Farmers' Market Box November 21st 2019
This week’s local produce and featured farms:
Arkansas Black Apples – Wynola Flats Produce
Red Radishes – D’Acquisto Family Farms
Salad Mix – Terra Madre Gardens
Swiss Chard – Terra Madre Gardens
Warren Pears – Frog Hollow Farm
Saijo Persimmons – Rancho La Paz de Mi Corazon
Garnet Yams – Her Produce
Red Beets – Be Wise Ranch
Farmer’s Choice:
Hidden Rose Apples – Dragonberry Produce
Pineapple Quince – Wynola Flats
Kabocha Squash – Tutti Frutti Farm
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Farmers’ Market Box Recipes
Sweet Potato and Apple Gratin
Serves 8
To give you the edge on your Thanksgiving prep, this dish can be made ahead and refrigerated or frozen. It’s a winner in my Thanksgiving classes, even for people who don’t like sweet potatoes.
6 large garnet yams, scrubbed
1/2 cup (1 stick) unsalted butter, melted
2/3 cup firmly packed light brown sugar
2/3 cup dark corn syrup
3 tablespoons cream sherry
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
4 Arkansas Black apples, peeled, cored, and sliced 1/4 inch thick
1. Preheat the oven to 400 degrees. Coat the inside of a 10-inch pie plate with non-stick cooking spray and set aside. Pierce each sweet potato with the tip of a paring knife, and roast for 50 to 60 minutes, until the apples are soft when pinched with an oven mitt.
2. Slice the potatoes in half and scoop out the flesh into the bowl of an electric mixer.
3. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and beat until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter.
6. The butter will seal the apples and prevent discoloration.
7. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. 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. 3. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
Cook’s Notes:
• Want to keep your apples from discoloring? Soak them in Sprite—this will keep them pristine for up to 4 hours.
• Make sure to remove dishes from the refrigerator at least 30 to 45 minutes before baking, if the dish is cold it will lower the oven temperature at least 25 degrees, and sometimes 50 degrees, throwing off your timing.
Your Saijo persimmons can be used in place of the apples in this dish if you would like—they will provide a sweet/tart compliment to the yams
Warren Pear Upside Down Cake
Serves 6-8
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored and thinly sliced
1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.
Beet Carpaccio Salad with Buratta
Serves 4-6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuce, washed and spun dry
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Swiss Chard Stuffing
Serves 8
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch swiss chard, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter, plus 1/4 cup melted for finishing
1 large sweet yellow onion
1 1/2 cups finely chopped celery
2 tablespoons finely chopped sage
2 teaspoons finely chopped thyme
8 cups toasted bread or stuffing cubes
1 1/2 cups chicken or vegetable broth
1 large egg, beaten
Salt and pepper
1. Preheat the oven to 350 degrees and coat the inside of 12 muffin tins with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for about 30 seconds, until fragrant.
3. Add the chard, and saute until the chard is wilted. Season with salt and pepper, and transfer to a bowl.
4. Wipe out the skillet, melt the butter, and saute the onion, celery, sage and thyme until the onion is softened, and translucent.
5. Add to the chard in the bowl, stir in the stuffing cubes, 1 cup of broth and the egg. Stir the stuffing together, until it holds together. You may need a bit more broth, depending on the bread cubes you are using.
6. Shape the stuffing into balls and put into the muffin tins.
7. Brush with the remaining melted butter. Bake for 25 to 30 minutes until puffed and golden.
Cook’s Note:
• You can also bake this in a 13-by-9-inch baking dish for 30 to 35 minutes.
• The stuffing can be refrigerated for up to 2 days, or frozen for 1 month. Make sure to bring to room temperature before baking.
Persimmon Pudding
Serves 4-6
Pulp from enough halved ripe persimmons to make 1 cup
1 cup sugar
1egg, beaten
3/4 cup buttermilk
1/2 tsp. baking soda
3/4 cups flour
1/2 tsp. baking powder
1⁄4 tsp. ground cinnamon
Pinch salt
2 tablespoons heavy cream
2 tablespoons butter, melted
1. Preheat oven to 350°and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the pulp and sugar into a large mixing bowl. Mix well. Beat in eggs.
3. Put buttermilk and baking soda into a small bowl and stir. Add to pulp and mix well.
4. Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream and mix well.
5. Stir the butter into batter.
6. Pour batter into the prepared baking dish. Bake until dark brown and toothpick inserted in center comes out clean, about 45 minutes to 1 hour. Set aside to cool. Serve with unsweetened whipped cream.
