Farmers’ Market Box March 4th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Green Garlic Butter

Makes 1 1/2 cups:
This compound butter can be used over grilled meats, poultry and seafood, as well as being stirred into rice, pasta or vegetable dishes. It keeps well in the freezer, and it’s also great slathered onto bread and grilled.


1 cup unsalted butter, softened
2/3 cup finely chopped green garlic, using the white and tender green parts
½ cup extra virgin olive oil
Pinch cayenne pepper (or a few drops Tabasco)

1. In a mixing bowl, cream together the butter, garlic, oil, and cayenne. Form into a log 1 ½-inche in diameter and wrap tightly in plastic wrap, and then a zip-lock bag. Refrigerate for up to 1 week or freeze for up to 6 months.
2. Variations: Additions to the butter can be grated Parmigiano Reggiano cheese or Pecorino Romano (about ½ cup) herbs of your choice, or a bit of Worcestershire sauce (about 1 tablespoon)

Cheesy Garlic Biscuits

Makes 12:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter, diced
3/4 cup heavy cream
1 cup shredded sharp cheddar cheese (either white or orange)
4 tablespoons unsalted butter, melted
2 tablespoons finely chopped green garlic

1. Preheat the oven to 375 degrees. Line a baking sheet with silicone, aluminum foil, or parchment.
2. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the cream and combine on low speed. Mix in the cheese.
3. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter.
4. Arrange the biscuits on the baking sheet and bake for 25 minutes.
5. Meanwhile, combine the melted butter and green garlic. Brush the biscuits with the butter and bake another 3 to 5 minutes until the biscuits are golden brown.
6. Do-Ahead Note: The biscuits can be made the day before, and refrigerated, or you can freeze them for 1 month.

Sweet Potatoes Anna

Serves 6:

6 medium sweet potatoes, peeled
12 tablespoons unsalted butter, melted
2 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
salt and freshly ground black pepper

1. Preheat the oven to 400 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray.
2. Thinly slice the sweet potatoes on a mandoline, in a food processor or with a very sharp chef’s knife.
3. In a bowl, combine the butter, thyme, and generous amounts of salt and pepper.
4. Toss the potatoes with the butter mixture and arrange the slices over lapping in the gratin dish until all the slices are used.
5. Cover the dish with aluminum foil and roast for 35 minutes.
6. Remove the foil and roast another 30 minutes until the potatoes are golden brown and tender.
7. Cut into wedges and serve hot.

Hasselback Chipotle Yam

Serves 4 to 6:

1 pound garnet yams, scrubbed
1/2 cup unsalted butter
1/4 cup extra virgin olive oil
2 to 3 chipotle chilies in adobo, chopped
2 tablespoons finely chopped green garlic
1 teaspoon dried oregano
1/2 cup crumbled Cotija cheese
2 tablespoons chopped cilantro for garnish

1. Preheat the oven to 400 degrees. Using a sharp chef’s knife slice1/8-inch along the top of each potato, stopping 1/2 inch from the bottom. Put the potatoes into a 13-by-9-inch baking dish.
2. In a skillet, heat the butter and oil, saute the chilies garlic, and oregano until fragrant, about 1 minute.
3. Drizzle half of the mixture over the potatoes, making sure to get between the slices.
4. Roast for 40 minutes.
5. Brush with the remaining butter mixture, making sure to get between the slices.
6. Roast another 20 minutes, until the potatoes are cooked t through.
7. Sprinkle with the crumbled cheese and cilantro and serve.

Farfalle with Roasted Squash and Kale

Serves 6:

1 Honeynut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
1 bunch kale, tough stems removed, washed, spun dry, cut into 1/2-inch ribbons
1/3 tightly packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
Salt and fresh-ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese

1. Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the squash, onion chard, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
3. Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.

Kale Caesar with Green Garlic Dressing

Serves 4:

1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1/4 cup finely chopped green garlic
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Tangerine Chicken

Serves 4 to 6:
This is delicious either hot or at room temperature for a picnic. You will need an oven-proof skillet, cast iron works well here.


