Farmers’ Market Box December 17th 2020

December 15, 2020 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Grapefruit Hot Toddy

Serves 2

3 ounces of gin
8 ounces of cocktail grapefruit juice
1 ounce honey
Grapefruit slices for garnish

1. In a small saucepan heat grapefruit juice until hot.
2. Pour heated grapefruit juice into tempered serving glasses and then add gin and honey.
3. Stir to combine and serve garnished with grapefruit slices.

Grapefruit Negroni

Serves 2

2 ounces gin
2 ounces Campari
2 ounces grapefruit juice
2 ounces honey
Grapefruit slices for garnish

1. Combine ingredients into a mixing glass with ice.
2. Stir gently to combine and dilute ingredients
3. Strain over fresh ice and garnish with grapefruit slices.

Cosmic Carrot Roll-Ups

Serves 4

1 bunch purple carrots, scrapped and trimmed
One 5-ounce garlic herb cheese such as Boursin, softened

1. Using a swivel peeler, shave long slices of the carrots.
2. Using an off-set spatula, spread the Boursin onto the carrot slices. Roll from the widest end, into a spiral. Repeat with the remaining carrots. Cover with plastic wrap and refrigerate until ready to serve.
3. Variations: You can also fill with pub cheese or mix 8 ounces of cream cheese with 1/2 cup basil or cilantro pesto.

Roasted Potatoes Provencal

Serves 4

One pound fingerling potatoes, scrubbed, and cut into quarters
4 cloves garlic, chopped
1/4 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
2 tablespoons Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup water

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9×13-inch baking dish with non-stick cooking spray.
2. In a large bowl, combine the garlic, lemon juice, olive oil, mustard, dried oregano, salt, and several grinds of black pepper, and whisk to combine.
3. Add the potatoes to the bowl and toss to coat.
4. Transfer the mixture to the baking dish, pour in the water, cover with aluminum foil, and bake until the potatoes are tender, about 45 minutes.
5. Uncover, and bake until the liquid in the dish has evaporated and the potatoes are brown and crispy—about 15 to 20 minutes.

Slow Cooker Portuguese Caldo Verde

Serves 6

2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions, finely chopped
4 medium carrots, finely chopped
1 pound collard greens, tough stems removed, chopped into 1-inch pieces
1/2 pound fingerling potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken or vegetable broth
2 bay leaves
¼ cup finely chopped fresh cilantro (optional for garnish)

1. In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
2. Add the collards, potatoes, chicken broth, and bay leaf stirring to combine the ingredients.
3. Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro and serve.

Red Bor Kale and Fingerling Gratin

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch red bor kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound fingerling potatoes, scrubbed, and thinly sliced (1/4-inch thick)
Salt and pepper
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds until fragrant. Add the kale and saute until wilted.
3. Add the milk, cream and potatoes, season with salt and pepper, and simmer until the potatoes are almost tender, about 10 minutes. Transfer to the baking dish and sprinkle with the cheeses.
4. Bake for 30 to 40 minutes until the potatoes are tender, and the cheeses are golden brown. Allow to rest for 10 minutes before serving.

Red Kale Salad with Grapefruit Caesar Dressing

Serves 4

1 tablespoon freshly grated cocktail grapefruit zest
1/4 cup freshly squeezed cocktail grapefruit juice
2 garlic cloves
1/2 cup shredded Parmigiano Reggiano cheese plus more for garnish
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch red Russian kale (about 12 ounces), stems removed, and leaves torn into bite-sized pieces
1 cup garlic croutons
1/4 cup shaved Parmigiano Reggiano

1. In the bowl of a blender, combine the zest, juice, garlic, Parmigiano, and mustard, pulse on and off to break up the garlic.
2. With the machine running, slowly add the oil. Season with salt and pepper.
3. Put the kale into a salad bowl, toss with some of the dressing. At this point, the salad can be covered and refrigerated until serving.
4. To serve, add the croutons, and shaved Parmigiano, toss with additional dressing if needed.

Farro with Broccolini

Serves 4 to 6

1 cup pearlized farro
1 bunch purple carrots, tops removed, scraped, and cut in half, then cut into 1-inch pieces
5 tablespoons olive oil, divided
Salt freshly ground black pepper
1 bunch broccolini, coarsely chopped
1 cup Greek yogurt
1 cup loosely packed fresh herbs, such as cilantro and mint, plus more for serving
1 tablespoon olive oil
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until the farro is tender. Drain thoroughly, transfer to a serving bowl, toss with 1 tablespoon extra virgin olive oil and season with salt and pepper.
3. Toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Transfer to the baking sheet and roast for 10 minutes. While the carrots are roasting, toss the broccolini with the remaining 2 tablespoons of oil, and season with salt and pepper. Mix the broccolini with the carrots on the baking sheet, and roast another 7 minutes, until the broccolini begins to char. Transfer to the bowl with the farro.
4. In a mixing bowl, combine the yogurt, herbs, oil, zest, lemon juice and garlic. Season with salt and pepper.
5. Toss the farro with the dressing and serve at room temperature.
6. The yogurt dressing is great as a sauce served with grilled seafood or poultry.

