Farmers’ Market Box December 10th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Broccoli Cheddar Quiche

Serves 6

One 9-inch pie crust, either homemade or store bought
1 pound broccoli, stems trimmed, and cut into florets
4 large eggs
1 cup heavy cream
4 drops Tabasco
2 1/2 cups finely shredded sharp white cheddar cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray if using a homemade pie crust.
2. Bring 4 quarts of salted water to a boil and cook the broccoli for 3 minutes. It should still be crisp. Drain thoroughly and season with salt and pepper. Allow to cool slightly.
3. In a large bowl, whisk the eggs and cream, and add the Tabasco.
4. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
5. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

Chicken and Broccoli Stir Fry

Serves 4

1/3 cup chicken broth
1/4 soy sauce
3 tablespoons Mirin rice wine
2 tablespoons chili garlic sauce
1 teaspoon sesame oil
4 teaspoons cornstarch
2 tablespoons vegetable oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
2 cups broccoli florets
2 rainbow carrots, thinly sliced
1 red onion, thinly sliced
Cooked rice for serving
1/4 cup toasted sesame seeds for garnish

1. In a small bowl, whisk together the broth, soy sauce, mirin, chili garlic sauce, sesame oil and cornstarch. Set aside.
2. Heat the oil in the wok and saute the chicken until it is white on all sides. Remove to a plate, add the garlic, and ginger, and swirl in the pan for 30 seconds, until fragrant.
3. Add the broccoli, carrots, and onion, and stir fry until the broccoli is crisp/tender, about 5 minutes.
4. Add the chicken back to the wok and add the sauce to the pan. Simmer for 3 minutes, until the sauce is thickened. Serve over rice, and garnish with sesame seeds if desired.

Napa Cabbage Slaw with Rainbow Carrot Dressing

Makes about 2 cups

For the Dressing:
2 medium carrots, peeled, thinly sliced
One1-inch piece ginger, peeled, thinly sliced
1 garlic clove
2 tablespoons seasoned rice vinegar
1 tablespoon white miso
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
1/4 cup vegetable oil

1. Put all the ingredients into a blender, and puree until smooth. Season with salt and pepper, cover and refrigerate for up to 1 week.

For the Slaw:
4 cups thinly sliced Napa cabbage
1/4 cup thinly sliced red onion
3 Satsuma tangerines, peeled, and segmented

1. Put the cabbage, onion, and tangerines into a salad bowl.
2. Toss with the rainbow carrot dressing and serve

Roasted Rainbow Carrots with Carrot Top Pesto

Serves 4

One bunch rainbow carrots, scraped, ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Arrange the carrots on the baking sheet, drizzle with the oil, and season with salt and pepper. Using your hands, roll the carrots in the oil and seasonings.
3. Roast the carrots for 12 to 15 minutes until tender. Transfer to a serving bowl, and drizzle with carrot top pesto.

Carrot Top Pesto:
Makes about 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Baked Stuffed Garnet Yams

Serves 3 to 4

4 Garnet Yams, scrubbed
1/4 cup unsalted butter
1/2 cup finely chopped shallots
2 teaspoons finely chopped thyme
4 strips thick cut bacon, cooked crisp and crumbled
2/3 cup sour cream or Greek Style Yogurt
1 1/2 cups finely shredded Asiago cheese
Salt and pepper

1. Preheat the oven to 400 degrees, prick the yams with the sharp point of a paring knife and bake for 1 hour.
2. While the yams are baking, melt the butter in a skillet, and saute the shallots and thyme until the shallots are caramelized. Set aside in a bowl, to cool.
3. Split the potatoes and scoop out the flesh into the bowl with the shallots. Add the bacon, sour cream and 1 cup of Asiago.
4. Reduce the oven temperature to 375 degrees.
5. Mash the potatoes with the ingredients, taste for seasoning and adjust using salt and pepper.
6. Re-stuff the potatoes with the mixture, put them into a 13-by-9-inch baking dish and sprinkle each potato with the remaining 1/2 cup cheese.
7. Bake another 20 minutes until the cheese is melted, and the potatoes are heated through.

Sheet Pan Garnet Yam Hash

Serves 6

2 red onions, diced
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
12 ounces bulk breakfast sausage
1 pound unpeeled sweet potatoes cut into 1/2-inch pieces
3 large cloves garlic, minced
1 tablespoon chopped fresh sage leaves
Freshly ground black pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the onions and cook until the onions are translucent.
3. Add the sausage and cook until the sausage is no longer pink. Transfer to a bowl, and mix in the remaining butter, and oil, yams, garlic, sage, and pepper.
4. Spread on the baking sheet at bake for 30 to 35 minutes turning once during the cooking time. The yams should be soft. Lower the oven temperature to 350 degrees.
5. Crack 6 to 8 eggs onto the hash, season with salt and pepper.
6. Bake until the eggs are done to your preference, 8-10 minutes. Serve immediately.

Green Beans with Gremolata

Serves 4

1/2 pound green beans, ends trimmed, and cut into 1-inch lengths
Salt and pepper
1/3 cup extra virgin olive oil
2 cloves garlic, minced
Grated zest of 2 lemons
Grated zest of 1 orange or tangerine
½ cup finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, and cook the beans for 3 to 5 minutes, until they are crisp/tender.
2. Drain thoroughly, and season with salt and pepper.
3. Toss with the olive oil.
4. In a small bowl, combine the garlic, zests, and the parsley.
5. Toss with the beans and serve.

