Farmers’ Market Box November 18th, 2021

November 17, 2021 Ashley Lappies 0 Comments

This week’s local produce and featured farms:

Romanesco Squash – JR Organics
Anaheim Peppers – Tutti Frutti Farms
Valencia Oranges – Polito Family Farms
Fennel – Tutti Frutti Farms
Red Romaine Lettuce – Coleman Family Farms
Yellow Wax Beans – JR Organics
Sweetie Apples – Cuyama Orchards

Farmer’s Choice

Passionfruit – Hong Sky Farms
Fuyu Persimmons – Lee Farms

Farmers’ Market Box Recipes:

Anaheim Chile Cornbread

Serves 6 to 8

2 Anaheim chile peppers
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1 cup sour cream
2 tablespoons unsalted butter, melted
1 large egg
1 cup corn kernels, either cut fresh from the cob, or frozen and defrosted
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese

Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
Broil or hold the peppers over the flame of a gas burner, until the skin is blistered. Set aside to cool.
When cool, slip off the skin, core and remove the seeds. Chop the chiles and set aside. (You should have about 1/2 cup.
In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Add the milk, sour cream, butter, and egg, stir to combine. Fold in the corn, chiles and cheeses.
Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes and a skewer inserted into the center comes out clean.
Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

Black Bean, Corn and Salsa Dip

Serves 6
You can either serve this as a dip for tortilla chips, or as a salad in lettuce cups. It keeps a few days in the fridge.

Two 15-ounce cans black beans, drained and rinsed
2 garlic cloves, minced
1/4 cup finely chopped red onion
2 cups fresh or defrosted frozen corn kernels
1/2 cup seeded and finely chopped red bell pepper
1 1/2 cups cherry tomatoes, cut in half
1 cup chopped ripe avocado
1/4 cup seeded and finely chopped Anaheim chile
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
3/4 cup vegetable oil
1 chipotle chile in adobo, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

In a large serving bowl, combine all the ingredients, and toss to coat. Refrigerate for at least 4 hours to let the flavors blend. Serve with tortilla chips.

Anaheim Chile Breakfast Casserole

Serves 6 to 8

2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup finely chopped red onion
2 Anaheim chile peppers, seeded, cored, and finely chopped
2 ears corn removed from the cob
8 eggs
2 cups milk
1 teaspoon salt
6 shakes Tabasco
1 teaspoon dry mustard
Twelve 6-inch tortilla, torn
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups mild cheddar cheese

Coat the inside of a 13-by-9inch casserole dish with non-stick cooking spray.
In a large sauté pan, heat the butter with the oil, and sauté the corn and onions together for 2 to 3 minutes, to soften the onions. Add the chiles and saute until the chiles are softened. Set aside in a mixing bowl to cool.
In another bowl, whisk together the eggs, milk, salt, Tabasco, and dry mustard, until blended. Stir in the reserved corn mixture.
Arrange a layer of tortillas into the bottom of the prepared baking dish. Sprinkle with half of the cheeses and pour half of the egg mixture over the bread.
Arrange the tortillas over the cheese, and pour the remaining egg mixture over the bread, tilting the pan, to get the batter to the bottom of the casserole dish. Sprinkle with the remaining cheeses.
Do-Ahead: Cover and refrigerate for at least 8 hours, or up to 4 days.
When ready to bake, remove the casserole from the refrigerator 45 minutes prior to baking to come to room temperature.
Preheat the oven to 350 degrees, and bake the casserole, uncovered for 30 to 40 minutes, or until it is puffed and golden. If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, cover and freeze for up to 1 month. Defrost in the refrigerator, cover, and bake at 325 degrees for 15 to 20 minutes until warmed through. Serve warm or at room temperature.
Variation: For individual servings, coat the inside of twelve 4-ounce ramekins or muffin cups with non-stick cooking spray. Tear the tortillas into small pieces and soak it in the egg/corn mixture. Scoop into the muffin tins and top with the cheese. Bake for 15 to 20 minutes, until they are puffed and golden brown. Serve warm or at room temperature.

Chile Corn Dip

Serves 6

2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic minced
1/2 teaspoon ground cumin
1 Anaheim chile, cored, seeded, and finely chopped
1/2 cup diced fresh tomato
2 ears corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chile, stirring, until you can smell the spices and the onion and chile begins to soften, 2 to 3 minutes. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
Stir in the sour cream, mayonnaise, and cheeses.
Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight. Serve the dip with tortilla chips.

Sicilian Fennel and Orange Salad

Serves 4

One bulb fennel, wispy ends removed and thinly sliced (1/4-inch thick)
3 to 4 Valencia oranges, peel and pith removed, sliced 1/2-inch thick, then into 1/2 moons
1 teaspoon finely chopped green garlic
2 tablespoons finely chopped oregano
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/8 teaspoon red pepper flakes
1/2 cup chopped olives (oil cured are best, but use your favorite)

Arrange the fennel and oranges alternating on a serving platter. Sprinkle with the green garlic and oregano.
In a small bowl, whisk together the vinegar, oil, and red pepper flakes.
Pour over the salad, and sprinkle with the olives. Serve at room temperature.

