelos – Rancho Del Sol
French Breakfast Radish – Be Wise Ranch

Organic Juicing Bag:

Celery – Jaime Farms
Persian Cucumbers – Beylik Farms
Red Beets – Coastal Organics
Spinach – Jaime Farms
Green Cabbage – Be Wise Ranch
Carrots – Lakeside Organics

Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Shrimp

Post your photos on Instagram with the hashtag #specialtyprodueFMB 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 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!

FMB JUICE RECIPES

Juice #1
Cabbage (a wedge)
Carrots 6-8 each
Cucumber 2 each

Juice #2
Celery 4 stalks
Carrots 8 each

Juice #3
Spinach ½ bunch
Carrots 8 each
Beets 1-2 each

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

Russian Banana Potato and Red Russian Kale Hash
Serves 4 to 6
A great base for eggs, as a hearty breakfast or brunch, but also nice to serve as a side dish with just about anything. I recommend a nice salad with vinaigrette to accompany this.

2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, finely diced
1/2 cup finely chopped onion
2 garlic cloves, minced
4 Russian banana potatoes, diced into 1/2-inch pieces
One bunch Russian red kale, washed, spun dry, finely chopped, discarding the stems
Salt and pepper
1/4 to 1/2 cup chicken or vegetable broth
Few drops Tabasco (optional)

1. In a large skillet, heat the oil over medium high heat, and cook the pancetta until it begins to get crispy.
2. Add the onion and garlic, sautéing for 2 to 3 minutes. Add the potatoes and kale, and cover the pan, cooking for 5 minutes.
3. Turn the potatoes (they should be getting browned on the bottom) season with salt and pepper, add 1/4 cup of the broth if the skillet is getting dry and the Tabasco. Cook another 5 to 10 minutes (uncovered), until the greens are tender, and the potatoes are crispy.
4. Serve the hash warm or at room temperature. It makes a great bruschetta topping, with a bit of crumbled cheese of your choice over the top.
5. If you would like to serve this as a skillet meal, crack 4 eggs on top of the hash, season the eggs with salt and pepper, cover and cook over medium high heat for 3 to 4 minutes, or until the eggs are the desired done-ness, and the eggs are set.

Spigarello Broccoli Frittata with Goat Cheese and Leeks
Serves 4 to 6

2 tablespoons extra virgin olive oil
2 cloves garlic, minced
One leek, finely chopped using only the tender white part
One bunch spigarello broccoli, washed, spun dry and coarsely chopped
Salt and pepper to taste
5 large eggs
Few drops Tabasco
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup shredded Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees. In a large non-stick skillet, heat the oil over medium high heat, and sauté the garlic for 30 seconds, till fragrant.
2. Add the leek and broccoli and sauté until the broccoli is tender. Season with salt and pepper.
3. Meanwhile in a mixing bowl, whisk together the eggs, Tabasco, and cream.
4. Pour over the broccoli mixture in the pan, and sprinkle the goat cheese and Parmigiano over the top.
5. Bake for 5 to 7 minutes until the eggs are set in the middle. If they are still a little “nervous” (think jiggly in the middle) add a few more minutes to the cooking time.
6. Let the frittata rest for 5 minutes, before cutting into wedges and serving.

Cauliflower Salad
Serves 4 to 6
A colorful side dish for any meal. Blanching the cauliflower takes away some of its strong character.

One head cauliflower, cut into small florets (they should be about 1-inch pieces)
2 green onions, finely chopped
1/4 cup finely chopped Italian parsley
Salt and pepper to taste
2/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 clove garlic, minced
1 tablespoon Dijon mustard
1/4 cup finely shredded Parmigiano Reggiano cheese
1/4 cup finely sliced basil for garnish (optional)

1. Bring 4 quarts of salted water to a boil, and add the cauliflower to the water. Cook for 2 minutes.
2. Drain and plunge into cold water to stop the cooking process. Drain thoroughly.
3. In a large mixing bowl, combine the cauliflower, green onions, parsley, salt, and pepper.
4. In another bowl, whisk together the oil, lemon juice, orange juice, garlic, and mustard.
5. Pour over the cauliflower, and toss to coat. Just before serving, toss the cauliflower again with the cheese and basil if you are using the basil. Serve at room temperature.
6. Do-Ahead: If you plan to make this ahead, toss the cauliflower with the dressing, cover and refrigerate for up to 8 hours. Remove from the refrigerator 2 hours before serving, and proceed as directed.

Farro and Beet Salad with Feta Cheese
Serves 6 to 8
A great dish to take to a pot luck, or to serve as a side dish this summer at a picnic on the bay.

One bunch beets, scrubbed tops removed and saved (see below)
1 cup pearlized farro
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Beet tops, washed, stems removed, and leaves finely sliced
Salt and pepper to taste
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
1/4 cup rice vinegar
1/4 cup finely chopped basil—plus more for garnishing the salad
Salt and pepper to taste
1 cup crumbled feta or goat cheese

1. Preheat the oven to 400 degrees and roast the beets for 45 to 50 minutes until tender. Peel the beets, and dice into 1/2-inch pieces, place in a large bowl.
2. While the beets are roasted bring 2 quarts of salted water to a boil, and cook the farro for 15 to 20 minutes until it is tender. Drain thoroughly and place in the bowl with the beets.
3. In a large skillet, heat the oil, and add the garlic, sautéing for 1 minute. Add the beet greens and sauté until they wilt, and are tender, about 5 minutes.
4. Season with salt and pepper and add to the farro.
5. In a small mixing bowl, whisk together the oil, juice, rice vinegar, basil, season with salt and pepper to taste.
6. Pour the dressing over the salad, and toss. (it will absorb all the dressing over time) Fold the feta into the salad just before serving and garnish with additional basil if desired.
7. Note about farro: farro is really a lovely grain to use in this salad, with a lower gluten index than some other grains, but you can substitute barley, small white beans, or orzo pasta if desired. Farro comes either pearlized, meaning pre-cooked, so it needs just 15 minutes of cooking, or non-pearlized which will need about 30 minutes of cooking time.

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