Farmers’ Market Box October 15th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes 

Hasselback Sweet Potatoes

Serves 6

6 O’Henry sweet potatoes
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
2 teaspoons finely chopped fresh thyme leaves
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup sour cream
3 scallions, finely chopped using the white and tender green parts

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Slice the potatoes into 1/8-inch slices, only going down about 3/4 of the way. Arrange on the baking sheet.
3. In a bowl, combine the butter, oil, thyme, garlic, salt, and pepper.
4. Drizzle the butter mixture over the potatoes, making sure to get into each slice.
5. Roast the potatoes for 50 to 60 minutes, until the potatoes are tender. Drizzle with any butter mixture in the pan and serve hot.
6. In a small bowl, combine the sour cream and scallions, and serve alongside the potatoes.

Japanese Sweet Potato Hash

Serves 6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

Sweet Potato Curry

Serves 4
1 tablespoon vegetable
1 tablespoon peeled and grated fresh ginger (from a 1-inch piece)
2 cloves garlic, minced
2 torpedo onions, thinly sliced using the red part only
3 tablespoons Thai red curry paste, such as Thai Kitchen
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1 pound O’Henry sweet potatoes, peeled and cut into 1/2-inch cubes
One 14.5-ounce can chickpeas, drained and rinsed
One 14-ounce can full-fat coconut milk
1/2 cup chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
4 cups cooked basmati rice for serving

1. In a large, deep skillet, heat the oil, saute the ginger, garlic, onion, and Thai curry paste for 30 seconds, until fragrant.
2. Add the chard, and saute till the chard begins to wilt.
3. Add the potatoes, chickpeas, coconut milk, broth, salt, and pepper. Bring to a boil, simmer for 20 to 25 minutes until the potatoes are tender.
4. Add the lime juice, stir to combine, adjust the seasonings, and serve over rice.

Rainbow Chard Frittata

Serves 4 to 6

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 leek, thinly sliced using the white and tender green parts
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 tablespoons water
Salt and pepper
6 ounces crumbled goat cheese

Preheat the oven to 350 degrees.
In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds.
Add the leek, and saute until the leek is wilted, about 3 minutes.
Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted.
In a mixing bowl, whisk together the eggs, water, salt, and pepper.
Pour over the chard mixture, making sure that the mixture is combined.
Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set.
Allow to rest for 5 minutes before cutting into wedges. The frittata can be served hot or at room temperature.
Cook’s note: You can vary the cheeses here, or leave out the cheese, although fresh mozzarella is a nice choice, as well as Monterey Jack, or feta.

Fuyu Persimmon Muffins

Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups

For the Salsa

2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped torpedo onion, using the red part only
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper

1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.

For the Salmon

2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.

Golden Beet Salad

Serves 4

One bunch golden beet, scrubbed
One bunch arugula, washed, and spun dry
1/3 cup pomegranate juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
2 teaspoons finely chopped red torpedo onion, using only the red part
3/4 cup vegetable oil
Salt and pepper
1 cup crumbled goat cheese
1/2 cup pomegranate arils for garnish


1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice J)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.

To Assemble

1. Put the arugula into a salad bowl.
2. In a small mixing bowl, whisk together the pomegranate juice, vinegar, mustard, onion, honey, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the arugula and toss to coat. Plate the salad, arrange some of the beets over the arugula, and top with some crumbled goat cheese and pomegranate arils. Drizzle with a bit of 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.

Fall Salad with Persimmons, Pomegranate and Apples

Serves 6

1/4 cup rice vinegar
1/4 cup pear nectar
2 tablespoons finely chopped torpedo red onion
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1/2 cup vegetable oil
Salt and pepper
6 cups mixed field greens—I sometimes do this salad with just arugula and chopped radicchio
3 white Pearmain apples, cored, and cut into thin wedges
2 Fuyu persimmons, peeled, cored, and cut into ¼-inch slices
1/2 cup pomegranate arils
1/3 cup chopped pecans, walnuts, or hazelnuts (optional)
1/2 cup crumbled Blue cheese, or goat cheese

1. In a small mixing bowl, whisk together the vinegar, nectar, shallot, mustard, maple syrup and oil. Season with salt and pepper.
2. In a salad bowl, toss the field greens with some of the dressing and toss to coat. Plate the greens.
3. Arrange the pears, persimmons pomegranate, nuts, and cheese over the salad. Drizzle with the remaining dressing and serve.
4. Cook’s Note: When I’m lazy, I have chopped all the ingredients and tossed the salad together, rather making a composed salad. Feel free to add chopped cooked chicken or turkey to the salad if chopping the ingredients.

Star Ruby Grapefruit Pound Cake

Makes one 9-inch bundt

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 tablespoon grated grapefruit zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh ruby grapefruit juice

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan 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 zest.
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 1 hour 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. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Star Ruby Icing
If you prefer an icing rather than the glaze, this is simple and works beautifully.

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons star ruby grapefruit juice

1. Whisk the juice into the sugar and drizzle over the cooled cake.

Miso Maple Braised Baby Turnips

Serves 2

One bunch baby turnips, scrubbed, and quartered, greens saved for another use
2 tablespoons white miso
2 tablespoons maple syrup
1/4 cup vegetable oil
1/4 cup finely chopped torpedo onion, using only the tender green part for garnish

2. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
3. In a bowl, combine the miso, syrup, and oil, add the turnips, and toss to coat.
4. Arrange on the baking sheet in one layer.
5. Roast for 12 to 15 minutes until the turnips are tender and beginning to brown.
6. Remove from the baking sheet, and garnish with the chopped onion.

Apple Streusel Muffins

Makes 12

For the Muffins

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 apples, peeled, cored, and diced

1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted

1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)

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

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