Farmers’ Market Box January 7th 2021

January 5, 2021 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:

Sicilian Orange and Fennel Salad

Serves 4

4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 fennel bulb root end trimmed, wispy ends trimmed, and thinly sliced on a mandoline
1 or 2 torpedo onions, thinly sliced using the red part only
1/2 cup oil cured black olives, sliced, or pitted Kalamata olives
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper

1. Arrange the oranges on a serving platter, mound the fennel and onions on the oranges, and sprinkle with the olives.
2. Whisk together the oil and vinegar, and season with salt and pepper. Pour over the salad and allow to mellow at room temperature for 1 hour before serving.

Spigarello Pizza with Buratta

Serves 4

One pound pizza dough, either store bought, or home made (see below)
1/4 cup semolina
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch spigarello, washed, tough stems removed, and chopped
Salt and pepper
1 ball buratta

1. Preheat the oven to 425 degrees and coat a pizza pan with a thin coating of olive oil. Sprinkle with some semolina and roll the dough out to fit the pizza pan.
2. In a large skillet, heat the oil, and slow saute the garlic and red pepper flakes until it just begins to turn translucent.
3. Add the spigarello, season with salt and pepper, and saute until the spigarello is crisp/tender, about 3 to 4 minutes.
4. Spread the spigarello over the pizza crust. Using a serrated knife, cut burrata and place over the spigarello.
5. Bake the pizza for 10 minutes, or until the crust is crisp, depending on your oven it may take up to 15 minutes. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges.

Roberta’s Pizza Dough:

This recipe comes from Roberta’s pizzeria in Brooklyn. It’s delicious and I have made it numerous times during quarantine. It makes two dough balls, so you can freeze one and use the other.

Makes two 12-inch pizzas:

1 cup plus 1 tablespoon 00 Flour
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon fine sea salt
3/4 teaspoon active dry yeast
1 teaspoon extra virgin olive oil
scant 1 cup lukewarm water

1. Put the flour and salt into the bowl of an electric mixer fitted with the dough hook. Combine the yeast, oil, and water, stirring to blend. Pour into the flour and mix until the dough comes together about 2 minutes. (you can make the dough by hand if you don’t have a stand mixer) Let the dough rest for 15 minutes.
2. Knead the rested dough for 3 minutes, either with the dough hook or by hand.
3. Cut into 2 equal pieces and shape into balls.
4. Place on a heavily floured surface, and cover with a dampened cloth and let rise for 3 to 4 hours at room temperature or refrigerate for 8 to 24 hours. (if you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza)
5. Preheat the oven to 425 degrees and roll the dough into a 12-inch circle or rectangle.

Pickled Torpedoes

Makes about 3 cups:

These onions are addictive on burgers, tacos, tossed into salads, or served on bruschetta. They will keep in the fridge for about a week.

1 bunch torpedo onions, root end trimmed, and sliced 1/2-inch thick
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
2. Drain the marinade and refrigerate for up to 7 days.

Cara Cara Pie

Serves 6
For the Crust:

1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar

1. Preheat the oven 350 degrees, coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Combine the crust ingredients and press evenly into the bottom and up the sides of the pan.
3. Bake for 10 minutes, remove from the oven.

For the filling

One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup Cara Cara orange juice
2 cups heavy cream, whipped stiffly
Coarse sea salt, for garnish
1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

8-Ball Squash Risotto

Serves 4:

For the Zucchini:

2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped shallot or onion
1 garlic clove, minced
Four 8-ball squash grated on the large holes of a box grater (or food processor)
Salt and pepper

1. In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
2. Add the squash, season with salt and pepper, and saute until the zucchini loses most of its moisture. Season with salt and pepper and set aside.
3. Do-Ahead: You can make this 2 to 3 days ahead of time, because the squash is so delicate, you add it at the last minute when you are making the risotto.

For the Rice:

4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed squash (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper

1. In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened.
2. Add the rice, and toast in the butter and onion mixture.
3. Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
4. Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
5. Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
6. Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano. Season with salt and pepper and serve garnished with the remaining cheese.

Crab Stuffed 8-Ball Squash

Serves 4 to 6:
Leftover rotisserie chicken, or cooked salmon or other fish works in this dish.

