Farmers’ Market Box January 21st 2021

January 19, 2021 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Fingerling Nachos

Serves 4

1 pound fingerling potatoes, scrubbed, and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup finely chopped red torpedo onions
6 slices thick cut bacon, cooked crisp and crumbled for garnish

1. Preheat the oven to 400 degrees, in a bowl, combine the potatoes, oil, salt and pepper, tossing to
2. coat. Spread the potatoes into a 13-by-9-inch baking dish, and roast for 35 to 45 minutes until the potatoes are crispy.
3. Sprinkle with the cheese, and bake another 10 minutes, until the cheese is bubbling.
4. Serve the nachos garnished with sour cream, onion, and bacon if using. Serve with small plates.

Pizza-Pie Potatoes

Serves 4

1 pound Amarosa fingerling potatoes
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
2 cups cherry tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
4. Thinly slice the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

Crudites with Caramelized Onion Dip

Serves 4

1 bunch red radishes, scrubbed and trimmed
1 bunch purple carrots, scrubbed, and trimmed
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
2 cups thinly sliced torpedo onions
1 teaspoon sugar
1/2 teaspoon dried thyme
Freshly ground black pepper
One 8-ounce package cream cheese, softened
1/2 cup sour cream

1. Arrange the radishes and carrots on a serving platter, cover and refrigerate until serving.
2. In a skillet, heat the butter and oil, add the onions, sugar, thyme, and pepper, and saute until the onions become golden brown—this may take 15 to 20 minutes.
3. Cool. In a bowl, cream together the cream cheese, sour cream, and the onion mixture. Season with salt and pepper. Refrigerate for at least 2 hours before serving with crudites.

Roasted Radishes

Serves 4

1 bunch red radishes, trimmed, and cut in half
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped torpedo onions for garnish

1. Preheat the oven to 400 degrees, combine the radishes, oil, salt, and pepper in a 9-inch baking dish.
2. Roast for 15 to 20 minutes, until crisp/tender. Garnish with red torpedo onions.

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 bunch kale, 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.

Garlicky Swiss Chard

Serves 4

1/4 cup extra virgin olive oil
4 garlic cloves, sliced
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic cloves, until they are translucent, don’t allow them to brown.
2. Add the chard and toss in the garlic oil. Season with salt and pepper, and saute until the chard is wilted.
3. Remove the garlic cloves and serve.

Cold Sesame Noodle Salad with Bok Choy

Serves 6
This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
One bunch bok choy, root end removed, and chopped into bite-sized pieces
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar
3 cups shredded chicken
1/2 cup thinly sliced red torpedo onion, on the diagonal
4 purple carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

1. Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
2. In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
3. Add the bok choy to the wok and stir fry until it is wilted. Transfer to the salad bowl.
4. In a food processor or blender, combine the remaining oil, sesame oil, peanut butter, vinegar, Siracha and sugar.
5. Blend until smooth. Pour over the noodles and bok choy. Add the chicken, onions, and carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Kale and Potato Cakes

Serves 6

1 pounds fingerling potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
1 bunch kale, washed, spun dry, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter
2 to 3 tablespoons sour cream
1/3 cup grated Parmigiano Reggiano
1 cup panko or fine dry breadcrumbs
Oil for frying

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain thoroughly.
2. While the potatoes are cooking, in a skillet, heat the oil, swirl the green garlic in the oil for 30 seconds, add the kale, and season with salt and pepper. Saute the kale until it wilts. Season with salt and pepper and set aside.
3. When the potatoes are drained, put them into a mixing bowl, and mash the potatoes with the butter and sour cream. Add the Parmigiano and kale and mix until combined. Taste a bit of the mixture and adjust the seasoning with salt and pepper.
4. Using a portion scoop, form the mixture into patties (about 1/2-inch thick) Dip in the panko, and put onto a baking sheet. Refrigerate for at least 2 hours to firm up.
5. Heat 1/2-inch of vegetable or olive oil in a large skillet and fry the potato cakes until they are golden brown on each side. Transfer to paper toweling to drain and serve warm. The cakes can be made ahead of time and kept warm in a 350 degree oven.

Tangerine Margaritas

Serves 4

Coarse salt
8 ounces silver tequila
6 tablespoons fresh lime juice
6 tablespoons fresh tangerine juice
4 ounces orange liqueur

1. Rub the rims of 4 margarita glasses with the lime. Spread salt in a saucer and dip in the glass rims.
2. In a pitcher, mix together the tequila, juices and orange liqueur. Add ice and stir. Pour into the glasses and serve.

Spinach Salad with Tangerine Soy Vinaigrette

Serves 4

1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup tangerine juice
2 tablespoons rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 pound baby spinach
1/4 cup thinly sliced torpedo red onion
3 tangerines, peeled and separated into segments

1. In a bowl, whisk together the oil, soy sauce, tangerine juice, vinegar, sugar, ginger, and garlic. Refrigerate for up to 5 days.
2. In a salad bowl, combine the spinach, onion, and tangerines.
3. Toss with some of the dressing and serve.

Green Bean and Smoked Mozzarella Salad

Serves 6

1 pound green beans, trimmed and cut into 1-inch pieces
1/2 cups olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped red torpedo onion
1 cups smoked mozzarella cheese cut into matchsticks
1/2 cup pine nuts, toasted

1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 minutes, drain thoroughly and season with salt and pepper. Put into a salad bowl to cool.
2. In a bowl, whisk together the oil, vinegar, basil, garlic, salt, and pepper.
3. When ready to serve, add the onion, mozzarella, and pine nuts to the beans in the salad bowl.
4. Toss with the dressing and serve.

Swiss Beans

Serves 4 to 6

1 pound green beans, ends trimmed, and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons onion, finely chopped
1 teaspoon white sugar
1 teaspoon salt
2 cups sour cream
8 ounces Swiss cheese, coarsely shredded

1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. Bring 4 quarts salted water to a boil and cook the beans for 3 minutes. Drain thoroughly, and season with salt and pepper.
3. In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
4. Add steamed green beans to the cream mixture.
5. Pour green bean-cream mixture into the prepared casserole dish, sprinkle with Swiss cheese.
6. Bake until cheese is bubbling, and topping is browned, about 20 minutes.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4

For the Glaze:

1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
1/4 cup finely chopped cilantro
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch

1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and cilantro for 2 minutes.
2. Add the sugar, juice, zest, and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
4. Cool the glaze, cover, and refrigerate for up to 5 days, or you can use it immediately.

For the Pork:

One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

1. Put the pork tenderloin into a zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
5. Generously brush with the chipotle glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

Tangerine Curd

Makes about 2 cups

6 large egg yolks
3/4 cup tangerine juice
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup unsalted butter, cut into tiny bits

1. In a saucepan, combine the yolks, juice, sugar, and cornstarch and cook over medium high heat for 4 to 5 minutes until the mixture is thickened. Remove from the heat, and whisk in the butter
2. Combine juice, sugar, cornstarch, and zest in 1 1/2-quart saucepan; cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil and is slightly thickened and bubbly. Remove from heat.
3. Whisk in the butter, until it melts. Transfer to a bowl, and place plastic wrap directly onto the tangerine curd. Cool and refrigerate for up to 2 weeks or freeze for up to 4 months.
4. Tangerine curd is delicious on scones, toast, English muffins, cheesecake, or as a filled with layer cakes.

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