Farmers’ Market Box September 3rd 2020

August 31, 2020 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes  

Cauliflower Cheddar Soup

Serves 6

6 strips bacon, cut into 1/2-inch dice
1/2 cup finely chopped torpedo onion
2 carrots, finely chopped
2 ribs celery, finely chopped
2 garlic cloves, minced
1 cauliflower, cut into florets
One 12-ounce bottle dark ale
3 cups chicken or vegetable stock
1 bay leaf
Few drops Tabasco or Frank’s hot sauce
1 tablespoon Dijon mustard
1 1/2 cup shredded sharp white cheddar cheese

1. In a Dutch oven, cook the bacon until crisp and remove from the pan.
2. Add the onion, carrots, celery, and garlic to the pan. Saute until the onion is softened.
3. Add the cauliflower, ale, stock, bay leaf, Tabasco, and mustard. Simmer for 10 to 15 minutes until the cauliflower is tender. Remove from the heat add the cheese and stir until melted. Season with salt and additional Tabasco. Serve garnished with the bacon.
4. Cook’s note: Some recipes have you puree the soup after adding the cheese, I tend to like the texture the vegetables add to the soup, but it’s really a personal choice.

Roasted Cauliflower

Serves 6

One white cauliflower, separated into florets
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup fine dry breadcrumbs
1/2 cup grated Parmigiano Reggiano, Pecorino or Asiago
1 teaspoon dried oregano

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil or parchment. In a large bowl, combine the cauliflower, oil, salt, and pepper and toss to coat.
2. Add the breadcrumbs, cheese, and oregano, and toss to coat.
3. Spread the cauliflower in an even layer, and roast for 15 to 20 minutes until the breadcrumbs are crispy.
4. Serve warm or at room temperature.

Julia’s Potato Salad

Serves 4
A riff on the traditional French potato salad from the Julia Child archives.

1 pound French heirloom potatoes
1/4 cup finely chopped torpedo onion
1/3 cup or so extra-virgin olive oil
2 cloves garlic, minced
3 to 4 tablespoons white wine vinegar
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
1 tablespoon finely chopped basil, tarragon, or Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until tender when pierced with the tip of a sharp paring knife.
2. Cool the potatoes, then cut into bite sized pieces and add to a salad bowl.
3. Sprinkle the onion over the potatoes.
4. In a mixing bowl, whisk together the oil, garlic, vinegar, Dijon, chives, and basil. Season with salt and pepper. Pour over the potatoes and onions and toss to coat. Allow to mellow at room temperature for 1 hour before serving. Or, if you are making this ahead, toss with 1/2 of the dressing, then cover and refrigerate the salad and remaining dressing. Re-toss just before serving.
5. The French serve this salad with hard boiled eggs, tuna, vine ripened tomatoes and cooked green beans to form a Salad Nicoise.

Corn and Kale Fritters

Serves 4

2 cups cornmeal
½ cup all-purpose flour
1 teaspoon smoked paprika
Few drops Tabasco
1 1/2 cups milk
2 large eggs
2 cups corn, cut from the cob
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 cup finely chopped torpedo onion
2 cups black kale, tough stems removed, finely chopped
Salt and pepper
1 cup vegetable oil for frying

1. In a mixing bowl, whisk together the cornmeal, flour, paprika, salt, Tabasco, milk, and eggs. Fold in the corn.
2. In a skillet heat the oil, and saute the garlic and onion for 2 to 3 minutes to soften the onion. Add the kale and saute until the kale is wilted. Season well with salt and pepper, cool and add the kale to the batter, whisking to blend.
3. Heat the oil to 350 degrees and using a 1/4 cup measure pour the batter into the oil, and cook until the underside is firm, and golden, turn, and cook until the underside is golden brown. Remove to paper toweling to drain. Keep warm in a 350 degree oven and repeat the frying until all the fritters are done. I like to serve these with a ranch, chipotle mayonnaise, or an aioli.

Rainbow Carrot Salad

Serves 4 to 6

1 bunch rainbow carrots, coarsely shredded
2 torpedo onions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments, and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. In a bowl, combine the carrots, scallions, and tangerines.
2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Shrimp Pasta Salad

Serves 6

One pound shell pasta, cooked 2 to 3 minutes short of al dente, cooled
1 cup finely chopped torpedo onion
2 cups finely chopped peeled and seeded cucumber
1 pound medium peeled, deveined, and cooked shrimp (if using larger shrimp, chop them)
1 cup mayonnaise
1/2 cup Greek style yogurt
2 garlic cloves, minced
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 cup finely chopped dill
Salt and pepper

1. Put the cooled pasta, onion, cucumber, and shrimp into a salad bowl.
2. In another bowl, whisk together the mayonnaise, yogurt, garlic, zest, lemon juice, and dill. Season with salt and pepper. Toss the salad with 1/2 of the dressing, stirring to coat. Refrigerate the salad and dressing for at least 2 hours. 30 minutes before you are ready to serve, re-toss the salad with the remaining dressing, and serve.
3. Cook’s Note: NEVER toss the pasta with oil after it is cooked-or while it is cooking–the starch on the pasta comes out during the cooking time, and it’s what the dressing/sauce will adhere to. If you oil the pasta, the dressing/sauce will not stick to it…..not to worry, once you add the dressing or sauce, the pasta will “unglue” itself and you will be able to toss it without a problem.