Pasta with Delicata Squash and Greens

Serves 6

1 pound Delicata squash
2 tablespoons balsamic vinegar
1 tablespoon salt
1/4 cup olive oil
1 cup sweet yellow onion, such as Vidalia, chopped
1/4 pound pancetta, diced (about 2/3 cup)
1/4 teaspoon dried red chile flakes
1 tablespoon brown sugar
10 ounces collard greens, washed, spun dry, stems removed, chopped crosswise into 1/2-inch ribbons
1/2 cup grated Parmigiano Reggiano, plus more for garnish
1 pound fettucine, cooked 2 minutes short of al dente, reserving some of the hot pasta water
freshly cracked black pepper, to taste

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment paper.
2. Slice the squash in half lengthwise, scoop out the seeds, slice crosswise into 1/2-inch thick crescents, but the crescents in half, and discard the root and stem ends.
3. In a large bowl, combine the squash, vinegar, salt, oil, onion, pancetta, chile flakes, brown sugar, and collard greens tossing to coat the vegetables.
4. Roast for 30 minutes, turning the vegetables once during the cooking time. The squash and the onions should be tender.
5. Keep warm in a serving bowl. When the pasta is cooked, drain, and toss with the vegetables and Parmigiano Reggiano, adding some pasta water to make a creamy sauce. Serve garnished with additional Parmigiano Reggiano if desired.

Zucchini Fritters

Serves 6

2 zucchini, ends trimmed, and coarsely shredded
2 garlic cloves, minced
1/4 cup finely chopped onion
1 large egg, beaten
1/4 cup all-purpose flour
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoons freshly ground black pepper
Oil for frying

1. Put the zucchini into a colander, and sprinkle with salt. Set aside for 10 minutes.
2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano, and pepper.
3. Squeeze the moisture out of the zucchini and add to the bowl. Stir until blended.
4. Heat 1/4-inch of oil in a non-stick pan.
5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side. Turn and fry until the second side is golden brown. Remove to paper towels and drain. Serve warm.

Soy Maple Glazed Salmon with Zucchini Parmesan Rice

Serves 6

2 tablespoons unsalted butter
1-2 tsp. chopped fresh ginger
1-2 garlic cloves, minced
1/4 cup fresh lime juice
½ cup maple syrup
½ cup soy sauce
2 1/2 pound salmon filets

1. Melt butter in a small pan and saute the ginger and garlic until softened Add the lime juice, syrup, and soy sauce. Bring to a simmer and cook down for 10 minutes. Remove and let cool. At this point, it can be used as a marinade or a sauce.
2. Preheat broiler or grill. Brush or spoon some of the marinade over the salmon fillets. Let sit for a few minutes, then broil or grill salmon to desired doneness. Heat the remaining marinade, if desired, to serve as a sauce with the salmon.
3. Cook’s Note: Fish cooks to an internal temperature of 155 degrees, and a good rule of thumb is 10 minutes per inch of thickness of the fish. If the fish is an uneven thickness (think a side of salmon) fold the thin part under, so that it will not overcook. Another trick is to stack thinner pieces.

Zucchini Parmesan Rice

Serves 8

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6. Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Zucchini Chocolate Cake

Makes one 9-inch bundt

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste or extract
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

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 large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla, and sour cream, and stir until combined.
4. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
5. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
6. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Chocolate Pear Tart

Serves 6

1/2 cup unsalted butter, softened
1 cup whole blanched almonds
3/4 cup sugar
3 large eggs
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 tablespoon Amaretto Di Saronno
1 pound firm pears
1/2 cup raw sugar

1. Preheat oven to 350 degrees. Coat a 9-inch removable-bottom tart pan with non-stick cooking spray and set aside.
2. In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and Amaretto, process until combined. Spread mixture evenly in prepared pan.
3. Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work to prevent discoloration. Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
4. Place pan on a baking sheet; bake until top is puffed, and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
5. Remove tart from pan, and serve dolloped with crème fraiche, or unsweetened whipped cream.

Pear Upside Down Cake

Serves 6 to 8

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 to 3 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.

Chicken Salad with Tangerines and Candied Almonds

Serves 6

1 head romaine lettuce, washed, spun dry and chopped
2 carrots, shredded
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

1. In a salad bowl, combine the lettuce, carrots, tangerines, and chicken.
2. 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

1. 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.
2. 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.

Tangerine Cheesecake Bars

Serves 6

For the Cheesecake Bars

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

Cream Cheese Filling:

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)

3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

For the Tangerine Syrup:

4 tangerines, peeled, segmented, and chopped
1 cup sugar
1/4 cup tangerine juice

1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.

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