Farmers’ Market Box November 11th, 2021

This week’s local produce and featured farms:

• Black Kale – Tamai Family Farms
• O’Henry Sweet Potatoes – Her Produce
• Rainbow Carrots – JR Organics
• Hinona Kabu Turnips – County Line Harvest
• Satsuma Tangerines – Polito Farms
• Gold Beets – Tamai Family Farms
• Fuji Apples – Cuyama Orchards
• Mixed Eightball Squash – Black Sheep Produce

Farmer’s Choice

• White Pomegranates – Burkart Organics
• Bosc Pears – Penryn Orchards

Farmers’ Market Box Recipes:

O’Henry 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 O’Henry sweet potatoes, 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 potatoes 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.

Sweet Potato Apple Gratin

Serves 6
Get a jump on Thanksgiving dinner, make this delicious gratin, and freeze it. Defrost in the fridge and bake on Thanksgiving.
 
1 pound O’Henry sweet potatoes, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry 
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 to 3 Fuji apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
2. Split the sweet potatoes and scrape the sweet potatoes flesh into a large bowl.
3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
10. Cook’s Note:  No sherry? No problem, just leave it out.

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.
 
3 large eggs, separated
1 cup sugar
¹/₃ cup unsalted butter, softened
¹/₄ cup tangerine juice
1 tablespoon freshly grated Tangerine zest
¹/₄ cup all-purpose flour
¹/₈ teaspoon salt
1 cup milk
Powdered sugar for garnish

1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice, and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

Tangerine Shrimp Stir Fry

Serves 4
This recipe will work well with chicken, or firm tofu.

For the Sauce

4 Tablespoons soy sauce
2 Tablespoons hoisin sauce
4 teaspoons chili garlic sauce
2 Tablespoons honey
2 Tablespoons brown sugar
1 cup fresh tangerine or orange juice
1 Tablespoon toasted sesame oil
2 Tablespoons rice wine vinegar
1 Tbsp cornstarch dissolved in 2 Tbsp water

1. In a mixing bowl, whisk together the ingredients, and set aside.
2. The sauce can be covered and refrigerated for up to 2 days.

For the Shrimp and Finishing

1 pound medium shrimp, peeled and deveined
1 egg beaten
1 Tbsp cornstarch
Pinch of salt
1/2 cup vegetable oil
1 tablespoon fresh grated ginger
2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced
The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
1 medium white onion diced
1 red bell pepper diced
2 to 4 scallions finally sliced for garnish
Sesame seeds for garnish
toasted sesame oil

1. Put the shrimp, egg, cornstarch, and salt into a bowl, and mix thoroughly. (You can do this ahead, cover and refrigerate)
2. Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies.
3. Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened. Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink.
4. Add the sauce and bring to a boil. Serve garnished with scallions, sesame seeds

Fall Salad

Serves 6
 
1 bunch kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
2 Fuji apples, cored, and chopped
2 cups finely chopped rainbow carrots
1/4 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallot or red onion
1/2 cup vegetable oil
Salt and pepper
1/2 cup white pomegranate arils

1. In a salad bowl, combine the kale, apples, and carrots.
2. In a small bowl, whisk together the cider, vinegar, mustard, onion, and oil. Season with salt and pepper.
3. Pour over the salad and toss to coat. Cover and refrigerate the salad for at least 1 hour before serving, to soften the kale.
4. Garnish with the pomegranate arils and serve.

Golden Beet Salad

Serves 6
 
One bunch golden beets, tops removed, scrubbed
1 head butter or green leaf lettuce, washed and spun dry
1/3 cup cranberry juice (no diet)
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot or red onion
1 tablespoon honey
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese

To Assemble

1. Arrange the lettuce on salad plates.
2. Drizzle some of the dressing over the lettuce, arrange some of the beets over the salad, and top with some crumbled goat cheese.

Beans and Greens

Serves 6
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
Pinch red pepper flakes
One bunch black kale, tough stems removed, and coarsely chopped
1 1/2 cups chicken or vegetable broth
1/2 cup chopped tomatoes
One 14.5-ounce can small white beans, or cannellini beans
Salt and pepper
Grated Pecorino Romano cheese for garnish

1. In a Dutch oven, heat the oil, saute the garlic, rosemary, and red pepper flakes for 1 minute, until fragrant. Add the kale, and saute until the greens are wilted.
2. Add the chicken broth, tomatoes, and beans, bring to a simmer, and cook for 30 minutes, stirring occasionally.
3. Season with salt and pepper, serve the beans and greens garnished with grated Pecorino Romano cheese.

Roasted Rainbow Carrots with Dilled Butter Sauce

Serves 4
 
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons finely chopped dill

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
2. In a bowl, combine the carrots, oil, salt, and pepper.
3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
4. While the carrots are cooking, melt the butter, and saute the shallot for 3 minutes, until softened.
5. Add the dill.
6. When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat. Serve warm.

