Farmers’ Market Box April 16th, 2020

April 16, 2020 0 Comments

This week’s local produce and featured farms:

  • Arugula – Gloria Tamai Family Farms
  • Rapini – Coleman Family Farms

Farmer’s Choice:

Bok Choi – Fresno Evergreen Farms

Tom’s Terrific Tangerines – Polito Family Farms

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Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Roasted Rainbow Carrots with Carrot Top Pesto

Serves 4

1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons honey
1 teaspoon ground cumin

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
2. In a bowl, combine the carrots, oil, salt, pepper, honey and cumin.
3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
4. When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto Serve warm.

Carrot Top Pesto

Makes about 3 cups

2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.

Braised Satina Potatoes

Serves 4

1 pound Satina potatoes, scrubbed and cut in half
4 tablespoons unsalted butter
2 teaspoons thyme leaves
1 cup chicken or vegetable broth (plus more if needed)
Salt and pepper
1/4 cup finely chopped chives for garnish

1. Put the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn’t be stacked. Sprinkle the thyme between the potatoes. Cut 3 tablespoons of the butter into pieces. Add the butter, salt, and pepper to the potatoes.
2. Pour in the broth, partially cover and bring to a boil. Simmer over medium high heat, until the potatoes are tender, and most of the liquid is absorbed, this should take about 20 to 25 minutes. If the broth evaporates during the cooking add 1/4 cup more, until the potatoes are tender. Melt the remaining butter and toss with the potatoes and garnish with the chives. Serve hot or at room temperature.

Slow Cooker Guinness Beef Stew

Serves 4 to 6

1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup Colman’s English mustard (see note)
3 pounds boneless chuck roast cut into 1-inch cubes; excess fat removed
1 ½ tablespoons vegetable oil (canola)
2 cups coarsely chopped sweet onions, like Vidalia
2 teaspoons dried thyme
4 medium carrots, cut into 1-inch chunks
1 pound Satina potatoes, scrubbed and cut int half
1 tablespoon prepared horseradish
1 cup Guinness stout
2 cups beef broth
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour

1. In a small bowl, make a paste of salt, pepper and the mustard. Rub over the beef and allow to sit at room temperature for about 15 minutes.
2. Heat a large sauté pan with the oil, and brown the meat a few pieces at a time, removing them to the insert of a 5 to 7-quart slow cooker. Add the onions and thyme to the pan, sautéing until the onions are softened and begin to give off some of their oils and are fragrant. Transfer the onions, carrots and potatoes to the slow cooker insert along with the horseradish, stout and broth.
3. Cover the slow cooker and cook for 8 hours on low or 3 ½ to 4 hours on high. Remove the meat and vegetables from the pan, cover with aluminum foil, and allow it to rest for 15 minutes.
4. Strain the sauce, if you’d like, otherwise, leave it in the slow cooker. Remove any excess fat from the sauce, taste for seasoning and add salt and pepper if needed. Serve the meat with the sauce and vegetables. If you would like to thicken the sauce, remove it to a saucepan, and bring it to a boil. Stir the butter into the flour and then whisk some into the boiling sauce, bringing it back to a boil after each addition. Serve immediately.
5. Mustard Savvy: Colman’s and the other pub style mustards are not powdered; they are a sauce consistency and can be found in the mustard section of your grocery store or gourmet retailer.

Sausage, Rapini and Orecchiette

Serves 4

1 pound orecchiette, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/2 pound sweet Italian sausage
2 tablespoons extra virgin olive oil Pinch red pepper flakes
1 bunch rapini, tough stems trimmed, and chopped Salt and pepper
1 cup grated Pecorino Romano cheese

1. While the pasta is boiling, cook the sausage in a large skillet, breaking up any large pieces, and cook until the sausage is no longer pink. Transfer to a plate, heat the oil in the same skillet, add the garlic and pepper flakes, and swirl for 30 seconds until fragrant. Add the rapini, sautéing until the rapini becomes tender.
2. Season with salt and pepper, return the sausage to the pan, add 2 tablespoons of hot pasta water to help loosen any browned bits in the bottom of the pan, add the pasta to the pan along with 1/2 cup of the cheese. Toss together until a creamy sauce forms, adding more pasta water if needed.
3. Serve garnished with additional cheese.