1 1/2 pounds 8-ball squash
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 garlic clove, finely chopped
1/3 cup mayonnaise
1/2 cup panko
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
1/2 pound lump crab meat


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Cut off the top of the squash, and hollow out the squash, removing the flesh and chopping it.
3. In a skillet, heat the butter and oil, saute the garlic, and squash, until the squash begins to soften. Season with salt and pepper, and remove to a bowl, to cool.
4. Add the mayonnaise, panko, egg, Dijon mustard, Worcestershire, Tabasco paprika, and crab meat.
5. Re-stuff the squash and arrange in the prepared baking dish.
6. Pour 1/2 inch of water into the bottom of the casserole, bake the squash for 45 minutes, until the squash is tender, and the stuffing is golden brown. Allow to rest for 5 minutes before serving.

Forno Beet and Orzo Salad

Serves 4 to 6:

1 package orzo pasta, cooked 3 minutes short of al dente
1 bunch beets, tops removed
1/2 cup grated carrots
2 red torpedo onions, finely chopped using only the red part
1 cup finely chopped 8-ball squash finely chopped
1 cup crumbled feta cheese
1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
2 tablespoons dill weed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the pasta in a bowl and allow it to cool.
2. Steam the beets, until they are tender. When cool enough to handle, slip off the skins, and dice the beets. Add to the pasta in the bowl.
3. Add the carrots, onions, squash, and feta cheese.
4. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt, and pepper.
5. Pour over the salad and toss to coat. Serve at room temperature.

Glazed Purple Sweet Potatoes

Serves 4

1 pound purple sweet potatoes, scrubbed, and cut into 1-inch lengths
1/4 cup canola oil
1 tablespoon butter, melted
1 teaspoon sesame oil
2 tablespoons white miso
1 tablespoon soy sauce (low sodium if available
2 tablespoons brown sugar
1 tablespoon water
1/4 cup thinly sliced red torpedo onions for garnish
1 or more tablespoons sesame seeds, for garnish

1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes into a bowl, in another bowl, whisk together the oil, butter, sesame oil, miso, soy sauce, sugar, and water, and toss with the potatoes to coat.
3. Spread the potatoes onto the prepared baking sheet and roast for 20 minutes, turn the potatoes, and roast another 10 to 15 minutes until crispy.
4. Transfer to a serving dish, and sprinkle with the onions and sesame seeds.

Crustless Spinach Quiche

Serves 4 to 6

Bacon Wrapped Spinach Quiche:

Makes about 12:

12 slices thick cut bacon
2 tablespoons unsalted butter
1 torpedo onion, thinly sliced
1 bunch spinach, washed, spun dry and chopped
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)

1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
2. Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
4. Add the spinach, season with salt and pepper, and nutmeg. Saute until the spinach is wilted.
5. Transfer to a bowl and cool completely.
6. In a mixing bowl whisk together the eggs, cream, and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
7. Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.

Honeynut Squash, Sausage and Pasta Bake

Serves 4 to 6

1 pound penne pasta, cooked 3 minutes short of al dente
1 honey nut squash, peeled, seeded, and cut into small dice
1 pound bulk Italian sausage
1 tablespoon chopped fresh sage
2 torpedo onions, finely chopped using the red part only
4 garlic cloves, minced
1 bunch spinach, tough stems removed, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1/4 cup unsalted butter
1 cup half and half
2/3 cup freshly grated parmesan cheese
4 ounces whole milk mozzarella, cut into pieces

1. Put the cooked pasta into a bowl and set aside. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
3. In a bowl, combine the squash, sausage, sage, onions, garlic, spinach, and oil. Season liberally with salt and pepper.
4. Roast for 20 minutes until the sausage is cooked, and the squash is tender. Lower the oven temperature to 350 degrees.
5. Add the contents of the pan to the pasta, in the bowl.
6. Add the butter, half, and half, 1/3 of the Parmigiano, and toss to blend.
7. Turn into the prepared pan, and sprinkle with the remaining cheeses.
8. Bake covered with aluminum foil, for 30 minutes, uncover and bake for 20 minutes, until bubbling and golden brown. Allow to rest for 10 minutes before serving.

Honeynut Squash Spinach Gratin

Serves 6

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch spinach, tough stems discarded and chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

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. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the spinach and season with the salt and pepper. Saute until the spinach is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

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.

@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.