Farmers’ Market Box April 22nd 2021

April 19, 2021 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Mustard Green Salad with Tangerine Vinaigrette

Serves 4:

1 bunch mustard greens, washed, spun dry, tough stems removed, and chopped
1/4 cup finely chopped red onion
1/3 cup tangerine juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
2 tablespoons honey
Salt and pepper
1/3 cup crumbled goat cheese
1. Put the mustard greens into a salad bowl with the red onion.
2. In a small bowl, whisk together the juice, vinegar, oil, and honey. Season with salt and pepper.
3. Toss the greens and onion with the dressing and toss to coat. Garnish with the goat cheese and serve.

Pasta with Mustard Greens and Sausage

Serves 6:

One pound penne, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 pound bulk sweet Italian sausage
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
One bunch mustard greens, tough stems removed and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Pecorino Romano

1. In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Drain the fat from the skillet, add the oil, and saute the garlic and greens with the sausage. Add the broth and cook until the greens are tender about 5 minutes.
2. Drain the pasta and toss in the skillet with the sausage and greens. Add 1/2 of the cheese, and some of the hot pasta water to skillet, to make a creamy sauce.
3. Serve the pasta garnished with the remaining cheese.

Buttery Garlic Hasselback Yams

Serves 4:

4 Garnet Yams, scrubbed
1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley

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 garlic and thyme.
3. Add the paprika, salt and pepper.
4. Brush the potatoes between the slices and underneath with 1/2 of the butter mixture.
5. Roast for 40 minutes.
6. Brush with the remaining butter mixture, making sure to get between the slices.
7. Roast another 20 minutes, until the potatoes are cooked through.
8. Serve garnished with Italian parsley.

Garnet Yam Oven Fries with Come-Back Sauce

Serves 4 to 6:

1/2 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon sweet paprika (smoked paprika works well here, too)
1 pound garnet yams, scrubbed, and cut into 1/4 to 1/2-inch strips about 3-inches long
Fleur de Sel

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, combine the oil, garlic salt and paprika.
3. Add the yams and toss to coat.
4. Spread out onto the baking sheet in an even layer, and roast for 12 minutes, turn the fries and roast another 10 to 12 minutes until the fries are golden brown and crispy. Serve warm sprinkled with fleur de sel. Serve with comeback sauce (see recipe below)

Come Back Sauce
Makes about 1 1/2 cups

1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon finely chopped green garlic
1 tablespoon finely chopped onion
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper

1. In a small bowl, whisk together the ingredients. Refrigerate for at least 2 hours to let the flavors get to know each other.
2. This is a great sauce with seafood, chicken, or fried foods.

Quick Yam Curry

Serves 2 as a main, 4 as a side:

2 large yams, peeled, halved lengthwise and cut into 1/4-inch-thick half-rounds
3 tablespoons vegetable oil
1-inch piece of fresh ginger, peeled and sliced into thin matchsticks
4 large garlic cloves, thinly sliced
1 jalapeño, thinly sliced, and seeded
2 scallions, cut into 1-inch lengths
2 large shallots, thin sliced
Salt and fresh-ground black pepper to taste
1/2 cup fresh basil leaves, coarsely chopped
Juice of 1 lime, or more to taste

1. Bring 4 quarts of salted water to a boil, add the yams, and cook until tender, about 10 minutes.
2. Drain thoroughly and put into a serving dish.
3. In a large skillet, heat the oil, and saute the ginger, garlic, jalapeno, scallions, and shallots for 3 minutes, cover the pan, and reduce the heat to low, cook another 6 to 8 minutes, until the ginger has softened.
4. Stir in the basil and saute another 30 seconds. Spoon the sauce over the yams, and squeeze lime juice over the finished dish. Serve warm.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4:

For the Glaze:
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
2 teaspoons minced sage leaves
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch

1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and sage leaves for 2 minutes.
2. Add the sugar, juice, zest, and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
4. Cool the glaze, cover, and refrigerate for up to 5 days, or you can use it immediately.
For the Pork
One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

