Farmers' Market Box October 24th 2019
This week’s local produce and featured farms:
Cameo Apples – Fair Hills Apple Farm
Pink Lady Apples – Fair Hills Apple Farm
Mixed Lettuce – Terra Madre Gardens
Hass Avocados – 3 Nuts Farms
Rainbow Swiss Chard – Be Wise Ranch
Arugula – D’Acquisto Family Farms
Shinko Pears – Penryn Orchards
Hachiya Persimmons – Murray Family Farms
Garnet Yams – Her Produce
Farmer’s Choice:
Passion Fruit – NBC Farms
Green Dragon Apples – Murray Family Farms
Honey Nut Squash – Black Sheep Produce
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Farmers’ Market Box Recipes
Yam and Apple Gratin
Serves 6
1 pound garnet yams
1/4 cup unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 1/2 tablespoons cream sherry
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp knife, and bake for 50 to 60 minutes, until the potatoes are soft. Remove from the oven. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Cut the yams in half and scoop out the flesh.
3. With an electric mixer, beat until smooth. Add 2 tablespoons of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture into the prepared pan.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Salad with Avocado Green Goddess Dressing
Serves 4-6
One bag mixed lettuce, washed, spun dry and chopped
1 cup mayonnaise
2 Haas avocados, peeled and pitted
1/4 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper
1. Put the lettuce into a salad bowl.
2. In a blender or food processor combine the mayonnaise, avocados, chives, basil leaves, lemon juice, zest, garlic, and Worcestershire. Puree the mixture. Season with salt and pepper.
3. Pour some of the dressing over the lettuce and toss to coat.
4. The dressing can be refrigerated for up to 5 days. Use it to dress potatoes for potato salad, pasta salad, or as a dip for fresh vegetables.
Scrambled Eggs and Avocado
Serves 6
2 tablespoons unsalted butter
6 large eggs
1/4 cup water
Salt and pepper
1 Haas avocado, peeled, pitted and diced
4 slices bacon, cooked crisp and crumbled
1/2 cup shredded sharp cheddar cheese
1. Melt the butter in a 10-inch skillet. In a mixing bowl, whisk the eggs with the water, season with salt and pepper.
Add the avocado to the eggs and pour into the hot butter. Cook the eggs until they are set, sprinkle the top with the bacon and the cheese. Serve immediately.
Persimmon Curd
Makes about 2 cups
3 large whole eggs
2 large egg yolks
3/4 cup granulated sugar
1/4 cup lemon juice
1 teaspoon grated zest
3/4 cup puréed pulp from about 3 ripe Hachiya persimmons
1 pinch kosher salt
8 tablespoons unsalted butter, cut into cubes, softened
1. In a small saucepan, whisk the eggs, yolks, sugar, zest, lemon juice, persimmon purée, and salt.
2. Place saucepan over low heat. Add butter.
3. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Cook another 5 minutes, until the curd is thickened. Strain the curd through a mesh strainer, store in clean jars, cool slightly, and store in refrigerator, where it will further thicken.
The curd is delicious as a topping for toast, English muffins, and as a garnish for cheesecake.
Baked Stuffed Garnet Yams
Serves 4
1 pound garnet yams, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper
1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt.
2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
4. Add the shallot mixture, cheese, sour cream and bacon. Season with salt and pepper as needed.
5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.
Apple Pie Sundaes
Serves 2
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.
1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 cameo apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.
1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)
1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel and another scoop of ice cream.
Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.
Honeynut Squash Chard Gratin
Serves 6
4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch chard, tough stems discarded and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese
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 a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.
Sausage Stuffed Honey Nut Squash
Serves 4
2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)
Passion Fruit Meringue
Serves 6
2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated
3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish
1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.
Arugula Salad with Pink Lady Apples
Serves 4
One bunch arugula, washed, spun dry and chopped
2 pink lady apples, cored, and thinly sliced
1/4 cup apple cider vinegar
2 tablespoons apple cider
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese
1. Put the arugula into a salad bowl.
2. In a small bowl, whisk together the vinegar, cider, mustard, and oil. Season with salt and pepper.
3. Dress the arugula with the dressing and plate the salad.
4. Garnish with apples, crumbled blue cheese and drizzle with a bit more of the dressing.
Slow Cooker Five Spice Asian Pears
Serves 4
½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
4 firm Asian pears, peeled, cored and cut in half
1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar. Add the pears to the slow cooker, turning them in the liquid to coat them. Cover and cook on high for 2 ½ hours until tender.
2. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.
Chicken Apple Salad
Serves 6-8
1 cup vegetable oil
1/4 cup apple juice or cider
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
1. In a medium-size bowl, whisk the dressing ingredients until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.
4 cups bite-size pieces of cooked chicken
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
4 Green Dragon apples, cored and cut into 1/2-inch dice
8 cups mixed field greens
1 cup chopped toasted pecans
1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing. Refrigerate if not using immediately.
2. When ready to serve, put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans.
3. Toss with some of the dressing until everything is coated.
4. Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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