Farmers’ Market Box May 28th, 2020

May 27, 2020 Orange Department 0 Comments

This week’s local produce and featured farms:

Farmer’s Choice:

Cherries  – Smit Farms

2 White Corn ears  – Black Sheep 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

Pork Braised in Cider with Apples

Serves 6 to 8


One 4-pound rolled boneless pork loin roast
½ cup Dijon mustard
½ cup firmly packed light brown sugar
3 tablespoons olive oil
One large onion, thinly sliced
1 ½ teaspoons dried thyme
1 1/2 cups apple cider
2 beef bouillon cubes
¼ cup unsalted butter
4 large Pink Lady apples
2/3 cup firmly packed light brown sugar
3 tablespoons cornstarch
3 tablespoons water
½ cup heavy cream (this is optional, but really rounds out the flavor)
1 pound cooked wide egg noodles, tossed with 2 to 3 tablespoons butter


1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast. Add the cider and bouillon cubes to the pan, and stir. Bring the cider to a boil, cover the pan and bake for 45 minutes.
3. While the pork is cooking prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften, but are not mushy. Remove from the heat and set aside, or cool and refrigerate for up to 3 days.
4. Meanwhile, when the meat has cooked 45 minutes, turn it, and bake another 30 minutes. Remove from the oven, place the pork on a cutting board, or plate, and cover with foil, or cool the pork and refrigerate for up to 3 days.
5. To make the sauce, skim off any fat that may have accumulated on the surface of the sauce, and bring it to a boil. Combine the cornstarch and water in small bowl, and stir in to the boiling sauce, whisking until the sauce comes back to a boil and thickens. Add the apples, heavy cream, and stir until the mixture boils again.
6. To serve: Remove the string from the roast, and slice into thin slices. Arrange atop buttered noodles, and top with some of the apples and sauce. (You could cover with foil and refrigerate at this point—reheat at 300 degrees for 30 minutes) Serve with additional sauce on the side.

Tart Tatin

Serves 6 to 8


1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
8 to 10 Pink Lady apples, peeled, cored and quartered


1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

Chicken Miso Soup with Bok Choy

Serves 4 to 6


2 tablespoons vegetable oil
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup finely chopped onion
2 medium carrots, finely diced
One bunch bok choy, root end trimmed, and cut into 1/2-inch ribbons
1/4 cup white or yellow miso paste
8 cups chicken broth
3 cups cooked shredded chicken
12 oz. fresh udon noodles
4 scallions, finely chopped, using the white and tender green parts
Soy sauce and chili oil to taste


1. In a Dutch oven, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant.
2. Add the onion, carrots and bok choy, and saute until the onion begins to soften.
3. Add the miso and chicken broth and bring to a boil.
4. Add the chicken and udon. Simmer for 5 minutes. Season with soy sauce (or salt) and chili oil (or pepper)
5. Garnish the soup with scallions.

Braised Salmon with Bok Choy

Serves 4 to 6


2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch bok choy, root end trimmed, cut into 1/2-inch ribbons
1/2 cup soy sauce
2 tablespoons sesame oil
1/4 cup Mirin
2 pound salmon filets
2 tablespoons sesame seeds


1. In a large skillet, heat the oil, saute the garlic and ginger for 30 seconds, add the bok choy, and toss with the garlic oil.
2. Add the soy, sesame oil and Mirin, and toss together.
3. Top the bok choy with the salmon filets. Spoon some of the sauce over the salmon, cover and braise the salmon for 10 minutes, spooning some of the sauce over the salmon. Serve the salmon over the bok choy garnished with sesame seeds.

Crudites with Mustard Tarragon Dip

Makes 2 cups


1 bunch carrots, tops removed, scraped and cut into 2-inch lengths
1 pound Persian cucumbers, scrubbed, ends removed, and cut into quarters lengthwise
1 1/2 cups sour cream
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons white wine vinegar
1/4 cup finely chopped shallots
2 tablespoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper


1. Arrange the carrots and cucumbers on a serving platter.
2. In a medium-size bowl, combine the ingredients and stir to blend.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours and up to 4 days. Put the dip into a cup and arrange on the platter with the vegetables.

Pasta with Purple Kale

Serves 4 to 6


4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch 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 dry bread crumbs
1/2 cup grated Parmigiano Reggiano


1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. 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.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.