1. Put the pork tenderloin into a zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
5. Generously brush with the chipotle glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

Pan Seared Chicken with Tarragon Tangerine Sauce

Serves 4:

Salt and pepper
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
1/2 cup tangerine juice
1/4 cup finely chopped tarragon
1/2 cup chicken broth
2 tablespoons cold unsalted butter cut into bits
3 tangerines, peeled, segmented, and seeded if necessary
Salt and pepper

1. Preheat the oven to 400 degrees.
2. Season the chicken with salt and pepper.
3. In an ovenproof skillet, heat the oil, and brown the chicken on both sides, about 5 minutes per side.
4. Transfer to the oven and cook until the internal temperature of the chicken is 160 degrees, about 7 minutes.
5. Remove the pan from the oven, put the chicken onto a plate and cover with aluminum foil.
6. Add the juice, tarragon, and chicken broth to the skillet, and bring to a boil, stirring up any browned bits of the bottom of the skillet. Whisk in the cold butter a few bits at a time. Add the chicken and tangerine segments to the skillet and turn in the sauce. Season with salt and pepper and serve.

Beet and Fennel Salad

Serves 4:

1 bunch beets, scrubbed, tops removed
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
2 fennel bulb, root end trimmed, wispy ends removed, and thinly sliced
3 tangerines, peeled, and segmented
One head Salanova lettuce, washed and spun dry
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. For the Insta-Pot or Pressure cooker, medium beets 20 minutes, natural release, huge beets, 25 to 30 minutes, natural release.
3. While the beets are cooking, in a mixing bowl, whisk together the vinegar, oil, salt and pepper.
4. When the beets are cool enough to handle, slip off the skin, cut into wedges and add to a bowl. Add the fennel and tangerines to the bowl and toss with some of the dressing.
5. Arrange the lettuce on salad plates, and pile on the beet and fennel mixture. Drizzle with any leftover dressing and serve.
6. Cook’s Note: This salad is delicious with the addition of salty cheeses, such as feta, gorgonzola dolce or herbed goat cheeses.

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
This method is terrific to sautéing any type of green from spinach to chard, to kale and collards.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Red Beet Chocolate 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.

Squash Fritters

Serves 4:

1 pound zucchini squash, scrubbed, and coarsely grated
1 large egg, beaten
1/2 cup breadcrumbs
1/2 cup grated Parmigiano Reggiano
1 garlic clove, minced
1 scallion, finely chopped
Salt and pepper
Oil for frying

1. Put the squash into a colander and sprinkle with the salt. Let sit for 10 minutes. Squeeze out the moisture, and transfer to a bowl.
2. Add the egg, breadcrumbs, Parmigiano, garlic, and scallion to the squash. Season with salt and pepper.
3. Heat 1/2 inch of oil in a large skillet, form the zucchini mixture into 1 to 2-inch patties, and fry on one side till golden brown, turn and fry on the other side till golden brown. Drain on paper toweling and serve warm. These can be kept warm in a 250-degree oven for up to 1 hour.
4. These are delicious with the creamy basil dressing below or Come Back Sauce above.

Zucchini Avocado Salad with Creamy Basil Dressing

Serves 4 to 6:

3 medium zucchini, thinly sliced into rounds or julienne
2 hass avocados, pitted, peeled, and sliced
1/2 cup packed basil leaves
1/2 cup buttermilk
1/4 cup packed Italian parsley leaves
2 scallions, chopped
2 garlic cloves, minced
2 tablespoons fresh tangerine juice
Salt and pepper
1 head Salanova, washed and spun dry

1. In a salad bowl, combine the zucchini and avocado.
2. In a blender combine the basil, buttermilk, parsley, scallions, garlic, and tangerine juice. Puree until smooth. Season with salt and pepper. Pour some of the dressing over the zucchini and avocados, tossing to coat.
3. Plate the Salanova, and top with the zucchini and avocado. Drizzle with any remaining dressing and serve.

