Farmers’ Market Box February 18th 2021

February 15, 2021 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Lemon Chicken Oreganata

Serves 12:
The chicken can be cooked the day before and either reheated or served at room temperature.

5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts, or wings) or two 2 1/2-3 pound cut up fryers
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh Meyer lemon juice
2 tablespoons red wine vinegar
8 cloves minced garlic
1 tablespoon dried oregano
1. Preheat the broiler for 10 minutes. Line a sheet pan with aluminum foil and place a rack in the sheet pan.
2. Wash the chicken in cold water and drain in a colander. Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, vinegar, garlic, and oregano, until blended.
5. Turn off the broiler and turn the oven temperature to 400 degrees. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

Atlantic Beach Pie

Makes one 8-inch pie:
This is a pie from the beaches of North Carolina, that combines sweet and salty, two of my favorite things. The original combined key lime and lemon juices, this one is delicious with Meyer lemons, and I’ve even made it with Ruby grapefruit, oranges or tangerines.

For the crust:
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar

1. Preheat oven to 350° F.
2. Using a food processor crush the saltines and put into a bowl.
3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

For the filling:
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup Meyer lemon 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 lemon 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.
Cook’s Note: Double the recipe and bake in a 13-by-9-inch baking dish.

Salmon Cakes with Lemon Dill Velouté

Serves 6:
This is a great dish to use up leftover grilled fish; try this with halibut, cod, or other white fishes.

Salmon Cakes:
3 cups poached salmon, flaked
¼ cup finely chopped chives
1 teaspoon Old Bay seasoning
¼ teaspoon Tabasco
½ cup mayonnaise
½ cup fresh breadcrumbs
1 large egg, lightly beaten
¼ teaspoon Dijon mustard
½ cup unsalted butter
¼ cup canola oil

1. In a mixing bowl, combine the salmon, chives, Old Bay seasoning, Tabasco, mayonnaise, breadcrumbs, egg, and Dijon mustard, folding the ingredients to blend. Form the mixture into 6 cakes (each 3” in diameter). Cover and refrigerate the cakes for at least 2 hours or up to 24 hours.
2. In a large skillet, melt the butter with the oil, and sauté the salmon cakes for 4 minutes on each side, or until golden brown. Drain the cakes on paper towels.

Lemon Dill Velouté Sauce
Makes 3 cups:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
1 lemon, grated zest of
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt to taste
Pepper to taste

1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, continue to whisk the flour mixture for at least 2 to 3 minutes more.
2. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
3. Stir in the cream, zest, lemon juice, and dill, and season with salt and pepper if necessary.
4. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6:

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finally chopped using the white and tender green parts

1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

Smashed Roasted Japanese Sweet Potatoes

Serves 6:

One pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds

1. Preheat the oven to 400 degrees. Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
2. Line a baking sheet with silicone or aluminum foil.
3. In a bowl, mix together the oil, thyme, sage, salt and pepper. Pour half the mixture onto the baking sheet.
4. Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
6. Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
7. Serve hot.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4:

1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 tablespoons maple syrup
2 scallions, finely chopped

1. Preheat the oven to 400 degrees. Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.

Caldo Verde

Serves 6

2 tablespoons extra virgin olive oil, plus more for garnish
1/2 pound Portuguese sausage, cut into 1/2-inch rounds
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
One bunch kale, tough stems removed, and coarsely chopped
6 cups chicken or vegetable broth
3 medium Yukon gold (or red) potatoes, cut into 1-inch chunks (peel or not—your choice)
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat and begins to brown. Remove all but 2 tablespoons of the fat, add the garlic, red pepper, and onion and saute for 3 to 4 minutes until the onion begins to soften.
2. Add the kale, and saute another 3 minutes, until it begins to wilt. Season with salt and pepper, add the broth and potatoes, bring to a boil, and simmer, uncovered for 30 to 40 minutes until the potatoes are tender. Season the soup with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Purple Carrot Muffins

Makes 12:

¼ cup toasted sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated purple carrots
1/2 cup chopped gold nugget tangerines

1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Soy Glazed Baby Bok Choy

Serves 2 to 4:

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch bok choy, root end trimmed, and cut into 1-inch ribbons
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish

1. In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
2. Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.
3. Serve warm sprinkled with sesame seeds and drizzled with sesame oil.

Tangerine Cheesecake Squares

Serves 6 to 8:

1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded tangerine peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
Satsuma tangerine segments

1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
5. Use the tangerine segments to decorate each square.
6. Bring the squares to room temperature before serving.

Sauteed Cara Cara Shrimp

Serves 4:

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons seafood seasoning (such as Old Bay)
24 extra-large peeled and deveined shrimp
1/4 cup Cara Cara orange juice
1 teaspoon grated orange zest
3 tablespoons chopped fresh parsley

1. In a large skillet, heat the oil, add the garlic, red pepper flakes and Old Bay, sauteing until the garlic is fragrant.
2. Add the shrimp, orange juice, and zest, and saute until the shrimp have turned pink. Garnish with the parsley and serve over pasta or rice.

Chicken Poached with Port and Leeks

Serves 6 to 8:

For the Leeks:
4 medium leeks, with coarse green ends trimmed
2 tablespoons butter or margarine
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water.
2. Drain and cut into 1 inch lengths.
3. Melt butter in a 4 quart saucepan.
4. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.
5. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.

