Farmers’ Market Box February 25th 2021

February 22, 2021 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Fennel Gratin

Serves 4:
This is a simple side dish to serve with grilled meats, poultry, or seafood.

One fennel bulb, root end trimmed, wispy ends removed, and thinly sliced
1 large Vidalia onion
2 garlic cloves minced
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
2 cups shredded Gruyere or imported Swiss
1/2 cup grated Parmigiano Reggiano

1. Put the fennel, onion, garlic, salt, pepper, heavy cream, and milk into a large skillet, and bring to a boil.
2. Simmer for 5 minutes, the fennel will begin to be tender.
3. Transfer the mixture to the gratin dish and sprinkle with the cheeses.
4. Bake for 10 to 15 minutes, until the cheese is bubbling and golden brown.
5. Allow to rest for 5 to 10 minutes before serving.

Fennel Apple Salad

Serves 4:

1 fennel bulb, wispy ends removed, root trimmed, and thinly sliced on a mandoline
Two thin slices red onion, separated
2 Fuji apples, cored, and thinly sliced into wedges
1 cup toasted chopped walnuts
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/3 cup vegetable oil
Salt and pepper
Shaved Pecorino Romano cheese for garnish

1. In a salad bowl, combine the fennel, onion, apples, and walnuts.
2. In a small bowl, whisk together the vinegar, mustard, sugar, and oil. Season with salt and pepper.
3. Toss with the vegetables and garnish with shaved Pecorino.

Apple Pecan Cake

Serves 6 to 8:
This is a great snack cake, but you can dress it up with cream cheese frosting, or you can bake it in a 1/2 sheet pan (same amount of time) then cut into squares serve warm with vanilla ice cream and caramel sauce.

1 pound (4 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
5 apples, peeled, cored, and finely chopped
1 cup chopped pecans
1 tablespoon vanilla paste or extract

1. Preheat the oven to 350°F. Coat 13 by 9-inch pan with nonstick cooking spray. (or a 1/2 sheet pan)
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
3. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 40 to 50 minutes.
4. Set the pan on a rack to cool.

Miso Glazed Baby Turnips

Serves 2:

2 tablespoons vegetable oil
1 teaspoon grated ginger
1 bunch baby turnips, tops removed (save them) and cut into quarters
Turnip greens, washed, tough stems removed, and finely chopped
2 tablespoons white miso
1/2 cup vegetable or chicken broth (or water)
2 teaspoons soy sauce
Sesame seeds for garnish

1. In a skillet, heat the oil, and swirl the ginger in the oil for 30 seconds until fragrant.
2. Add the turnips and cook over low heat for 2 minutes.
3. Add the turnip greens, and saute another minute.
4. In a bowl, whisk together the miso, broth or water and soy sauce.
5. Add to the skillet, and simmer until the turnips are crisp/tender.
6. Season with salt or pepper and served garnished with sesame seeds.

Beet Hummus

Makes about 3 cups:

One bunch beets, tops removed (see below) and scrubbed
One 14.5-ounce can garbanzo beans, drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice
2 garlic cloves
1/4 cup whole milk ricotta
1/4 cup finely chopped mint
Salt and pepper
Extra virgin olive oil for garnish
Toasted pita bread, or pita chips for serving

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. When cool enough to handle, remove the skin, and cut into wedges, and place in a food processor.
3. Add the beans, tahini, lemon juice, garlic, ricotta, and mint to the food processor, and process until smooth.
4. Season with salt and pepper.
5. Serve drizzled with olive oil and serve with pita bread or pita chips.

Save The Greens—Beet Green Pesto

Makes about 3 cups

Beet greens, washed, spun dry, tough stems removed, and chopped (you will need 2 cups—if there are more, it’s fine)
1/2 cup of pine nuts, or almonds
1/4 cup grated Pecorino Romano
2 garlic cloves
1/4 cup packed basil or mint leaves
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the greens, nuts, cheese, garlic and basil into a food processor, and pulse on and off to break up the nuts and garlic.
2. With the machine running, slowly add the olive oil, until the mixture forms a paste.
3. Season with salt and pepper, and store in the refrigerator for 5 days, or freeze for up to 6 months.
4. Use the pesto on pasta, swirl into rice, spread on crostini, drizzle over grilled chicken, steak, fish or add a bit of lemon juice or vinegar to make a vinaigrette for salads.

