Farmers' Market Box 11-29-2018
This week’s local produce and featured farms:
Granny Smith Apples – Fair Hills Apple Farm
Red Carrots – Weiser Family Farms
Dino Kale – Terra Madre Gardens
Leeks – Tutti Frutti Farm
Oranges – Polito Family Farms
Butter Lettuce – Dacquisto Family Farms
Fuyu Persimmons – Ken’s Top Notch Produce
Chioggia Beets – Tamai Family Farms
Satsuma Tangerines – Ken’s Top Notch Produce
Juicing Bag:
Raspberries – Pudwill Farms
carrots – Cal-Organic
Celery – Foxy Organics
Valencia Oranges – Coastal Valley Farms
Beets – Quality Assurance International
Spinach – Cal-Organic
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Braising Greens Mix – Terra Madre Gardens
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Juice Recipes
WINGMAN
Handful Kale
2 Beets
3 Carrots
1 Orange
1 Stalk Celery
RAZZLE
1/2 C. Raspberries
2 Carrots
1 Handful Spinach
BE GREEN
Handful Kale
Handful Spinach
2 Stalks Celery
1 Orange
1 Beet
Farmers’ Market Box Recipes
Braised Chicken With Leeks
Serves 6
2 medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon extra virgin oil
2 1/2 tablespoons unsalted butter
1/2 cup ruby port
1/3 cup chicken broth
1/3 cup heavy cream
1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
2. Pat chicken dry and season with salt and pepper.
3. Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
4. Add the port to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced by half—about 4 minutes.
5. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
6. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
7. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
8. Serve chicken on top of leeks.
Fuyu Persimmon Muffins
Makes 12
2 tablespoons unsalted butter, plus 4 tablespoons melted
3 cups finely diced Fuyu persimmon
2 tablespoons packed brown sugar
¾ teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons salt
1 cup granulated sugar
2 large eggs
¼ cup vegetable oil
½ cup apple cider
½ cup sour cream or Greek Style yogurt
1 teaspoon vanilla extract
1. Preheat the oven to 400 degrees. Coat the inside and tops of a 12-cup muffin tin generously with non-stick cooking spray.
2. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add persimmon pieces, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated, and persimmons are well browned, about 6 minutes. Remove pan from heat and let cool for 10 minutes.
3. In a bowl, whisk the flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl.
4. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick about 30 seconds. Whisk in the cider, sour cream or yogurt, and vanilla until combined.
5. Fold the sugar mixture and cooled persimmons into flour mixture until just combined.
6. Using a portion scoop, divide batter evenly filling the prepared muffin cups to the rim.
7. Bake until golden brown and a toothpick inserted in the center comes out with few crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking.
8. Let the muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from the tin to wire rack and let cool for 5 minutes longer.
Warm Farro Salad with Roasted Beets and Feta cheese
Serves 6
2 cups pearlized farro
1 bunch chiogga beets, tops removed
1/2 cup extra virgin olive oil
Chiogga beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped leek, using only the tender green part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 satsuma tangerines, peeled and broken into segments
1 cup crumbled feta cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add to the beets in the bowl.
3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
4. Add the leek to the salad bowl.
5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing.
7. Serve warm or at room temperature.
8. If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days. Remove from the refrigerator at least 90 minutes before serving to bring to room temperature.
Braised Pork with Apples
Serves 6
2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
4 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper
1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.
Red Carrot Chocolate Cake
Serves 8
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1-3/4 cups granulated sugar
2 large eggs, at room temperature
4 red carrots, scraped and shredded
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
1. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In an electric mixer, cream together the butter and sugar until fluffy.
4. Beat in the eggs, one at a time. Mix in the shredded carrots and the vanilla.
5. Dissolve the espresso powder in the water.
6. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
7. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
4 to 5 cups confectioners’ sugar
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add sugar and beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.
Cook’s Note: The cake can be made into cupcakes 15-20 minutes (about 24), or in a 13-by-9-inch baking dish (35 to 40 minutes)
Sparkling Oro Blanco Sangria
Serves 6
1 1/2 cups Oro Blanco grapefruit juice
1/2 cup Valencia orange juice
1/2 cup superfine sugar
1 bunch fresh mint, destemmed
Zest of 1 orange
1 Valencia orange, skin scrubbed, and cut into 1/2-inch slices
1/4 cup orange liqueur
1 bottle prosecco, or other sparkling wine
1. In a large bowl, combine the juices, sugar, mint, zest, orange and liqueur, stirring until the sugar is dissolved. Cover and refrigerate for at least 1 hour and up to 2 days.
