Farmers’ Market Box April 29th 2021

This week’s local produce and featured farms:

• Persian Cucumbers – Dassi Farms
• Orange Carrots – J.K. Thille Ranches
• Valencia Oranges – Polito Family Farms
• Turnips – Her Produce
• Japanese Sweet Potatoes – Fresno Evergreen
• Gold Bar Squash – J.R. Organics
• Salanova Lettuce – D’Acquisto Farms
• Green Garlic – Valdivia Farms
• Arugula – D’Acquisto Farms

Farmer’s Choice:

• Tavor Artichokes – McGrath Family Farms
• Sir Prize Avocado – J.K. Thille Ranches
• Mixed Cherry Tomato – Dassi Farms

Farmers’ Market Box Recipes:

Chicken Sweet Potato Curry

Serves 6:

2 pounds boneless, skinless chicken thighs
1 tablespoon ground paprika
1/2 teaspoon ground turmeric
2 teaspoons salt
1/4 cup vegetable oil
2 yellow onions, finely diced
1/4 cup finely chopped green garlic
1 1/2 teaspoons Madras curry powder
1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
1 (13-ounce) can unsweetened coconut milk
2 tablespoons fish sauce
1 1/2 cups chicken broth
1/2 teaspoon Sriracha
Cooked rice or noodles, for serving
1/2 cup chopped cilantro or Italian parsley for garnish
1 lime or lemon, cut into wedges, for serving

1. Cut the chicken into 1-inch pieces, transfer to a bowl. Add the paprika, turmeric and salt, mix well. Let the chicken marinate at room temperature while you prepare the other ingredients or cover and refrigerate overnight.
2. In a Dutch oven, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often, until tender. Add the garlic and curry powder and cook for 1 minute.
3. Add the chicken and saute for 2 minutes. Add in the potatoes, and coconut milk. Bring to a simmer. Lower the heat, add the fish sauce and broth stirring up any browned bits on the bottom of the pan.
4. Simmer, covered for 30 to 45 minutes until the chicken and the potatoes are tender.
5. Stir in the Sriracha, taste for seasoning and adjust. Serve over rice or noodles, and garnish with cilantro and lemon or lime wedges.

Miso Maple Turnips

Serves 4:

1/4 cup unsalted butter, melted
2 tablespoons vegetable oil
1/4 cup maple syrup
1 to 2 tablespoons white miso
1 tablespoon finely chopped green garlic
One bunch turnips, tops removed, scrubbed, and cut into wedges

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a bowl, mix the butter, oil, maple syrup, miso and green garlic.
3. Add the turnips and toss to coat.
4. Spread the turnips onto the baking sheet and roast for 45 minutes, turning once or twice during the baking process. The edges should be crispy, and the interior should be creamy. Serve warm.

Save the Greens

Serves 4:
Turnip greens 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.

2 tablespoons extra virgin olive oil
2 garlic cloves sliced
Pinch red pepper flakes
1 bunch turnip 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.

Green Garlic Marinated Grilled Salmon

Serves 6:
This marinade also works well for poultry, pork, and beef.

1/2 cup soy sauce
2 tablespoons finely chopped green garlic
2 tablespoons rice vinegar
3 tablespoons honey
3 drops hot sauce (Tabasco or Franks, no Cholula)
1/3 cup vegetable oil
2 tablespoons sesame oil
2 1/2 pounds salmon filets

1. In a bowl, whisk together the soy sauce, garlic, vinegar, honey, hot sauce, vegetable oil, and sesame oil.
2. Arrange the salmon in a 13-by-9-inch baking dish and pour the marinade over the salmon, turning the salmon to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
3. Preheat the grill, or a grill pan, remove the salmon from the marinade, and pour the marinade into a saucepan and bring to a boil, simmer for 10 minutes.
4. Grill the salmon for 3 minutes per side, until it registers 155 on an instant read meat thermometer. Remove from the grill, allow to rest for 5 minutes before serving. Serve the salmon with the warmed marinade on the side.

