Farmers’ Market Box December 2nd, 2021

This week’s local produce and featured farms:

• Garnet Yams – Her Produce
• Chinese Eggplant – Her Produce
• Orange Carrots – Dacquisto Farms
• Curly Spigarello – Coleman Farms
• Gold Beets – County Line Harvest
• Granny Smith Apples – Fair Hills Farm
• Rainbow Chard – County Line Harvest
• Zuchini Squash – Tutti Frutti Farms

Farmer’s Choice

• Clementine Tangerines – Penryn Orchards
• Hachiya Persimmons – Penryn Orchards

Farmers’ Market Box Recipes:

Garnet Yam Turkey Hash

Serves 6
 
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound garnet yams, cut into 1/2-inch dice
8 sage leaves, minced
2 to 3 cups cooked turkey, either shredded or cut into 1/2-inch dice
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Shaved or shredded 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, turkey, 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. 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.
7. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

Twice Baked Garnet Yams

Serves 4
 
1 pound garnet yams, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
1/2 cup finely chopped sweet yellow onion
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
3. While the potatoes are baking, in a skillet heat the butter, and saute the onions until they are translucent. Transfer to a mixing bowl.
4. Remove the potatoes from the oven, and slice in half lengthwise.
5. Remove the flesh with a spoon and turn into the bowl with the leeks.
6. Mash the potatoes with 1 cup of cheddar cheese, the sour cream and bacon. Taste for seasoning, adding salt and pepper as needed.
7. Restuff the potato shells, sprinkle the tops with the remaining cheese and bake at 350 degrees for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Turkey, Orzo and Rainbow Chard Soup

Serves 6
This is a great vehicle for using leftover chicken or turkey. Substitute your favorite bean for the white beans if you like. Add beet greens with the chard if you like.
 
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch rainbow chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded turkey or chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving

1. In a Dutch oven, heat the oil, add the garlic and lemon zest, swirling in the pan for 30 seconds.
2. Add the chard and toss to coat.
3. Add the broth, chicken, white beans, and Parmigiano rinds if using.
4. Simmer the soup for 30 minutes.
5. Add the orzo, simmer another 12 minutes until the orzo is tender.
6. Season with salt and pepper, as needed, and serve garnished with Parmigiano Reggiano.

Rainbow Chard Frittata

Serves 4 to 6
 
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 onion, thinly sliced using the white and tender green parts
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 tablespoons water
Salt and pepper
6 ounces crumbled goat cheese

1. Preheat the oven to 350 degrees.
2. In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds.
3. Add the onion, and saute until the it is wilted, about 3 minutes.
4. Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted.
5. In a mixing bowl, whisk together the eggs, water, salt, and pepper.
6. Pour over the chard mixture, making sure that the mixture is combined.
7. Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set.
8. Allow to rest for 5 minutes before cutting into wedges. The frittata can be served hot or at room temperature.

Spicy Chinese Eggplant and Ground Pork

Serves 4
 
2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

1. Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
2. While the eggplant is salted, mix the pork, ginger, and Mirin. Let stand at room temperature for 20 minutes.
3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok.
4. Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
6. Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.

Vegan Chinese Eggplant Bacon

1/2 pound Chinese eggplant, stem end removed, scrubbed
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with parchment.
2. Slice the eggplant into 1/4-inch thick lengthwise slices.
3. In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
4. Arrange the eggplant on the parchment, and brush with the liquid.
5. Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
6. Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.

Miso Glazed Eggplant

Serves 4
 
3 tablespoons miso paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
1 pound Chinese eggplant, stem ends removed, and quartered lengthwise
2 tablespoons toasted sesame seeds

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, whisk together the miso, brown sugar, vinegar, soy, garlic, and ginger.
3. Add the eggplant to the bowl and stir to coat.
4. Spread the eggplant and any excess marinade onto the baking sheet and roast for 10 to 12 minutes, until the eggplant is golden brown and tender.
5. Remove from the oven, transfer to a serving bowl, and sprinkle with sesame seeds. Serve warm or at room temperature.

Absolutely the Best Carrot Cake

Makes 24 cupcakes, two 9-inch round/square layers, or one 13-by-9-inch pan

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups thinly shredded carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. CUPCAKES 20 MINUTES.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
 
One 3-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla paste or extract
Milk, as needed

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Golden Beet Salad

Serves 4
 
One head butter lettuce, washed, spun dry and separated into leaves
One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup mango nectar
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese

To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use)

1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad some dice is nice J)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.

To Assemble

1. Arrange the lettuce leaves onto salad plates.
2. In a small mixing bowl, whisk together the nectar, vinegar, mustard, shallot, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with goat cheese, and serve.

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper

1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Zucchini Tortino

Serves 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini or summer squash
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper

1. Preheat the oven to 350 degrees, and butter six 4-ounce ramekins.
2. In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant.
3. Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed.
4. Cool.
5. In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined.
6. Pour the into the prepared ramekins to within 1/2-inch of the top.
7. Bake for 30 to 45 minutes until set. Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce.

For the Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper

1. In a saucepan, heat the butter, add the flour, and cook whisking for 2 minutes.
2. Add the milk and bring to a boil.
3. Take the pan off the heat, add the cheese, and whisk until melted.
4. Season with salt and pepper. Serve warm.