Carrot top pesto

Makes about 3 cups
 
2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.

Miso Maple Kabu Turnips

Serves 2
 
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch Kuba turnips, scrubbed, tops removed
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
3. Add the turnips to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 15 to 20 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through, and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds, and scallions.
6. Do-Ahead:  You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Apple Pear Crumble Sundaes

Serves 4 to 6

For the Streusel

1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner.  In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
1/2 pound Fuji apples, peeled, cored, and chopped
4 Bosc pears, peeled, cored, chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, pears, cinnamon, and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.

Assembly

1 recipe streusel topping (above)
1 recipe Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel, and another scoop of ice cream.
3. Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.    

8-Ball Squash Parmigiano

Serves 8
 
One pound 8-ball squash, scrubbed
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup tomato puree
2 tablespoons finely chopped basil
Salt and pepper
1 cup fresh breadcrumbs
1 cup grated Parmigiano Reggiano

1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
2. Steam zucchini shells, covered, 6 minutes or until tender, or microwave for 3 to 4 minutes.
3. Drain, cut sides down, on several layers of heavy-duty paper towels. Chop the zucchini pulp.
4. In a skillet, heat 2 tablespoons of the oil, add the garlic and onion, saute for 2 to 3 minutes.  Add the tomato puree, and simmer for 2 minutes.
5. Add the chopped zucchini pulp and basil, and saute about 3 minutes.
6. Season the mixture with salt and pepper. Add the breadcrumbs and 1/2 the cheese. 
7. Coat the inside of a 13-by-9-inch baking dish with the remaining olive oil. Stuff the zucchini with the mixture and lay in the prepared pan. Sprinkle with the remaining cheese and bake for 20 to 30 minutes until the cheese is golden brown and the zucchini are tender.

South of the Border 8-Ball Squash and Eggs

Serves 6 to 8
 
1 pound eight-ball squash
Olive oil
Salt
Freshly ground black pepper
1/2 cup tablespoons tomato sauce
Pinch ground cumin
1 teaspoon dried oregano
1 cup crumbled cotija cheese
8 large eggs
Salt and pepper
1 tablespoon finely chopped cilantro

1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, parchment or aluminum foil. .
2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
3. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
4. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cumin, and oregano, cooking until the squash is tender.
5. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.
6. Return the baking sheet to the oven and bake until the eggs are set, about 15-20 minutes.
7. Garnish with cilantro and place the stem on top or to the side of the squash. Serve immediately.

Holiday Cheesecake with White Pomegranate

Serves 8 to 10
Cheesecakes freeze beautifully, and you can make this one now and then serve it during the holidays.

For the Crust

3 cups Chocolate wafer cookies, finely crushed
1/2 cup salted butter, melted
3 tablespoons sugar

Preheat the oven to 350 degrees and coat the inside of a springform pan with non-stick cooking spray.
In a bowl, combine the ingredients, and press into the bottom and up the sides of the pan. Bake for 10 minutes. Cool for 30 minutes. Lower the oven temperature to 325 degrees.

Five 8-ounce packages, cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1 teaspoon vanilla paste or extract
4 ounces Bittersweet Chocolate, melted
1 tablespoon coffee liqueur (such as Kahlua)
1 teaspoon instant espresso granules
2 cups pomegranate arils

1. Beat the cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes.
2. Gradually add sugar and flour, beating until smooth.
3. Add eggs and egg yolks, 1 at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
4. Remove 2 cups of batter into a medium bowl. Pour the remaining batter portion into prepared crust; spread evenly.
5. Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended. Dollop over plain cheesecake batter in prepared crust, and swirl to marble the chocolate mixture. (Pan will be very full.) Place springform pan on a rimmed baking sheet.
6. Bake at 325°F until center is almost set but center still jiggles slightly when pan is touched, 1 hour and 5 minutes to 1 hour and 15 minutes. Turn off the oven and allow the cheesecake to cool. Remove to a wire rack, and cool completely, about 2 hours.
7. Cover pan loosely with aluminum foil, and chill 8 to 12 hours. Or, cool completely, and freeze for up to 6 months. Defrost in the refrigerator before serving.
8. Sprinkle the arils over the cheesecake and serve.

White Pomegranate Tabouleh

Serves 6
 
2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate arils
1 cup diced, cored, unpeeled Bosc pears
1/2 cup diced red onion
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
 Salt and pepper
1 cup toasted chopped walnuts

1. In a salad bowl, combine the parsley, arils, pears, and onion
2. In another bowl, whisk together the honey, lemon juice, and olive oil. Season with salt and pepper.
3. Toss the salad with the dressing and garnish with walnuts.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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