Roasted Radishes
Serves 4-6
One bunch radish, tops removed, ends trimmed, scrubbed, and cut in half from root to stem
1/4 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. In a bowl, toss together the radishes, oil, salt and pepper.
3. Spread onto the baking sheet in one layer.
4. Roast for 15 to 20 minutes until they are tender and browned.
Transfer to a serving dish and stir in the garlic and parsley before serving warm.
Poached Pineapple Quince
Serves 1-2
2 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 stick cinnamon
1/4 cup sugar
1. Put the ingredients into a saucepan and bring to a boil. Simmer for 20 to 30 minutes until the quince is tender.
2. Remove the quince and cinnamon from the syrup, bring the syrup to a boil, and simmer for 10 minutes until reduced by half.
3. Slice the quince and add to the syrup. The quince can be used as a condiment on a cheese board, over ice cream, or cake, or for breakfast over oatmeal, or muesli.
Kabocha and Potato Gratin
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 leeks, thinly sliced into 1/2 moons, using the white and tender green parts
1 teaspoon sugar
2 teaspoons dried thyme
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
1 garlic clove minced
3 cups peeled, thinly sliced Kabocha Squash (1/4-inch thick)
1 pound Yukon gold potatoes, scrubbed, and thinly slice (about 1/4-inch thick)
Salt and a few shakes Tabasco or Frank’s hot sauce
1 1/2 cups shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, add the leeks, sugar, and thyme, and cook until the onions are caramelized, turning a light golden brown. Season with salt and pepper and set aside.
3. In another large skillet, combine the cream, milk and garlic. Add the squash and potatoes, season with salt and some hot sauce, bring to a boil, and simmer for 7 to 10 minutes until the vegetables are almost cooked, they should be tender. Taste for seasoning and adjust.
4. In a small bowl, combine the cheeses.
5. Transfer half of the potato mixture into the prepared pan. Cover with the leeks, and 1/2 of the cheeses.
6. Cover with the remaining potato mixture, and the remaining cheese.
Cover and bake for 20 minutes, uncover and bake an additional 20 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for 10 minutes before serving.
Kabocha Squash Pie
Serves 8
This delicious pie is an alternative to pumpkin pie. I would advise roasting the squash and pureeing it, then freezing it till you are ready to make the pie. You can also bake the pie, then cool and freeze it for 1 month.
Makes one 9-inch pie crust
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
1. In a large bowl, stir together the flour, salt and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.
Adapted from the Four and Twenty Blackbirds Bakery in Brooklyn
1 kabocha squash
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Cut the kabocha squash in half, remove the seeds, brush with olive oil on the cut sides, and lay cut side down onto the baking sheet.
3. Cover with aluminum foil, and roast for 1 hour, or until the flesh is tender.
4. Remove from the oven and allow to cool.
5. Remove the peel and puree the squash flesh in a blender or food processor.
6. The puree can be served as is, with a bit of salt and pepper and butter, or you can freeze the puree
until you are ready to use it.
6 tablespoons unsalted butter
1 cup brown sugar
2 tablespoons water
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla paste or extract
2 large eggs
2 large egg yolks
1⁄2 teaspoon salt
1 2⁄3 cups kabocha squash puree
1⁄2 teaspoon ground allspice
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
Pinch ground cloves
1 teaspoon molasses
2 teaspoons fresh lemon juice
2⁄3 cup whole milk
2⁄3 cup heavy cream
1. Preheat the oven to 400°.
2. In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally.
3. When the butter is nut brown, immediately add the brown sugar, whisk, and then carefully add the water to loosen. Bring the mixture to a boil and continue simmering until a candy thermometer reads 225°F. (If you don’t have a candy thermometer, cook until the mixture smells caramelized and starts to darken.)
4. Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in the vanilla.
5. Place the pie shell on a rimmed baking sheet.
6. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside. In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running on low, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and cream; blend until smooth, stopping once or twice to scrape down the sides with a rubber scraper.
7. Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper. Pour into the pie shell.
8. Bake on the middle rack of the oven for 15 minutes, rotating 180 degrees lower the temperature, and bake another hour, until the pie edges are set and slightly puffed, and the center is set. Let to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
9. The pie can be refrigerated for up to 2 days.
Hidden Rose Apple Cake
Serves 6
1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
2 hidden rose apples, peeled, cored and cut into eighths
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the apples on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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