1 cup tangerine juice
2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons cornstarch
2 1/2 pounds chicken parts, thighs and drumsticks work well here (you’ll need about 8 pieces)
salt and freshly ground pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1/2 cup finely chopped tangerine peel
2 scallions, finely chopped

1. Preheat the oven to 400 degrees.
2. In a mixing bowl, whisk together the juice, vinegar, soy sauce, honey, and cornstarch. Set aside.
3. Season the chicken liberally with salt and pepper.
4. Heat the oil in an oven-proof skillet over medium high heat and brown the chicken on all sides. When the chicken is browned, remove to a plate, reduce the heat to medium add the garlic, ginger, and tangerine peel, and saute for 1 minute. Add the sauce and bring to a boil. Return the chicken pieces to the skillet, turning in the sauce. Roast for 15 to 20 minutes, until the chicken registers 165 degrees on an instant read meat thermometer. Sprinkle with the scallions and serve.

Tangerine Cosmo

Serves 4:

1/2 cup tangerine juice
1/4 cup fresh lime juice
1/3 cup cranberry juice
1 cup vodka
Ice

1. In a large pitcher, combine the ingredients, fill the pitcher with ice, and stir to blend.

Tangerine Margaritas

Serves 4 to 6:

Lime wedges
Coarse salt
1 cup gold tequila
3/4 cup fresh lime juice
3/4 cup fresh tangerine juice
1/4 cup orange liqueur
Ice

2. Rub the cut side of the lime on the outside rim of an on-the-rocks glass and dip the rim into coarse salt.
3. Put the tequila, lime juice, tangerine juice, and orange liqueur into a blender. Add ice to fill. Blend the margarita and pour into the prepared glasses to serve.

Tangerine Roasted Rainbow Carrots

Serves 4:

One bunch rainbow carrots, tops removed, scrubbed, and cut into long quarters
1/4 cup extra virgin olive oil
1/4 cup tangerine juice
1 teaspoon grated tangerine zest
2 teaspoons fresh thyme leaves
Salt and pepper

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. In a bowl combine the carrots, oil, juice, zest, and thyme. Sprinkle with salt and pepper, toss to coat and arrange on the baking sheet in 1 layer.
3. Roast for 15 to 20 minutes until the carrots are tender. Serves warm.

Beans and Greens

Serves 4:

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch rainbow chard, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2. Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper. Serve drizzled with extra virgin olive oil.

Honeynut Swiss Chard Lasagna

Serves 6:

1 Honeynut squash, cut in half seeds removed
Olive oil
Salt and pepper
1/4 pound pancetta, cut into small dice
1/3 cup unsalted butter
1/4 cup finely chopped green garlic
1 bunch Swiss chard, washed, spun dry tough stems removed, and finely chopped
1/3 cup all-purpose flour
3 cups milk
Salt and pepper
Grated nutmeg to taste
One box no-boil lasagna noodles
2 cups grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. Drizzle the squash with olive oil, season with salt and pepper. Roast covered with foil for 1 hour, until tender. When the squash is cool enough to handle, transfer to a food processor and puree. Season with salt and pepper to taste and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil and saute the pancetta, until crispy. Drain on paper toweling.
4. Wipe out the skillet, melt the butter, and saute the garlic for 30 seconds, until fragrant. Add the chard and cook until wilted. Sprinkle the flour over the chard and cook for 2 minutes. Slowly add the milk and stir until the liquid comes to a boil. Season with salt, pepper, and nutmeg to taste. Remove from the stove top and cool slightly.
5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Spoon a thin layer of the chard sauce onto the bottom, top with lasagna noodles. Spread a layer of squash over the noodles, sprinkle with some of the pancetta and Parmigiano, top with lasagna noodles, and spread with some of the sauce. Repeat making three layers, ending with sauce and remaining cheese.
6. At this point the lasagna can be covered and baked for 30 minutes, then uncovered and baked another 20 to 30 minutes until bubbling and the cheese is golden brown. Allow the lasagna to rest for 10 minutes, then cut into squares and serve.

Broccoli Frittata

Serves 4:

3 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
2 cups broccoli florets
Salt and pepper
8 large eggs
1/4 cup freshly grated Parmigiano Reggiano cheese
4 ounces fresh mozzarella cheese, cut into 1/2-inch slices

1. Preheat the oven to 350 degrees.
2. In a large non-stick, ovenproof skillet, heat the oil, add the garlic, swirl in the pan for 30 seconds, till fragrant, add broccoli, sautéing for 2 to 3 minutes.
3. In a large bowl, whisk together the eggs, salt, pepper, and cheese.
4. Pour the mixture over the broccoli in the skillet, and lift up the eggs, so that the eggs will coat the bottom of the pan.
5. Spread the mozzarella over the top of the eggs, and bake for 5 to 6 minutes, until the eggs are set.
6. Remove from the oven, allow to rest 5 minutes, before cutting into wedges.

