Farmers ‘ Market Box April 15th 2021

April 13, 2021 Orange Department 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Blood Orange Upside Down Cake

Serves 8:

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

Blood Orange Salad

Serves 4:

4 blood oranges, peel and pith removed, and sliced 1/2-inch
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 tablespoons finely chopped oregano
Salt and pepper

1. Arrange the orange slices on a serving platter.
2. Drizzle with oil, vinegar, and sprinkle with the oregano. Season with salt and pepper and serve at room temperature.

Arugula, Radish and Blood Orange Salad

Serves 4:

1 bunch arugula, washed, spun dry and chopped
4 breakfast radishes, scrubbed, and thinly sliced
2 blood 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.

Traditional French Breakfast Radish with Baguette

Serves 4 to 6:

1 baguette, thinly sliced on the diagonal
Unsalted French butter or Kerry gold, softened
1 bunch breakfast radishes, tops removed, ends trimmed, and thinly sliced on a mandoline
Fleur de Sel

1. Spread a thin layer of butter onto the baguette slices, top with radishes and sprinkle with fleur de sel.

Passion Fruit Meringue

Serves 6:

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated
For the merengue

3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

Sugar Snap Pea, Corn and Bacon Salad

Serves 10 to 12:

1 tablespoons butter
1/2 cup finely chopped onion
2 cups sugar snap peas
2 cups corn, either fresh from the cob or frozen defrosted
4 French breakfast radishes, tops removed, trimmed, and thinly sliced
2/3 cup vegetable oil
1/3 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 strips bacon, cooked crisp, drained on paper towels and crumbled
2 tablespoons snipped chives
1. In a sauté pan, melt the butter, and add the onion, sautéing, for 10 to 15 minutes on medium heat, until the onions begin to caramelize.
2. Add the peas, and cook for an additional 2 minutes, tossing the peas in the butter and onion mixture. Remove the pan from the heat and transfer the mixture into a salad bowl and allow the peas to cool.
3. Add the corn and radishes to the bowl and stir to blend.
4. In a small mixing bowl, whisk together the oil, vinegar, sugar, mustard, salt, and pepper, until blended. Pour over the peas and corn and toss to blend. Refrigerate the salad for at least 4 hours, or overnight.
5. Thirty minutes before serving, remove the salad from the refrigerator, toss the salad with the bacon, and serve.

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6:

2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1 pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice

1. Heat the oil, add the zest, and saute for 30 seconds. Add the sugar snap peas, and saute the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.

Roasted Smashed Santina Potatoes

Serves 4:

1 pound Santina Potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
2 garlic cloves
1/4 cup rosemary

1. Put the potatoes into water to cover. Bring to a boil, and simmer for 20 to 25 minutes, until the potatoes are tender.
2. In a blender. Combine the oil, salt, pepper, garlic, and rosemary. Let it sit until the potatoes are tender.
3. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. Pour 1/2 of the oil mixture onto the baking sheet.
4. Put the potatoes onto the baking sheet and press down on the potatoes to flatten them. Pour the remaining oil over the potatoes and roast for another 20 to 25 minutes, until the potatoes are crispy and tender. Serve warm.

Chicken and Squash Bake

Serves 6:

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated Romanesco squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded, or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (you can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage, and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and saute until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.

Romanesco Squash Fritters

Serves 6:

2 Romanesco squash, ends trimmed, and coarsely shredded, or other summer squash
Salt
2 garlic cloves, minced
1/4 cup finely chopped onion
1 large egg, beaten
1/4 cup all-purpose flour
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoons freshly ground black pepper
Oil for frying

1. Put the zucchini into a colander, and sprinkle with salt. Set aside for 10 minutes.
2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano, and pepper.
3. Squeeze the moisture out of the squash and add to the bowl. Stir until blended.
4. Heat 1/4-inch of oil in a non-stick pan.
5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side. Turn and fry until the second side is golden brown. Remove to paper towels and drain. Serve warm.

Quick Squash Bread and Butter Pickles

Makes 1 quart:
This recipe works well for any summer squash.

1 pound very firm medium Romanesco squash, sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
Ice
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric

1. In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
3. Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
4. The pickles can be refrigerated in the brine for up to 1 week.

Crudites with Spinach Dip

Makes about 3 cups:

Crudites: French breakfast radishes, scrubbed, trimmed, and left whole, sugar snap peas trimmed, Romanesco squash cut into 1/2-inch rounds, baby orange carrots scrubbed, tops trimmed

For the Dip:
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped yellow onion
One bunch Bloomsdale spinach, washed, spun dry and chopped
Salt and pepper
1 cup mayonnaise
1/2 cup Greek Style yogurt
1 cup grated Pecorino Romano cheese
Few drops Tabasco

1. In a skillet, heat the butter, saute the garlic, and onion until the onion is translucent.
2. Add the spinach and saute until wilted. Season with salt and pepper, and transfer to a bowl to cool.
3. When the spinach is cooled, add the mayonnaise, yogurt, and cheese. Season with the Tabasco and addition salt if needed. Cover and refrigerate for at least 3 hours and serve with crudites. This dip is also terrific with cold seafood, tossed into pasta or potato salad, or used as a topper for baked potatoes.

