Farmers’ Market Box October 28th, 2021

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Broccoli Cheddar Soup

Serves 6
 
3 tablespoons unsalted butter
1/4 cup finely chopped onion or shallot
3 tablespoons all-purpose flour
2 1/2 cups chicken or vegetable broth
One bunch broccoli, stalks removed, and cut into florets
1 cup heavy cream
1 cup shredded sharp cheddar cheese plus more for garnish
Salt and Tabasco

  1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes. Add the flour and cook for 2 minutes.
  2. Stir in the broth, bring to a boil, add the broccoli, and simmer for 5 to 7 minutes until the broccoli is tender.
  3. Add the cream. Remove from the heat, stir in the cheese. Season with salt and Tabasco, and serve warm, garnished with additional cheese if desires.
  4. Cook’s Note:  If you wish to leave out the cream, additional broth will give you a hearty soup.

Rainbow Carrot Salad

Serves 4 to 6
 
1 bunch rainbow carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

  1. In a bowl, combine the carrots, scallions, and tangerines.
  2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
  3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Roasted Rainbow Carrots and Apples

Serves 4
 
1 bunch rainbow carrots, tops removed, scrubbed, and cut into quarters
2 apples, cored, and sliced 1/2-inch thick (about the thickness of the carrots)
1/4 cup honey
2 teaspoons ground cumin
1/2 cup vegetable oil
Salt and pepper

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a bowl, combine all the ingredients, and toss to coat.
  3. Spread onto the baking sheet in an even layer and roast for 15 to 20 minutes until the carrots are tender.
  4. Remove from the oven, serve warm or at room temperature.

Roasted Chile and Corn Chowder

Serves 6
 
3 chile peppers
3 tablespoons vegetable oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon ground cumin
3 tablespoons all-purpose flour
6 cups chicken or vegetable broth
Corn cut from two cobs
Salt and pepper
1/4 cup finely chopped cilantro for garnish

  1. In a Dutch oven, heat the oil, saute the onion, garlic, and cumin for 3 to 4 minutes, till the onion is translucent.
  2. Add the flour and cook another 2 minutes, add the broth, and bring to a boil.
  3. Add the corn and the cobs, and simmer for 20 minutes. Remove the corn cobs, scraping off any excess corn from the cob.
  4. Season with salt and pepper and garnish with cilantro.

Moussaka

Serves 6 to 8

A few steps are involved in this delicious meal, pair with salad and red wine vinaigrette and crusty bread for a comforting dinner. 
 
1 pound Italian eggplant, cut into 1/2-inch rounds
1/2 cup extra virgin olive oil
 Salt and pepper
1 cup chopped yellow onion
3 garlic cloves, chopped
2 teaspoons dried oregano
½ teaspoon ground cinnamon
2 pounds ground lamb
1 28-ounce can tomato puree
2 tablespoons red wine vinegar
¼ cup Italian parsley, minced
½ cups dry white wine
 Salt and pepper

  1. Preheat the broiler or a grill for 10 minutes. Lay the eggplant onto a foil lined baking sheet, brush the eggplant slices with some of the oil, sprinkle with salt and pepper, and grill/broil until they are golden on one side. Cool.
  2. In a Dutch oven, heat 2 tablespoons of the oil, and saute the onion, garlic, oregano, and cinnamon for 2 to 3 minutes to soften the onion. 
  3. Add the lamb, and saute breaking up any large pieces, until the lamb is no longer pink. Remove any excess fat from the pan.
  4. Add the tomatoes, vinegar, parsley, and wine, season with salt and pepper and simmer for 45 minutes until thickened.

For the Bechamel

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground nutmeg
Salt and pepper
2 large eggs, beaten
3 cups Kefalotyri or Pecorino Romano cheese
1 cup fresh breadcrumbs

  1. In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese. 
  2. Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
  3. Do-Ahead:  At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
  4. Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.

Roasted Eggplant Rollatini

Serves 6

For the Eggplant

One pound Italian purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch slices
1 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

  1. Preheat the oven to 350 degrees, and line 2 baking sheets with silicone baking liners, aluminum foil, or parchment.
  2. Lay the eggplant onto the baking sheets.
  3. In a bowl, combine the oil, salt and pepper and brush the eggplant with the oil.
  4. Bake for 10 minutes until the eggplant begins to soften, turn the eggplant, brush with the oil, and bake another 20 minutes until the eggplant is golden brown.
  5. At this point you can cool, cover, and refrigerate the eggplant until ready to roll.

For the Sauce

1/2 cup extra virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons dried basil
2 cloves garlic, coarsely chopped
Two 28.5-ounce cans chopped tomatoes and their juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

  1. In a skillet, heat the oil, and saute the onion, basil, and garlic for 2 to 3 minutes until the onion begins to soften.
  2. Add the tomatoes, salt and pepper, and simmer for 30 minutes.
  3. Add the basil and parsley, and season again with salt and pepper.
  4. Do-Ahead:  The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.

Assembly

8-ounces smoked Scarmorza or smoked mozzarella
¾ cup grated parmesan cheese
Fresh Basil leaves for garnish (optional)

  1. Spread 1 cup tomato sauce in the bottom of a baking dish.  Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices. 
  2. Cut the mozzarella into 1/4-inch slices.
  3. Lay an eggplant slice on a flat surface and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
  4. Continue to roll the slices until they are all used.
  5. Top each slice with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
  6. Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling. Serve garnished with fresh basil leaves.

