Farmers’ Market Box November 24th, 2021

This week’s local produce and featured farms:

• Collard Greens – Tamai Family Farms
• Hinona Kabu Turnips – Couny Line Harvest
• Satsuma Tangerines – Regier Family Farms
• Sweet Potatoes – JR Organics
• Black Kale – JR Organics
• Blue Lake Beans – JR Organics
• Green Butter Lettuce – Dacquisto Farms
• Purple Cosmic Carrots – JR Organics

Farmer’s Choice

• Fuyu Persimmons – Penryn Orchards
• Honeynut Squash – Black Sheep Produce
• Sage – County Line Harvest

Farmers’ Market Box Recipes:

Sweet Potato Apple Gratin

Serves 6 to 8
 
1 pound 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 medium-size tart apples, peeled, cored, and sliced 1/4 inch thick (or peeled and sliced Fuyu persimmons)

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.

Beans and Greens

Serves 6

4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini beans, drained and rinsed
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)

1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
2. Add the collards and toss to coat in the oil.
3. Add the beans, broth, and rind (if using) and simmer, covered for 10 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
4. Season with salt and pepper and serve garnished with a drizzle of extra virgin olive oil and freshly ground black pepper.

Slow Cooker, The Day After Thanksgiving Minestrone

Serves 8
 
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups) or summer squash
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

1. In a large sauté pan heat the oil and add the onion, carrot, celery, and rosemary, sautéing for about 6 minutes, until the vegetables begin to soften.
2. Add the wine, and allow it to boil for 2 minutes, stirring.
3. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
4. Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert.
5. Add the chicken broth and rind if you are using it.
6. Add the zucchini, chicken, beans, and chard, cover, and cook on high for 4 hours, or low for 8 to 10 hours.   Taste the soup for salt and pepper and adjust.
7. Add the cooked tortellini, cover, and cook on high for another 30 minutes, or low for 1 hour.   Serve with Parmigiano Reggiano cheese to garnish each serving.

Bruschetta with Dino Kale and Buratta

Serves 6

For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

For the Kale
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch Dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper

1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.

To Assemble
Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel

1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.

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

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. 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.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. 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.

Thanksgiving Salad with Persimmons and Cider Vinaigrette

Serves 6
If you have pomegranates, this is a great place to use them as garnish.
 
One head butter lettuce, washed, spun dry and separated
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
2 Fuyu persimmons, peeled, cored, and thinly sliced
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves

1. Put the lettuce into a bowl.
2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the persimmon and blue cheese or pecans if using.
4. Drizzle with some additional dressing and serve.

Satsuma Trifle

Serves 6 to 8
This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too.
 
2 tablespoons fresh orange juice
2 tablespoons water
1/4 cup Grand Marnier or another orange liqueur
One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices
1 1/2 cups raspberry jam
1 pound satsuma tangerines, peeled, and separated into segments
1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below)
2 cups heavy cream
1/3 cup slivered almonds, toasted, for garnish

1. In a bowl, combine the orange juice, Grand Marnier, and water. Set aside.
2. Cover the bottom of a large glass bowl with a single layer of pound cake slices, cutting them to fit, if necessary. Brush the cake with a little of the Grand Marnier-and-water mixture.
3. Spread the slices with some of the jam, then cover with a thin layer of custard and some of the tangerines.  
4. Continue layering in this manner, making sure to spread the ingredients all the way to the outer edges, so they show on the outside of the bowl. End the layering with a layer of pound cake brushed with Grand Marnier.
5. Cover, and refrigerate for at least 8 hours, or up to 24 hours.
6. When ready to serve, in a medium-bowl, using an electric mixer, whip the cream until it is forms stiff peaks. Spread the cream over the trifle. Sprinkle the almonds over the trifle and serve.

Vanilla Custard
1/3 cup sugar
1/4 cup cornstarch
2 1/2 cups whole milk
6 large egg yolks
2 teaspoons vanilla paste or extract
1/4 cup orange juice or Grand Marnier

1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
2. Remove from the heat and stir in the vanilla and orange juice/Grand Marnier. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
3. Do-Ahead: At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.

Tangerine Olive Oil Cake

Makes one 9-inch round cake
 
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated tangerine rind
1/4 cup tangerine juice
1 1/2 cups chopped Tangerine segments
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
2. Preheat the oven to 350 degrees.
3. In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
4. Add the flour, sugar, salt, soda, and powder. Beating until just combined.
5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
6. Transfer the cake to a rack to cool for 30 minutes.
7. Invert the cake onto the rack and let cool completely before serving.

Tangerine Mimosa

Serves 4
 
1 1/2 cups tangerine juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish

1. Pour 1/4 to 1/3 cup tangerine juice into a champagne flute.
2. Top off with Prosecco and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
3. Cook’s Note:  Virgin Mimosa, substitute sparkling water for the Prosecco.