Vegetarian Minestrone

Serves 6

2 teaspoons extra virgin olive oil
1 medium red onion, diced
3 ribs celery diced
3 rainbow carrots, diced
2 to 3 cloves garlic, minced
1 tablespoon finely chopped sage or 1 1/2 teaspoons dried
1 bay leaf
6 cups vegetable broth
1 pound Yukon gold potatoes (4 to 5 small potatoes), cut into bite-sized pieces
1/2 pound green beans, trimmed and cut into bite-sized pieces
1 bunch rainbow chard, tough stems removed, sliced into 1/2-inch ribbons
One 14.5-ounce can white beans, like Great Northern or cannellini, drained and rinsed
Salt and pepper to taste

1. In a Dutch oven, heat the oil, saute the onion, celery, carrots, garlic, sage, and bay leaf, for 4 to 5 minutes until the onion is translucent.
2. Add the broth, potatoes, green beans, chard, and white beans. Simmer for 1 hour, until the vegetables are tender. Remove the bay leaf.
3. Season with salt and pepper and serve.
4. Variation: Adding chopped Parmigiano Reggiano rinds to the broth enhances the flavor.

Pink Lady Apple Pie Cake

Serve 6 to 8

1 pound pink lady apples, peeled, cored, and thinly sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons fresh lemon juice
3/4 cup unsalted butter or margarine, melted
1cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cup pecan halves

1. Preheat the oven to 375° F. Coat a 9-inch baking dish pan with nonstick cooking spray.
2. Toss the apples with the cinnamon, sugar, and lemon juice.
3. Transfer the apples to the prepared pan.
4. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
5. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

Pasta with Fresh Heirloom Tomatoes

Serves 4 to 6

2 tablespoons extra virgin olive oil
2 cups chopped, cored, heirloom tomatoes
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely sliced basil leaves
Basil leaves for garnish
Freshly grated Pecorino Romano or Parmigiano Reggiano
One pound fresh Tagliatelle or other wide flat pasta such as fettucine, cooked two minutes short of al dente
1/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese for garnish

1. In a large skillet, heat the oil, and add the tomatoes, sautéing over medium high heat, until the tomatoes begin to give off some liquid.
2. Season with salt, pepper, and add the sliced basil leaves. Simmer for about 3 minutes, then toss in the pasta, stirring until the pasta is coated with the sauce.
3. Serve the pasta garnished with grated cheese and basil leaves.

Roasted Heirloom Tomatoes Caprese

Makes about 3 to 4 cups

1 pound heirloom tomatoes, cored and chopped
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
4 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup diced fresh mozzarella cheese
Bruschetta or crostini for serving

1. Preheat the oven to 350° F. Line a sheet pan with a silicone liner, or aluminum foil.
2. Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer.
4. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 1 to 1 1/2 hours, checking to make sure that the tomatoes and garlic don’t brown.
5. Transfer the tomato mixture to a clean glass bowl and let them to mellow at room temperature for about 6 hours.
6. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.
7. Stir the mozzarella into the tomatoes. Spoon over toasted bread. and serve

Farrotto with Shrimp and Red Grapefruit

Serves 4
Farrotto is farro cooked as if it were rice in risotto. This is a simple dish with delicious results.


1/2 cup unsalted butter
2 tablespoons extra virgin olive oil
2 large shallots, finely chopped
4 thin slices prosciutto di Parma, finely chopped
1 1/2 cups farro
1⁄2 cup dry white wine
4 cups chicken or vegetable broth
1⁄2 cup grated Parmigiano Reggiano
1 teaspoon grated grapefruit zest
Salt and pepper
2 tablespoons roughly chopped tarragon
1 1/2 pounds large shrimp, peeled and deveined
2 grapefruit, peel and pith removed, and segmented
1/4 cup finely chopped Italian parsley

1. In a saucepan, heat 2 tablespoons of the butter with 1 tablespoon of oil. Add the shallot, and saute for 3 to 4 minutes, until softened. Add the prosciutto and cook for 2 to 3 minutes.
2. Stir in the farro and toast with the shallots and prosciutto.
3. Add the wine and bring to a boil. Simmer to allow the wine to evaporate.
4. Add the broth, and simmer for 15 to 20 minutes, until the liquid is absorbed, and the farro is tender. Stir in 2 tablespoons of butter, 1/4 cup of the Parmigiano and the zest. Season with salt and pepper.
5. While the farrotto is cooking, melt 4 tablespoons of butter with the remaining oil. Saute the tarragon for 1 minute, until fragrant. Add the shrimp and saute until the shrimp turn pink.
6. Serve the shrimp on the farrotto, garnish with grapefruit segments and parsley.

Citrus Salad

Serves 4 to 6

1/2 cup water
1/2 cup sugar
8 mint leaves, finely chopped
2 tablespoons fresh lime juice
1 teaspoon lime zest
3 grapefruits, peel and pith removed, and segmented
3 oranges, peel and pith removed, and segmented
2 tangerines, peeled and segmented
Mint leaves for garnish

1. In a saucepan, combine the water, sugar, mint, lime juice and zest. Bring to a boil, stirring until the sugar has dissolved. Allow the mixture to steep for 20 minutes to cool. Strain out the solids and put into a serving bowl.
2. Add the grapefruit, oranges, and tangerines to the syrup, and allow to marinate at room temperature for 1 hour. Cover and refrigerate for up to 5 days. Garnish with mint leaves for serving.

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