Mexican Street Corn Salad

Serves 4
 
2 chile peppers
2 cups bicolor corn cut from the cob
1/2 cup red onion, finely chopped
1 cup rainbow carrots, finely chopped
1 chile pepper, cored, seeded and finely chopped
2 tablespoons finely chopped cilantro
1/2 cup crumbled cotija cheese
1/4 cup sour cream
1/2 cup mayonnaise
2 to 3 tablespoons lime juice
Salt and pepper

  1. Preheat the broiler and broil the chilies until they are blistered on all sides. Cool, slip off the skins, remove the seeds and stem end, and put in a blender or food processor.
  2. In a salad bowl, combine the corn, onion, carrots, chile, cilantro and cheese.
  3. Add the sour cream, mayonnaise, and lime juice to the food processor, and puree with the chilies.
  4. Pour over the salad and toss to coat. Serve garnished with cilantro sprigs.

Chard and Corn Gratin

Serves 4 to 6
A great side dish to serve with grilled entrees, it can be served right out of the oven, or at room temperature.
 
2 tablespoons extra virgin olive oil
One 1/2-inch thick pancetta, finely chopped
2 garlic cloves, minced
2 torpedo onions, finely chopped
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 cups corn, either fresh cut from the cob, or frozen and defrosted
4 large eggs
½ cup milk
1/2 cup finely shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees, coat the inside of a 2-quart gratin dish with non-stick cooking spray.
  2. In a large skillet, heat the oil add the pancetta, and saute till the pancetta is crisp.
  3. Add the onion and garlic, saute for 2 to 3 minutes, add the chard, and saute till the chard is wilted. Season liberally with salt and pepper. Add the corn and toss to coat. Transfer to the prepared baking dish.
  4. In a bowl, whisk together the eggs and milk. Pour over the chard mixture.
  5. Sprinkle with the cheeses, and bake for 30 to 35 minutes, until the eggs are set.
  6. Remove from the oven, and allow to rest for 5 minutes, before serving.

Japanese Sweet Potato Curry

Serves 4 to 6
 
1 tablespoon vegetable oil
2 teaspoons mild curry powder
2 large boneless, skinless chicken breasts, cut into bite-size pieces
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
2 Japanese sweet potatoes, peeled and cut into bite-size pieces
2 cups chicken stock
2 cups coconut milk
1/4 cup finely chopped cilantro or Italian parsley
2 to 3 cups steamed Basmati rice for serving

  1. In a large skillet, or wok, heat the oil, and saute the curry powder for 1 minute. Add the chicken and cook until the chicken is white all over.
  2. Add the chard, and saute until it begins to soften.
  3. Add the sweet potatoes, stock, and coconut milk.
  4. Simmer for 15 to 20 minutes, until the potatoes are tender.
  5. Season with salt and pepper, and garnish with cilantro and serve over rice.

Japanese Sweet Potato Hash

Serves 6
 
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment. 
  2. Melt the butter and olive oil in a large skillet over medium-high heat.
  3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
  4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
  5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
  6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
  7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
  8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

Slow Cooker Cider Braised Chicken and Apples

Serves 6
 
¼ cup (1/2 stick) unsalted butter
5 Braeburn apples, peeled, cored, and cut into 8 wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley

  1. In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
  2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples are tender. Stir in the cream and parsley, garnish with the reserved bacon and serve on the warm setting.

Mom’s Apple Pie Cake

Serves 8
 
8 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves

  1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
  2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
  3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
  4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

Sweet Lime Pound Cake

Makes Two 8-inch loaves or one Bundt
 
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
1 teaspoon grated lime zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh lime juice
3/4 cup buttermilk (or 3/4 cup whole milk with 1 teaspoon lemon juice added)

  1. Preheat the oven to 350 degrees. Coat two 8-inch loaf pans with non-stick cooking spray.
  2. Cream the butter and sugar together in the bowl on an electric mixer until light and fluffy. Add the eggs one at a time, and the lime zest.
  3. Add the flour, baking powder, soda, and salt to the bowl.
  4. In a measuring cup, combine the lime juice and buttermilk, and with the mixer on low, begin to add the buttermilk to the bowl, beating until the batter begins to come together and is smooth. Stop the mixer a few times to scrape down the sides.
  5. Divide the batter between the two pans, and bake for 1 hour, until a cake tester comes out clean.
  6. Cool the cakes for 15 minutes, then remove from the pans.

GLAZE

2 cups sifted confectioner’s sugar
1/4 cup fresh lime juice or bottled key lime juice

  1. Whisk together the sugar and lime juice with a wire whisk. Pour over the top of the cakes and allow the glaze to drizzle down the sides. Slice the cake and serve with fresh strawberries.

Cilantro Lime Flavored Butter

Flavored butters are great for serving over grilled seafood, poultry, and meats. Stir them into vegetables, and rice, too. They don’t freeze rock hard, so you can slice off what you need and then return to the freezer.
 
1 bunch cilantro, washed and spun dry, stems removed
2 garlic cloves
1 cup unsalted butter, softened
1/4 cup lime juice
Pinch cayenne pepper

  1. In a food processor, combine the cilantro and garlic, and pulse on and off to break up the garlic.
  2. Add the butter, lime juice and cayenne and process until smooth. Taste and adjust the seasoning, adding more pepper, or lime juice.
  3. Put the mixture onto a long piece of plastic wrap or aluminum foil and roll into a log. Put into a zip lock bag, and store in the freezer.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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