Farmers' Market Box 4-4-2019
This week’s local produce and featured farms:
Hass Avocados – Adelynn Sue Avocado Farm
Yu Choy – Fresno Evergreen Farm
Carrots – Be Wise Ranch
Frisee – Dacquisto Farms
Cucumbers – Black Sheep
Butter Lettuce – Dacquisto Farms
Yosemite Gold Tangerines – 3 Nuts Farm
Murcott Tangerines – Adelynn Sue Avocado Farm
Farmer’s Choice:
Honey Dates – Dates By DaVall
Star Ruby Grapefruit – Ken’s Top Notch Produce
Cara Cara Oranges – Ken’s Top Notch Produce
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Farmers’ Market Box Recipes
Chopped Salad with Tangerine Chipotle Dressing
Serves 6-8
This salad is a great vehicle for using up leftover veg in the fridge, leftover chicken or pork.
For the Dressing
1 cup mayonnaise (low fat ok)
1 cup Greek style yogurt
2 tablespoons honey
4 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
2 tablespoons tangerine or orange juice
Grated zest of one tangerine or orange
Grated zest of one lemon
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
1. In a mixing bowl, whisk together all the ingredients, cover and refrigerate.
2. If you want to make this in the food processor, you won’t need to mince the chipotles; just add everything to the work bowl and process until smooth.
3. Refrigerate the dressing for up to 4 days. It makes a great sauce for grilled chicken, pork or seafood.
For the Salad
One head butter lettuce, washed, spun dry and chopped
4 medium carrots, cut into matchsticks
3 cups sliced cucumbers
4 Algerian tangerines, peeled, and segmented
2 hass avocadoes, peeled, seeded and chopped
1. In a salad bowl, combine the lettuce, carrots, tangerines and avocadoes.
2. Toss with the dressing and serve.
Frisee Salad with Poached Eggs and Lardons
Serves 4
For the Salad Dressing
2 teaspoons finely minced shallot
2 teaspoons Dijon mustard
1/4 teaspoon salt
2 teaspoons lemon juice
2 teaspoons white wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
1. In a bowl, whisk together the ingredients. Season with salt and pepper. A dressing that is too acid requires additional salt to balance the acid. Store in the refrigerator for up to 5 days.
2. This also makes a great marinade for chicken breasts.
For the Salad
6 strips thick cut bacon, cut into 1/2-inch pieces
1 head frisee, washed, spun dry and chopped
8 thin slices baguette, toasted
4 large organic eggs
Salt and pepper
1. In a large skillet cook the bacon until crisp and allow to drain on paper toweling.
2. Toss the frisee with the dressing and plate the salad.
3. Put the toasted baguette onto the frisee.
4. On the stove fill a skillet two-thirds with salted water. Bring to a gentle simmer.
5. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set, and yolks are still soft. With a slotted spoon, remove and place on the baguette slices. Garnish with the bacon and garnish with freshly ground black pepper.
Bistro Carrot Salad
Serves 4
4 cups grated carrots
1/4 cup finely chopped green onion using the white and tender green parts
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1. In a bowl, combine all the ingredients, tossing to coat. Season with salt and pepper. Serve cold.
The salad will keep in the refrigerator for up to 4 days
Cold Avocado and Cucumber Soup
Serves 4-6
2 ½ cups plain yogurt (not Greek)
2 cups half and half
1 ½ avocados, finely diced
2 cups cucumbers, peeled, seeded and diced
1 tablespoon grated onion
1 cup cold chicken broth
Fresh chives
Crisp crumbled bacon for garnish
Toasted, chopped almonds for garnish
1. In a large bowl, combine the yogurt, and half and half.
2. Stir in the avocadoes, cucumbers, onion, and chicken broth. Refrigerate for at least 4 hours.
3. Serve chilled, garnished with chives, bacon and almonds.
Braised Yu Choy
Serves 2-4
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 bunch yu choy, tough stems removed
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon sesame oil for garnish
Sesame seeds for garnish
1. In a large skillet, heat the oil, and swirl the garlic and ginger in the pan for 30 seconds, until fragrant. Add the yu choy, tossing to coat with the garlic oil.
2. Add the broth and soy sauce and cook until the yu choy is wilted, and the liquid in the pan is almost evaporated.
3. Serve garnished with sesame oil, and sesame seeds if desired.
Frozen Tangerine Crush Cocktails
Serves 4
Murcott tangerines are prized for their juice; use them in this summer libation.
1 cup crushed ice
1 1/2 cups tangerine juice
6 ounces vodka
4 ounce grand Marnier (or another orange liqueur
One 12-ounce can lemon-lime soda like sprite or 7UP
Tangerine twist for garnish
a sprig of fresh mint
1. In a blender, combine the ice, tangerine juice, vodka, and Grand Marnier. Blend until pureed. Pour 1/2 cup of the mixture into a glass and top off with soda.
2. Garnish with a twist of tangerine peel or fresh mint.
Tangerine Pecan Cake with Cream Cheese Frosting
Serves 8-10
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla paste or extract
1 cup segmented, chopped tangerines
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer, combine the eggs, oil, and vanilla.
3. Add the remaining ingredients and beat until just combined.
4. Pour into the prepared pan and bake for 45 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool completely, before frosting.
Cream Cheese Frosting
One 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
5 cups confectioners’ sugar
2 to 3 tablespoons tangerine juice to thin
1. In the bowl of an electric mixer, beat together the cream cheese and butter.
2. Add the sugar, a cup at a time, beating until smooth.
3. Add tangerine juice to flavor and thin the frosting. Frost the cooled cake.
Date Nut Bread
Makes one loaf
3/4 cup sugar
1/2 cup unsalted butter, softened
1/2 cup sour cream
1/4 cup orange juice
1 tablespoon freshly grated orange zest
2 large eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped pitted dates
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees and coat the bottom of a 9-by-5-inch loaf pan with non-stick cooking spray.
2. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, orange juice, orange zest and eggs; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in dates and pecans.
3. Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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