Farmers’ Market Box March 18th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Slow Cooker Baked Potato Soup

Serves 4 to 6:

1/4 cup unsalted butter
2 torpedo onions, finely chopped, using the red and some of the tender green part
1 pound fingerling potatoes, scrubbed and diced into ½-inch pieces
4 cups chicken or vegetable broth
1 cup whole milk
salt and pepper to taste
2 cups finely shredded sharp cheddar cheese
1 cup finely chopped torpedo onion for garnish
8 strips of bacon, cooked crisp, drained, and crumbled
1 cup sour cream

1. In a large skillet, heat the butter, and add the onions, sautéing for 2 to 3 minutes, until they are softened. Transfer to the insert of a 5 to 7-quart slow cooker and add the potatoes and chicken broth.
2. Cover the slow cooker and cook on high for 3 hours, or on low for 5 to 6 hours, until the potatoes are tender. Reduce the heat to low and add the milk, cheddar cheese, green onions, and bacon. Cover the slow cooker and cook another hour. Serve the soup garnished with a dollop of sour cream.
3. If you don’t have a slow cooker, use a Dutch oven, saute the onions as directed, add the potatoes and broth simmer over medium heat for 30 to 45 minutes until the potatoes are tender.
4. Add the milk, reduce the heat, add the remaining ingredients, and simmer another 10 minutes. Serve dolloped with sour cream.

Shanghai Pork with Bok Choy Slaw

Serves 6:

For the Pork:
One 6 pound boneless pork shoulder
1 cup white sugar
1 cup salt
7 tablespoons brown sugar

1. Put the pork onto a cutting board. In a bowl, combine the sugar, salt, and brown sugar, and rub all over the meat. Wrap in plastic wrap and refrigerate at least 6 hours or overnight.
2. Put the meat into a slow cooker (or alternatively preheat the oven to 300 degrees, and roast for 6 hours) and cook on high for 5 hours or on low for 10 hours, until the pork is fork tender.
3. Remove from the slow cooker and measure out 2 cups of the broth skimming off any fat.
4. Remove the fat from the meat, and shred, covering with aluminum foil.

For the Sauce:
1/4 cup vegetable oil
2 ½ cups thinly sliced torpedo onion, using the red and white parts
½ cup peeled, minced fresh ginger
1/4 cup light soy sauce
2 teaspoons sherry vinegar
2 cups pork juice
1/4 cup hoisin sauce

1. In a saucepan, heat the oil, saute the onion, ginger, and garlic until fragrant, about 1 minute. Add the soy sauce, vinegar, pork juice, and hoisin sauce.
2. Simmer for 10 minutes, until thickened. Taste for seasoning and adjust using more soy sauce.

For the Slaw:
One Shanghai bok choy, washed, spun dry, root end trimmed, and cut into 1/2-inch ribbons
2 torpedo onions, thinly sliced
1 bunch baby purple carrots, julienned
2 tangerines, peeled, segmented, and chopped
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
1/4 cup tangerine juice
2 tablespoons vegetable oil
Salt and pepper
2 tablespoons toasted sesame seeds, for garnish

1. In a salad bowl, combine the bok choy, onions, carrots, and tangerines.
2. In a small bowl whisk together the vinegar, sesame oil, sugar, tangerine juice, and vegetable oil. Season with salt and pepper.
3. Toss with the slaw, and garnish with toasted sesame seeds. The slaw will keep in the refrigerator for up to 24 hours.

To Serve:
Ten to twelve 6-inch flour tortillas
Shredded pork
Sauce
Slaw

1. Heat the tortillas, and fill with pork, some sauce, and slaw, wrapping the tortilla around the filling.
2. Any leftover pork and sauce can be refrigerated for up to 5 days or frozen for up to 6 months.

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
1/2 cup finely chopped torpedo onion, using the red 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 torpedo onions.

Miso Maple Roasted Baby Turnips and Carrots

Serves 4:

2 tablespoons white miso paste
1/4 cup maple syrup
1/4 cup rice vinegar
2 tablespoons soy sauce
1/4 cup vegetable oil
1 bunch baby turnips, tops removed and scrubbed
1 bunch baby purple carrots, tops removed and scrubbed

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment. In a large bowl, whisk together the miso, maple syrup, vinegar, soy sauce, and oil.
2. Toss the turnips and pear with the mixture and spread onto the baking sheet.
3. Roast the vegetables for 20 to 30 minutes, or until tender, turning a few times during the roasting.
4. Serve the vegetables hot or at room temperature.