Arugula and Beet Salad with Pomelo Vinaigrette

Serves 4:

1 bunch beets, tops removed, and scrubbed
1 bunch arugula, washed and spun dry
2 pomelo, peel and pith removed, and cut into segments
1/4 cup pomelo juice
2 teaspoons honey
1 teaspoon rice vinegar
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled ricotta salata for garnish
1/4 cup toasted chopped walnuts for garnish

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. When the beets are cool enough to handle, peel them, and cut into 1/2-inch wedges.
3. Put the arugula into a salad bowl and set aside.
4. In a small bowl, whisk together the pomelo juice, honey, and oil. Season with salt and pepper.
5. Dress the arugula with some of the dressing and plate the arugula.
6. Top with some of the beets, arrange some pomelo segments around the outside of the salad, garnish with the ricotta salata and the walnuts, and drizzle with the remaining dressing.

Roasted Yellow Carrots

Serves 4:

One bunch yellow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. Arrange the carrots on the baking sheet in an even layer.
3. In a bowl, whisk together the oil, honey, cumin, salt, and pepper.
4. Pour the mixture over the carrots and stir to coat the carrots.
5. Roast for 7 to 10 minutes, turning once, until the carrots are tender. Serve warm.

Loaded Fingerling Potatoes

Serves 4:

1 pound fingerling potatoes
1/3 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp cheddar cheese
6 strips bacon, cooked crisp, and crumbled
3 scallions, finely chopped, using the white and green parts
1/2 cup sour cream or Greek style yogurt

1. Put the potatoes into a saucepan with water to cover and bring to a boil. Simmer for 20 to 30 minutes, until the potatoes are tender. Drain the potatoes.
2. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment.
3. Put the olive oil, salt, and pepper onto the baking sheet, and stir to blend. Put the potatoes onto the baking sheet, press down on the potatoes until they are about 1/2-inch thick. (this is messy)
4. Sprinkle the potatoes with the cheese, bacon and scallions, and roast for 20 minutes until the cheese is melted and the potatoes are crispy.
5. Serve the potatoes dolloped with the sour cream.

Rosemary Roasted Fingerling Potatoes

Serves 4:
I keep this rosemary garlic oil in my fridge; it is great to use on meats, pork, and poultry as well as vegetables like winter squash.

1/2 cup extra virgin olive oil
4 garlic cloves
2 tablespoons fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 pound Russian fingerling potatoes scrubbed and cut in half

1. In a blender, combine the oil, garlic, rosemary, salt and pepper and puree. Pour into a glass jar and allow to mellow at room temperature for 1 hour.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
3. In a bowl, toss the potatoes with the rosemary garlic oil, until coated.
4. Spread onto the baking sheet in one layer.
5. Roast for 30 minutes, turn the potatoes, and roast another 15 to 20 minutes until golden brown and crispy.
6. Anoint with any leftover rosemary garlic oil and serve.

Arugula, Radish and Orange Salad

Serves 4:

1 bunch arugula, washed, spun dry and chopped
3 radishes, scrubbed, and thinly sliced
2 oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper

1. Arrange the arugula on salad plates. Top with the radishes and oranges.
2. In a small bowl, whisk together the lime juice, cumin, honey, mustard, and oil. Season with salt and pepper.
3. Drizzle over the salad and serve.

Creamsicle Panna Cotta

Serves 6:

2 teaspoons unflavored gelatin
1/4 cup orange juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream

1. Sprinkle the gelatin over orange juice. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved.
3. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.

Sauteed Sesame Snap Peas

Serves 4:

2 teaspoons sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1/2 pound sugar snap peas, strings trimmed
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds for garnish

1. In a large skillet, or wok, heat the oil over medium heat, and swirl the ginger and garlic for 30 seconds, until fragrant.
2. Add the peas, and saute until they are crisp/tender, about 3 minutes.
3. Drizzle with the soy sauce and toss to combine.
4. Serve warm or at room temperature garnished with sesame seeds.

Orange Upside Down Cake

Serves 8:

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 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.

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