Farmers’ Market Box October 29th 2020

October 27, 2020 Orange Department 0 Comments

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This weeks local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Japanese Sweet Potato Curry

Serves 4

2 tablespoons vegetable oil
1 medium sweet yellow onion, finely diced
2 to 3 tablespoons red or yellow curry paste
4 Japanese sweet potatoes, peeled and diced
1 14-ounce can regular coconut milk
2 teaspoons fish sauce (more if desired)
1/2 cup chicken or vegetable broth
2 cups fresh baby spinach
1/4 cup finely chopped basil
1/4 cup finely chopped cashews or peanuts
4 cup cooked basmati rice for serving

1. In a Dutch oven, heat the oil, add the onion, and curry paste, saute till the onion is translucent. Add the sweet potatoes and toss in the mixture.
2. Add the coconut milk, fish sauce, and broth, bring to a boil, and simmer for 10 minutes.
3. Add the spinach, cook another 10 minutes until the potatoes are tender. Stir in the basil. Taste for seasoning and adjust.
4. Serve over rice, garnished with chopped nuts.

Chocolate Tangerine Marble Cake

Makes one 9-inch bundt

2 ounces unsweetened chocolate, chopped
2 ounces semi-sweet chocolate, chopped
1 cup unsalted butter
1 1/4 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated tangerine zest
1 tablespoon tangerine juice

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In a microwavable bowl, melt the chocolates, at 50% power for 30 seconds at a time, stirring until they are melted. Set aside to cool.
3. In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, stir in the sour cream and vanilla.
5. Add the flour, baking soda, powder, salt, beating until smooth.
6. Transfer half the batter to a bowl. Add the chocolate mixture to the bowl and stir till blended. Add the zest and juice to the plain batter. Spoon the batters alternately into the prepared pan, using a knife, swirl them together to create a marble effect.
7. Bake for 50 minutes until a skewer inserted into the middle comes out clean.
8. Cool the cake for 10 minutes, then turn out of the bundt pan onto a rack to cool completely.

· In a small bowl, whisk together 1/2 cup tangerine juice, and 1 1/2 cups confectioners’ sugar.
· Whisk together until smooth.
· Drizzle over the cake and let set. The cake will keep in an airtight container for about 5 days or freezes beautifully for 2 months.

Slow Cooker Minestrone

Serves 6 to 8
No Slow cooker? No problem. Use a 6-quart Dutch oven, and simmer for 1 1/2 to 2 hours.

2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 cup coarsely chopped sweet yellow onion
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1 tablespoon finely chopped fresh rosemary
3 heirloom tomatoes, cored, and coarsely chopped
¼ cup dry white wine
2 medium zucchini, scrubbed and cut into ½-inch rounds
1/2 pound shelled Dragon’s tongue beans
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One piece of rind from Parmigiano Reggiano, cut into ½-inch pieces
6 cups vegetable or chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ pound cooked small pasta (shells, ditali, or other short tubular pasta)
½ to 1 cup finely shredded Parmigiano Reggiano cheese for garnish.

1. In a large skillet, heat the oil, and add the garlic, onion, carrots, celery, and rosemary, sautéing until the vegetables begin to soften about 4 to 5 minutes. Add the tomatoes, and wine, and allow some of the liquid to evaporate in the pan. Transfer the contents of the skillet to the insert of a 5 to 7-quart slow cooker.
2. Add the zucchini, beans, chard, rind (if using) broth, salt, and pepper.
3. Cover the slow cooker and cook for 3 to 4 hours on high or 6 to 8 hours on low. Stir in the cooked pasta at the end of the cooking time, cover and set on warm until ready to serve. Season with salt and pepper if needed.
4. Serve the soup garnished with shredded Parmigiano Reggiano cheese.
Cook’s Note: You can add cooked chicken, leftover cooked turkey, sauteed sausage, or other vegetables that you have leftover to this soup.

Pasta e Fagioli

Serves 4 to 6

1 tablespoon extra virgin olive oil
1 pound bulk sweet Italian sausage
1 medium or large onion, chopped
Pinch red pepper flakes
1 ½ teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1/2 pound shelled Dragon’s tongue beans
1 28-ounce can chopped tomatoes with juice
8 cups chicken or vegetable broth
Salt and freshly ground pepper
Rind of Parmigiano Reggiano, cut into small pieces
1 cup elbow or small shell pasta
2 tablespoons chopped fresh parsley
1 cup grated Parmigiano Reggiano for garnish


1. In a Dutch oven, heat the oil, cook the sausage until it is no longer pink, breaking up any large pieces.
2. Saute the onion, red pepper, rosemary, and garlic for 2 to 3 minutes, until the onion begins to soften.
3. Add the beans, tomatoes, broth, and Parmigiano rind (if using) Bring to a boil, simmer for 10 to 15 minutes.
4. Add the pasta and simmer another 10 minutes.
5. Add the parsley, season with salt and pepper, and serve garnished with Parmigiano Reggiano.
6. Variation: Omit sausage and proceed as directed.