Summer Squash/Zucchini Parmesan Rice

Serves 8
3 tablespoons unsalted butter
1/2 cup finely red torpedo onion, using only the red part
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)—or summer squash
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 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. They will only need about 15 to 20 minutes baking time.

Sweet Corn and Zucchini Pie

Serves 4 to 6
 
4 tablespoons unsalted butter
2 zucchini squash, thinly sliced
1/2 cup red torpedo onion, chopped
2 ears sweet corn, cut from the cob or 1 cup frozen and defrosted
1/4 cup finely chopped fresh basil
Salt and pepper
1 cup grated sharp cheddar cheese
4 large eggs, beaten
1/2 cup crumbled goat cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, and saute the zucchini, onion, and corn, until the onion and zucchini are softened. Add the basil, and season with salt and pepper.
3. Transfer the mixture to a bowl and allow to cool slightly.
4. Add the cheeses, and eggs, and stir to combine.
5. Pour into the prepared baking dish and bake for 30 to 35 minutes until the pie is set in the center. Remove from the oven, allow to rest for 10 to 15 minutes before cutting into wedges and serving.

Cook’s Note:  This recipe will make about 8 muffins for individual servings

Tuscan Spigarello

Serves 4
 
1 bunch curly spigarello, washed, spun dry and chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
salt
1 teaspoon aged balsamic or apple cider vinegar

1. In a skillet, heat the oil, add the garlic and red pepper flakes, and swirl in the pan for 1 minute.
2. Add the spigarello, and saute until wilted, seasoning with salt, and drizzling with vinegar before serving.

Praline Apple Bread Pudding

Serves 6 to 8
 
½ cup butter, melted
½ cup sugar
2/3 cup brown sugar
2 cups pecan halves
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch wedges
4 cups torn egg bread, or good quality white bread
3 Granny Smith apples, peeled, cored, and chopped
4 eggs
2 cups heavy cream
1/4 cup sugar 2 teaspoon ground cinnamon
1 tablespoon vanilla 

1. Preheat the oven to 400 degrees.  Grease a 9 by 13-inch pan.  Combine the butter and sugars in a glass mixing bowl. Pour into the bottom of the pan and arrange the pecans on the bottom. Arrange the Granny Smith apple around the pecans in a pattern.
2. Place the bread and remaining apples in a large bowl. Beat together the eggs, cream, sugar, cinnamon, and vanilla. Pour over the bread and apples and mix well with your hands. Pour into the pan with the sugar, and top with additional cinnamon and sugar, if desired. Bake for 15 minutes, reduce the heat to 350 degrees and bake another 30-45 minutes.
3. Let rest for 5 minutes, then turn out onto serving platter.

** Do-Ahead Note: the bread mixture for the pudding is best if it is refrigerated overnight, then prepare the pan with the butter and sugar mixture and bake as directed.

Vanilla Custard Sauce

5 large egg yolks
½ cup sugar
1 cup milk
3/4 cup whipping cream teaspoon vanilla
3 tablespoons rum, brandy, Amaretto, you choice

1. Whisk the egg yolks and sugar to blend. Combine milk and cream in a heavy saucepan. Bring to simmer, and gradually whisk into the egg mixture.
2. Return to the saucepan. Stir constantly over low heat until sauce thickens. Strain into a bowl, add the vanilla, and refrigerate until cold. Stir in rum.

Granny Smith Sangria

Serves 3 to 4
 
3 granny smith apples, cored and finely diced
1 cup fresh cranberries
1 large sprig of fresh rosemary, extra for garnish
1 bottle of Pinot Grigio, Pinot Gris, or Sauvignon Blanc
1/2 cup of white grape juice
1/3 cup of sugar
1 can of sparkling water

1. In a large pitcher, combine all the ingredients, and stir until the sugar is dissolved. Chill for at least 2 hours and serve.

Roasted Salmon with Apple Salsa

Serves 6
 
For the Salsa

1/4 cup lime juice
2 Granny Smith apples, peeled and cored
1/2 cup finely chopped red onion
 A handful of cilantro, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons grated ginger
1 tablespoon sugar or apple-cider
 Salt
½ cup chopped walnuts, toasted

1. In a bowl, combine the juice, apples, red onion, cilantro, jalapeno, ginger, and apple cider/sugar. Season with salt and toss to together. Just before serving, add the walnuts, and toss again. Serve cold.

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

1. 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.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the salsa.

Tangerine Beef Stir Fry

Serves 4
 
1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated tangerine zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated tangerine zest
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed, and strings removed (about 11/2 cups)

1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.

Persimmon Bread

1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3 ripe Hachiya persimmons, peeled, and chopped
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs
1/2 cup golden raisins

1. Preheat oven to 350°coat the inside of a 9x5x3″ loaf pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. Scoop persimmon flesh from skins into a blender. Purée until smooth.
4. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use—puree can be frozen)
5. Whisk in buttermilk and orange zest. Set aside.
6. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.
7.  Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined.
8. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in the raisins.
9. Pour batter into prepared loaf pan.
10. Bake until a tester inserted into center comes out clean, about 1 hour.
11. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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