Farmers' Market Box November 27th 2019
This week’s local produce and featured farms:
Granny Smith Apples – Wynola Flats Produce
White Carrots – D’Acquisto Family Farms
Celery – J.R. Organics
Dino Kale – Be Wise Ranch
Leeks – Tutti Frutti Farm
Saijo Persimmons – Rancho La Paz de Mi Corazon
Garnet Yams – Her Produce
Butternut Squash – Be Wise Ranch
Baby bunch Turnips – Valdivia Farms
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
Salted Caramel Apple Pie
Makes one 9″ pie
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
Bench Flour for rolling
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.
From the Four and Twenty Blackbirds Bakery, Brooklyn
1 cup plus 2 tablespoons granulated sugar
1/4 pound (1 stick) unsalted butter
1/2 cup heavy cream
6 to 7 Granny Smith apples peeled, cored and thinly sliced
Juice of 2 lemons
1/3 cup raw sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 tablespoons unbleached all-purpose flour
1/4 teaspoon flaky sea salt, plus more for finishing
One All-Butter Crust for a 9-inch double-crust pie
1 egg mixed with 2 tablespoons heavy cream for finishing
Raw sugar for finishing
1. Preheat the oven to 400 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Whisk together 1 cup of granulated sugar and 1/4 cup of water in a medium saucepan and cook over medium-low heat until the sugar is just dissolved.
3. Add the butter and bring to a slow boil.
4. Continue cooking over medium heat until the mixture turns a deep golden brown, almost copper.
5. Remove from the heat and immediately but slowly add the heavy cream – be careful, the mixture will bubble rapidly and steam.
6. Whisk the final mixture together well and set aside to cool while you prepare the apple filling.
7. Dredge the apple slices in the lemon juice. Sprinkle lightly with the remaining 2 tablespoons granulated sugar. Set aside to soften slightly and release some of the juices, 20 to 30 minutes.
8. In a large bowl, combine the cinnamon, raw sugar, allspice, nutmeg, black pepper, salt and flour, and mix well. Add the prepared apples to the sugar-spice mixture, leaving behind any excess liquids. Gently turn the apples to evenly distribute the spice mix.
9. Tightly layer the apples in the prepared pie shell so that there are minimal gaps, mounding the apples slightly higher in the center.
10. Pour a generous 1/2 cup to 3/4 cup of the caramel sauce evenly over the apples
11. Sprinkle with 1/4 teaspoon of the flaky sea salt. Assemble the lattice on top of the pie and crimp the edges as desired. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
12. Brush the pastry with the egg wash to coat, being careful not to drag the caramel in to the pastry (it will burn). Sprinkle with raw sugar and flaky sea salt.
13. Place the pie on a rimmed baking sheet and transfer to the lowest rack of the oven.
14. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
15. Lower the oven temperature to 375 °F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30 to 35 minutes longer.
16. Test the apples for doneness with a skewer or sharp knife, they should be tender and should offer just the slightest resistance. Transfer the pie to a wire rack and let cool for 3 hours. Serve warm or at room temperature.
Old Fashioned Sage Dressing
Serves 6-8
This dressing can be made a day ahead of time, and then baked alongside your turkey, or side dishes. Getting one thing out of the way before Thanksgiving is a real stress reliever.
1 cup (2 sticks) plus 3 tablespoons unsalted butter
2 cups chopped celery
2 cups chopped onions
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped rosemary
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
4 quarts dry bread cubes
2 large eggs, beaten
1. In a large skillet over low heat, melt all the butter and set 3 tablespoons aside. Cook the onions and celery in the remaining butter until softened, about 3 minutes. Add the sage, thyme, rosemary, salt, and pepper and cook, stirring, until the vegetables are translucent, another 5 to 6 minutes.
2. Taste the broth and make sure it is highly seasoned because it will lose some of its potency when mixed with the bread. Pour over the vegetables and bring to a boil.
3. Grease three 8-inch loaf pans or one 13 x 9-inch baking dish. Have the bread cubes ready in a large bowl and pour the broth mixture over them. Stir in the eggs until blended.
4. If you prefer a wetter stuffing, add a few more tablespoons of broth. Transfer the mixture to the prepared baking pans.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.
6. Preheat the oven to 325°F. Brush the top of the stuffing with the reserved 3 tablespoons of melted butter and bake until golden brown, 35 to 45 minutes.
Garnet Yam Home Fries
Serves 6
1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.
Honey Thyme Carrots
Serves 4-6
1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch white carrots, scrubbed and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream
1. In a skillet, combine the broth, honey, thyme and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.
Cranberry Persimmon Chutney
Makes about 3 cups
A different spin on traditional cranberry sauce, this one is terrific on a turkey sandwich the next day.
1 12-ounce bag fresh or frozen cranberries
2 cups finely chopped and peeled Saijo persimmon
1/2 cup finely chopped onion
1/2 cup apple juice
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1. In a saucepan, combine the cranberries, persimmon, onion, apple juice and sugar. Simmer for about 5 minutes, until the cranberries begin to pop and release some juice.
2. Add the cinnamon and ginger and simmer an additional 5 minutes.
3. Cool completely, the sauce may look runny when hot, but will set up when chilled.
4. Cover and refrigerate for up to 4 days or freeze for 1 month.
Slow Cooker Turkey Minestrone
Serves 6-8
Use up your leftovers in this minestrone a few days after the holiday to enjoy over the weekend. The slow cooker does most of the work, so you don’t have to tend this on the stove top. The soup can be refrigerated for up to 4 days, or frozen for up to 2 months.
3 tablespoons extra virgin olive oil
1 cup chopped leeks, finely chopped using the white and tender green parts
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchinis, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch kale, washed, tough leaves removed, and cut into 1-inch pieces
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish
1. In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
2. for about 6 minutes, until the vegetables begin to soften.
3. Add the wine, and allow it to boil for 2 minutes, stirring.
4. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
5. Transfer the contents of the skillet to a 6 to 7-quart slow cooker
6. insert.
7. Add the chicken broth and rind, if you are using it. Add the zucchini, chicken, beans, and kale, cover and cook on high for 4 hours, or low for 8 to 10 hours.
8. Taste the soup for salt and pepper and adjust.
9. Add the cooked tortellini, cover and cook on high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese to garnish each serving.
Slow Cooker Savvy: Whenever you add pasta, rice, or other starches to soups, make sure to cook the starch separately, and then add it to your soup. It will still absorb some of the liquid but will not suck it up so that there is no broth left.
Maple Glazed White Carrots and Turnips
Serves 4
1 pound turnips, peeled and diced
1 pound carrots, peeled and diced
4 tablespoons unsalted butter
3/4 cup chicken or vegetable stock
1/3 cup pure maple syrup
salt and freshly ground pepper
1. In a large skillet or braising pan, melt the butter over medium heat. Continue to cook until it begins to foam and bubble and has a nutty aroma. Once the butter begins to turn a golden brown, add the turnips and carrots and toss to coat.
2. Add the chicken stock, maple syrup, and cider vinegar to the skillet and cover. Increase heat to high and bring the mixture to a boil; cook for 10 minutes.
3. Remove the cover and continue to cook until the sauce is thickened and shiny, and the vegetables are tender, approximately 7-10 minutes. Turn off heat. Season with salt and pepper to taste. Garnish with freshly chopped herbs, if desired.
Butternut Squash & Spinach Gratin
Serves 8
4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed and squeezed dry
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 cup butternut 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 spinach, and season with the salt and pepper. Saute until the spinach 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.
Roasted Butternut Squash Soup with Candied Bacon Garnish
Serves 6-8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm red pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish
8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
3. Lay the bacon across the baking sheet, but do not overlap the slices.
4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
5. Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
6. Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.
Curried Kabocha Squash Soup
Serves 6
3 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
2 large garlic cloves, thinly sliced
salt
One kabocha squash—peeled, seeded and cut into 3/4-inch cubes
1 tablespoon Madras curry powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
8 cups chicken or vegetable stock
1/2 cup heavy cream
Chopped cilantro, for garnish
1. In a large saucepan, heat the olive oil, add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are just starting to brown, about 3 minutes. Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes.
2. Add the chicken stock, and 3 cups of water and bring the soup to a boil; reduce the heat to moderately low and simmer, stirring occasionally, until the squash is very tender, about 20 minutes.
3. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream and stir over moderately low heat until it is hot, about 5 minutes.
4. Season the soup with salt. Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.
Hidden Rose Apple Cake
Serves 4
5 Hidden Rose Apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
3/4 cups unsalted butter, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes, until the crust is crisp and golden brown.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Poached Pineapple Quince
Serves 1-2
1 pineapple quince, peeled, cored, and quartered
2 cups Riesling
1 vanilla bean, split
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 vanilla bean 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 over ice cream, or cake, or for breakfast over oatmeal, or muesli.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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