Chicken and Squash Bake

Serves 6
This is a great fall dinner, if you would like you can prepare this in smaller casserole dishes, and freeze for 2 months, giving you gold in your freezer.

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated zucchini
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded, or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.

Zucchini Soufflé

Serves 6 to 8

2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup finely chopped shallots 2 cups grated zucchini
Salt and pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
cracked or coarse black pepper, for garnish

1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
2. In a skillet, melt two tablespoons of butter, saute the garlic and shallots until they are translucent. Add the zucchini, and saute until the liquid in the pan has evaporated. Season with salt and pepper and set aside.
3. In a saucepan, heat the remaining butter, and whisk in the flour. Whisking for 2 minutes.
4. Slowly add the milk and bring to a boil.
5. Remove from the heat, and whisk in the zucchini, eggs, and Parmigiano.
6. Season with salt, pepper, and nutmeg.
7. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the souffles are set. Serve warm.

Beet Salad with Tangerine Vinaigrette and Pomegranates

Serves 4

1 bunch beets, tops removed and scrubbed
1 head red leaf lettuce, washed, and spun dry, separated into leaves
3 Murcott Tangerines, peel and pith removed, and separated into segments
1/4 cup tangerine juice
1/4 cup rice vinegar
1 shallot finely chopped
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup white pomegranate arils for garnish

1. Preheat the oven to 400 degrees and place the beets on a baking sheet and cover with aluminum foil. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets, and cut into wedges.
3. Plate the lettuce onto salad plates. Top each salad with a few tangerine segments and beet wedges.
4. In a small bowl, whisk together the orange juice, rice vinegar, shallot, honey, and vegetable oil. Season with salt and pepper.
5. Drizzle the dressing over the salads, and top with pomegranate arils.

Baked Brie with Pomegranate and Walnuts

Serves 6
This is a great appetizer and can be made ahead of time, then popped into the oven.

One 6- to 8-inch wheel Brie (leave the rind on)
1 sheet frozen puff pastry defrosted and rolled out into a 15-inch square
1 cup pomegranate arils
1/2 cup chopped walnuts or pecans
1 large egg beaten with 2 tablespoons milk, heavy cream, or water
Baguette slices for serving

1. Place the Brie in the center of the puff pastry.
2. Pack the pomegranate arils and the walnuts on top of the brie.
3. Bring the opposite corners of the puff pastry towards the center of the Brie and twist together into a decorative knot.
4. Do-Ahead: At this point, cover or slip into a 2-gallon zipper-top plastic bag and refrigerate for at least 1 hour so the puff pastry will relax and up to 24 hours or freeze for up to 6 weeks. Defrost overnight in the refrigerator before continuing.
5. Preheat the oven to 350°F and place the Brie on a cookie sheet lined with a silicone liner, parchment paper, or aluminum foil.
6. Bake until the crust is golden, 35 to 45 minutes. Remove from the oven and let it rest for 15 minutes before serving with baguette slices.

Wonton Soup

Serves 6
If you decide not to make your own wontons, they are readily available in Asian markets (in the frozen section) or you can have them delivered from www.calidumplingsd.com We ordered them several weeks ago and they are not only authentic, they are delicious. The beauty of making your own, is that your kids can help, and you can have them ready in the freezer. You can sub in some ground chicken or turkey for the pork, just add a tablespoon of vegetable oil to that mix, since the chicken and turkey can be dry.

For the Wontons
1 pound ground pork
1/3 cup thinly sliced scallions
1 1/2 tablespoons soy sauce
1 tablespoon Mirin rice wine
1 tablespoon toasted sesame oil
1 tablespoon minced ginger
1 teaspoon salt
1 teaspoon granulated sugar
About 35 (about 3-inch-wide) square wonton wrappers

1. In a small bowl, combine all the ingredients except wonton wrappers.
2. Using a small spoon, spoon the filling into the middle of the wrapper, dip a small brush or your finger in water and trace around the edges of a wrapper.
3. Fold in half to form a triangle and press to seal, pushing out any pockets of air. Pull the two bottom corners over the center until they meet, then dab with a little water so they stick together, and the wonton resembles a nurse’s cap. Place on the baking sheet and repeat with the remaining wrappers.
4. At this point you can cover and refrigerate the wontons for up to 3 days or freeze for up to 2 months.
For the Soup
6 wontons per person—this is a guesstimate
1 tablespoon sesame oil–plus more for garnish if desired
2 garlic cloves, minced
1 teaspoon grated ginger
2 bunch bok choy, root end trimmed, and thinly sliced
8 cups chicken or vegetable broth
1 tablespoon soy sauce

1. Bring 6 quarts of salted water to a boil and keep on a simmer.
2. In a Dutch oven, heat the oil over medium-high heat, add the garlic, ginger, and bok choy and saute till the bok choy is wilted.
3. Add the chicken broth, and soy sauce.
4. Simmer for 15 minutes.
5. Cook the wontons in the salted water for 4 minutes. Using a slotted spoon, arrange 6 wontons in each soup bowl, and ladle in the soup. Garnish with a drizzle of sesame oil if desired.