Pasta alla Nerano

Serves 4-6:
If you watched the Stanley Tucci CNN series on Italy, this was what he called life changing pasta; I wouldn’t go that far, but it’s pretty darned delicious.

1/2 inch extra virgin olive oil (see note below)
1 garlic clove, sliced
2 cups thinly sliced zucchini (2 medium or 4 small)
1/2 cup grated Parmigiano Reggiano (the show used aged Provolone, which can be hard to find)
3 tablespoons unsalted butter
1/4 cup finely chopped basil
6 nests tagliatelle or 1/2-pound fettuccine cooked al dente, saving a bit of hot pasta water
salt and pepper

1. In a large skillet, heat 1/2-inch of extra virgin olive oil, add the garlic, and cook until the garlic is translucent, remove from the pan, add the zucchini, and fry until the zucchini is browned on both sides. You may have to do this in batches, remove the browned zucchini to a pasta bowl, and continue to cook until all the zucchini is fried.
2. Add 1/4 cup of cheese, the butter, and basil to the pasta bowl with the zucchini.
3. Add the hot pasta to the bowl, and toss to coat, adding some of the pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

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 Tangerines, peeled, seeded, 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, 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.

Fava Bean Salad with Baby Purple Carrots

Serves 2 to 4:

1 bunch purple baby carrots, tops removed, scrubbed, and cut into quarters
2 scallions, finely chopped using the white and tender green parts
1 pound fava beans, shelled, and blanched (see below)
1/2 cup finely chopped fennel
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped basil
Salt and pepper
1/2 cup finely shredded Pecorino Roman cheese

Fava beans come in a pod. Slit the pod with a knife or your fingernail and remove the beans from the pod. The beans will have a membrane covering them. If the favas are small, about the size of your little fingernail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside. The favas are now ready to be used in soups, salads, and pastas.

1. In a salad bowl, combine the purple carrots, onions, fava beans, and fennel.
2. In a small bowl, whisk together the lemon juice oil, parsley, and basil. Season with salt and pepper.
3. Toss with the salad ingredients, and sprinkle with the cheese just before serving.

Farro Risotto with Fava Beans and Spring Onions

Serves 4:

1 1/2 cups Pearlized farro
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped spring onion
1/2 pound shelled fava beans
1/4 cup white wine
5 to 6 cups chicken or vegetable broth
2/3 cup grated pecorino Romano cheese
Salt and pepper

1. In a 4-quart saucepan, melt 2 tablespoons of butter with 1 tablespoon of oil, and saute the onion and fava beans for 3 to 5 minutes until the onions are translucent.
2. Add the wine and simmer until the liquid in the pan begins to evaporate.
3. Add 5 cups of the broth, and all the farro, simmering for 15 to 20 minutes, stirring occasionally.
4. When the farro is tender, stir in the remaining butter, and the cheese. Season with salt and pepper and serve warm.
Cook’s Note:
Farro is delicious in soups, used in place of pasta in a salad, and in place of rice as a side dish. If you would like to cook all the farro at once, you can then drain it and freeze it in zip-lock bags for up to 3 months. Then defrost and use it in your favorite recipes.

Avocado Hummus

Makes about 2 cups:

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium ripe avocado, peeled and pitted
1/2 cup Italian parsley
1/2 cup olive oil
1/4 cup grated Romano cheese
1/4 cup fresh cilantro
1/4 cup lime juice
1 garlic clove
1/2 teaspoon sugar
1/4 teaspoon salt
Few drops Sriracha
Tortilla or pita chips for serving

1. In a blender or food processor, combine the beans, avocado, parsley, oil, cheese, cilantro, lime juice, garlic, sugar, salt and Sriracha.
2. Process until pureed. Taste for seasoning and adjust.
3. Store in the refrigerator for at least 2 hours, then serve with tortilla or pita chips.

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