Farmers' Market Box 10-18-18
This week’s local produce and featured farms:
Cavolo Nero – Coleman Family Farm
Fuyu Persimmons – Murray Family Farms
Warren Pears – Frog Hollow Farms
Baby Bok Choy – Fresno Evergreen
Dragon Tongue Beans – Tutti Frutti Farms
Fennel – Black Sheep Produce
Valencia Oranges – Polito Family Farm
Yams – Fresno Evergreen
Juicing Bag:
Green Chard – Foxy Organic
Fennel – Cal-Organic
Green Kale – Foxy Organic
Valencia Oranges – Stehly Farms Organics
Red Beets – Castro Farms
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Cheddar Cauliflower – Black Sheep Produce
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Juice Recipes
Super Fennel
1 Handful Kale
1 Fennel
1 Beet
1 Apple (not included)
Kale Power
1 Handful Kale
1 Handful Green Chard
1 Orange
Orange Punch
1 Fennel
2 Oranges
1 Beet
Farmers’ Market Box Recipes
Fuyu Persimmon Muffins
Makes about 24
2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins
1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.
Roasted Salmon with Fuyu Persimmon Salsa
Makes about 2 cups
For the Salsa
2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper
1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check on line for canning instructions) it makes a great hostess/holiday gift.
For the Salmon
2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice
1. Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.
Bruschetta with Kale and Buratta
Serves 6
For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.
For the Kale
3 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper
1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.
To Assemble
Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel
1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.
Italian Wedding Soup
Serves 8
This is a terrific soup for football Sundays, you can make it in your slow cooker or on the stove top and keep it warm for hours while watching the game.
2 tablespoons extra virgin olive oil
1 sweet yellow onion finely chopped
3 medium carrots coarsely chopped
3 ribs celery coarsely chopped
2 teaspoons dried sage, or 1 1/2 tablespoons fresh
2 tablespoons tomato paste
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
8 cups chicken or vegetable broth
One bunch Calvo nero, tough stems removed, and cut into 1/2-inch ribbons
2 slices Italian bread
1/4 cup milk
1 1/2 pounds ground chicken or turkey
2 garlic cloves minced
2 tablespoons finely chopped onion
1/3 cup grated Parmigiano Reggiano cheese
2 tablespoons finely chopped Italian parsley
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Parmigiano Reggiano rind cut into 1/2-inch pieces (optional)
1. In a Dutch oven, heat the oil over medium high heat, add the onion, carrots, and sage. Saute for 4 to 5 minutes, until the onions are softened.
2. Add the tomato paste and wine and bring to a boil. Add the broth, and Calvo nero, and bring to a boil. Simmer the soup while you make the meatballs.
3. Put the bread in a bowl and pour the milk over the bread, letting it absorb into the bread. Put the chicken, garlic, onion, cheese, parsley, salt and pepper into the bowl, and stir to blend.
4. Using a portion scoop, form the mixture into a small balls, and drop into the simmering soup.
5. Add the Parmigiano rinds if you are using them. Cover and simmer for 25 to 30 minutes, until the meatballs are cooked through. The soup can be kept warm for hours in a slow cooker.
Slow Cooker Instructions:
1. Saute the vegetables and transfer them to the insert of the slow cooker.
2. Add the remaining ingredients to the slow cooker, and cook on high for 3 hours, or on low for 5 to 6 hours until the meatballs are cooked through.
Chinese Pulled Pork with Warren Pear and Kale Slaw
2 tablespoons olive oil
2.5 pounds boneless pork shoulder cut into large cubes
1 small onion peeled and sliced thin
3 cloves garlic peeled and roughly chopped
3 slices of peeled ginger, roughly 2 inches long
1 piece star anise
1/2 cup soy sauce
1/3 cup mirin rice wine
1/3 cup chicken stock
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
4 sturdy, good-quality hamburger buns, Kaiser or potato rolls, or ciabatta rolls
1. For the pulled pork, heat the olive oil in a Dutch oven and brown the pork on two sides over medium heat, working in batches as necessary to avoid crowding the pan. As the pork is browned, remove it to a plate.
2. Once all the pork is browned, add the onions, garlic, and ginger to the pan and cook, stirring occasionally to pull up all the browned bits from the bottom of the pan, until they begin to soften, about 2 to 3 minutes. Add in the star anise and stir for another minute more.
