Farmers’ Market Box January 28th 2021

This week’s local produce and featured farms:

• Garnet Yams – Her Produce
• Blood Oranges – Polito Farms
• Baby Red Beets – Tamai Family Farms
• Collard Greens – Tamai Family Farms
• Broccolini – J.R. Organics
• Arugula – Tamai Family Farms
• Orange Carrots – Weiser Family Farms

Farmer’s Choice:

• Meiwa Kumquats – Rancho Del Sol
• Green Garlic – Black Sheep Produce

Farmers’ Market Box Recipes:

Roasted Beet and Blood Orange Salad

Serves 4 to 6

1 bunch red beets, tops removed (see save the greens)
1 Calcot onion, finely chopped
1/4 cup blood orange juice
3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch arugula, washed and spun dry
3 blood oranges, peel and pith removed, and segmented

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and slice into 1/2-inch wedges and put into bowl with the Calcot onions.
4. In a small bowl, whisk together the orange juice, vinegar, and oil. Season with salt and pepper. Pour half of the dressing over the beets and onions tossing to coat.
5. Toss the arugula with some of the dressing, plate the arugula onto salad plates.
6. Top with some of the beets and onions, arrange the oranges around the outside of the plates, and drizzle with the remaining dressing.
7. Variation: this salad does well with garnishes of cheeses like goat cheese, blue cheese, or buratta.

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.
This method is terrific to sautéing any type of green from spinach to chard, to kale and collards.

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.

Red Beet Chocolate Cake

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting:

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Eat Your Greens Shakshuka

Serves 4 to 6

3 tablespoons olive oil
1 cup thinly sliced torpedo onion, using the red and tender green parts
3 garlic cloves, thinly sliced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and freshly ground black pepper
⅓ cup half-and-half or heavy cream
8 large eggs
1 cup cotija cheese or queso fresco, crumbled
1 avocado, peeled, pitted, and thinly sliced for garnish

1. In a large skillet, heat the oil, and saute the onion, garlic, and red pepper, until the onions begin to caramelize, about 10 minutes.
2. Add the collards and season liberally with salt and pepper. Saute until the collards are wilted.
3. Add the half and half or cream and stir to blend.
4. Make 8 indentations into the greens, and crack eggs onto each one. Season the eggs with salt and pepper, and crumble cheese over each egg. Cover and Cook until the eggs are set, about 7 to 8 minutes.
5. Serve from the skillet, garnished with avocado.

Slow Cooker Italian Wedding Soup

Soup is great fuel in the fall; this “wedding soup” is simple to make and hearty enough to be a whole meal.

Serves 6:

For the Soup:

8 cups chicken broth
One bunch collards, tough stems removed, coarsely chopped
Parmigiano Reggianno cheese for garnish

1. Place the broth, and collards into the insert of a 5 to 7-quart slow cooker.
2. Cover and cook on low while preparing the meat balls.

Meat Balls:

Makes about 16 to 20 1-inch meatballs
1 pound ground turkey
2 slices soft crusted Italian bread
¼ cup milk
1 medium shallot chopped finely
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoons freshly ground black pepper
1/3 cup grated Parmigiano Reggianno cheese
2 tablespoons finely chopped Italian parsley
1 egg, beaten
Salt and pepper

1. In a large mixing bowl, pour the milk over the bread, and allow it to soak in.
2. Add the remaining ingredients into the bowl, and stir together until the mixture is combined, being careful not to compact it.
3. Using a small portion scoop, form the meat balls into 1-inch balls, and drop into the slow cooker containing the broth and vegetables.
4. Cover the slow cooker and cook the soup for 5 hours on low, until the meatballs float on the surface.
5. Remove any foam that may have formed on the top of the soup, season with salt and pepper and serve the soup garnished with freshly grated Parmigiano Reggianno cheese.

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup coconut milk
1/4 cup finely chopped Italian parsley or cilantro
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the coconut milk, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Honey Thyme Carrots with Carrot Top Pesto

Serves 4

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.
Cook’s Notes: 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.

For the Carrots:

Serves 4:

2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper. Serve the carrots drizzled with a bit of the pesto.

Roasted Salmon with Blood Orange Salsa

Makes about 2 cups

For the Salsa:

2 blood oranges, peel and pitch removed, 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 blood orange juice
Salt and pepper

1. In a mixing bowl, combine the orange, onion, parsley, jalapeno, oil, juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.

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 blood orange 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 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 salsa.

