Farmers' Market Box 11-1-18
This week’s local produce and featured farms:
Arugula – Terra Madre Gardens
Fuyu Persimmons – Murray Family Farms
Yali Pears – Penryn Orchard Specialty
Garlic Chives – Terra Madre Gardens
Dino Kale – Terra Madre Gardens
Red Radish – Dacuisto Family Farms
Valencia Oranges – Polito Family Farm
Beets – Terra Madre Gardens
Shinko Pears – Ken’s Top Notch Produce
Juicing Bag:
Red Chard – Cal-Organic
Pippin Apple – Fair Hills Apple Farm
Carrots – Cal Organics
Celery – Josies Organics
Valencia Oranges – Sundance Natural Foods
Farmer’s Choice:
Kabocha Squash – Tutti Frutti Farms
Granny Smith Apples – Fair Hills Apple Farm
Pomegranate – Rancho Del Sol
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Juice Recipes
Applelicious
2 Apples
2 Celery Stalks
1 Carrot
Orange You Sweet
3 Oranges
2 Carrots
1 Apple
Super Juice
3 Leaves Chard
1 Celery Stalk
2 Oranges
1 Apple
Farmers’ Market Box Recipes
Arugula and Pear Salad
Serves 4
1 bunch arugula, washed, spun dry and chopped
2 tablespoons white vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup olive oil
Salt and pepper
1 Yali pear, cored, and thinly sliced
1/3 cup crumbled blue cheese (gorgonzola dolce is nice here)
1/4 cup pomegranate arils
1. Put the arugula into a salad bowl.
2. In a small bowl, whisk together the vinegar mustard, honey and oil. Season with salt and pepper.
3. Toss the arugula with some of the dressing and plate the salad.
4. Garnish the top of the salad with the pear, and blue cheese, drizzle with some more dressing and garnish with pomegranate arils.
Dino Kale Pasta Carbonara
Serves 4 to 6
3 large eggs
3 large egg yolks
6 heaping tablespoons Pecorino Romano
3 heaping tablespoons Parmigiano Reggiano
1/4 teaspoon black pepper and more for garnish
1 ladle hot pasta water (about 1/3 cup)
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
2 garlic cloves minced
Pinch red pepper flakes
1 bunch dino kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1 pound buccatini or spaghetti, cooked 3 minutes short of al dente saving some of the hot pasta water
Ground black pepper
1. In a bowl, whisk together the eggs, yolks, cheeses, and black pepper. When the pasta water comes to a boil, add the pasta water to the egg mixture and set aside.
2. In a large skillet, heat the oil, and saute the pancetta until crispy.
3. Add the garlic and red pepper and saute one minute until fragrant.
4. Add the kale, and toss in the oil, until it begins to wilt. Season with salt and pepper.
5. When the pasta is ready toss it in the hot skillet with the kale, tossing to coat it.
6. Take the skillet off the stove, add the egg mixture and continue to toss the pasta, until it is coated with the egg mixture. Add some pasta water if needed to make a creamy sauce.
7. Serve the pasta garnished with more black pepper and additional cheese if desired.
Garlic Chive Dip for Vegetables
Makes about 2 cups
1 cup mayonnaise
1 cup sour cream or Greek style yogurt
1 bunch garlic chives, washed, spun dry and chopped
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons chopped dill weed
2 tablespoons chopped Italian parsley
1/2 to 1 teaspoon ground black pepper
Salt
1. In the bowl of a food processor combine all the ingredients and puree. Taste for seasoning and add salt if needed. Cover and refrigerate for up to 1 week. Use the dip for vegetables, as a sauce over grilled fish or chicken, or as a topping for baked or roasted potatoes.
2. Variations: change up the herbs, tarragon, basil, and oregano, are all great choices. Add a bit of cheese like feta for another flavor combination.
Crostini with Radish Butter and Fleur de Sel
Serves 6
This butter is a terrific appetizer to serve with cocktails, sparkling wine or ideally with a crisp rose. It will keep in the refrigerator for a few days.
One bunch red radish, trimmed, at room temperature
2 tablespoons chopped garlic chives
6 tablespoons unsalted butter softened
1/4 teaspoon fleur de sel
1/8 teaspoon freshly ground white or black pepper
Crostini, water crackers, or English cucumbers, sliced
1. Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses.
2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.
3. Transfer to a medium bowl add 4 tablespoons of the butter and the garlic chives.
4. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.
5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. T
6. Do-Ahead: The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving.
Farro Salad with Kabocha Squash and Persimmon
Serves 6
1 1/2 cups pearlized farro
1/2 Kabocha squash, seeded
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup apple cider
2 tablespoons garlic chives minced
1/2 cup vegetable oil
1/3 cup pecan halves lightly toasted
1 Fuyu persimmon, diced small
1/4 cup chopped Italian parsley
3 ounces crumbled feta
1/3 cup pomegranate arils
Salt and pepper to taste
1. Wash the farro and drain it. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 17 minutes until tender. Drain thoroughly, and transfer to a salad bowl and allow to cool.
2. Preheat the oven to 400°F., line a baking sheet with aluminum foil, silicone or parchment.
3. Brush the cut edges of the squash with the olive oil, place it cut side down on the baking sheet and cover with aluminum foil. Roast for 1 hour until tender. Remove from the oven, and when cool enough to handle, remove the skin and finely dice the flesh. Transfer the flesh into the salad bowl with the farro.