3. Nestle the pieces of pork back into the pan. Add the soy sauce, wine, vinegar, water/stock, and sesame oil, and stir to distribute. Add the chicken stock to bring the liquid level to about halfway up the pieces of pork (it’s fine if there’s a bit more than that). Bring the liquid to a boil, then reduce heat to a gentle-to-moderate simmer and cover the pot.
4. Braise the pork until very tender, about 2 hours.
5. Slow Cooker: High for 4 hours, low for 8 hours.
Kale and Warren Pear Slaw
3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale stemmed and cut into extremely thin strips (about 4 loosely packed cups in total)
2 firm Warren pears, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium carrots, grated on the large holes of a box grater (about 1/2 cup total)
1. While the pork is braising, make the kale slaw.
2. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
3. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Cover and store in the refrigerator.
4. When the pork is fork-tender and falling apart, remove it from the pan and onto a large plate.
5. Remove any unwanted hunks of fat remaining and shred the meat with two forks (or your fingers if the meat is cool enough).
6. Skim the fat from the pan and discard. Also discard the star anise pod.
7. Reduce the sauce over medium-low heat to about 1/2 cup (if there is more than that).
8. To assemble sandwiches, place a heaping mound of shredded pork on the bottom half of each bun.
9. Drizzle a tablespoon or two of reduced sauce onto the meat.
10. Top with a generous mound of the kale slaw. Top with the other half of the bun and serve.
11. Variation: 6 chicken breasts (bone in, can be subbed for the pork), brown, and braise as directed, then shred the chicken. The chicken will make a terrific addition to any salad, too.
Tuscan Style Dragon Tongue Beans
Serves 4
1/4 cup extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
2 tablespoons finely chopped rosemary
1 pound dragon tongue beans shelled
1/2 cup chicken or vegetable broth
Salt and pepper
1. In a large skillet, heat the oil, add the garlic, red pepper flakes and rosemary.
2. Saute over medium low heat for 3 to 4 minutes, until the mixture is fragrant.
3. Add the beans and broth, and simmer for 30 to 45 minutes covered, until the beans are creamy and tender.
4. Season with salt and pepper, and serve the beans garnished with additional olive oil and cracked black pepper.
Fennel and Orange Salad
Serves 4 to 6
One fennel bulb, root end trimmed, and wispy ends removed
3 to 4 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
Two 8-ounce balls fresh mozzarella
2 tablespoons finely chopped oregano
Salt and pepper
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1. One serving platter, arrange the fennel, alternating with the oranges and mozzarella in a pattern around the plate.
2. Sprinkle with the oregano, salt and pepper.
3. In a bowl, whisk together the oil and vinegar, pour over the salad and serve at room temperature.
4. The salad can be held at room temperature for up to 6 hours.
5. If you plan to make the salad ahead make sure to remove it from the refrigerator for 2 to 3 hours before serving, to allow the flavors to blend.
Pork Cottage Pie with Sweet Potato Mash
Serves 4 to 6
4 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon dried thyme
1/2 cup finely chopped onion
1 1/2 pounds pork shoulder cut into small pieces
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup beef broth
1 cup diced carrots
1/2 cup corn kernels cut from the cob or frozen and defrosted
1/2 cup petite size peas, either fresh from the pod, or frozen and defrosted
Salt and pepper
3 Garnet yams, scrubbed, and pricked with the tip of a sharp knife
1/2 cup milk
1/4 cup butter
Salt and pepper
1 cup shredded sharp white cheddar cheese
1. In an ovenproof Dutch oven, heat two tablespoons of oil, and saute the garlic, thyme and onion for 3 minutes until the onion is softened. Add the pork to the Dutch oven, and brown on all sides, removing the pork to a plate when it is browned.
2. Add the flour to the onion mixture and cook for 2 minutes. Gradually add the broths, bringing to a boil.
3. Add the reserved pork, and carrots to the pan, and simmer, covered for 30 minutes. Add the corn and peas, to the pot, season with salt and pepper, and cook another 15 minutes until the pork is tender. Skim off any excess fat from the top of the sauce.
4. While the pork is cooking, preheat the oven to 400 degrees, and bake the yams until softened, about 50 minutes. Reduce the oven temperature to 350 degrees. Remove the yams from the oven, split the yams, and scoop the flesh into a mixing bowl.
5. Add the milk and butter and mash the potatoes until smooth. This should be a stiff mashed potato, so it doesn’t sink into the stew, so add the milk a bit at a time. Season with salt and pepper.
