Farmers’ Market Box March 11th 2021

March 9, 2021 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:


Serves 4 to 6:

4 slices bacon, finely chopped
1/4 cup finely chopped shallots
2 cloves garlic, minced
One bunch kale, tough stems removed, thinly sliced
1 pound Satina potatoes, scrubbed
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the kale, and sauté until tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper.
3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
5. Cook the potatoes for 15 to 20 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
6. Drain the potatoes and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the kale into the potatoes, taste for seasoning, and serve.

Chicken, Orzo and Kale Sou

Serves 6:
This is a great vehicle for using leftover chicken or turkey. Substitute your favorite bean for the white beans if you like.

2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving

1. In a Dutch oven, heat the oil, add the garlic and lemon zest, swirling in the pan for 30 seconds.
2. Add the kale and toss to coat.
3. Add the broth, chicken, white beans, and Parmigiano rinds if using.
4. Simmer the soup for 30 minutes.
5. Add the orzo, simmer another 12 minutes until the orzo is tender.
6. Season with salt and pepper, as needed, and serve garnished with Parmigiano Reggiano.

Southern Style Collards

Serves 4 to 6:

2 tablespoons extra virgin olive oil
4 strips thick cut smoked bacon, finely chopped
1 cup finely chopped sweet yellow onion
1/3 pound finely chopped smoked ham, or 1 ham hock
3 garlic cloves, finely chopped
5 cups chicken or vegetable broth
1 bunch collards, washed, tough stems trimmed, and chopped
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper

1. In a Dutch oven, heat the oil, and saute the bacon until just crisp.
2. Add the onion and saute till translucent. Add the ham and garlic, and saute until the garlic is fragrant.
3. Stir in the broth, collards, vinegar, sugar, salt, and pepper.
4. Bring to a simmer, and simmer for 1 1/2 hours until the collards are tender.
5. Serve with corn bread.

Kale Salad with Tangerines and Soy Vinaigrette

Serves 4:

One kale, washed, spun dry, tough stems removed and chopped
2 tangerines, peeled and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon grated ginger
1 garlic clove, minced
1/2 cup toasted sliced almonds

1. Put the kale and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic.
3. Pour the dressing over the Tatsoi and tangerines, tossing to coat.
4. Plate the salad and garnish with almonds.

Roasted Fish with Parsley Potatoes

Serves 4 to 6:

One pound Satina potatoes, scrubbed
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
Grated zest of 1 lemon
2 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1 teaspoon Old Bay or seafood seasoning
2 1/2 pounds salmon, cod, halibut, or sea bass filets
1 cup pitted Kalamata olives, chopped
Sliced lemons for garnish

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
2. While the potatoes are cooking, in a bowl, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
4. Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
5. Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.
Cook’s Note: This method works well for any thick fleshed fish.

Grapefruit Bars

Makes about 16:

1/2 cup toasted slivered almonds
2 1/3 cups all-purpose flour, divided
1/2 cup powdered sugar, plus additional for garnish
1 tablespoon grapefruit zest
1 cup cold salted butter, cut into small cubes
6 large eggs
2 1/4 cups granulated sugar
3/4 cup fresh red grapefruit juice
1 1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350°F. Coat the inside of a 13- x 9-inch pan non-stick cooking spray.
2. Pulse almonds, 2 cups of the flour, 1/2 cup powdered sugar, and zest in a food processor until almonds are finely chopped and mixture is combined, about 5 pulses.
3. Add butter, and pulse until mixture is crumbly, about 10 pulses. Press mixture evenly onto bottom of prepared pan.
4. Bake in preheated oven until lightly browned, 18 to 22 minutes.
5. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, and juice.
6. Stir together baking powder, salt, and the remaining 1/3 cup flour in a small bowl: whisk into egg mixture. Pour mixture over hot baked crust. Return to oven, and bake until filling is set, 24 to 26 minutes.
7. Immediately cut into squares, then allow to cool in the pan. Garnish with confectioners’ sugar and serve the squares at room temperature. Any leftover squares can be refrigerated for a few days, or frozen for up to 4 months.

Crudites with Carrot Top Pesto Dip

Serves 6:

Persian cucumbers, scrubbed, ends trimmed and cut into matchsticks
Radish, scrubbed, ends trimmed, and cut into quarters
Orange carrots, scrapped, and cut into matchsticks
Cherry Tomatoes, washed, and stemmed
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
4 garlic cloves
1/3 cup pine nuts
1/2 cup grated Parmigiano Reggiano cheese
1/3 cups extra virgin olive oil
Salt and pepper
1 cup Greek Style yogurt

1. Arrange the crudites on a serving platter.
2. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
3. Pulse on and off to break up the garlic and nuts.
4. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper. Stir in the Greek yogurt, and season again with salt and pepper. Serve the dip with the crudites. This dip is also awesome on baked potatoes.

