Farmers' Market Box 1-31-2019
This week’s local produce and featured farms:
Algerian Tangerines – 3 Nuts
Swiss Chard – Black Sheep Produce
Arugula – Coleman Family Farms
Blood Oranges – Schaner Farms
French Heirloom Potatoes – Weiser Family Farms
Baby Red Beets – Be Wise Ranch
Braising Mix – Terra Madre Gardens
Romanesco Cauliflower – Two Peas in a Pod Farm
Sunchokes – Weiser Family Farm
Juicing Bag:
Mustard Greens – Cal Organics
Celery – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Lemons – Sundance Natural Foods
Valencia Oranges – Stehly Farms
Red Beets – Oceanside Organic
Farmer’s Choice:
Pink Lady Apples – Fair Hills Apple Farm
Meyer Lemons – Chocolate Mountain Ranch
German Butterball Potatoes – Weiser Family Farms
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Juice Recipes
HEALTHY JUICE
2 Stalks Celery
1 Orange
1 Beet
3/4 Fennel
RE-ENERGIZE
1 Lemon
1 Beet
1 Mustard Green
1 Orange
SHINE BRIGHT
3 Stalks Celery
1 Lemon
1 Beet
Farmers’ Market Box Recipes
Loaded Fingerling Potatoes
Serves 4
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
1 pound fingerling potatoes, scrubbed and quartered lengthwise
1 cup shredded sharp cheddar cheese
3 scallions, finely chopped, using the white and tender green parts
4 slices bacon, cooked crisp and crumbled
1/2 cup sour cream
1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the oil, salt and pepper. Add the potatoes and toss to coat.
3. Spread the potatoes into the prepared pan, and roast for 20 minutes, turn the potatoes and reduce the heat to 350 degrees.
4. Sprinkle with the cheese, scallions, and bacon. Roast another 10 minutes, until the potatoes are tender, and the cheese is bubbling.
5. Serve the potatoes garnished with the sour cream.
Sunchoke Spread
Serves 4
One pound sunchokes, scrubbed
1/3 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper
1 teaspoon grated lemon zest
One 14.5-ounce can white beans, rinsed and drained
2 tablespoons lemon juice
1/4 cup finely chopped Italian parsley
Salt and pepper
Pita chips for serving
1. Put the sunchokes into salted water to cover, bring to a boil, and simmer for 10 to 12 minutes until tender.
2. Drain thoroughly.
3. While the sunchokes are simmering, heat the oil, add the garlic, red pepper and lemon zest, sautéing for 1 minute.
4. When the sunchokes are cooled, add them to a food processor, add the beans, lemon juice, and olive oil mixture. Process until smooth.
5. Add the parsley, taste for seasoning, and adjust using salt and pepper. Cool, cover and refrigerate for up to 4 days. Serve the at room temperature or cold spread with pita chips.
Arugula Salad with Blood Orange Vinaigrette
Serves 4
One bunch arugula, washed and spun dry
1/4 cup blood orange juice
1/4 cup balsamic vinegar
2 teaspoons honey
1/2 cup extra virgin olive oil
Salt and pepper
4 blood oranges, peel and pith removed, and segmented
1/2 cup crumbled goat cheese for garnish
1. Put the arugula into a salad bowl.
2. In another bowl, whisk together the juice, vinegar, honey and oil. Season with salt and pepper.
3. Dress the arugula with some of the dressing. Plate the salad, and garnish with orange segments and goat cheese.
Roasted Romanesco
Serves 4 to 6
One Romanesco cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry bread crumbs
3/4 cup freshly grated Parmigiano Reggiano
1 1/2 teaspoons dried oregano
1. Line a baking sheet with a silicone liner, parchment or aluminum foil, preheat the oven to 375 degrees.
2. Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
3. In another large bowl, combine the bread crumbs, cheese, and oregano, stirring until blended.
4. Toss the florets into the crumbs, a few at a time, stirring to coat evenly. Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
5. Bake the cauliflower until tender when pierced with the tip of a knife, 15 to 20 minutes. Remove from the oven, transfer to a serving bowl, and serve warm or at room temperature.
Tangerine Shortbread
Makes about 20
3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish
1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.
Portuguese Sausage and Greens Soup
Serves 6
1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bag braising mix, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
4. Stir in the tomatoes, chicken broth, vinegar and salt.
Swiss Chard and Artichoke Dip
Serves 6
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
2 shallots, finely chopped
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
One 10-ounce package frozen artichoke hearts, defrosted and chopped
2 tablespoons lemon juice
2 cups mayonnaise
1 1/2 cup shredded imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
One round loaf unsliced sourdough bread
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
3. Add the Swiss chard, and saute until the chard is wilted.
4. Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
5. Cool the mixture.
6. In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend.
7. Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.
Beet and Blood Orange Salad
Serves 4
One bunch red beet, tops removed, and scrubbed
3 blood oranges, peel and pith removed, and sliced
2 scallions, finely chopped, using the white and tender green parts
3 tablespoons blood orange juice
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup toasted chopped walnuts
1/4 cup finely chopped parsley
1. Steam the beets for 40 to 50 minutes until they are tender. Slip the skins off the beets, slice the beets, and put into a bowl with the blood oranges and scallions.