Rapini Frittata

Serves 4 to 6

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rapini, finely chopped
Salt and pepper
6 large eggs
2 tablespoons water
Salt and pepper
6 ounces goat cheese, cut into 1/2-inch rounds
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees.
2. In a 10-inch non-stick ovenproof skillet, heat the oil, add the garlic and pepper, and swirl in the pan for 30 seconds. Add the rapini, and saute until the rapini is tender, about 3 to 4 minutes. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs, water, salt and pepper.
4. Pour over the rapini in the skillet, lifting the eggs, to make sure that the rapini is mixed in with the eggs. Lay the goat cheese on top of the eggs, sprinkle with the Parmigiano and bake for 7 to 10 minutes until the center is just set. Allow the frittata to rest for 5 minutes, before cutting into wedges.

Oro Blanco Sangria

Serves 6

1 1/2 cups Oro Blanco grapefruit juice
1/2 cup orange juice
1/2 cup superfine sugar
1 bunch fresh mint, destemmed
Zest of 1 orange
1 orange, skin scrubbed, and cut into 1/2-inch slices
1/4 cup orange liqueur
1 bottle prosecco, or other sparkling wine

1.In a large bowl, combine the juices, sugar, mint, zest, orange and liqueur, stirring until the sugar is dissolved. Cover and refrigerate for at least 1 hour and up to 2 days.
2.When ready to serve, divide the juice mixture between two pitchers and add half of the sparkling wine to each pitcher, stir to blend. Serve over ice.

Papa Hemingway’s’ Daiquiri

Hemingway wasn’t fond of the too sweet daiquiris made in Havana; when the bartender held off on the other juices and added grapefruit juice, he was known to down 6 in a sitting…. I’m not recommending that, but these are pretty delicious with your Oro Blanco grapefruit. The original daiquiri is served in a champagne coupe, but I love these blended with ice.

Makes 4

1/2 cup white rum
1/4 cup fresh lime juice
1/2 cup fresh Oro Blanco grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice

1.Put all the ingredients into a blender, and blend until the ice is pureed.
2.Serve in 4-ounce glasses.

Slow Cooker Portuguese Kale and Sausage Soup

Serves 6

2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions finely chopped
4 medium carrots finely chopped
1 bunch kale, tough stems removed, chopped into 1-inch pieces
1 pound Satina potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken or vegetable broth
2 bay leaves ¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)

1.In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
2.Add the kale, potatoes, beans, chicken broth, and bay leaf stirring to combine the ingredients.
3.Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro or parsley and serve.

Kale Mac and Cheese

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and finely chopped
1 pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 sweet onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano

1.Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.
2.In a large skillet, heat the oil, swirl the garlic and pepper flakes in the skillet for 30 seconds until fragrant.
3.Add the kale, and saute until the kale is wilted. Season liberally with salt and pepper. Turn the mixture into a large mixing bowl and add the pasta.
4.In a large saucepan, melt the butter, and saute the onion, sugar, salt and pepper until the onions begin to caramelize.
5.Add the flour, and whisk for 2 minutes, cooking the flour. Gradually add the broth and milk and bring to a boil. Season with salt and Tabasco.
6.Remove from the stove and stir in the cheeses.
7.Pour the mixture over the pasta and kale and stir to blend. Transfer to the prepared baking dish. In another small bowl, combine the panko and Parmigiano. Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown. Allow to rest for 5 minutes before serving.