Cucumber, Tuna Pasta Salad

Serves 4:

One pound farfalle, penne, or shell pasta, cooked 3 minute short of al dente
1 pound Persian cucumbers, scrubbed, and cut into 1/2-inch dice
2 cups pear or grape tomatoes, cut in half
1/2 cup finely chopped red onion
Two 6-ounce can Italian tuna packed in oil, drained
1/2 cup red wine vinegar
2 tablespoons finely chopped basil
2/3 cup extra virgin olive oil
Salt and pepper

1. In a mixing bowl, combine the cooked, cooled pasta, cucumbers, tomatoes, red onion, and tuna, flaking the tuna into chunks.
2. In a small bowl, whisk together the vinegar, basil and oil, season with salt and pepper, and pour over the salad. Toss to combine.
3. The salad keeps in the refrigerator for up to 3 days.

White Gazpacho

Serves 6 to 8:

1 1/2 cups chicken stock
1 1/2 cups Greek style yogurt
4 Persian cucumbers, scrubbed and diced
2 tablespoons white vinegar
1 large clove garlic, mashed
1 cup cherry tomatoes, stemmed and diced
2 green onions, chopped
1/4 cup chopped Italian parsley
1/2 cup red bell pepper
1 avocado, peeled, pitted, and diced

1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2. Add the remaining diced cucumber, tomatoes, green onions, pepper, and parsley, stirring until blended.
3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4. Garnish the gazpacho with diced avocadoes.

Golden Beet Salad

Serves 4:

One head butter lettuce, washed, spun dry and separated into leaves
One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup mango nectar
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese

To Roast the Beets:
One bunch golden beets, scrubbed and tops removed (save for another use)

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice J)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.

To Assemble:
1. Arrange the lettuce leaves onto salad plates.
2. In a small mixing bowl, whisk together the nectar, vinegar, mustard, shallot, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with goat cheese, and serve.

Tangerine Beef Stir Fry

Serves 4:

1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated zest
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed, and strings removed (about 11/2 cups)

1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.

Pizza Pie Potatoes

Serves 6:

1 pound Satina potatoes, scrubbed
3/4 cup extra virgin olive oil
2 tablespoons garlic, 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 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. Brush 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.


Serves 4:

2 large fully ripened avocados, peeled and pitted
1/2 cup diced fresh tomato
2 tablespoons finely chopped green garlic
2 teaspoons fresh lime juice
2 tablespoons finely chopped red onion
1 tablespoon salsa of your choice
1/2 cup sour cream

1. In a medium-size bowl, mash the avocado with a fork. Fold in the tomato, garlic, lime juice, scallion, and salsa, stirring to blend. Spread the sour cream over the top of the guacamole.
1. At this point, cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
2. When ready to serve, stir the sour cream into the guacamole and serve with white, yellow, and blue corn tortilla chips for dipping.

Avocado Green Goddess Dressing

Makes about 2 1/2 cups

1 cup mayonnaise
1/2 cup Greek style yogurt
2 ripe avocados, peeled, seeded, and cut into quarters
1/2 cup chopped torpedo onions
1 cup packed fresh basil
2 garlic cloves
1/4 cup lemon or lime juice
2 teaspoons Worcestershire
1 teaspoon salt
1 teaspoon freshly ground black pepper

In the bowl of a blender or food processor, combine the ingredients, and blend until pureed. Cover and refrigerate for at least 4 hours before using. The dressing keeps in the refrigerator for up to 1 week.

Guinness Cupcakes with Bailey’s Irish Cream Frosting

Makes 24:
Although this recipe does not have anything to do with the FMB this week, I think it’s appropriate to include it. Happy St. Patrick’s Day.

1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness. The mixture will look curdled.
3. With the machine on low, gradually add the flour, cocoa, salt, and baking soda and beat on medium speed until smooth, and well combined.
4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center. Cool the cupcakes completely before frosting.

Bailey’s Irish Creme Frosting:
Makes enough to frost two 8 inch layers or 24 cupcakes

5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme

1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended. Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula. The cupcakes and the frosting can be frozen for up to 2 months

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