Layered Vegetable Salad with Green Garlic Dressing

Serves 4 to 6:

One Salanova, washed and spun dry
3 to 4 Persian cucumbers, scrubbed, ends trimmed, and thinly sliced into rounds
1 bunch baby carrots, scrubbed, and thinly sliced
1-2 Gold bar squash, scrubbed, ends trimmed, and thinly sliced into rounds
1 basket cherry tomatoes, washed, stemmed, and cut into quarters
1/2 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
Grated zest of 1 lemon
3 tablespoons fresh lemon juice
1/4 cup finely chopped green garlic
1 teaspoon salt
1/2 teaspoon freshy ground black pepper
1/2 cup grated Parmigiano Reggiano cheese

1. In a salad bowl, layer the lettuce, cucumbers, carrots, squash, and cherry tomatoes.
2. In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, green garlic, salt, and pepper.
3. Spread the dressing over the salad and garnish with the cheese, cover and refrigerate for at least 4 hours before serving.

Orange Glazed Chicken

Serves 6 :

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves 2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

1. In a shallow wide dish, combine the flour, salt, and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

Chocolate Orange Marble Bundt Cake

Makes one 10-inch bundt:

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1/4 cup unsweetened cocoa

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
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 juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Remove 1 1/2 cups of the batter and whisk in the cocoa powder.
6. Pour the orange batter into the into the prepared pan.
7. Dollop the cocoa batter onto the orange batter, using an off-set spatula marble the cocoa batter through the cake.
8. Bake for 1 hour or until a skewer inserted into the center comes out clean.
9. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
10. Pour the lemony icing over the cake when the cake is cooled.
11. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Mediterranean Pasta Salad

Serves 6:

1 pound shaped pasta like farfalle, penne, shells, or rigatoni, cooked 3 minutes short of al dente
2 cups finely diced Persian cucumber
2 cups quartered cherry tomatoes
1 bunch arugula, washed, and spun dry
1/2 cup pitted, chopped Kalamata olives
1/2 cup crumbled Feta cheese
1/4 cup finely chopped red onion
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup red wine vinegar
2 teaspoons sugar
3 tablespoons finely chopped green garlic
2 tablespoons dillweed
2 teaspoons dried oregano
Salt and freshly ground black pepper

1. In a large salad bowl, combine the cooled, cooked pasta with the cucumber, cherry tomatoes, arugula, Kalamata olives, Feta and chopped onion.
2. In a bowl, whisk together the oils, vinegar, sugar, garlic, dill, and oregano. Season with salt and pepper.
3. Pour 1/2 of the dressing over the salad and toss to coat. Refrigerate the salad and remaining dressing for at least 4 hours. Re-toss with more dressing just before serving.

Pizza Primavera

Serves 2:

For the Pizza Dough:
Makes two 14-inch pizzas (make one and freeze the other)
1 teaspoon instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 flour*
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil


1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.

For the Pizza and Assembly:
1/2 cup plain tomato sauce
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape, or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper

2. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
3. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.

Plain Tomato Sauce:
Makes about 2 cups:
2 tablespoons extra virgin olive oil
2 garlic cloves, minced (or 2 tablespoons green garlic, minced)
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a saucepan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan.
2. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust.
3. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.

Gold Bar Squash Cornbread Panzanella

Serves 4:

For the Vinaigrette:
1/2 cup canola oil
1/3 cup white balsamic vinegar
2 tablespoons honey
2 teaspoons minced red onion or shallot
Salt and freshly ground black pepper

1. In a small bowl, whisk together the ingredients, and season with salt and pepper. The dressing can be refrigerated for up to 1 week.