Salad with Pink Lady Apples and Cider Vinaigrette

Serves 4

One head lettuce, washed, and spun dry
2 pink lady apples, cored, and sliced into wedges
¼ cup apple cider or juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup vegetable or canola oil
2 tablespoons poppy seeds
1/2 cup crumbled blue cheese

1.Put the lettuce and apples into a salad bowl.
2.In a mixing bowl, whisk together the apple cider, vinegar, sugar, mustard, and oil. (if you are using immediately, add the poppy seeds, otherwise wait until you are ready to toss the salad)
3.Toss the salad, plate the salad and garnish with crumbled blue cheese.

Pink Lady Cobbler

Serves 4 to 6

1 pound pink lady apples, peeled, cored and cut into wedges
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons fresh lemon juice
1 cup unbleached all-purpose flour
2 tablespoons cornmeal, stone-ground
¼ cup granulated sugar, plus 2 teaspoons for sprinkling
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
⅓ cup buttermilk
½ teaspoon vanilla paste or extract

1.Preheat the oven to 400 degrees and coat the inside of a 9 to 10-inch baking dish or cast iron skillet.
2.In a bowl, mix together the apples, sugar, cinnamon, nutmeg and lemon juice.
3.Pour into the prepared pan and bake for 20 minutes.
4.In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, soda, salt, butter, buttermilk and vanilla. Scoop the mixture into 8 biscuits and top the apples. Sprinkle with the remaining 2 tablespoons of sugar. Bake another 15 to 18 until the biscuits are golden brown and the apples are bubbling.
5.Allow to rest for 10 to 30 minutes before serving.

Farro Salad with Arugula

Serves 6

2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped

1.Bring 4 quarts salted water to a boil and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2.In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3.Remove from the pan and add to the farro.
4.Add the pecorino, and zest, and toss to combine.
5.Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
6.Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
7.Cook’s Note: If fresh pecorino (soft) is not available, use Asiago instead.

Crostini with Arugula Pesto

Serves 6

For the Crostini

Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1.Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2.Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3.Remove from the oven and allow to cool.
4.The crostini can be stored at room temperature for 2 days, or frozen for one month.

Arugula Pesto

Makes 1 1/2 to 2 cups

1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

1.In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
2.Pulse on and off to break up the nuts and garlic, and to chop the arugula.
3.With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4.Cover and refrigerate for up to 4 days or freeze for up to 2 months.

Soy Glazed Bok Choy

Serves 4

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch baby bok choy
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish

1.In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
2.Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze. The bok choy is done with the root end is tender. Serve sprinkled with sesame seeds and drizzled with sesame oil.

Stir Fry Noodles with Bok Choy

Serves 4

12 ounces fresh or dry noodles, such as Chinese egg noodles or rice noodles
3 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
2 cups finely diced chicken, or thinly sliced julienned beef, or firm tofu
1/2 cup thinly sliced onion
1 cup julienne carrots
1 bunch Shanghai bok choy, thinly sliced
2 tablespoons broth or water
1/4 cup soy sauce
1/4 cup rice wine
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds for garnish
1 green onion, thinly sliced using the white and tender green parts

1.Cook the noodles according the package directions and drain. Set aside.
2.In a wok or large skillet, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant. Add the chicken, beef or tofu, and saute until the chicken is white all over.
3.Transfer to a plate and add the onion, carrots, and bok choy to the skillet, and saute until the onion is softened.
4.Add the chicken and noodles back to the pan. Add the soy sauce, rice wine, and sesame oil to the pan, and saute until the chicken/beef/tofu is cooked through, about 3 minutes. Serve garnished with sesame seeds and green onions.

Tangerine Cheesecake Squares

Serves 8

1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded tangerine peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
Satsuma tangerine segments

1.Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
2.In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3.Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4.Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
5.Use the tangerine segments to decorate each square.
6.Bring the squares to room temperature before serving.

Slow Cooker Tangerine Pudding Cake

Serves 6

2 cups tangerine segments
4 large eggs, separated grated zest of one orange or tangerine
1/3 cup orange juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

1.Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
2.In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

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