Farmers’ Market Box May 20th 2021

May 17, 2021 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Soy Orange Glazed Yams

Serves 4 to 6:

1 pound garnet yams, peeled and cut into 1-inch chunks
1/4 cup vegetable oil
1/4 cup soy sauce, or Tamari
1/2 cup orange juice
1 teaspoon grated ginger
2 garlic cloves, minced
2 oranges, peel and pith removed and segmented for garnish
2 spring onions, finely chopped for garnish

1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Put the yams, oil, soy sauce, orange juice, ginger, and garlic into a bowl and toss the mixture together to coat the yams.
3. Spread the mixture into prepared pan, and roast for 40 to 50 minutes, until the yams are tender.
4. Garnish the yams with oranges and green onions.

Hasselback Sweet Potatoes

Serves 6:

6 O’Henry sweet potatoes
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
2 teaspoons finely chopped fresh thyme leaves
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup sour cream
2 spring onions, finely chopped using the white and tender green parts

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Slice the potatoes into 1/8-inch slices, only going down about 3/4 of the way. Arrange on the baking sheet.
3. In a bowl, combine the butter, oil, thyme, garlic, salt, and pepper.
4. Drizzle the butter mixture over the potatoes, making sure to get into each slice.
5. Roast the potatoes for 50 to 60 minutes, until the potatoes are tender. Drizzle with any butter mixture in the pan and serve hot.
6. In a small bowl, combine the sour cream and scallions, and serve alongside the potatoes.

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
2 teaspoons chopped garlic
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.

Pan Roasted Pork Tenderloin with Orange 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 orange juice
1 teaspoon grated zest from 1 oranges
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.

Wilted Spinach Salad

Serves 6:

1 pound elbow macaroni cooked 2 minutes short of al dente
1/4 cup cider vinegar
1 cup whole milk
1 cups mayonnaise
1 teaspoon brown sugar
Salt and black pepper
2 spring onions, thinly sliced
1 bunch baby purple carrots, scraped and grated
1 celery rib, finely chopped

1. Drain the pasta and toss with the vinegar. Cool for 10 minutes.
2. In a small bowl, whisk together the milk, mayonnaise sugar, salt, and pepper.
3. Add the onions, carrots, and celery to the macaroni, and toss with the mayonnaise mixture.
4. Refrigerate for at least 6 hours before serving.

Zucchini Spinach Parmesan Rice

Serves 8:
This is one of my favorite sides for summer grilling.

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
One bunch Bloomsdale Spinach, washed, spun dry and chopped
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the spinach and cook till wilted, about 1 minute, add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6. Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Cucumber Panzanella Salad

Serves 6:

1 pound cucumbers, scrubbed, seeded, and finely diced (about 4 cups)
4 cups diced stale bread
2 spring onions, finely chopped using the white and tender green parts
2 cups scrubbed, seeded finely diced summer squash, ends trimmed
1/2 cup pitted, chopped Kalamata olives
1 cup crumbled Feta
1/2 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1/4 cup chopped basil, oregano, dill, or Italian parsley
2/3 cup extra virgin olive oil

1. In a large salad bowl, combine the cumbers, bread, onions squash, olives, and Feta.
2. In a small bowl, whisk together the vinegar, garlic, sugar, herb of choice and olive oil.
3. Pour over the salad, toss to coat, and let sit at room temperature for at least 2 hours before serving at room temperature.

Zucchini and Corn Salad

Serves 4

2 cups corn, cut from the cob, or frozen and defrosted
4 cups finely diced zucchini or summer squash mix
2 spring onions, finely chopped, using the white and tender green parts
1 bunch baby carrots, scrubbed, and finely chopped
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 cup finely chopped tarragon
1/2 cup extra virgin olive oil
Salt and pepper

1. In a salad bowl, combine the zucchini or summer squash, onions, and carrots.
2. In a small bowl, whisk together the vinegar, mustard, garlic, tarragon, and oil. Season with salt and pepper and toss with the corn mixture.
3. The salad can be refrigerate for up to 24 hours but remove from the refrigerator for at least 90 minutes before serving.

Baked Blueberry French Toast with Orange Sauce

Serves 8:

1 cup sugar
Grated zest of 1 orange
1/2 teaspoon orange extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread or sturdy white bread such as Pepperidge Farm
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, zest, lemon oil, nutmeg, eggs, and heavy cream until blended.
3. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.
4. Pour into the prepared dish.
5. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
6. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.

If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.

Orange Sauce

Makes 3 cups:

1 cup sugar
2 tablespoons cornstarch
1 3/4 cups water
1/4 cup fresh orange juice, or more to your taste
Grated zest of 1 orange
3 tablespoons cold unsalted butter, cut into bits

1. In a 2-quart saucepan, whisk together the sugar, cornstarch, water, and juice. Bring to a boil and continue boiling until the mixture becomes clear.
2. Remove from the heat, whisk in the zest, and butter, and continue whisking until the butter melts. Taste and add more lemon juice if desired.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Rewarm over low heat before using.
Cook’s Note: If you would like your sauce to have a bit more color, add a drop of orange food coloring when you stir in the zest and butter.

Prosciutto Wrapped Peach Bruschetta

Serves 4 to 6:

For the Bruschetta:
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Peaches:
2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar

1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick.
3. Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side.
4. Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar.

Roasted Salmon with Tomato Peach Salsa

Serves 6:

For the Salsa
4 ripe plum tomatoes cut into 1/4-inch dice
3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup)
½ cup finely diced torpedo onion
2 tablespoons finely shredded basil
½ jalapeno pepper, minced
1 garlic clove, minced
4 teaspoons white vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

1. In a medium bowl, stir together the tomatoes, peaches, onion, basil, jalapeno, garlic, vinegar, and olive oil. Season with salt and pepper.
2. The salsa will keep in the refrigerator for up to 1 week.

For the Salmon:
1/2 cup extra virgin olive oil
2 teaspoons Old Bay seasoning
2 1/2 pounds salmon filets

1. Preheat the oven to 400 degrees. Pour the oil and Old Bay into a 13-by-9-inch baking dish. Dip the salmon into the oil and arrange in the baking dish.
2. Roast for 10 minutes per inch of thickness, until the salmon reaches 155 degrees on an instant read meat thermometer. Allow the salmon to rest for 5 minutes before serving with the salsa.

The Best Stone Fruit Cake on the Planet

Makes one 9-inch cake:
This cake is one of the most requested recipes from the New York Times—they call it a torte. I have made it with all manner of stone fruits, this week use your apricots or peaches. The recipe is forgiving and turns out a delicious cake every time.

¾ cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
6 to 8 stone fruits, cut in half and pitted
Granulated sugar

1. Preheat oven to 350 degrees coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the prepared pan.
4. Arrange the fruit halves skin side up on top of the batter. Sprinkle lightly with sugar.
5. Bake 45 to 55 minutes, or up to 1 hour, depending on your oven.
6. Remove and cool completely before serving.

Moscato Poached Apricots with Crème Fraiche

Serves 4 to 6:

1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche

1. Put the apricots, Moscato, vanilla and sugar into a Dutch oven. Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender. Remove the apricots from the liquid, boil the liquid down until it is reduced by half. Cool the syrup and the apricots.
2. When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.
3. Cook’s note: If there is any left over syrup, freeze it and use as a drizzle over gelato, ice cream, or mix into cocktails.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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