For the Salad:
2 tablespoons olive oil
2 cups gold bar squash, cut into 1/2-inch cubes
Salt and pepper
15 ounces store-bought cornbread, cubed and toasted (do not use sweet cornbread)
1 cup quartered cherry tomatoes
1 bunch arugula, washed and spun dry
1/4 cup finely chopped red onion
4 ounces fresh mozzarella cheese, chopped

2. In a skillet, heat the oil, and saute the squash, seasoning with salt and pepper, until crisp/tender. Remove from the skillet to a salad bowl.
3. Add the cornbread, cherry tomatoes, arugula, red onion, and mozzarella.
4. Toss with the vinaigrette and allow to mellow at room temperature for about 1 hour before serving.

Gold Bar Squash Bundt Cake

Makes one 9-inch bundt:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups granulated sugar
1 cup canola oil
2 cups grated yellow squash
1 tablespoon orange zest
2 tablespoons fresh orange juice

1. Preheat oven to 350°. Coat a 10-cup Bundt pan with non-stick cooking spray.
2. Stir together flour, baking powder, baking soda, and salt in a bowl.
3. Place eggs, sugar, and oil in bowl of a stand mixer fitted with a paddle attachment.
4. Beat on medium-high speed until light and airy, about 3 minutes, stopping to scrape down sides as needed.
5. Stir in squash, zest, and juice. Gradually add flour mixture, beating on low speed until just combined, about 45 seconds. Pour batter into prepared pan.
6. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes. Invert onto a wire rack; cool 1 hour.

Orange-Buttermilk Glaze:
2 cups confectioners’ sugar
2 tablespoons whole buttermilk
1 teaspoon grated orange zest
1 tablespoon orange juice

1. Whisk together all ingredients in a bowl until smooth. Drizzle over cooled cake.

Carcioffi Alla Romana

Serves 2 to 4:

4 artichokes
1/3 cup lemon juice
¼ cup white wine
3 cloves garlic
¼ cup loosely-packed fresh parsley leaves, chopped
¼ cup loosely-packed fresh mint leaves, chopped
¼ cup extra virgin olive oil
Fine sea salt, to taste
Freshly-ground black pepper, to taste

1. Using a serrated knife, cut off top of artichoke and bottom-most part of stem.
2. Using a paring knife or sharp vegetable peeler, trim away the tough outer leaves to expose the tender inner leaves and heart. Trim away fibrous outer layer around stem to expose tender inner core (if stem breaks off, that’s okay; just save it and cook it alongside the hearts). Using a spoon, scrape out the inedible, hairy choke in the center of each heart. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
3. 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.
4. 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.
5. Pour in the wine and enough water to reach 2 inches up the side of the pot. Cover the pot with a tight-fitting lid, 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.
6. Check occasionally, and if the pot seems very dry, add water in small amounts.
7. 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.
8. When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.

Salanova Shrimp Salad with Avocado Remoulade Dressing

Serves 4:

One bunch Salanova, washed and spun dry
1 pound large shrimp, peeled deveined and cooked
1 avocado, peeled, pitted, and chopped
1/2 cup Creole or Dijon mustard
1/3 cup ketchup
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/3 cup mayonnaise
1 tablespoon finely chopped green garlic
Salt and few drops Tabasco

1. Arrange the Salanova and shrimp on salad plates.
2. In a blender or food processor, combine the avocado, mustard, ketchup, horseradish, lemon juice, paprika, mayonnaise and green garlic. Puree until almost smooth. Season with salt and Tabasco.
3. Drizzle over the shrimp and serve.

Avocado Dip for Chips or Crudites

Makes about 1 cup:
1 large ripe avocado
5 teaspoons fresh lemon juice
1/4 cup sour cream or Greek Style yogurt
1/4 cup chopped fresh mint leaves
Salt and cayenne pepper to taste

1. Combine the avocado, lemon juice, sour cream and mint leaves in a food processor or blender.
2. Puree, season with salt and cayenne. Serve with tortilla or pita chips, or fresh vegetables.

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

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