Blood Orange Upside Down Cake

Serves 8

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake:

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Crostini with Arugula Pesto

Serves 8

Crostini
Makes about 24 pieces

One baguette sliced into 1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

Arugula Pesto
Makes 1 1/2 to 2 cups:

1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Broccolini Frittata

Serves 4 to 6:

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 bunch broccolini, cut into 1/2-inch pieces (remove any tough stems)
Salt and pepper
6 large eggs
1/2 cup crumbled goat cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees. In an ovenproof non-stick skillet, heat the oil, saute the garlic and red pepper flakes for 30 seconds, until fragrant.
2. Add the broccolini, and season with salt and pepper, sauteing until the broccolini is wilted.
3. In a bowl, whisk together the eggs, goat cheese and Parmigiano. Pour over the broccolini in the skillet and bake for 10 to 12 minutes until the frittata is set.
4. Allow to rest for 5 minutes, before cutting into wedges.

Pasta with Sausage and Broccolini

Serves 4 to 6:

1/2 pound bulk Italian sweet sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 pound broccolini, cut into 1/2-inch pieces (any really tough stems removed)
1/4 cup vegetable or chicken broth
Salt and pepper
1 pound spaghetti or linguine, cooked 2 minutes short of al dente
1/2 cup grated Pecorino Romano, or Parmigiano Reggiano

1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink. Remove all but 2 tablespoons of fat from the pan.
2. Add the garlic and red pepper, and saute for 1 minute.
3. Add the broccolini, stir to mix in.
4. Pour in the broth, cover, and simmer for 2 to 3 minutes until the broccolini is tender. Season with salt and pepper.
5. Add the cooked pasta to the skillet and toss to combine. Add a bit of hot pasta water if needed to make a creamy sauce. Sprinkle with 1/2 the cheese and continue to toss the pasta until the sauce is creamy.
6. Plate the pasta, and garnish with the remaining cheese.

Garnet Yam Oven Fries with Come-Back Sauce

Serves 4 to 6:

1/2 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon sweet paprika (smoked paprika works well here, too)
1 pound garnet yams, scrubbed, and cut into 1/4 to 1/2-inch strips about 3-inches long
Fleur de Sel

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, combine the oil, garlic salt and paprika.
3. Add the yams and toss to coat.
4. Spread out onto the baking sheet in an even layer, and roast for 12 minutes, turn the fries and roast another 10 to 12 minutes until the fries are golden brown and crispy. Serve warm sprinkled with fleur de sel. Serve with comeback sauce (see recipe below)

Come Back Sauce
Makes about 1 1/2 cups:

1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon finely chopped green garlic
1 tablespoon finely chopped onion
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper

1. In a small bowl, whisk together the ingredients. Refrigerate for at least 2 hours to let the flavors get to know each other.
2. This is a great sauce with seafood, chicken, or fried foods.

Garnet Yam Hash

Serves 6:

4 slices thick cut bacon, finely diced
1 small yellow onion, small diced
3 cups diced garnet yams (about 1/3-inch dice)
1 cup vegetable or chicken broth
2 Tbs. unsalted butter
2 tablespoons chopped fresh parsley
1 Tablespoon maple syrup
2 teaspoons chopped fresh thyme
A few dashes Tabasco and salt
6 large eggs
1 1/2 cups shredded Gruyere cheese

1. Preheat the oven to 350 degrees. In a large oven-proof skillet over medium-high heat cook the bacon until it is crisp, about 4 minutes. Transfer the bacon to a bowl. Discard all but 1 Tbs. fat.
2. Add the onion and cook, stirring occasionally, until softened, about 2 minutes.
3. Add the sweet potatoes, broth, and butter to the onions.
4. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.
5. Meanwhile mix the parsley, maple syrup, thyme, and Tabasco with the bacon.
6. When the potatoes are barely tender, add the bacon mixture, cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula, and patting down again, until the broth has completely evaporated, and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly).
7. Season to taste with salt, and hot sauce.
8. Carefully arrange the eggs on top of the hash, sprinkle the eggs with the cheese, and bake for 4 to 6 minutes until the eggs are set and the cheese is melted. Serve with additional Tabasco if desired.

Panna Cotta with Prosecco Kumquat Sauce

Serves 6:

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded

1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil.
2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
3. Serve over ice cream, cake, or panna cotta.

Vanilla Panna Cotta:

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.

Garlic Chive Ranch

Makes 2 1/2 cups:

1 cup mayonnaise
1/2 cup milk
1 tablespoon fresh lemon juice
1/4 cup packed chopped garlic chives
1 tablespoon parsley
2 leaves basil
Grated zest of 1/2 lemon (about 1/2 teaspoon)
1/2 teaspoon ground pepper
Salt
1. In a blender or food processor, combine the mayonnaise, milk, lemon juice, garlic chives, parsley, basil, zest, and pepper. Blend until pureed.
2. Pour into an airtight container, taste for seasoning, and add salt if necessary. Refrigerate for at least 4 hours before using.
3. This is a great topping for green salads, tomatoes, pasta salads, and potato salads, as well as a garnish for baked potatoes, or a dipping sauce for chicken wings.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest