Farmers’ Market Box March 25th 2021

March 22, 2021 Orange Department 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Soy Miso Glazed Sweet Potatoes

Serves 4:

1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
½ cup vegetable oil
2 tablespoons white miso
2 tablespoons soy sauce
1 garlic clove, minced
2 teaspoon sesame oil
1 tablespoon sesame seeds for garnish
2 tablespoons finely chopped scallion for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, whisk together the oil, miso, soy sauce, garlic, and sesame oil.
3. Add the potatoes to the bowl and toss to coat.
4. Spread the potatoes onto the baking sheet in a single layer.
5. Roast for 30 minutes, turn, and roast another 15 to 20 minutes, until the potatoes are crispy.
6. Transfer to a serving bowl, and garnish with sesame seeds and chopped scallions.

Japanese Sweet Potato Cakes

Serves 4

One pound Japanese sweet potatoes, peeled and cut into 1-inch chunks
¼ cup unsalted butter
3 scallions, finely chopped using the white and tender green parts
1 garlic clove, minced
1 teaspoon soy sauce
Few drops Sriracha
Milk or broth
Panko
Oil for frying

1. Put the potatoes into water to cover, and simmer for 20 minutes until tender.
2. Drain, thoroughly and return to the pan.
3. While the potatoes are simmering, heat the butter in a skillet, add the scallions, and garlic, and saute for 2 to 3 minutes.
4. Add the scallion butter to the cooked potatoes, and mash the potatoes, adding the soy sauce, Sriracha and milk or broth to make a stiff mash.
5. Using a large portion scoop, form the mixture into 2-inch cakes, and dredge in panko. Refrigerate until ready to fry.
6. Heat ½-inch of oil in a skillet and fry the cakes on one side for 4 to 5 minutes until golden brown.
7. Turn the cakes and fry another 3 to 4 minutes. Serve warm.

Pasta with Purple Kale

Serves 4 to 6:

2 tablespoons extra virgin olive oil
1 pound sweet Italian sausage
2 garlic cloves, minced
1 bunch purple kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup water or broth
1 pound shaped pasta like shells, farfalle, or rigatoni, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/2 cup grated Pecorino Romano cheese
Freshly ground black pepper

1. In a large skillet, heat the oil, saute the sauce and garlic, until the sausage is no longer pink, breaking up any big chunks.
2. Add the kale and water or broth and simmer until the kale is tender.
3. Drain the pasta, reserving some of the pasta water, and stir the pasta into the skillet, tossing to coat the pasta.
4. Add 1/4 cup of the cheese, and some of the pasta water making a creamy sauce. Grind some pepper over the pasta and serve garnished with the remaining cheese.

Sicilian Greens

Serves 4:
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch collard greens, tough stems and ribs removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the collards are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Dirty Rice with Collards

Serves 4 to 6:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 1/2 cups finely chopped red onion
1 rib celery, finely chopped
3 garlic cloves, minced
1/4 pound Andouille or other smoked sausage, cut into 1/2-inch dice
1 cup uncooked long-grain white rice
2 teaspoons dried thyme
2 teaspoons smoked paprika
Pinch cayenne
2 cups chicken or vegetable broth
One bunch collard greens, stems trimmed, large ribs removed, and finely chopped
Salt and pepper
2 scallions, thinly sliced using the white and tender green parts
Hot sauce for serving

1. In a large skillet, melt the butter and oil, saute the onion, celery, and garlic for 3 to 4 minutes until the onion is softened. Add the sausage, rice, thyme, paprika and cayenne, and saute the mixture to toast the rice.
2. Add the broth and collards, and simmer for 18 to 20 minutes, until the liquid is absorbed, and the rice is tender. Season with salt ad pepper, and garnish with the scallions.

Oro Blanco Sangria

Serves 4 to 6:

1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 oranges or Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish

1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, Oro Blanco, orange or tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
2. For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange or lime slice.

Oro Blanco Cheesecake

Serves 8

For the Crust:
2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar

1. Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray.
2. Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan.
3. Bake for 10 minutes, remove from the oven, and set aside.

For the Batter:
Three 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted, and cooled
1 1/2 cups sour cream
4 largeeggs

1. In the bowl of an electric mixer, beat the cream cheese until smooth.
2. Add the sugar, melted chocolate, sour cream and eggs, beating until smooth.
3. Pour into the baked crust.
4. Bake for 45 to 55 minutes, until the center is just set.
5. Allow to cool in the turned off oven.
6. When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd. Cover and refrigerate for at least 8 hours.
7. When ready to serve, bring to a room temperature.

