Farmers’ Market Box November 12th 2020

November 10, 2020 Orange Department 0 Comments

This image has an empty alt attribute

This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Stir Fried O’Henry Sweet Potatoes

Serves 4

3 tablespoons vegetable oil
2 scallions, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
1 piece fresh ginger (1/2-inch long), peeled and grated
1 tablespoon chili garlic sauce
1/2 pound O’Henry sweet potatoes, peeled and grated on the large holes of a box grater or with a food processor
Salt and freshly ground black pepper
1 tablespoon soy sauce
Sesame oil for serving

1. In a wok or large skillet, over medium high heat, heat the oil, add the scallions, garlic, ginger, and chili garlic sauce, swirling in the pan till fragrant about 30 seconds.
2. Add the potatoes to the pan and toss in the oil. Cook for 10 to 12 minutes, stirring to prevent sticking, add the soy sauce, and transfer to a serving bowl. Drizzle with sesame oil and serve.

Sweet Potato Hash

Serves 6

4 strips bacon, cut into 1/2-inch dice
1 large yellow onion, finely chopped
3 garlic cloves, minced
1/2 pound scrubbed O’Henry 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 serving

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
2. Cook the bacon in a large skillet over medium-high heat, until just crisp. Remove from the pan and set aside.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are translucent.
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)
6. Sprinkle the bacon evenly over the hash. 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. 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.
7. Serve immediately, with shavings or sprinkles of Parmigiano Reggiano cheese, if desired.

Chicken with Eggplant and Gorgonzola

Serves 6

1/2 cup extra virgin olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 pound Chinese eggplants, cut into 1/2-inch-thick rounds
6 skinless, boneless chicken breast halves
1/4 cup (1/2 stick) unsalted butter
1/2 cup port wine
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
1. In a small bowl, stir together the oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
2. Preheat the broiler for 10 minutes.
3. Line a baking sheet with aluminum foil and arrange the eggplant slices on top. Brush the eggplant with some of the seasoned oil mixture and broil until it begins to turn golden, about 5 minutes. Turn, brush with more oil, and broil until softened, another 3 minutes
more. Allow to cool.
4. Place the chicken breasts between sheets of waxed paper or plastic wrap and, using a meat mallet, the bottom of a wine bottle, or a rolling pin, pound until a uniform thickness, about 1/2 inch thick. Season with the remaining 1 teaspoon each of salt and 1 teaspoon of pepper on both sides.
5. Melt the butter in a large skillet and add 1 tablespoon of the remaining seasoned oil. Cook the chicken until white on both sides (it will not be cooked through), adding more of the remaining seasoned oil mixture if needed, and transfer to an oven-to-table baking dish.
6. Pour the port into the skillet and scrape up any browned bits stuck to the bottom.
7. Add the broth and bring to a boil for 1 minute. Pour the sauce over the chicken, top each breast with a slice of eggplant, and cover the eggplant with gorgonzola.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 24 hours. Bring to room temperature before continuing.
9. Preheat the oven to 350° F. Bake until the cheese is melted, and the chicken is cooked through, 15 to 20 minutes.

Bacon and Collard Greens

Serves 4 to 6

6 thick cut hickory-smoked bacon slices, finely chopped
1 cup sweet yellow onions, finely chopped
1/2 pound smoked ham, chopped
4 garlic cloves, finely chopped
8 cups chicken or vegetable broth
1 bunch collard greens, washed, trimmed, and chopped
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

1. In a Dutch oven, cook the bacon until just crisp. Add the onions, ham, and garlic, and saute for 5 minutes until the onion is translucent.
2. Add the broth, greens, vinegar, sugar, salt, and pepper.
3. Simmer for 1 1/2 hours, until the collards are tender.
4. Serve with cornbread.

Roasted Delicata Squash and Collard Green Pasta

1 delicata squash, seeded, and cut into bite-sized chunks
1 large red onion, finely chopped
One bunch collard green, tough stems removed, cut into 1/2-inch ribbons
1/3 tight-packed cup fresh basil leaves, chopped
2 tablespoons finely chopped sage
4 garlic cloves, coarsely chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
1 tablespoon brown sugar
Salt and black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups shredded Asiago cheese

1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone, parchment, or aluminum foil.
2. In a large bowl, combine the squash, onion, collards, basil, sage, garlic, oil, red pepper, and brown sugar. Season liberally with salt and pepper.
3. Spread in even layers on the baking sheets, bake for 30 to 35 minutes, turning the vegetables once or twice during the baking time. The squash should be tender, and the collards may be crispy.
4. Transfer the vegetables to a large serving bowl, add the hot pasta, the 1/2 and 1/2, and half the cheese, tossing coat. Add more pasta water to make a creamy sauce.
5. Season with salt and pepper and serve garnished with the remaining cheese.

Roasted Delicata Squash and Kale Salad

Serves 4

One delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices
Olive oil
Salt and pepper
One bunch kale, washed, and spun dry, and chopped
1/4 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/3 cup crumbled blue cheese for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss the squash with olive oil, salt, and pepper, and spread onto the baking sheet.
3. Roast for 15 to 20 minutes, turn and roast another 10 minutes until the squash is crispy. Set aside.
4. Put the kale into a salad bowl.
5. In a mixing bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper.
6. Toss the kale with some of the dressing and allow to marinate for 30 minutes.
7. Plate the kale, top with some of the roasted squash and crumbled blue cheese.
8. Drizzle a bit of the dressing over the salad and serve.