For the Chicken:
8 chicken breast halves, boned and skinned
Ground pepper
1 cup port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces

1. Pat the chicken dry, and season with salt and pepper. Pour port and broth into a large saute pan.
2. Arrange chicken breasts in a single layer.
3. Cut a piece of aluminum foil to fit pan and place directly on the chicken. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
4. Transfer to plate to cover loosely with aluminum foil.
5. Boil liquid over high heat until reduced to 1/4 cup. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another. Adjust seasoning.
6. Spoon leeks onto platter and chicken breasts over them. Drizzle with sauce.

Caramelized Leek and Spinach Dip

Serves 6:

One round unsliced sourdough loaf
1/4 cup unsalted butter
1 bunch leeks, root ends trimmed, washed, and thinly sliced using the white and tender green parts
Salt and pepper
1 teaspoon sugar
1 head Bloomsdale spinach, washed, spun dry and chopped
1/8 teaspoon ground nutmeg
One 8-ounce package cream cheese, softened
1/2 cup sour cream or Greek style yogurt
1/2 cup mayonnaise
1 1/2 cups shredded Gruyere or Jarlsberg cheese
Crackers, pita chips or crudites for serving

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the top off the sourdough loaf and hollow out the inside, leaving 1/2 to 1-inch inside the loaf. Cut the interior pieces and top into cubes. Put the cubes, and the sourdough loaf on the baking sheet and bake for 15 minutes. Remove the cubes from the baking sheet to cool.
3. While the bread is baking, in a large skillet, heat the butter, add the leeks, salt, pepper and sugar, and saute until the leeks are beginning to turn golden brown.
4. Add the spinach, and nutmeg, saute until the spinach is wilted. Cool the mixture.
5. In a mixing bowl, beat together the cream cheese, yogurt mayonnaise, cheese, and the leek/spinach mixture. Turn into the sour dough loaf, and bake for 25 to 35 minutes, until the dip is bubbling.
6. Serve with the cubes, and crackers, pita chips or crudites.

Spinach and Ricotta Pie

Serves 6:

2 tablespoons unsalted butter
3 garlic cloves, minced
1 bunch Bloomsdale spinach, washed, spun dry and chopped
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper to taste or Tabasco
2 cups whole milk ricotta, well drained
3 large eggs, beaten
1 cup shredded whole milk mozzarella
1 cup freshly grated Parmigiano Reggiano
1 package puff pastry, thawed, but kept chilled
1/2 cup flour for rolling
One large egg mixed with 2 tablespoons heavy cream

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the spinach, sauté until the spinach is wilted and season with salt, nutmeg, and pepper.
3. Cool slightly and put into a large mixing bowl. Add the ricotta, eggs, mozzarella, and the Parmigiano. Season with additional salt and pepper if needed.
4. Roll out both pieces of the puff pastry into a 14-inch square.
5. Drape one of the pieces over the spring form pan and fill with the spinach filling.
6. Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
7. Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie)
8. Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, not microwave.

Sprouted Cauliflower with Capers and Pine Nuts

Serves 2 to 4:

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
1/2 pound sprouted cauliflower, chopped
Salt and pepper
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest
2 teaspoons lemon juice
¼ cup pine nuts, toasted
2 tablespoons minced fresh chives

1. In a large skillet, heat the oil, saute the garlic and red pepper flakes for 1 minute until the garlic begins to turn translucent. Add the cauliflower to the skillet, and saute for 2-3 minutes. Season with salt and pepper, and cover. Cook for 3 minutes.
2. Remove the cover, add the capers, lemon zest, juice, and pine nuts, saute another 3 minutes, until the cauliflower is tender. Season with salt and pepper if needed, and garnish with fresh chives. This is delicious hot, or at room temperature.

Sprouted Cauliflower Pasta with Gremolata Crumbs

Serves 4:

For the Gremolata Crumbs:
2 tablespoons extra virgin olive oil
1 cup fresh breadcrumbs
2 cloves garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
½ cup finely chopped Italian parsley
1/4 cup grated Pecorino Romano or Parmigiano Reggiano

1. In a medium skillet, heat the oil, and saute the crumbs and garlic together until the bread becomes crispy.
2. Turn off the heat add the remaining ingredients and set aside while preparing the pasta.

For the Pasta:
1 pound shaped pasta like penne, rigatoni, or gemelli, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 leek, finely chopped, using the white and tender green parts
1/2 pound sprouted cauliflower, chopped
1/2 teaspoon minced fresh thyme
1/4 cup dry white wine

1. In a large skillet, heat the oil, and saute the garlic and leeks, until the leeks are translucent, about 4 minutes. Add the cauliflower and thyme and cook over medium high heat for 3 minutes. Add the wine and cook another 3 minutes until the cauliflower is crisp/tender.
2. Add the hot pasta to the pan, and toss, adding hot pasta water to the mixture if needed.
3. Add in the gremolata and toss until blended. Serve immediately.

Rustic Tomato Galette

Serves 4 to 6:

One sheet puff pastry, defrosted
Dijon or whole-grain mustard
2-3 large ripe beefsteak tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
2 tablespoons finely chopped chives
1 tablespoon finely chopped thyme
8 ounces goat cheese, sliced into rounds
1 1/2 tablespoons honey

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment. Roll out the dough until it is 14-inches in diameter.
2. Transfer the dough to a prepared baking sheet.
3. Spread an even layer of mustard over the bottom of the tart dough leaving 1 1/2-inches around the outside without the mustard, and let it sit a few minutes to dry out.
4. Slice the tomatoes, pat dry on paper towels and arrange them over the mustard in a single, even layer.
5. Drizzle the olive oil over the top.
6. Sprinkle with chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey.
7. Fold the outer edges over to form a free-form galette.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler the cheese is browned.

Pizza Pie Potatoes

Serves 6

1 pound fingerling potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound Beefsteak 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 13-by-9-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.

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