Farmers' Market Box February 6th 2020
This week’s local produce and featured farms:
Star Ruby Grapefruit – Bernard Ranches
Red Beets –J.R. Organics
Redbor Kale – Be Wise Ranch
Satsuma Tangerines – Garcia Farms
Blood Orange – Polito Family Farms
Lettuce Mix – Terra Madre Gardens
French Breakfast Radishes – Be Wise Ranch
Chard – Terra Madre Gardens
Farmer’s Choice:
Cara Cara Oranges – Friends Ranches
Rhubarb – Trevino Family Farms
Maitake Frondosa Mushrooms – Mycopia Mushrooms
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Farmers’ Market Box Recipes
Traditional French Breakfast Radishes
Serves 6
1 baguette, sliced 1/2-inch thick on the diagonal
Unsalted butter
1 bunch French Breakfast radishes, tops removed, scrubbed, and thinly sliced
Fleur de Sel
1. Spread the butter on the bread, top with some of the radishes, and sprinkle with Fleur de Sel.
2. I have seen variations on this in France, sprinkled with dill, or chives, or even flaked smoked salmon.
Paloma Cocktail
Serves 4-6
12 ounces tequila
1 cup ruby star grapefruit juice
1/4 cup lime juice
1/2 cup blood orange juice
12 ounces club soda
Blood orange, lime and grapefruit slices for garnish
1. In a large pitcher, combine the tequila, grapefruit, lime and blood orange juice. Refrigerate for 2 hours, or until ready to use.
2. Fill a tumbler with ice, add 1/2 of the tequila mixture and top with club soda.
3. Garnish with lime, grapefruit of blood orange slices.
Grapefruit Brulee
Serves 6
3 ruby star grapefruit, halved
Raw sugar
1. Preheat a broiler and arrange the grapefruit on a baking sheet. Sprinkle with the sugar, and broil until the sugar is caramelized. Serve warm.
2. If you have a brulee torch, you can torch the sugar instead.
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
1/4 cup blood orange juice
2/3 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuce, washed and spun dry
3 blood oranges, peel and pith removed; sliced 1/2-inch thick
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.
Toss the salad greens with some of the dressing and arrange the lettuce onto a serving platter.
5. Arrange beet slices on the lettuce and put pieces of buratta and oranges 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.
Pasta with Redbor Kale
Serves 4-6
If you would like to add the beet greens to this, remove the stems, and saute with the kale
4 tablespoons extra virgin olive oil
1/2 pound sweet Italian sausage
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the sausage until it is no longer pink, breaking up any large pieces.
2. Add the garlic and red pepper and saute another minute until fragrant.
3. Add the kale to the skillet and toss with the sausage. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
4. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
5. Plate the pasta, and garnish with the cheese
Swiss Chard Breakfast Casserole
Serves 6
For a vegetarian option omit the bacon, and saute in 3 tablespoons of olive oil.
1 tablespoons olive oil
6 strips bacon, cut into 1/2-inch dice
2 garlic cloves, minced
1/2 cup finely chopped onion
1 bunch swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
6 cups sturdy white bread cubes (not baguette)
8 large eggs
1 cup milk
1 tablespoon Dijon mustard
Few drops of Tabasco
1 1/2 cups chopped aged Gouda cheese
1 cup finely shredded Gruyere cheese
1. In a large skillet, cook the bacon until crisp. Add the garlic and onion, and saute until the onion is translucent, about 3 minutes.
2. Add the chard, and saute until the chard is wilted. Season the chard with salt and pepper. Set aside to cool.
3. Put the bread cubes into a large bowl.
4. In another bowl whisk together the eggs, milk, Dijon, Tabasco and Gouda cheese.
5. Pour over the bread cubes. Add the chard mixture and stir to blend.
6. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
7. Pour the mixture into the baking dish, and sprinkle with the Gruyere. Cover and refrigerate at least 8 hours, or overnight. Bring the casserole to room temperature before baking.
8. Preheat the oven to 350 degrees and bake for 35 to 45 minutes until the casserole is bubbling, and cheese is golden brown. Allow to rest for 10 minutes before cutting into squares and serving.
9. Another option is to coat muffin tins with non-stick cooking spray and ladle the chard mixture into the muffins tins. These will bake for about 25 minutes until set in the middle.
Field Greens with Satsuma Tangerines and Soy Vinaigrette
Serves 4
1/4 cup soy sauce
1/4 cup tangerine juice
1/4 cup rice vinegar
2/3 cups canola oil
1 clove garlic, minced
1 teaspoon peeled and grated fresh ginger
1/4 cup firmly packed light brown sugar
2 teaspoons toasted sesame oil
1 bag mixed lettuces
4 Satsuma Tangerines, peeled and segmented
1. In a bowl, whisk together the soy sauce, tangerine juice, rice vinegar, oil, garlic, ginger, brown sugar, and sesame oil. Taste for seasoning and adjust using more soy, or sugar.
2. Put the lettuce into a salad bowl and toss with some of the dressing.
3. Plate the salad, arrange the tangerines on the salad, and drizzle with additional dressing.
Rhubarb Orange Tart
Serves 6
2 tablespoons unsalted butter
2 cups finely chopped rhubarb
1 cup sugar
1/2 cup Cara Cara orange juice
1 cup Cara Cara orange segments, chopped
1. In a saucier or saucepan, melt the butter, add the rhubarb, sugar, orange juice and orange segments.
2. Bring to a boil, and simmer for 30 minutes until thickened. This should have a marmalade consistency. Cool completely.
3. This compote can be used for the tart, or as a jam for toast or scones.
2/3 cup sugar
3 large egg yolks
1 teaspoon orange extract
3 tablespoons all-purpose flour
1 cup whole milk
1. In a saucier or saucepan, whisk together the sugar, egg yolks, orange extract and flour.
2. Slowly whisk in the milk and put over medium heat. Continue to whisk until the pastry cream is thickened. It will coat the back of a spoon.
3. Transfer to a bowl, push plastic wrap onto the surface of the pastry cream, and cool completely. Refrigerate if not using immediately.
One baked tart shell
Rhubarb Compote, see preceding recipe
Pastry cream (see preceding recipe)
2 to 3 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
Warm Apricot jam (1/4 to 1/3 cup)
1. Spread the rhubarb compote onto the bottom of the tart shell.
2. Cover with the pastry cream.
3. Lay the oranges over the pastry cream, and brush with the apricot jam. Cover and refrigerate until ready to serve.
Cara Cara Orange and Rhubarb Cake
Serves 6-8
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 teaspoon orange extract
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1. Preheat the oven to 350 degrees and coat the inside of two 9-inch cake pans with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and extract.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 35 to 45 minutes or until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
2 cups finely chopped rhubarb
1 cup finely chopped strawberries
3/4 cup sugar
2 tablespoons orange juice
1. In a saucepan, combine all the ingredients, bring to a boil, and simmer for 30 minutes. Cool, cover and refrigerate until ready to use.
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese softened
5 cups confectioner’s sugar
2 to 4 tablespoons Cara Cara orange juice
Pinch of salt
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, and cream cheese until smooth.
3. Add the confectioner’s sugar, 2 tablespoons of orange juice, and salt beating until smooth and spreading consistency, adding more juice if needed.
Orange cake (see preceding recipe)
Rhubarb jam (see preceding recipe)
Orange buttercream (see preceding recipe)
1. Cut each of the cake layers in half horizontally. Put one layer onto the bottom of a serving platter.
2. Spread with the jam, top with another cake layer, and repeat, ending with a cake layer.
3. Spread the buttercream over the cake, covering the top and sides.
4. Refrigerate the cake until ready to serve. The cake can sit at room temperature for about 4 hours without refrigeration.
5. Remove the cake from the refrigerator about 1 hour before serving.
Maitake Risotto
Serves 4-6
2 tablespoons unsalted butter
1 shallot, finely chopped
1/4 pound maitake mushrooms, cleaned, and chopped
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a saute pan, melt the butter, add the shallot, and saute for 2 to 3 minutes until the shallot is translucent.
2. Add the mushrooms, and saute until the mushrooms begin to turn golden brown. Season with salt and pepper and stir in the parsley. Set aside while making the risotto.
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium shallot, finely chopped
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
5 cups vegetable or chicken broth kept simmering on the stove top
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1. In a large saucepan, melt 1 tablespoon of butter with the olive oil, and saute the shallot for 2 to 3 minutes until translucent.
2. Add the rice and toss to coat the grains.
3. Add the wine, and allow to evaporate, tossing with the rice.
4. Add a ladleful of broth to cover the bottom of the pan and stir until the broth is absorbed.
5. Continue to add broth, until the rice is al dente—you may not use all of the broth.
6. Stir in the remaining butter, and the cheese. Season with salt and pepper.
7. Serve the risotto in shallow bowls, garnished with the Maitake mushroom mixture.
8. INSTA-POT/Pressure Cooker: you will only need 4 cups of broth, cook at high pressure for 5 minutes, with a quick release.
Maitake Udon
Serves 4-6
For a vegetarian version, omit the chicken, and sub in vegetable or mushroom broth.
1 tablespoon vegetable oil
4 scallions finely chopped, using the white and tender green parts
1/2 yellow onion, diced
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 pound Maitake mushrooms, cleaned and chopped
1/4 cup white or yellow miso paste
4 carrots, chopped
3 cups cooked shredded chicken
8 cups chicken broth
12 oz. fresh udon noodles
1 tablespoon soy sauce
Chili oil for garnish (optional)
1. In a Dutch oven, heat the oil, and saute the scallion, onion, garlic, and ginger for 2 to 3 minutes.
2. Add the mushrooms, and saute another 5 minutes until they begin to color.
3. Add the miso, carrots, chicken and broth. Simmer for 5 to 6 minutes. Add the udon and simmer another 5 minutes. Season with soy sauce and serve garnishing each serving with chili oil if desired.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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