Miso Maple Roasted Delicata Squash

Serves 4 to 6

1 delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices
2 teaspoons sesame oil
1 tablespoon white miso
1 tablespoon maple syrup
2 tablespoons unsalted butter, melted
1 scallion, finely sliced, for garnish
Toasted sesame seeds, for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss the squash with the e sesame oil, and arrange the squash on the baking sheet in one layer. Roast the squash for 20 minutes. While the squash is roasting, whisk together the miso, syrup, and butter. Drizzle over the squash and toss to coat.
3. Roast another 10 to 12 minutes until the squash is bubbling.
4. Garnish with scallion and sesame seeds.

Tangerine Pound Cake

Serves 6

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 tangerine zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh tangerine 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 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.

Tangerine Icing

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice

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

Celery, Walnut and Asiago Salad

Serves 6

One bunch celery, washed, tough ribs removed, root end removed, and finely chopped
1 cup chopped walnuts
1 1/2 cups chopped Asiago cheese
1/2 teaspoon ground black pepper
2/3 cup extra virgin olive oil

1. In a salad bowl, combine all the ingredients, and toss together. Serve at room temperature.

Cranberry Bean Soup

Serves 6 to 8

2 tablespoons extra virgin olive oil
1/4 pound pancetta, finely chopped
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup finely chopped rainbow carrots
2 teaspoon finely chopped rosemary
1 pound shelled cranberry beans
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, add the pancetta, and cook until crisp.
2. Add the onion, celery, carrots, and rosemary. Saute until the onion is translucent.
3. Add the beans and broth, and simmer for 45 to 50 minutes until the beans are tender.
4. Season with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Roasted Rainbow Carrots

Serves 4

One bunch rainbow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. Arrange the carrots on the baking sheet in an even layer.
3. In a bowl, whisk together the oil, honey, cumin, salt, and pepper.
4. Pour the mixture over the carrots and stir to coat the carrots.
5. Roast for 7 to 10 minutes, turning once, until the carrots are tender. Serve warm.
6. The carrots tops make a delicious pesto to serve on top.

Slow Cooker Minestrone

Serves 6 to 8

3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 rainbow carrots, coarsely chopped
2 teaspoons dried sage
One 14.5-ounce can chopped tomatoes
1 cup dry white wine or dry vermouth
2 cups cauliflower florets
2 cups chopped kale
2 cups shelled cranberry beans
10 cups chicken or vegetable broth
Chopped rinds from Parmigiano Reggiano (optional but oh so good)
1 cup small pasta
Salt and pepper
1/4 cup finely chopped Italian parsley

1. In a saute pan, or the slow cooker, heat the oil, add the onion, carrots, and sage. Saute until the onion is softened.
2. Add the tomatoes and wine and bring to a boil. (If you are using a saute pan, transfer the contents to the slow cooker)
3. Add the cauliflower, kale, beans, broth and chopped rinds if using. Slow cook for 3 hours on high or 6 hours on low.
4. Add the pasta and cook 1 hour on high or 2 more hours on low. Season with salt and pepper, add the parsley and serve garnished with extra virgin olive oil or grated Parmigiano Reggiano.

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.

Grilled Asian Pear, Arugula and Blue Cheese Sandwich

Serves 4

Unsalted butter, softened
8 slices sourdough or French bread 1/2-inch thick
1 cup gorgonzola cheese, softened
1/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
2 Asian pears, cored, and sliced 1/4-inch thick
1 bunch arugula, washed, spun dry and chopped

1. Preheat a griddle or grill pan. Spread butter onto slices of bread.
2. In a small bowl, combine the cheese, cream cheese, and Worcestershire.
3. Spread the cheese mixture onto the unbuttered side of the bread.
4. Top with pear slices and some of the arugula.
5. Top with another slice of bread, butter side up.
6. Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.
7. Cut the sandwiches in half and serve.

Slow Cooker 5-Spice Asian Pears

Serves 6
These pears are a simple dessert or can be used to surround a pork or poultry roast as a garnish.

1/4 cup unsalted butter, melted
3/4 cup firmly packed light brown sugar
1/4 cup dry sherry
1/2 teaspoon 5 spice powder
1/2 cup pear nectar
4 firm Asian pears, peeled, cored, and cut in half

1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
2. Add the pears to the slow cooker, turning them in the liquid to coat them. Cover and cook on high for 2 ½ hours until tender. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.
3. The syrup from the pears is delicious over vanilla ice cream, or plain pound cake.

Pink Lady Crumble Muffins

Makes 12
For the Crumble
1/3 cup packed dark brown sugar
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
1. In a mixing bowl, stir the ingredients together using a fork until the crumble begins to come together. Set aside.

For the Muffins

1/2 cup unsalted butter, softened to room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons vanilla paste or extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup whole milk at room temperature
1 1/2 cups peeled cored and chopped pink lady apple

1. Preheat oven to 400 degrees and coat the inside of 12 muffin tins with nonstick spray or line with cupcake liners.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla.
3. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined.
4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until combined.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
6. Press a handful of the crumble topping into the top of each muffin.
7. Bake for 5 minutes at 400 degrees, lower the oven temperature to 350°F and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. Serve warm.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest

Share this post:

Leave a Reply

Your email address will not be published.