4. In a small bowl, whisk together the vinegar, cider, garlic chives, oil until blended. Season to taste with salt and pepper.
5. Add the pecans, persimmon, parsley, feta and pomegranate to the farro, and toss with the dressing.
6. Serve the salad warm or at room temperature.
Roasted Kabocha Soup
Serves 6
This is a great soup for Thanksgiving; you can make it now, and freeze it, getting one chore out of the way before Thanksgiving.
1/4 cup extra virgin olive oil
1/2 Kabocha squash, seeded
3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 Yali pears, peeled, cored and finely chopped
1 to 2 teaspoons sweet curry powder
6 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Brush the squash with the olive oil, and place cut side down on the baking sheet. Cover with aluminum foil, and roast for 1 hour, until the squash is tender.
3. When the squash is cool enough to handle, remove the flesh from the squash, and set aside.
4. In a Dutch oven, heat the butter, add the onion, pears, and curry powder, and saute for 4 to 5 minutes until the onion is softened.
5. Add the broth and the reserved squash, and simmer for 30 minutes.
6. Taste for seasoning and adjust using more curry powder, salt and pepper.
7. Do-Ahead: At the point you can cool, cover and refrigerate or freeze the soup. Before serving, add the cream, adjust the seasonings, and bring to serving temperature.
Red Beet Salad
Serves 4
1 bunch red beets, scrubbed, tops removed
1/4 cup chopped garlic chives
1/3 cup balsamic vinegar
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 45 to 60 minutes until the sharp tip of a paring knife goes into the beet easily.
3. When the beets are cool enough to handle, slip off the skins, cut the beets into thin wedges and put into a bowl with the garlic chives.
4. In a bowl, whisk together the vinegar, parsley, and oil. Season with salt and pepper.
5. Pour over the beet mixture, and allow to marinate at room temperature, stirring several times, for at least 4 hours.
6. Serve the salad as a with grilled meats, fish or poultry, or serve over salad greens.
Apple Pecan Cake
Makes one 10-inch tube or Bundt
1 1/2 cups canola oil
2 cups sugar
3 large eggs
1 teaspoon vanilla paste or extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups chopped Granny Smith apples, peeled, cored
1 cup pecans
1. Preheat the oven to 350 degrees and coat the inside of a 10-inch tube or Bundt pan with non-stick cooking spray such as Baker’s Joy, or butter and flour the inside of the pan and set aside while preparing the cake.
2. In the large bowl of an electric mixer, blend together the oil, sugar, eggs and vanilla. Stir in the flour, salt, soda, and cinnamon until blended.
3. Stir in the apples and pecans.
4. Transfer to the prepared pan, and bake for 1 hour and 10 minutes, or until a cake tester inserted into the center comes out clean or with one or two crumbs attached. Cool the cake in the pan for EXACTLY 10 minutes. Turn out onto a rack and cool completely.
Winter Panzanella
Serves 6
4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread, toasted (350 degrees for 15 minutes)
1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
1 bunch beets, tops removed, and scrubbed
1/4 cup balsamic vinegar
3 tablespoons fresh orange juice
1 teaspoon minced garlic chives
Salt and pepper
2 large oranges, peel and pith removed, and segmented
2 cups chopped romaine torn or cut into bite-size pieces
1 bunch arugula, washed, spun dry and chopped
1/2 cup chopped basil
1/2 cup diced celery
4 ounces crumbled feta cheese
1/3 cup pomegranate arils for garnish
1. Preheat the oven to 400° F. and line a baking sheet with silicone, aluminum foil, or parchment. Put the beets onto the baking sheet, cover with foil, and roast for 45 to 60 minutes, until tender.
2. When the beets are cool enough to handle, slip off the skins and cut into 1/2-inch dice. In a small bowl, whisk the oil, vinegar, orange juice, and garlic chives season with salt and pepper.
3. Place bread cubes, oranges, greens, basil, and celery into a large bowl.
4. Toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. Stir periodically. Top with beets, cubed feta, and pomegranate seeds before serving.
Five Spice Asian Pears
Serves 4 to 6
1 bottle Riesling
2 teaspoons five spice powder
1/4 cup honey
2 shinko pears, cored and cut in half
2 Yali pears, cored and cut in half
1/2 cup crème fraiche
1. In a Dutch oven, combine the Riesling, five spice powder, and the honey.
2. Add the pears to the pot and spoon the wine mixture over the pears.
3. Cover and simmer for 10 minutes, turn the pears, and simmer another 20 minutes until the pears are softened.
4. Remove from the liquid and set aside.
5. Bring the liquid to a boil and reduce it by half.
6. Serve the pears drizzled with the syrup and garnished with a dollop of crème fraiche.
7. The pears also make a great garnish for roasted pork or poultry.
Orange and Persimmon Salad
Serves 4
One bunch arugula washed and spun dry
2 oranges peel and pith removed, and sliced
2 Fuyu persimmons, peeled, cored, and thinly sliced
1 tablespoon finely chopped garlic chives
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper
1. Arrange the arugula on a serving platter.
2. Top with the oranges, and persimmon slices in a decorative pattern.
3. In a small bowl, whisk together the garlic chives, vinegar and oil. Season with salt and pepper.
4. Drizzle the dressing over the salad and serve.
@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.comFollow me on Facebook (professional page) Twitter, and Pinterest
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