2. When ready to serve, divide the juice mixture between two pitchers and add half of the sparkling wine to each pitcher, stir to blend. Serve over ice.
Papa Hemingway’s’ Daiquiri
Makes 4
Hemingway wasn’t fond of the too sweet daiquiris made in Havana; when the bartender held off on the other juices and added grapefruit juice, he was known to down 6 in a sitting…. I’m not recommending that, but these are pretty delicious with your Oro Blanco grapefruit. The original daiquiri is served in a champagne coupe, but I love these blended with ice.
1/2 cup white rum
1/4 cup fresh lime juice
1/2 cup fresh Oro Blanco grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice
1. Put all the ingredients into a blender, and blend until the ice is pureed.
2. Serve in 4-ounce glasses.
Orange Olive Oil Cake
Makes one 9-inch cake
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups plus 2 tablespoons sugar
¼ teaspoon grated orange zest
¾ cup extra-virgin olive oil
¾ cup milk
1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan.
2. In a mixing bowl, whisk the flour, baking powder, and salt together.
3. Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
4. Add 1¼ cups sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
5. Reduce the speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
6. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add the milk and mix until combined, about 30 seconds.
7. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
8. Transfer the batter to the prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface.
9. Bake until the cake is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached, 40 to 45 minutes.
10. Transfer pan to wire rack and let cool for 15 minutes.
11. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.
Tuscan Winter Soup
Serves 6 to 8
1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped leek using the white part
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch dyno kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish
1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2. Add the kale, and saute tossing in the garlic oil.
3. Add the tomatoes, beans and broth, and bring to a boil.
4. Simmer the soup for 30 minutes until the kale is tender.
5. Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.
Sautéed Greens
Serves 4
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bag braising mix, tough stems removed, and chopped coarsely
1/4 to 1/2 cup chicken or vegetable broth
Salt and pepper
1. In a large skillet, heat the oil, and saute the garlic and red pepper until the garlic is translucent.
2. Add the braising mix and toss in the garlic oil to coat.
3. Add the broth, stir to blend, cover the pan, and simmer for 5 to 10 minutes until the greens are wilted.
4. Remove the cover, season with salt and pepper, and simmer until the liquid in the pan has evaporated.
5. The greens can be used as a side dish, or tossed with pasta, as a topping for bruschetta with some burrata or fresh ricotta.
Roasted Salmon with Meyer Lemon Salsa Verde
Serves 4 to 6
For the Salsa
1/4 cup minced shallot
2 tablespoons white wine vinegar
1 Meyer lemon, peel and pith removed, and cut into segments, then chopped
1 cup finely chopped flat-leaf parsley
2 tablespoons capers, drained
1 cup extra-virgin olive oil
Salt and pepper
1. In a mixing bowl, combine all the ingredients, and season with salt and pepper. Refrigerate for up to 4 days.
For the Salmon
1/2 cup extra virgin olive oil
1/4 cup Meyer lemon juice
2 teaspoon Old Bay seasoning
2 1/2 pounds salmon filet
1. Preheat the oven to 400 degrees.
2. Pour the oil, lemon juice, and Old bay into a 13-by-9-inch baking dish.
3. Arrange the salmon in the pan and turn to coat in the oil mixture.
4. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving garnished with some of the Salsa Verde.
Meyer Lemon Panna Cotta
Serves 6
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
Grated zest of 1 Meyer lemon
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons lemon extract
1 cup (8-ounce container) sour cream
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream, and zest with the sugar, salt, and lemon extract over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
4. Fill each ramekin three-quarters full of the cream. Chill 4 to 24 hours.
5. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate or serve in their containers garnished with candied lemon.
Candied Meyer Lemon
1 pound Meyer lemons
1 1/4 cups sugar
2 tablespoons light corn syrup
1. Preheat the oven to 300 degrees.
2. Squeeze enough lemons to make 1/4 cup juice.
3. Slice remaining lemons very evenly 1/8 to 1/4 in. thick, using a thin serrated knife or mandoline.
4. Discard seeds and end pieces.
5. Layer slices in an 8- or 9-in. square glass baking dish.
6. Meanwhile, bring 1 1/2 cups water, the sugar, and corn syrup to a boil in a small covered saucepan. Reduce heat to medium and boil 1 minute. Remove from heat and stir in lemon juice. Pour over fruit and cover dish tightly with foil.
7. Bake until fruit is tender and somewhat translucent but keeps its shape, 50 to 55 minutes.
8. Uncover and bake until syrup reduces by a third, about 30 minutes.
9. Let cool to room temperature, then lift out and put onto a rack. Sprinkle with sugar and let stand overnight. Store in airtight containers in the refrigerator.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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