Garlic Butter Hasselback Sweet Potatoes

Serves 4
 
4 sweet potatoes, scrubbed
1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees.  Using a sharp chef’s knife slice1/8-inch along the top of each potato, stopping 1/2 inch from the bottom.  Put the potatoes into a 13-by-9-inch baking dish.
2. In a skillet, heat the butter and oil, saute the garlic and thyme.
3. Add the paprika, salt and pepper.
4. Brush the potatoes between the slices and underneath with 1/2 of the butter mixture. 
5. Roast for 40 minutes.
6. Brush with the remaining butter mixture, making sure to get between the slices.
7. Roast another 20 minutes, until the potatoes are cooked through.
8. Serve garnished with Italian parsley.

Not Your Mama’s Green Bean Casserole

Serves 6
 
3 tablespoons vegetable oil
1 medium yellow onion, thinly sliced into 1/2 moons
1/2 pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1/2 pound white mushrooms, thinly sliced
1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable broth
1/4 cup sherry (optional)
1/2 cup heavy cream or whole milk
Salt and pepper

1. In a skillet, heat the oil, add the onions, and saute until they are crispy.
2. Drain on paper towels and set aside.
3. Bring 4 quarts of salted water to a boil, add the green beans, and cook for 4 minutes.  Drain thoroughly and set aside. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. In a saute pan, heat the butter, add the mushrooms, and saute until the mushrooms begin to color. Add the flour and cook for 2 minutes.
5. Whisk in the broth and bring to a boil. Add the sherry, and cream, stirring until thickened.
6. Season with salt and pepper. Add the beans to the sauce, and transfer to the casserole dish.
7. Top with the onions. (At this point you can cool, cover, and refrigerate for up to 2 days)
8. Preheat the oven to 350 degrees, and bake for 30 to 35 minutes, until bubbling.
9. Allow to rest for 5 minutes before serving.

Green Bean, Corn and Bacon Saute

Serves 6
 
1/2 pound green beans, trimmed and cut into 1-inch pieces
6 strips of thick cut bacon, cut into 1/2-inch pieces
1/2 cup finely chopped onion
2 ears of corn, cut from the cob
Salt and pepper

1. Bring 4 quarts of salted water to a boil and cook the beans for 4 minutes.  Drain thoroughly.
2. In a large skillet, cook the bacon until crisp, remove all but 2 tablespoons of bacon fat from the pan, add the onion and corn, and saute until the onion is translucent. 
3. Add the greens beans and toss to blend.
4. Do-Ahead:  At this point, you can cool, cover, and refrigerate for up to 2 days, or serve immediately.

Miso Maple Carrots and Turnips

Serves 6
 
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch Hinoa Kabu turnips, tops removed, and scrubbed
1 bunch cosmic purple carrots, tops removed, and scrubbed
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 parchment, aluminum foil or silicone.
2. In a mixing bowl, combine the syrup, miso, rice vinegar, soy sauce, and oil. Toss with the turnips and carrots and spread onto the baking sheet.
3. Roast for 15 to 18 minutes until the vegetables are tender. (Do-Ahead note you can roast ahead, cool, cover and refrigerate overnight—reheat in a skillet before serving)
4. Remove from the baking sheet to a serving platter, and sprinkle with the sesame seeds, and scallions.

Sage Bread Stuffing

Serves 6 to 8
 
1 cup butter or margarine
2 cups chopped celery
2 cups chopped onion
2 tablespoons finely chopped sage
1 tablespoon finely chopped thyme leaves
12 cups stale dry bread cubes
2 teaspoons salt
½ teaspoon ground pepper
1 ½ to 2 cups chicken or vegetable broth
1 large egg

1. Cook the celery, onion, sage and thyme in the butter over low heat and stir until the onions are golden.
2. Place the bread cubes in a large mixing bowl, and add the celery mixture, tossing to blend.
3. Pour broth over the stuffing ingredients, add the egg, and stir to blend. Taste the stuffing for seasoning and adjust adding more salt, pepper, or herbs.
4. Do-Ahead:  At this point the cooled stuffing can be refrigerated for up to 3 days, or frozen for 1 month.
5. Coat the inside of a 3-quart baking dish with non-stick cooking spray. Transfer the stuffing to the baking dish and bake 30 minutes, basting with turkey drippings or butter halfway through the cooking time

Crowd-Pleaser:
  If you are serving a crowd, stuff the dressing into greased loaf pans and bake as directed. Turn the stuffing out of the loaf pans and let rest for 5 minutes. Cut the stuffing with a serrated knife that has been coated with non-stick cooking spray and arrange the slices on a platter. Or coat muffin tins with non-stick cooking spray and pack the stuffing into the muffins tins.

Roasted Honey Nut Squash Soup with Fried Sage

Serves 6
 
1/3 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm pears or apples, about 2 cups
1 tablespoon finely chopped sage
1 teaspoon finely chopped thyme
1/4 teaspoon dried ginger
3 pounds peeled honey nut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil.  In a large bowl, combine the oil, onion, pears, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve garnished with fried sage leaves (see recipe below)

Fried Sage
Vegetable or olive oil
1 bunch sage, washed and spun dry
Fleur de Sel

1. Heat 1/4 inch of oil in a saute pan, and fry the sage leaves, turning to crisp evenly.  Drain on paper toweling, and sprinkle with fleur de sel.

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Wishing you all a joyous holiday, filled with joy, laughter and the love of family and friends.