Broccoli Cheddar Soup

Serves 6:

3 tablespoons unsalted butter
1/4 cup finely chopped onion or shallot
3 tablespoons all-purpose flour
2 1/2 cups chicken or vegetable broth
One bunch broccoli, stalks removed, and cut into florets
1 cup heavy cream (this is totally optional—you can use additional broth if you prefer)
1 cup shredded sharp cheddar cheese plus more for garnish
Salt and Tabasco

1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes. Add the flour and cook for 2 minutes.
2. Stir in the broth, bring to a boil, add the broccoli, and simmer for 5 to 7 minutes until the broccoli is tender.
3. Add the cream. Remove from the heat, stir in the cheese. Season with salt and Tabasco, and serve warm, garnished with additional cheese if desires.

Sformato of Cauliflower with Fonduta Sauce

Serves 8:
This is an elegant dish that can be made ahead of time then popped into the oven. I love it with roasted meats, poultry, and seafood. It’s gorgeous with golden cauliflower.

One head cauliflower cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
cracked or coarse black pepper, for garnish

1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender.
3. Transfer to a food processor and puree.
4. In a saucepan, heat the butter, and whisk in the flour. Whisking for 2 minutes.
5. Slowly add the milk and bring to a boil.
6. Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano.
7. Season with salt, pepper, and nutmeg.
8. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
9. Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce.

Fonduta Sauce:
8 egg yolks
2 cups heavy cream
1 1/2 cups grated Parmigiano Reggiano
Freshly ground black pepper

1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes.
2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Buffalo Cauliflower

Serves 4:

1 head cauliflower, cut into florets
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter, melted
1/4 cup Frank’s hot sauce
Blue cheese dressing for serving

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss together the cauliflower, oil, salt, and pepper. Spread the cauliflower onto the sheet pan, in a single layer. Roast for 15 minutes, till crisp/tender.
3. While the cauliflower is roasting, mix together the butter and hot sauce.
4. Remove from the oven and turn on the broiler. Pour the hot sauce mixture over the cauliflower, and broil for about 5 minutes until the cauliflower is cooked through and begins to show some browning.
5. Serve with blue cheese dressing on the side.

Cara Cara Orange Cake

Serves 6:
Makes one 9-inch round cake


1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated orange rind
1/4 cup Cara Cara juice
1 1/2 cups chopped Cara Cara orange segments
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
2. Preheat the oven to 350 degrees.
3. In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
4. Add the flour, sugar, salt, soda, and powder. Beating until just combined.
5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
6. Transfer the cake to a rack to cool for 30 minutes.
7. Invert the cake onto the rack and let cool completely before serving.

Insta-Pot Sausage and English Pea Risotto

Serves 4 to 6:

1/2 pound bulk sweet Italian sweet sausage
1/2 cup finely chopped shallots
1 teaspoon saffron threads, crushed in the palm of your hand
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
3 1/2 cups chicken broth
2 tablespoons unsalted butter, softened
1 1/2 cups shelled English peas

1. Sauté the sausage in the pressure cooker over medium-high heat, breaking up any large pieces. When the sausage has lost its pink color, add the shallot and saffron, and sauté for 2 minutes, or until the shallot has softened.
2. Add the rice and toss to coat the grains.
3. Add the wine and stir up any browned bits that have stuck to the bottom of the pot.
4. Pour in the chicken broth and stir the risotto. Lock the lid in place and cook at high pressure for 6 minutes.
5. Quick release the pressure, and remove the lid, tilting the pot away from you to avoid the escaping steam. Add in the butter and peas and stirring to coat the rice with butter and blend the peas into the risotto. Serve the risotto immediately on hot plates.

Sweet Pea Pesto

Makes about 2 cups:

1 to 1 1/4 cup shelled English peas
2 teaspoons finely chopped green garlic
1/4 cup grated Parmigiano Reggiano
1/3 cup extra virgin olive oil
Salt and pepper

1. In the bowl of a food processor combine the peas, garlic, and cheese.
2. Pulse on and off 4 to 5 times to break up the peas.
3. With the machine running add the oil, until a paste forms.
4. Season with salt and pepper. The pesto will keep refrigerated for up to 1 week, or frozen for up to 6 months.
5. The pesto is delicious served on crostini, as bruschetta, stirred into rice, or tossed with pasta. It’s also delicious if you add a bit more oil to drizzle over grilled seafood (think salmon) or chicken.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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