Potato & Spinach Gratin

Serves 8:

2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1 bunch fresh spinach, washed, spun dry and chopped
1/2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 cup milk
1 cup heavy cream
1 pound Satina potatoes, scrubbed and sliced 1/4-inch thick
1 cup grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the spinach, and season with the salt and pepper. Saute until the spinach is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the potatoes and simmer for 5 to 7 minutes, until the potatoes are almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the potato and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining potato mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the potatoes are tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Chard and Spinach Pie

Serves 6:

For the Filling:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped spring onions
1 bunch rainbow chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
1 bunch Bloomsdale spinach, washed, spun dry and chopped
Salt and pepper
1 cup heavy cream
3 large eggs
1/2 cup grated Parmigiano Reggiano

1. In a large skillet, heat the oil and butter, saute the garlic and onion for 3 to 4 minutes until the onions are translucent.
2. Add the chard and spinach and saute until wilted, seasoning with salt and pepper.
3. Cool the mixture, and transfer to a bowl. Add the cream, eggs, and cheese, and stir to blend.
4. Pour over the baked crust, and bake until set, about 25 minutes.

For the Crust:
2 cups flour
8 tablespoons cold unsalted butter
1/2 cup shredded sharp cheddar cheese
1 large egg
1 teaspoon chopped thyme leaves

1. Cut the butter into the flour and cheese, until the mixture resembles coarse crumbs.
2. Add the eggs and thyme and gather into a disc. Cover and refrigerate for 1 hour.
3. Coat a 13-by-9-inch baking dish with non-stick cooking spray. Preheat the oven to 400 degrees.
4. Roll out the dough into a 13×9-inch rectangle and transfer to the baking dish, pushing the dough up along the sides.
5. Coat a piece of aluminum foil with non-stick cooking spray and place it over the dough. Bake the crust for 15 minutes, remove the foil, and bake another 5 minutes. Remove from the oven and pour in the chard/spinach custard. Bake for 20 to 25 minutes until the filling is set. Allow to rest for 10 minutes before cutting into rectangles and serve.

Blood Orange Curd Mascarpone Layer Cake

Serves 8 to 10:
Although this beautiful cake has a few components, they can all be made ahead of time and the frosted and filled cake is best put together the day before. If blood oranges are not available, you can sub in tangerine juice, or orange juice.

For the Blood Orange Curd:
1 1/4 cup sugar
6 large eggs
1/2 cup fresh blood orange 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.
2. Over medium heat, whisk the mixture together and cook until the mixture is thickened.
3. Remove the pan from the stove, and whisk in the butter, a few pieces at a time, until incorporated.
4. Transfer the curd to a bowl, and press plastic wrap onto the surface, to prevent it forming a skin.
5. Cover and cool in the refrigerator.

For the Cake:
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
3 large egg yolks
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter milk
1 tablespoon vanilla paste or extract

1. Preheat the oven to 350 degrees and coat the inside of two 9-inch cake pans with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
3. Combine the eggs, yolks, buttermilk, and vanilla paste.
4. Add the cake flour, baking powder, soda, and salt to the bowl, add the egg mixture, and beat on medium speed until the batter is smooth.
5. Transfer to the prepared pans, and bake for 30 to 35 minutes, until a skewer inserted into the center of the cakes comes out clean. Let cool on wire racks for 10 minutes before removing from the pans. Allow the cakes to cool completely before frosting.

For the Frosting and Assembly:
2 cups heavy cream
1/2 cup sugar
1 cup mascarpone cheese
Baked cake layers
Orange curd
1/2 cup shaved white chocolate for garnish

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and sugar until stiff peaks form.
2. Add the mascarpone and beat again until combined.
3. Split the cake layers in half horizontally.
4. Spread a layer of orange curd over the layers, ending with a cake layer (no orange curd on the top)
5. Frost the top and sides of the cake with the mascarpone frosting.
6. Refrigerate the cake before serving.

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 scallions 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. Stir to blend and bring to a boil.
5. Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with scallions.

Chickpea Avocado Toast

Serves 4:

1 Sir Prize avocado peeled and pitted
1 cup canned chickpeas, drained & rinsed
1 tablespoon fresh lemon juice
1 tablespoon minced flat-leaf parsley, plus extra for garnish
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 slices ciabatta bread, toasted
4 breakfast radishes, very thinly sliced

1. In a bowl, mash together the avocado, chickpeas, lemon juice parsley, cumin, and salt.
2. Spread onto the ciabatta toast, and garnish with thinly sliced radishes.

Avocado Spinach Frittatas

Serves 6:

2 tablespoons extra virgin olive oil
1/4 cup finely chopped spring onion or scallion
1 bunch Bloomsdale spinach, washed, spun dry and chopped
4 large eggs
1 chipotle chile in adobe, finely chopped
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded mild cheddar cheese
1/4 teaspoon salt
1 firm ripe avocado, peeled, pitted, and diced

1. Preheat the oven to 325 degrees and coat the inside of 6 muffin tins with non-stick cooking spray.
2. In a skillet, heat the oil, add the onion and saute for 2 to 3 minutes. Add the spinach and saute until wilted. Transfer to a bowl and allow to cool.
3. Stir in the eggs, chile, cheeses, salt, and avocado.
4. Scoop 1/2 cup of the mixture into the prepared muffin tins and bake for 18 to 25 minutes, until set. Allow to rest for 5 minutes and remove from the muffin tins and serve.

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