Romaine Salad with Oranges and Pomegranate Vinaigrette

Serves 6

One head romaine, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1/4 cup Pomegranate juice
2 tablespoons sugar
3 tablespoons rice vinegar
6 large leaves basil, finely sliced
2 Valencia oranges, peel and pith removed, and cut into segments (or sliced)
1/2 cup toasted pecans for garnish
1/2 cup crumbled goat or blue cheese for garnish

Put the romaine into a large salad bowl.
In a small bowl, whisk together the oil, juice, sugar, rice vinegar, and basil.
Toss the salad with the dressing and plate the salad.
Arrange the orange and garnishes on the salads, and drizzle with additional dressing.

White Carrot Muffins

Makes 12

¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated white carrots

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and white carrots, and fold with a spatula until all the flour is moistened, there will be some lumps.
Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Yellow Wax Bean Salad

Serves 6

1/2 pound yellow wax beans, ends trimmed and cut into 1-inch pieces
Salt and pepper
1/2 cup finely chopped red onion
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons Dijon mustard
1/3 cup vegetable oil
Salt and pepper

Bring 4 quarts of salted water to a boil. Blanche the beans in the water for 3 minutes, drain thoroughly, and season with salt and pepper. Cool the beans and add to a salad bowl. Combine with the red onion.
In a small bowl, whisk together the vinegar, sugar, mustard, and oil. Season with salt and pepper.
Pour the dressing over the beans and toss to combine. Season the salad with salt and pepper and serve at room temperature.

Garlicky Yellow Wax Beans

Serves 4

1/2 pound yellow wax beans, ends trimmed and cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1/4 cup finely chopped shallot
3 garlic cloves, minced
1/4 cup finely chopped basil
Salt and pepper

Bring 4 quarts of salted water to a boil. Blanche the beans in the water for 3 minutes, drain thoroughly, and season with salt and pepper.
While the beans are boiling, heat the oil in a skillet, and saute the shallot and garlic for 2 to 3 minutes, until the shallot is softened.
Add the basil and beans and toss to coat. Season with salt and pepper and serve.

Romanesco Mac and Cheese

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
2 cups finely diced Romanesco squash
1 pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 sweet onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano

Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.
In a large skillet, heat the oil, swirl the garlic, and pepper flakes in the skillet for 30 seconds until fragrant.
Add the squash, and saute for 2 minutes. Cook, until the zucchini is crisp/tender, about 3 minutes. Season liberally with salt and pepper. Turn the mixture into a large mixing bowl and add the pasta.
In a large saucepan, melt the butter, and saute the onion, sugar, salt, and pepper until the onions begin to caramelize.
Add the flour, and whisk for 2 minutes, cooking the flour.
Gradually add the broth and milk and bring to a boil. Season with salt and Tabasco.
Remove from the stove and stir in the cheeses.
Pour the mixture over the pasta and squash and stir to blend. Transfer to the prepared baking dish. In another small bowl, combine the panko and Parmigiano. Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown. Allow to rest for 5 minutes before serving.

Stuffed Romanesco Squash

Serves 6 to 8

Eight 6-inch-long Romanesco squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup finely diced ham
1/4 cup packed fresh basil leaves, finely chopped
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere

Line a baking sheet with a silicone liner or aluminum foil.
Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam the squash until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the squash finely.
In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion, and chopped squash and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
Stuff the squash shells with the mixture and place on the prepared baking sheet or in the baking dishes.
Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
Preheat the oven to 375°F. Cover the squash evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.

Braised Chicken with Apples

Serves 4 to 6

1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
4 apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper

In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
Melt the remaining butter, and saute the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes.
Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.

Apple Pecan Cake

Makes one bundt cake

1 1/2 cups canola oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored, and chopped apples (3 to 4 large or 6 medium-size)
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)

Preheat the oven to 350° F. Coat a 10-cup tube or Bundt pan with nonstick cooking spray.
In a large bowl, using an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
Add the apples, pecans, and raisins, if using, and stir until incorporated.
Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
Place the cake pan on a rack and let cool for 25 minutes, then remove the cake from the pan and let cool completely on the rack.
Do-Ahead: At this point, you can freeze for up to 6 weeks.

Fuyu Persimmon Muffins

Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

In a large bowl, stir together the baking soda and the persimmons, set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups

For the Salsa
2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper

In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.

For the Salmon
2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice

Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.

Passion Fruit Pudding

Serves 4 to 6

2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
In a medium bowl, whisk together ⅔ granulated sugar, salt, and flour. Set aside.
In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
Add the wet mixture to the flour mixture and whisk to just combine.
Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
Pour the batter into the prepared pan bake until the top of the cake turns light golden and puffs slightly (30 to 35 minutes)
Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
Serves with crème fraiche or unsweetened whipped cream.

Coconut Passion Fruit Smoothie

Serves 2

1 cup mango nectar
3 passion fruits, flesh only (reserve seeds for serving)
1/2 cup yogurt
1/2 cup coconut milk
6 mint leaves
2 cups ice cubes

In a blender, combine the ingredients until pureed.
Pour into tall glasses, and garnish with some of the passion fruit seeds if desired.

Caramelized Apple, Onion and Sausage Breakfast Casserole

Serves 6 to 8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
3 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
Add the bread and cheese to the bowl.
In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended.
Pour over the sausage and bread mixture, pressing down to saturate the bread.
Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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