Mediterranean Greens

Mediterranean Greens


One bunch purple kale, washed, spun dry, tough stems removed, and cut into
1/-2inch ribbons
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
4 garlic cloves, sliced
Pinch red pepper flakes
1/3 cup chicken or vegetable broth
Salt and pepper


1. Bring 4 quarts of salted water to a boil and blanch the greens in the water. Drain thoroughly and set aside.
2. In a large skillet, heat the oil, and cook the pancetta until crispy. Add the garlic and red pepper, and saute until the garlic is translucent.
3. Add the greens, and broth, and simmer for 15 minutes, turning frequently, until the liquid in the pan is absorbed.
4. Season the greens with salt and pepper and serve

Potato Pizza

Serves 4

For the Sauce


2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 teaspoon dried oregano
One 28-ounce can tomato puree
Salt and pepper


1. In a saucepan, heat the oil, and saute the garlic, onion and oregano until the onion is softened.
2. Add the tomatoes, and simmer for 20 minutes. Season with salt and pepper and cool. The sauce will keep in the refrigerator for up to 5 days or freezes for 2 months.

For the Potatoes and Finishing


One pound Satina potatoes, scrubbed, and thinly sliced on a mandoline
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup extra virgin olive oil
1 1/2 cups sauce (see preceding recipe)
1 1/2 cups shredded whole milk mozzarella
1 cup grated Parmigiano Reggiano


1. Preheat the oven to 400 degrees, coat the inside of a 14-inch pizza pan with non-stick cooking spray.
2. In a bowl, combine the potato slices, salt, pepper and oil. Toss to coat the potatoes.
3. Spread the potatoes evenly in the pizza pan.
4. Roast the potatoes for 20 minutes.
5. Spread the sauce over the potatoes, sprinkle with the cheeses, and bake another 20 minutes until the potatoes are tender, and the cheeses are golden brown and bubbling. Allow the pizza to rest for 10 minutes before cutting into wedges.

Pickled Torpedo Onions and Cucumbers

Serves 6


1 pound Perisan cucumbers, scrubbed, ends trimmed, and cut into 1/2-inch rounds
1 bunch red torpedo onions, trimmed, and sliced 1/2-inch thick, using the red and tender green parts
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Place the cucumbers and onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions. At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
3. Drain the onions. At this point, you can cover and refrigerate for up to 3 to 4 days.

Artichoke and Potato Tortino

Serves 4


1 pound Satina potatoes, peeled and sliced 1/4-inch thick
1 1/2 cups heavy cream
1/2 cup milk
1 1/2 teaspoons salt
1/2 teaspoon Tabasco
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup finely chopped shallot
One 16-ounce bag artichoke hearts, defrosted and pressed dry
1 1/2 cups shredded Pecorino cheese


1. Preheat the oven to 350 degrees and coat the inside of a 10-inch pie plate with non-stick cooking spray.
2. Combine the potatoes, heavy cream, milk, salt and Tabasco in a large skillet, and bring the liquid to a boil.
3. Simmer the potatoes until they are barely tender.
4. In another skillet, melt the butter, and oil, saute the garlic and shallot for 2 minutes. Add the artichoke hearts, and toss to coat with the garlic butter.
5. Transfer the artichokes to the potato mixture and stir gently to combine. Transfer half of the potatoes and artichoke mixture to the prepared pan, sprinkle with half of the cheese, and top with the remaining potatoes and cheese.
6. Bake covered for 15 minutes, remove the cover, and bake another 10 to 15 minutes until the Tortino is bubbling and the cheese is golden brown

Shrimp and Creamy Chive Corn

Serves 4

For the Corn


2 tablespoons unsalted butter
1/4 cup chopped chives
1/4 cup heavy cream
2 cups corn cut from the cob
Salt and pepper


1. In a skillet melt the butter with the chives, and cream.
2. Add the corn, and heat through. Season with salt and pepper. Set aside till ready to serve.

For the Shrimp


3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
2 garlic cloves, minced
Pinch cayenne
1/3 cup sherry
16 large shrimp defrosted, peeled and deveined


1. In a skillet, heat the butter, and oil, saute the onion, garlic and cayenne for 2 to 3 minutes until the onion is softened.
2. Add the sherry bring to a boil, simmer for 2 minutes to reduce.
3. Arrange the shrimp on the sauce and cook over medium high heat until pink on one side, turn, and cook another minute until pink on the flip side. Serve the shrimp over the corn.

Cherry Amaretto French Toast

Serves 6 to 8


2 cups pitted sweet cherries
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
One 8-ounce container mascarpone
2 tablespoons Amaretto di Saronno
2 tablespoons sugar
6 large eggs
1 cup heavy cream
1/4 cups sugar
2 tablespoons Amaretto di Saronno
1 teaspoon ground cinnamon
One 8-ounce loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced
1/4 cup sliced almonds for garnish
1/4 cup unsalted butter
**cinnamon sugar for garnish


1. Coat the inside of a 9-inch baking dish with nonstick cooking spray.
2. In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
3. In another bowl stir together the mascarpone, Amaretto, and sugar.
4. Spread over the cherries in the pan.
5. In another bowl, whisk together the eggs, heavy cream, sugar and cinnamon.
6. Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
7. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate at least 8 hours, or up to 36 hours.
8. Remove the casserole dish from the refrigerator 30 minutes before baking.
9. Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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