Oro Blanco Curd:
Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes
1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Creamy Beet Spread

Serves 4 to 6:

1 bunch red beets, tops removed and scrubbed
1 cup crumbled gorgonzola dolce
¼ cup walnuts, toasted and chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper
Crostini, crackers, endive leaves or European cucumbers for serving

1. Preheat the oven to 400 degrees. Arrange the beets on a baking sheet, cover with aluminum foil, and roast for 45 to 50 minutes, until the beets are tender. Cool.
2. When the beets are cool enough to handle, slip off the skins and finely chop the beets into a mixing bowl.
3. Add the blue cheese, walnuts, basil, vinegar, and oil. Season with salt and pepper.
4. Cover and refrigerate for at least 1 hour. Serve atop crostini, crackers, endive leaves, or European cucumbers.
5. Cook’s Note: goat cheese, or Feta can be substituted for gorgonzola.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes:

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Roasted Breaded Cauliflower

Serves 4 to 6:

One head cauliflower cut into florets
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry breadcrumbs
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano
1. Line a baking sheet with a silicone liner, parchment or aluminum foil and preheat the oven to 375 degrees.
2. Put the cauliflower in a large bowl and toss with the oil, salt, and pepper.
3. In another large bowl, combine the breadcrumbs, cheese, and oregano, stirring until blended.
4. Toss the cauliflower florets into the crumbs, a few at a time, stirring to coat evenly.
5. Transfer to the prepared baking sheet and bake for 20 to 30 minutes until the cauliflower is tender when pierced with the tip of a knife. Remove from the oven and transfer to a serving bowl, serve warm or at room temperature

Cauliflower Cheese

Serves 4 to 6:

One head cauliflower, cut into florets
3 tablespoons unsalted butter
2 garlic cloves, minced
1/4 cup finely chopped shallot
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup milk or cream
2 cups shredded cheese (your choice here—you can mix and match, too: I love aged Gouda; sharp cheddar—yellow or white; provolone; blue cheese; or Pecorino Romano)
Salt and Tabasco

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the cauliflower into water to cover and bring to a boil. Simmer for 5 minutes till still crisp/tender.
3. Drain thoroughly and transfer to the prepared baking dish.
4. In a saucepan, heat the butter, saute the garlic and shallot for 3 to 4 minutes till the shallot is softened.
5. Add the flour and cook whisking for 3 minutes.
6. Add the broth and milk and bring to a boil, all the while whisking till smooth.
7. Remove from the heat add the cheese(se) and season with salt and Tabasco.
8. Pour the cheese mixture over the cauliflower and bake for 30 minutes until bubbling and golden brown.

Bacon Braised Savoy Cabbage

Serves 4:

3 strips thick cut bacon, cut into 1/2-inch dice
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon unsalted butter
1 head Savoy cabbage, root end removed and thinly sliced
1/2 cup chicken or vegetable broth
Salt and pepper

1. In a large skillet, cook the bacon until it is almost crisp, add the garlic, and saute until fragrant, and translucent.
2. Add the Worcestershire and butter and stir to blend.
3. Add the cabbage and toss to coat.
4. Add the broth, cover, and cook for 5 minutes, remove the cover, and cook another 5 minutes, until the liquid in the pan has evaporated. Season with salt and pepper if necessary and serve warm.

Cold Sesame Noodle Salad with Savoy Cabbage

Serves 6:
This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
One head savoy cabbage, root end removed, and thinly sliced
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar
3 cups shredded chicken
1/2 cup thinly sliced red torpedo onion, on the diagonal
One bunch baby yellow carrots, quartered
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

1. Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
2. In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
3. Add the savoy cabbage to the wok and stir fry until it is wilted. Transfer to the salad bowl.
4. In a food processor or blender, combine the remaining oil, sesame oil, peanut butter, vinegar, Siracha and sugar.
5. Blend until smooth. Pour over the noodles and bok choy. Add the chicken, onions, and carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Chocolate Tangerine Cheesecake

Serves 6 to 8:

For the Crust:
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted

1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
5. Bake the crust until it smells nutty and fragrant about 10 min.
6. Set the baked crust on a rack and let cool.
7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

For the Filling:
1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated tangerine zest
2 Tablespoons tangerine juice
1 Chocolate Wafer cookie crust, baked and cooled
Tangerine Syrup, cooled

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with tangerine Syrup.
Tangerine Syrup
1 cup tangerine Juice
1 cup sugar
Grated zest of 1 tangerine
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest and cool the syrup.