Tangerine Chicken

Serves 6

For the Glaze
2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 canned chipotle chiles in adobo sauce, minced
1/4 cup extra virgin olive oil
2 garlic cloves
1/4 cup packed Italian parsley

1. In a food processor or blender, combine the ingredients and pulse until blended.
2. Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (the Glaze can be made 3 days ahead and refrigerated)

For the Chicken

1 cup fresh tangerine juice or orange juice
1/3 cup chopped Italian parsley
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons seasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
Salt and pepper
1 2 3/4- to 3-pound chicken, quartered, backbone removed

1. In a bowl, whisk together the marinade ingredients. Pour into a 1 gallon zip-lock bag add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
2. Preheat the oven to 400 degrees, and line a sheet pan with silicone, aluminum foil or parchment.
3. Remove the chicken from the marinade and discard the marinade.
4. Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
5. Turn on the broiler, brush the chicken with some of the glaze, and broil until the skin is crispy.
6. Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.

Sweet and Salty Tangerine Pie

Serves 6

For the crust
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar

1. Preheat oven to 350° F.
2. Using a food processor crush the saltines and put into a bowl.
3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
For the filling
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup tangerine juice
2 cups heavy cream, whipped stiffly
Coarse sea salt, for garnish
1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

Tuscan Lima Beans

Serves 4

2 cups shelled Lima beans
4 cups chicken or vegetable broth
1/3 cup extra virgin olive oil
6 garlic cloves, sliced
2 tablespoons fresh rosemary, finely chopped
Salt and pepper

1. Put the beans into a large pot, with the beans. Simmer the beans for 30 minutes, or until tender.
2. In a large skillet, heat the oil, add the garlic and rosemary. When the beans are tender, drain them, and add them to the garlic and rosemary oil. Toss to coat the beans, and season with salt and pepper. Simmer the beans for 15 to 20 minutes. Serve the beans warm, or at room temperature.
3. Cook’s Note: Any leftovers can be whizzed in the blender, or food processor and made into an Italian style hummus

Pasta e Fagioli

Serves 6

2 cups shelled lima beans
1/2 cup extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 medium carrots, finely chopped
4 ribs celery, finely chopped including the leaves
1 tablespoon finely chopped rosemary, or sage
2 tablespoons tomato paste
8 cups chicken or vegetable broth
2 cups cooked small pasta (see headnote)
Salt and pepper

1. In a large Dutch oven, heat two tablespoons of olive oil, and saute the onion, garlic, carrots, celery, and rosemary for 3 to 4 minutes until the vegetables are softened. Add the tomato paste, and saute another minute. Gradually add the broth and the beans and bring to a boil.
2. Simmer the soup for 2 hours, until the beans are creamy, and the soup has thickened.
3. Add the pasta and season the soup with salt and pepper. Serve the soup garnished with a drizzle of olive oil and freshly ground black pepper if desired.

French Apple Cake

Serves 6

1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 medium apples, peeled, cored, and chopped
Confectioners’ sugar for garnish

1. Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
2. In a mixing bowl, combine the butter, flour baking powder, salt, eggs, brown sugar, and vanilla extract, stirring to combine. Add the apples and stir until the apples are incorporated.
3. Transfer to the prepared pan and bake for 40 minutes until a skewer inserted into the center comes out clean. Allow the cake to rest 10 minutes, then turn out onto a cake rack to cool completely. Sift confectioners’ sugar over the cooled cake for garnish if desired.

Curried Farro and Apple Salad

Serves 6

2 cups pearlized farro
1/2 cup finely chopped torpedo onion
1/2 cup shredded rainbow carrots
1 cup finely diced apple
1 cup corn, cut from the cob
1 cup vegetable oil
1/2 cup white wine vinegar
2 tablespoons honey
1 teaspoon curry powder
1 clove garlic, mashed
Salt and pepper

1. Bring 4 quarts of salted water to a boil and simmer the farro for 20 minutes or until tender. Drain thoroughly and transfer to a salad bowl to cool.
2. When the farro has cooled slightly, add the onion, carrots, apple, and corn.
3. In a small bowl, whisk together the oil, vinegar, honey, curry powder, and garlic. Season with salt and pepper.
4. Pour over the salad and toss to coat. Serve at room temperature.
5. If you plan to make the salad ahead toss with 1/2 the dressing, refrigerate the dressing and salad. 30 minutes before serving, remove from the refrigerator and re-toss with the remaining dressing.
6. Cook’s Note: This salad is also delicious using wild rice, or quinoa.

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