2. In a small bowl, whisk together the juice, vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Dress the beet mixture with the salad dressing, and serve the salad garnished with walnuts and parsley.
Potato Pizza
Serves 4
For the Sauce
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 teaspoon dried oregano
One 28-ounce can tomato puree
Salt and pepper
1. In a saucepan, heat the oil, and saute the garlic, onion and oregano until the onion is softened.
2. Add the tomatoes, and simmer for 20 minutes. Season with salt and pepper and cool. The sauce will keep in the refrigerator for up to 5 days or freezes for 2 months.
For the Potatoes and Finishing
One pound German butterball potatoes, scrubbed, and thinly sliced on a mandoline
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup extra virgin olive oil
1 1/2 cups sauce (see preceding recipe)
1 1/2 cups shredded whole milk mozzarella
1 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees, coat the inside of a 14-inch pizza pan with non-stick cooking spray.
2. In a bowl, combine the potato slices, salt, pepper and oil. Toss to coat the potatoes.
3. Spread the potatoes evenly in the pizza pan.
4. Roast the potatoes for 20 minutes.
5. Spread the sauce over the potatoes, sprinkle with the cheeses, and bake another 20 minutes until the potatoes are tender, and the cheeses are golden brown and bubbling. Allow the pizza to rest for 10 minutes before cutting into wedges.
Slow Cooks Lemon Chicken Orzo Soup
Serves 8
8 cups chicken broth
grated zest of two lemons
1 cup orzo pasta
2 cups shredded cooked chicken
2 teaspoons fresh lemon juice
4 eggs, separated
½ cup finely chopped Italian parsley
Thin lemon slices for garnish
1. Pour the broth, zest, orzo and chicken into the insert of a 5 to 7-quart slow cooker. Cover and cook on high for 2 hours. Turn the slow cooker to low heat.
2. In a mixing bowl, whisk together the egg white, until soft peaks form. In another bowl, whisk together the lemon juice and the yolks. Whisk the mixtures together and pour one cup of the broth into the eggs, whisking constantly being careful not to cook the eggs into a scramble.
3. Slowly pour the eggs into the soup and cook another hour on low. Sprinkle the soup with the parsley and serve garnished with lemon slices if desired.
Slow Cooker Lemon Chicken Wings
Serves 6
Browning
3 pounds chicken wing drummettes
¼ cup olive oil
1 ½ teaspoons salt
1 teaspoon sweet paprika
1. Coat the inside of the insert of a 5 to 7-quart slow cooker insert with non-stick cooking spray. Preheat the broiler for 10 minutes.
2. In a large mixing bowl, combine the chicken wings, olive oil salt, paprika and pepper, tossing to coat the wings evenly.
3. Arrange the wings on a rack in a baking sheet, and broil for 5 minutes, until the wings are crispy on one side, turn the wings, and broil another 5 minutes, until crispy and browned.
4. Remove from the wings from the oven; if you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days, otherwise, place the wings into the prepared insert.
Sauce
½ cup lemon juice
Grated zest of 3 lemons
2 teaspoons salt
Pinch red pepper flakes
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
6 cloves garlic, minced
1 tablespoon finely minced rosemary
½ cup chicken broth
1. In a mixing bowl, whisk together the sauce, and pour over the wings in the insert and turn to coat all the wings.
2. Cover and cook on high for 3 hours, turning the chicken several times during the cooking time to coat with the sauce. Serve the wings on the warm setting.
Lemon Chicken
Serves 6
4 pounds chicken parts (you could use all chicken wings if you are serving for the Super Bowl)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh lemon juice
2 tablespoons red wine vinegar
8 cloves garlic, minced
1 tablespoon dried oregano
2 lemons, thinly sliced and seeds removed, for garnish
1. Preheat the broiler for 10 minutes. Line a rimmed baking sheet with aluminum foil and place a rack on it.
2. Rinse the chicken in cold water and drain in a colander and pat dry. Combine 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the paprika and sprinkle over the chicken, shaking it in the colander to coat.
3. Place the chicken on the rack, skin side down, and broil until browned on that side, 5 to 7 minutes, then turn.
4. Turn the chicken over and broil until the skin is crisp and golden brown, another 7 minutes.
5. In a medium-size bowl, whisk together the remaining 1 teaspoon of salt, 1/2 teaspoon each of pepper and paprika, the oil, lemon juice, vinegar, garlic, and oregano until blended.
6. Turn off the broiler and increase the oven temperature to 400 F. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken directly to the sheet pan, skin side up. Pour the marinade mixture over the chicken and return it to the oven. Bake until cooked through, 25 to 30 minutes, basting the chicken once or twice with the sauce.
7. Transfer the chicken to a serving dish, cover with foil to keep warm, and transfer the sauce to a saucepan. Bring to a boil and let boil continue boiling on high heat until it reduces a bit, 5 to 7 minutes. Spoon the sauce over the chicken and serve, garnished with the lemon slices.
Tart Tatin
Serves 6 to 8
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
8 to 10 Pink Lady apples, peeled, cored and quartered
1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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