Farmers’ Market Box November 5th 2020

November 3, 2020 0 Comments

This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Yam and Apple Gratin

Serves 4 to 6
This is a great side for Thanksgiving, and it can be made now and frozen until a few days before Thanksgiving. It’s also great with chicken, or pork.

1 pound Garnet yams
1/2 cup (1 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 to 2 tablespoons cream sherry
1 teaspoon ground cinnamon
Pinch ground nutmeg
2 medium-size tart apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 400 degrees, prick the yams with the sharp tip of a paring knife 4 to 5 times. Bake the potatoes for 50 to 60 minutes until they are soft when pinched with an oven mitt. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Slit the yams and remove all the flesh from the inside and put in a large bowl.
3. With an electric mixer or potato masher, combine 1/4 cup of butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in the baking dish. Arrange half the apple slices over the yam layer and brush with some of the remaining butter.
5. The butter will seal the apples and prevent discoloration. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
6. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
7. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
8. Variation: if you bought the Farmer’s Choice, you could sub in the Warren pears in this.

Pork Cottage Pie with Yam Mash

Serves 4 to 6

4 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon dried thyme
1/2 cup finely chopped onion
1 1/2 pounds pork shoulder cut into small pieces
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup beef broth
1 cup diced carrots
1/2 cup corn kernels cut from the cob or frozen and defrosted
1/2 cup petite size peas, either fresh from the pod, or frozen and defrosted
Salt and pepper
3 Garnet yams, scrubbed, and pricked with the tip of a sharp knife
1/2 cup milk
1/4 cup butter
Salt and pepper
1 cup shredded sharp white cheddar cheese

1. In an ovenproof Dutch oven, heat two tablespoons of oil, and saute the garlic, thyme, and onion for 3 minutes until the onion is softened. Add the pork to the Dutch oven, and brown on all sides, removing the pork to a plate when it is browned.
2. Add the flour to the onion mixture and cook for 2 minutes. Gradually add the broths, bringing to a boil.
3. Add the reserved pork, and carrots to the pan, and simmer, covered for 30 minutes. Add the corn and peas, to the pot, season with salt and pepper, and cook another 15 minutes until the pork is tender. Skim off any excess fat from the top of the sauce.
4. While the pork is cooking, preheat the oven to 400 degrees, and bake the yams until softened, about 50 minutes. Reduce the oven temperature to 350 degrees. Remove the yams from the oven, split the yams, and scoop the flesh into a mixing bowl.
5. Add the milk and butter and mash the potatoes until smooth. This should be a stiff mashed potato, so it doesn’t sink into the stew, so add the milk a bit at a time. Season with salt and pepper.
6. When the pork is tender, spread the potatoes over the pork in the pan, sprinkle with the cheese and bake another 30 minutes until the pie is bubbling, and the cheese is bubbling and golden brown. Allow to rest for 10 minutes before serving.
7. Do-Ahead: The pork stew and sweet potatoes can be made 3 days ahead and refrigerated. Bring to room temperature before baking. If you would like to freeze the pie, transfer the pork mixture to a 13-by-9-inch baking dish and cover with the sweet potato mixture. Cover and freeze for up to 2 months. Defrost for 2 days in the refrigerator before baking.

Sicilian Orange and Fennel Salad

Serves 4 to 6

One fennel bulb, wispy ends removed, thinly sliced
3 to 4 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1 torpedo onion, thinly sliced, using the red and tender green parts
1/2 cup pitted kalamata olives, chopped
Pinch red pepper flakes
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar

1. Arrange the fennel and oranges alternating on a serving platter.
2. Sprinkle with the onion, olives, pepper flakes and oregano.
3. Drizzle with the oil and vinegar and serve at room temperature.

Chiogga Beet Hummus

Serves 4

1 bunch chiogga beets, tops removed and scrubbed
2 garlic cloves
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons fresh mint or basil
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini or pita chips for serving

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. Place the beets on the baking sheet, cover with foil, and roast for 50 to 60 minutes until tender.
2. When the beets are cool enough to handle, peel, and chop. Put into the work bowl of a food processor.
3. Add the cloves, tahini, lemon juice, mint, or basil.
4. Process the mixture on and off to break up the beets and garlic.
5. With the machine running, add in the oil, a bit at a time until the mixture holds together.
6. Season with salt and pepper, and serve on crostini, or pita chips.