6. When the pork is tender, spread the potatoes over the pork in the pan, sprinkle with the cheese and bake another 30 minutes until the pie is bubbling, and the cheese is bubbling and golden brown. Allow to rest for 10 minutes before serving.
7. Do-Ahead: The pork stew and sweet potatoes can be made 3 days ahead and refrigerated. Bring to room temperature before baking. If you would like to freeze the pie, transfer the pork mixture to a 13-by-9-inch baking dish and cover with the sweet potato mixture. Cover and freeze for up to 2 months. Defrost for 2 days in the refrigerator before baking.
Braised Bok Choy
1 Tbs. vegetable oil
2 medium cloves garlic thinly sliced
3 heads baby bok choy coarsely chopped
1/4 cup Chinese rice wine (Mirin) or dry sherry
1/2 cup chicken broth
1 Tbs. soy sauce
1/2 tsp. granulated sugar
1. Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch, straight-sided sauté pan with a lid.
2. Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily, about 1 minute.
3. Add the bok choy (the pan will be crowded) and, using tongs, turn it in the oil and garlic, and then season it with the salt.
4. When the bok choy begins to wilt, add the rice wine and toss again for about 15 seconds before adding the chicken broth, soy sauce, and sugar.
5. Reduce the heat to medium, cover, and simmer until the bok choy is wilted and the stalks are crisp-tender, about 5 minutes.
Cauliflower Gratin with Gruyere and Goat Cheese
Serves 4 to 6
One cauliflower cut into florets
Salt and pepper
3 tablespoons unsalted butter
1 shallot, finely chopped, using the white part only
1 garlic clove minced
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth (or water from cauliflower boil)
1 cup milk
2 ounces goat cheese crumbled
1 1/2 cups shredded Gruyere cheese
Few drops of tabasco and salt to taste
1. Preheat the oven to 350 degrees and coat the inside of a 2-quart gratin dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil, add the cauliflower, and boil for 3 to 4 minutes until crisp/tender; the cauliflower shouldn’t be totally cooked, since it will cook again in the oven.
3. Drain the cauliflower, and sprinkle with salt and pepper.
4. In a saucepan, melt the butter, saute the shallot and garlic for 2minutes, until the shallot is softened.
5. Add the flour and cook for 2 to 3 minutes.
6. Gradually add the broth and milk, whisking until the mixture comes to a boil, and thickens.
7. Remove from the heat add the goat cheese, and 1 cup of Gruyere. Season with Tabasco and salt.
8. Arrange the drained cauliflower in the baking dish, pour the cheese sauce over the top and sprinkle with the remaining Gruyere.
9. Bake the gratin for 30 to 35 minutes until the sauce is bubbling and the cheese is golden brown.
10. Remove from the oven, allow to rest for 5 minutes before serving.
Sformato of Cauliflower with Fonduta Sauce
Serves 8
This is an elegant dish that can be made ahead of time then popped into the oven. I love it with roasted meats, poultry and seafood. It’s gorgeous with golden cauliflower.
One head cauliflower cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
cracked or coarse black pepper, for garnish
1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender.
3. Transfer to a food processor and puree.
4. In a saucepan, heat the butter, and whisk in the flour. Whisking for 2 minutes.
5. Slowly add the milk and bring to a boil.
6. Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano.
7. Season with salt, pepper, and nutmeg.
8. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
9. Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce.
Fonduta Sauce
8 egg yolks
2 cups heavy cream
1 1/2 cups grated Parmigiano Reggiano
Freshly ground black pepper
1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes.
2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.
Meyer Lemon Scampi
Serves 6
1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion. Add the wine and lemon juice and bring to a boil.
2. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
3. Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
Blueberry Meyer Lemon Cake
Serves 12
For the streusel
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter melted
1 1/3 cups all-purpose flour
1. Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
2. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch springform pan with non-stick cooking spray.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
3. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined.
5. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
6. Spoon the batter into the prepared pan and spread it out with a knife. Sprinkle the crumble evenly over the batter.
7. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.
Meyer Lemon Curd
Makes about 3 cups
With the holidays approaching using your Meyer lemons to make lemon curd. Freeze the lemon curd (for up to 3 months) and use it for cakes, and pies, and semi-freddo.
1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth.
2. Set over medium heat and continue to whisk until the mixture begins to thicken; this may take about 5 minutes.
3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened. Taste and add the remaining lemon juice if you would like it more tart.
4. Remove from the heat, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
5. Lemon curd will keep in the refrigerator for up to 2 weeks, and frozen will keep up to 3 months.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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