Steamed Artichokes with Sicilian Pesto

Serves 4 to 6:

2 artichokes
1 lemon, cut into quarters
A few peppercorns
2 bay leaves
3/4 cup packed fresh basil
2 garlic cloves
1 cup blanched almonds
One 14.5-ounce can whole plum tomatoes, drained
1/2 cup crumbled ricotta salata
Olive oil
Salt and pepper
Additional ricotta salata for garnish

1. Cut the stem off the artichokes, and trim off any tough outer leaves around the base. Cut about a 1-inch off the top of the artichoke and rub the cut ends with the lemon.
2. Combine 4 cups of water, the juice of the lemon quarters, the lemons, peppercorns, and bay leaves in a Dutch oven. Place a steamer basket in the Dutch oven and arrange the artichokes in the steamer basket.
3. Cover and steam the artichokes for 30 minutes until tender.
4. While the artichokes are steaming make the pesto.
5. Combine the basil, garlic, almonds, tomatoes, and ricotta salata in the bowl of a food processor. Pulse on and off to break up the basil, garlic, and almonds. With the machine running add about 1/2 cup of olive oil, until the mixture becomes a paste. Season with salt and pepper.
6. Cut the artichokes in half lengthwise, and dollop each with some of the pesto. Garnish with additional ricotta salata if desired.

Carcioffi Alla Romano

6 artichokes
1/3 cup lemon juice
3 cloves garlic
1/4 cup loosely-packed fresh parsley leaves, chopped
1/4 cup loosely-packed fresh mint leaves, chopped
1/4 cup extra virgin olive oil
1/2 cup white wine
Salt and pepp

1. Cut the stem end and about 1-inch of the top off the artichokes. Trim the bottom of the artichoke with a swivel peeler and rub the cut surfaces with lemon juice.
2. Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil. Stuff the artichokes with the garlic mixture.
3. Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
4. Pour in the remaining lemon juice, wine, and enough water to reach 2 inches up the side of the pot. Cover the pot and simmer over medium heat, lowering the flame if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
5. Add water in small amounts if needed.
6. When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.

Spring Risotto with Goat Cheese

Serves 6:

2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
1 tablespoon chopped shallot
2 garlic cloves, minced
1/2 pound fresh peas, removed from the pod, or frozen and defrosted
2 cups Carnaroli rice
1/2 cup white wine
6 to 7 cups vegetable stock, kept simmering on the stove
1 cup whole milk ricotta
1/2 cup Parmigiano Reggiano cheese
Salt and pepper
1/4 cup chopped mint

1. In a Dutch oven, heat the oil and 1 tablespoons butter, saute the shallot and garlic, for 1 minute.
2. Cut off the tough stems of the asparagus, then cut off the asparagus tips, to set aside.
3. Add the peas and rice and toss in the oil mixture.
4. Add one ladle of stock and stir until the stock is absorbed.
5. Continue to add stock until the rice is just short of al dente.
6. Stir in the ricotta, and continue to cook, then stir in the remaining butter and Parmigiano.
7. Season with salt and pepper. Fold in the mint and serve.
If you have a pressure cooker or Insta-pot

2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
1 tablespoon chopped shallot
2 garlic cloves, minced
2 cups Carnaroli rice
1/2 cup white wine
5 cups vegetable stock
1/2 pound fresh peas, removed from the pod, or frozen and defrosted
1 cup whole milk ricotta
1/2 cup Parmigiano Reggiano cheese
Salt and pepper
1/4 cup chopped mint

1. Heat the oil and 1 tablespoon butter in the pressure cooker. Add the shallot and garlic, and saute for 2 minutes.
2. Add the rice and toss to coat the rice. Add the wine and bring to a boil.
3. Add the stock, cover, and lock the lid in place.
4. Cook for 5 minutes, quick release the pressure. The risotto should still have a good amount of liquid in it.
5. Stir in the peas, ricotta and 1/2 the Parmigiano. Season with salt and pepper, and fold in the mint.
6. Serve garnished with the reserved Parmigiano.

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