Miso Glazed Cod with Sauteed Bok Choy

Serves 4

4 cod filets (4 to 5 ounces each)
2 teaspoons water
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine) or sherry
1 tablespoon sugar
2 teaspoons soy sauce
1/4 cup white miso
2 tablespoons black sesame seeds
2 tablespoon white sesame seeds
2 scallions, finely chopped, using the white and the tender green parts

1. Place the cod in a glass baking dish with 1” sides.
2. In a small bowl, whisk together the water, vinegar, mirin, sugar, soy, and miso until blended. Pour over the cod, cover, refrigerate, and marinate overnight.
3. Preheat the oven to 400°F.
4. Line a baking sheet with aluminum foil, or a silicone baking liner. Drain the fish from the marinade and discard the marinade.
5. Combine the sesame seeds in a small bowl, and sprinkle over the filets. Bake for 10 minutes, or until cooked through. Remove from the oven and serve garnished with scallions.
Cook’s Note: Other fish that take well to this marinade are salmon, sea bass, and snapper.
For the Bok Choy

2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 head bok choy, root end trimmed, and thinly sliced
1/4 cup chicken or vegetable broth

1. In a large skillet or wok, heat the oils and saute the garlic and ginger for 30 seconds until fragrant.
2. Add the bok choy, and saute tossing in the oil. Add the broth, cover, and cook for 3 to 4 minutes, stirring occasionally until the bok choy is wilted.
3. Arrange the bok choy on a platter, and top with the roasted cod.

Eggplant Caponata

Serves 6
Caponata is served everywhere in Sicily; serve it as a relish alongside grilled seafood, meats, and poultry.
It’s also delicious served on bruschetta.

1 pound Japanese eggplant, stem ends trimmed (you will need about 3 cups)
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, if salted, plunge into hot water for 2 minutes, then rinse
1/4 cup chopped green olives

1. Cube the eggplant into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent.
3. Press any water out of the eggplant, and pat dry on paper towels.
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown.
5. Add the tomato, vinegar, and sugar.
6. Simmer for 5 to 7 minutes.
7. Add the capers and olives and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another.

Pasta Alla Norma

Serves 6

1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound Japanese eggplant, stem ends removed, and cut into 1-inch cubes (you will need about 3 cups)
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

1. In a large skillet, heat the oil, saute the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.

Slow Cooker Braised Pork with Apple Cider

Serves 6

1/4 cup Dijon mustard
1/4 cup firmly packed brown sugar
Six 1-inch thick pork loin chops
2 tablespoons extra virgin olive oil
1 large sweet yellow onion (about 1 1/2 cups) sliced
2 teaspoons dried thyme
4 Spitzenburg apples, peeled, cored, and cut into 8 wedges
1 1/2 cups apple cider
2 beef bouillon cubes, or 2 teaspoons Better than Bouillon beef base
1/2 cup heavy cream (this is optional but really rounds out the flavor)
2 tablespoons cornstarch mixed with 4 tablespoons water
Salt and pepper

1. Make a paste of the mustard and brown sugar and coat the pork chops with the mixture. This is messy, but worth it!
2. Heat the oil in a skillet, or your slow cooker, and brown the pork chops on both sides. Remove from the skillet, add the onion, thyme, and apples, and saute until the onion is translucent.
3. Transfer the mixture to the slow cooker, add the cider and bouillon, mix well, and set the pork chops into the slow cooker.
4. Cover and cook on high for 4 hours, or low for 8 hours.
5. Add the cream to the sauce, then whisk in the cornstarch mixture. Cover and cook another 30 minutes on high or 1 hour on low. Taste the sauce for seasoning adjusting using salt and pepper.
6. Serve the pork over buttered noodles, or mashed potatoes, or polenta.

Apple Pumpkin Cake

Makes one 9-inch bundt

1/2 cup unsalted butter
3/4 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla paste or vanilla extract
1 cup solid pack pumpkin
1 Spitzenburg apples, peeled, cored, and diced
1/2 cup chopped pecans
2 cups all-purpose flour
1/2 cup corn meal
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars, until light and fluffy.
3. Add the eggs, one at a time, and beat to blend.
4. Add the vanilla paste and pumpkin, stirring to combine.
5. Add the apples, pecans, flour, corn meal, baking powder, soda, salt, cinnamon, nutmeg, ginger, and cloves, beating until smooth.
6. Transfer to the prepared pan and bake for 1 hour until a skewer inserted into the center comes out clean.
7. Cool for 10 minutes, then turn out of the bundt pan onto a rack to cool completely.
8. A glaze made with 1/2 cup of apple cider and 1 1/2 cups confectioners’ sugar, would be a nice touch, or a browned butter glaze would work as well.

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