Crostini with Balsamic Beets and Ricotta

Serves 4 to 6

1 bunch chiogga beets, tops removed, and scrubbed
1 torpedo onion, finely chopped using the red part only
1/2 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup finely chopped basil, plus extra for garnish
Salt and pepper
Crostini for serving
1/2 cup whole milk ricotta

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. Place the beets on the baking sheet, cover with foil, and roast for 50 to 60 minutes until tender.
2. When the beets are cool enough to handle, peel them, and cut into 1/2-inch dice, put into a mixing bowl.
3. Add the onion, balsamic vinegar, oil, basil, salt, and pepper.
4. Spread the crostini with a layer of ricotta, using a slotted spoon, spoon on some of the beets. Garnish with additional basil if desired.

Loaded Mashed Cauliflower

Serves 4 to 6

1 cauliflower cut into florets
1/4 cup unsalted butter
1/3 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
1 red torpedo onion, thinly sliced, using the red part only
4 slices bacon, cooked crisp and crumbled
Salt and pepper

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking pan with non-stick cooking spray.
2. Bring 4 quarts of a salted water to a boil, and cook the cauliflower until it is tender, about 12 minutes.
3. Drain thoroughly and put into a large mixing bowl.
4. Mash the cauliflower with the butter, sour cream, 1 cup of the cheese, and onion. Stir in the bacon, and season with taste.
5. Turn into the prepared pan, and sprinkle with the remaining cheese, and bake for 30 to 40 minutes until bubbling and the cheese is golden brown. Allow the casserole to rest for 5 minutes before serving. This can also be made in six 4-ounce ramekins.

Cauliflower Beer Cheese Soup

Serves 6

2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 medium carrot, chopped
1 medium celery rib, chopped
2 garlic cloves, minced
1 head cauliflower, cut into florets
Two 12-ounce bottles Belgian dark-abbey-ale style
2 1/2 cups chicken or vegetable broth
1 bay leaf
Few drops hot sauce
1 tablespoon Dijon mustard
3 cups grated sharp cheddar cheese
2 tablespoons cornstarch
1 torpedo onion, finely chopped using the red part only, for garnish
6 strips bacon, cooked crisp and crumbled for garnish

1. In a Dutch oven, heat the butter add the onion, carrot, celery, and garlic, and saute until the onion begins to turn golden brown, about 5 minutes.
2. Add the cauliflower, ale, broth, bay leaf, hot sauce, and mustard, and simmer for 25 to 30 minutes until the cauliflower is tender. Puree the soup with an immersion blender or mash the cauliflower with a potato masher.
3. Remove the soup from the heat and stir in the cheese and cornstarch, stirring until the cheese is melted and smooth.
4. Garnish the soup with the torpedo onion and bacon if desired.

Caramelized Onion Kale Bread Pudding

Serves 4 to 6

2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 bunch torpedo onions, thinly sliced, using the red and tender green parts
2 garlic cloves, minced
2 teaspoons sugar
1 bunch dino kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
3. In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
4. Add the kale, and saute until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
5. In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
6. Transfer to the prepared dish.
7. Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown. Allow the pudding to rest for 10 minutes before serving.
8. Variation: Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.

Kale Salad with Cranberries and Pecans

Serves 4

1 bunch kale, tough stems removed, washed, spun dry and chopped
1/4 cup lemon juice
1/2 cup extra virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 torpedo onion, finely chopped, using the red part only
1/2 cup dried cranberries
1/2 cup toasted chopped pecans

1. Put the kale into a salad bowl.
2. In a mixing bowl, whisk together the lemon juice, oil, mustard, maple syrup, and onion. Pour over the salad, and massage it in.
3. Add the cranberries, and pecans, and toss again before serving.

Braised Yu Choy

Serves 2 to 4

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 bunch yu choy, tough stems removed
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon sesame oil for garnish
Sesame seeds for garnish

1. In a large skillet, heat the oil, and swirl the garlic and ginger in the pan for 30 seconds, until fragrant. Add the yu choy, tossing to coat with the garlic oil.
2. Add the broth and soy sauce and cook until the yu choy is wilted, and the liquid in the pan is almost evaporated.
3. Serve garnished with sesame oil, and sesame seeds if desired.

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 red onion
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.

Warren Pear Upside Down Cake

Serves 6 to 8

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored, and thinly sliced

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.

For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract

1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.

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