Tangerine Chicken

Serves 4 to 6:

1/4 cup cornstarch
2 tablespoons soy sauce
3 chicken breasts cut into thin strips
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger 2 tablespoons minced fresh garlic 2 tablespoons sriracha 1 1/2 tablespoons rice vinegar
1 1/4 cups tangerine juice
1/4 cup soy sauce 2 teaspoons light brown sugar 2 teaspoons tangerine zest 1/4 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 torpedo onions finely chopped for garnish

1. Combine the cornstarch and soy sauce in a bowl. Toss the chicken with the mixture and set aside.
2. In a wok or skillet, heat the oil, and brown the chicken breast strips on all sides, remove from the wok.
3. If more oil is needed, add a tablespoon to the wok. Saute the ginger and garlic until fragrant.
4. Add the sriracha, vinegar, juice, soy sauce, sugar, and zest to the wok.
5. Stir to blend and bring to a boil.
6. Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with chopped torpedo onions.

Chicken Florentine

Serves 4:

For the Spinach:
1 tablespoon unsalted butter
2 tablespoons finely chopped torpedo onion
1 bunch Bloomsdale spinach, washed, spun dry and chopped
1/8 teaspoon grated nutmeg
Salt and pepper

In a skillet, heat the butter, saute the onion for 1 to 2 minutes to soften.
Add the spinach, sprinkle with nutmeg, salt, and pepper and saute until wilted. Taste for seasoning and spread into a 9-inch baking dish.

For the chicken and sauce:
2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
4 chicken breast halves, skin and bones removed
Salt and pepper
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup sherry
1/4 cup heavy cream or whole milk
1 1/2 cups shredded Gruyere or imported Swiss cheese
1/8 teaspoon grated nutmeg
Salt and pepper
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees.
2. Wipe out the same skillet used for the spinach, melt the butter and oil over medium high heat, sprinkle the chicken with salt and pepper and brown on either side, about 4 minutes per side. They chicken will not be cooked through. Set the chicken on the spinach in the baking dish.
3. Add the flour to the skillet and cook for 2 minutes.
4. Whisk in the broth and bring to a boil.
5. Add the sherry and heavy cream. Remove from the heat and stir in the cheese.
6. Add the nutmeg, taste for seasoning, and adjust using salt or pepper.
7. Pour the sauce over the chicken, sprinkle with the Parmigiano, (at this point, you can cool, cover, and refrigerate the dish for up to 2 days—bring to room temperature before baking) and bake the chicken for 20 to 30 minutes until the sauce is bubbling, the chicken is cooked through (165 degrees on an instant read meat thermometer) and the cheese is golden brown.
8. Allow the dish to rest about 5 minutes before serving.

Spinach and Tangerine Salad with Cashews, and Soy Vinaigrette

Serves 4 to 6:

For the Vinaigrette:
1 cup vegetable oil
1/4 cup soy sauce
1/2 cup rice vinegar
1/3 cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. In a mixing bowl, whisk together the ingredients, until they are blended.
2. Refrigerate the dressing for up to 5 days.
3. This dressing is also a great as a marinade for chicken or pork.

For the Salad:
1 bunch spinach, washed, spun dry and torn into bite sized pieces
4 tangerines, peeled and separated into segments
Soy Vinaigrette (see preceding recipe)
1/2 cup roasted salted cashews, chopped

1. Arrange the greens and tangerines in a large salad bowl.
2. Toss with some of the vinaigrette, coating the spinach leaves.
3. Plate the salad and sprinkle with cashews.

Swiss Chard and Artichoke Dip

Serves 6:

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
2 shallots, finely chopped
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
One 10-ounce package frozen artichoke hearts, defrosted and chopped
2 tablespoons lemon juice
2 cups mayonnaise
1 1/2 cup shredded imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
One round loaf unsliced sourdough bread

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
3. Add the Swiss chard, and saute until the chard is wilted.
4. Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
5. Cool the mixture.
6. In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend.
7. Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.

Slow Cooker Italian Wedding Soup

Serves 6:

For the Soup:
8 cups chicken broth
One bunch rainbow chard, coarsely chopped
Parmigiano Reggianno cheese for garnish

1. Place the broth, and chard 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.

Sugar Snap Pea and Fingerling Salad

Serves 4:

1 pound new fingerling potatoes, scrubbed
1/2 pound sugar-snap peas, ends trimmed
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
½ cup extra virgin olive oil, plus more for serving
Salt and pepper
¾ cup loosely packed mint leaves
1/2 cup grated Pecorino Romano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender.
2. While the potatoes are cooking, chop the sugar snap peas and put into a salad bowl.
3. In a small bowl, whisk together the mustard, vinegar, and oil. Season with salt and pepper. Add the mint and pecorino and let stand at room temperature.
4. When the potatoes are tender, slice them 1/2-inch thick and add to the salad bowl.
5. Toss the potatoes and peas with the dressing and serve at room temperature.

Roasted Salmon with Blood Orange Salsa

Serves 6:

1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Blood oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped torpedo onion
1/2 cup chopped cilantro or Italian parsley
1 tablespoon finely chopped jalapeno
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil and Old Bay.
3. Dip the filets into the oil mixture and arrange on the baking sheet.
4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
5. In a bowl, combine the orange, jalapeno, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
6. Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.

Vanilla Blood Orange Panna Cotta

Serves 6:

2 teaspoons unflavored gelatin
1/4 cup blood 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.

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