Farmer’s Market Box November 19th 2020

November 17, 2020 Orange Department 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Chicken Corn Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 teaspoon dried thyme
1 ear corn, kernels cut from the cob
6 cups chicken broth
3 cups shredded or chopped cooked chicken
2 cups cooked fine noodles
Salt and pepper

1. In a Dutch oven, melt the butter, and saute the onion, celery, carrot, and thyme, until the onion begins to turn translucent, about 6 minutes.
2. Add the corn, and the cob to the soup.
3. Add the broth, and chicken to the soup, and simmer for 30 minutes.
4. Remove the corn cob, scraping off any excess corn.
5. Add the noodles, and simmer for 5 minutes.
6. Season with salt and pepper and serve.

Roasted Sweet Potatoes with Praline Topping

Serve 4 to 6

For the Praline Topping

1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans, toasted
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon

1. In a bowl, stir together the flour, sugar, pecans, butter, and cinnamon, until the topping is crumbly.
Set aside.

For the Sweet Potatoes

1 pound Japanese sweet potatoes, scrubbed
2 tablespoons unsalted butter, melted
1/4 cup goat cheese, softened
1/4 cup milk
Salt and pepper

1. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Preheat the oven to 400 degrees and prick the potatoes with the sharp tip of a paring knife. Roast for 50 to 60 minutes, until the potatoes are soft when squeezed with an oven mitt.
3. Split the potatoes, and remove the flesh from the skin, and put into a mixing bowl. Mash the potatoes with the butter and goat cheese, adding milk to lighten the mash. Season with salt and pepper.
4. Transfer to the baking dish, and top with the praline topping.
5. At the point, the potatoes can be cooled, covered, and refrigerated for 2 days, or frozen for 2 months.
6. Bring the baking dish to room temperature, preheat the oven to 350 degrees, and bake the casserole for 35 to 45 minutes until the potatoes are bubbling, and the praline topping is browned. Allow to rest for 5 minutes before serving.

Butternut Squash Lasagna

Serves 6
There are a few make-ahead steps to this lasagna, it’s totally worth the work, and is a beautiful meatless main course.

1 butternut squash, cut in half seeds removed
Olive oil
Salt and pepper
1/4 pound pancetta, cut into small dice
1/3 cup unsalted butter
2 garlic cloves, minced
1 bunch spinach, washed and spun dry
1/3 cup all-purpose flour
3 cups milk
Salt and pepper
Grated nutmeg to taste
One box no-boil lasagna noodles
2 cups grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. Drizzle the squash with olive oil, season with salt and pepper. Roast covered with foil for 1 hour, until tender. When the squash is cool enough to handle, transfer to a food processor and puree. Season with salt and pepper to taste and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil and saute the pancetta, until crispy. Drain on paper toweling.
4. Wipe out the skillet, melt the butter, and saute the garlic for 30 seconds, until fragrant. Add the spinach and cook until wilted. Sprinkle the flour over the spinach and cook for 2 minutes. Slowly add the milk and stir until the liquid comes to a boil. Season with salt, pepper, and nutmeg to taste. Remove from the stove top and cool slightly.
5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Spoon a thin layer of the Tatsoi sauce onto the bottom, top with lasagna noodles. Spread a layer of squash over the
noodles, sprinkle with some of the pancetta and Parmigiano, top with lasagna noodles, and spread with some of the sauce. Repeat making three layers, ending with sauce and remaining cheese.
6. At this point the lasagna can be covered and baked for 30 minutes, then uncovered and baked another 20 to 30 minutes until bubbling and the cheese is golden brown. Allow the lasagna to rest for 10 minutes, then cut into squares and serve.
7. Do-Ahead: The lasagna can be refrigerated for up to 2 days, or frozen for 1 month. Make sure to bring the casserole to room temperature before baking.

Chicken Salad with Tangerines and Candied Almonds

Serves 6

1 head romaine lettuce, washed, spun dry and chopped
4 radishes, trimmed, and cut into julienne
3 Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
In a salad bowl, combine the lettuce, radishes, tangerines, and chicken.
In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.

For the Almonds

1/2 cup sugar
1 1/2 cups sliced almonds
In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat. Cook until the almonds begin to turn golden.
Remove from the skillet to a plate and when cool enough to handle, break them apart. The almonds will keep in the freezer for up to 1 month.

Tuscan Beans and Greens

Serves 6
An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch green kale, chard, or collards tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
1 pound shelled cannellini beans
1 cup chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2. Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper.

Pasta with Roasted Greens, and Butternut Squash

Serves 6
One of my favorite fall pastas, the oven roasted collards and squash melt into an amazing sauce.
Here in Italy, they substitute kale or chard for the collards since they don’t grow here.

1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 large red onion, finely chopped
One bunch Kale, collards, spinach or chard, 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, greens, 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 greens 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.

Cannellini Bean Soup

Serve 6 to 8

2 tablespoons olive oil
1 cup finely chopped onion
2 celery ribs, finely chopped
1 bay leaf
2 medium carrots, chopped
2 teaspoons minced garlic
3 sprigs fresh thyme
pinch crushed red pepper
1 pound shelled Cannellini beans
1 smoked ham hock, skin scored
One 14.5 ounce can diced tomatoes, with juices
8 cups chicken or vegetable broth
4 teaspoons chopped fresh marjoram
Salt and freshly ground black pepper

1. In a Dutch oven, heat the oil, add the onion, celery, bay leaf, carrots, garlic, thyme, and red pepper.
2. Saute till the onion is softened.
3. Add the beans, ham hock, tomatoes, broth, and marjoram.
4. Bring to a boil, simmer, covered, for 1 1/2 hours.
5. Remove the ham hock, remove the fat, then shred the ham, adding it back to the soup.
6. Simmer another 30 minutes until the beans are creamy.

Beet Carpaccio Salad with Buratta

Serves 4 to 6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
3 tablespoons tangerine juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
2 balls buratta (if you can’t find buratta, use fresh mozzarella)

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5. Arrange the arugula onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Drizzle with the remaining 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.

Roasted Radishes

Serves 4 to 6

One bunch radishes, tops removed, ends trimmed, scrubbed, and cut in half from root to stem
1/4 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. In a bowl, toss together the radishes, oil, salt, and pepper.
3. Spread onto the baking sheet in one layer.
4. Roast for 15 to 20 minutes until they are tender and browned.
5. Transfer to a serving dish and stir in the garlic and parsley before serving warm.

Farro, Beet and Tangerine Salad

Serves 6

1 1/2 cups pearlized farro
1 bunch red beets, tops removed, and scrubbed
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
Beet green tops, tough stems removed, cut into 1/2-inch ribbons
2 tangerines, peeled and separated into segments and chopped
1/4 cup tangerine juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until the farro is al dente. Drain thoroughly and let cool.
2. Steam the beets until al dente and allow to cool. Peel and dice the beets, set aside in a bowl.
3. In a skillet, heat the butter, add the onion, and saute for 2 to 3 minutes to soften. Add the beet greens, and saute until wilted. Season with salt and pepper.
4. In a large salad bowl, combine the farro, beets, beet greens, and tangerines.
5. In another bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper and toss with the salad. Serve the salad at room temperature.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finely chopped using the white and tender green parts

1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

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.

Fall Salad with Persimmons, Pomegranate and Pears

Serves 6

1/4 cup rice vinegar
1/4 cup pear nectar
2 tablespoons finely chopped shallot or 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
2 firm pears, 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.

Persimmon Cranberry Chutney

Makes about 4 cups

12 ounces fresh cranberries
1 1/2 cups chopped Fuyu persimmons
1/2 cup finely chopped onion
1 cup sugar
1/2 cup tangerine juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon

1. In a Dutch oven, combine all the ingredients, and bring to a boil. Simmer until the cranberries “pop”, and the persimmons are softened about 25 minutes.
2. Cool, cover and refrigerate for up to 1 month.

Alice Medrich’s’ Pomegranate Bark

This recipe is a little bit labor intensive, with only 3 ingredients but a few steps to follow since it’s chocolate. It yields a ton, and it’s delicious. Buy your chocolate from Specialty Produce, they’ve got the best quality in town.
1 cup (150 grams) pomegranate arils, from 1 large or 2 small pomegranates

3/4 cup (75 grams) walnut pieces—I’ve done this with roasted salted pistachios and it’s awesome
8 to 10ounces dark chocolate (no chocolate chips)

1. Line a baking sheet with parchment paper and set aside. Spread the arils in a loose layer on a double layer of paper towels. Cover and blot gently with another paper towel, rolling them around to contact dry parts of the toweling. Gather up the towels and transfer the arils to fresh dry towels. Spread, blot, and roll, as before. Repeat if necessary. Let the arils air dry for another 10 or 15 minutes (sometimes I fan them for a few seconds with a magazine).
2. Meanwhile spread the nuts on a chopping board and cut them into pieces not much bigger than the arils. Shake them in a coarse strainer to remove the dust.
3. Chop the chocolate coarsely and put it in a medium stainless steel bowl set directly in a wide skillet of almost simmering water. Stir frequently until it is almost entirely melted.
4. Remove the bowl and stir until completely melted and smooth.
5. It should be warm—between 110° and 120° F; let cool for a few minutes if it exceeds 120° F.
6. Wipe the bottom of the bowl dry prevent dripping.
7. Save 1/3 of the arils and walnuts for topping, if desired.
8. Otherwise, pour all on top of the chocolate.
9. Using a rubber or Silicone spatula, gently fold the inclusions into the chocolate without bruising the arils and releasing juices:
10. To do this, try to avoid direct contact between the spatula and the arils by sweeping the edges of the spatula down the side of the bowl, across the bottom under the chocolate and inclusions and up the opposite side of the bowl, lifting the chocolate up and over the nuts and arils. Repeat just until all the inclusions are coated.
11. Immediately scrape the mixture onto the parchment over a wide area rather than one big heap—don’t worry about uneven distribution or bare spots.
12. Then, instead of trying to spread the mixture out, use the tip of the spatula to gently push and distribute the coated inclusions to make the bark thinner and fill in some of the bare spots on the parchment. Sprinkle with reserved nuts and arils, if desired.
13. Put the baking sheet immediately into the fridge to set and harden the chocolate, then cover it with plastic wrap to prevent condensation and the absorption of odors and keep refrigerated.
14. It will keep for 1 to 2 days with toppings: 3 days without.
15. You can remove it 15 to 30 minutes in advance of serving. To serve, break the bark into pieces/shards with your fingers or the point of a paring knife.
**Adapted from Alice Medrich

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

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