Farmers’ Market Box December 9th, 2021

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Crudites with Fresh Herb Ranch Dip

Serves 6
 
1/2 pound sugar snap peas, ends trimmed, and washed and dried
1 bunch Tokyo baby turnips, tops removed, scrubbed, and cut into quarters
1 bunch purple carrots, tops removed, scrummed and cut lengthwise into quarters
1/2 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper

  1. Arrange the vegetable on a serving platter and refrigerate before serving.
  2. In a mixing bowl, combine the remaining ingredients, season with additional salt and pepper if needed, and refrigerated for at least 2 hours before serving with the vegetables.
  3. The dip makes an excellent sauce to serve with grilled seafood or poultry, is excellent over roasted vegetables or as a topping for baked potatoes or a dip for fries.

Pan Roasted Salmon with Grapefruit Sauce

Serves 6

For the Salmon
2 1/2 pounds salmon filets
1/3 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning

  1. Preheat the oven to 400 degrees. 
    Put the salmon into a baking dish.
  2. Combine the oil and Old Bay and pour into the baking dish. Turn the fish to coat.
  3. Roast the fish for 10 minutes per inch of thickness, or until it reaches 160 degrees on an instant read thermometer.

For the Grapefruit Sauce
Two Oro blanco grapefruit (or two star ruby grapefruit)
2 tablespoons unsalted butter
2 scallions, finely chopped using the white and tender green parts
1/2 teaspoon finely grated ginger
1 tablespoon honey
2 to 3 tablespoons grapefruit juice
2 tablespoons finely chopped basil
Salt and cayenne to taste

  1. Remove the peel and pith from the grapefruit, segment the grapefruit and set aside. Squeeze the sections to get 2 to 3 tablespoons of grapefruit juice.
  2. In a small skillet, heat the butter, add the scallions and ginger, and sauté for 2 minutes.
  3. Add the honey and grapefruit juice, and simmer for 2 minutes until the mixture reduces a bit.
  4. Add the reserved grapefruit segments, and basil. Season with salt and cayenne and serve warm over the fish.

Star Ruby Grapefruit Curd

Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Star ruby grapefruit juice
1/2 cup chilled butter, cut into 1/2-inch cubes

  1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
  2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
  4. Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Red Grapefruit Sangria

Serves 6

1 750 mL bottle Riesling
1 cup grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)

  1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries, and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
  2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
  3. To Make Simple Syrup:  Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.

Sautéed Kale with Garlic and Lemon

Serves 4
 
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
Grated zest of 1 lemon
Pinch red pepper flakes
1 bunch kale, tough stems discarded and cut into 1/2-inch ribbons
2 to 3 tablespoons fresh lemon juice
Salt and pepper

  1. In a large skillet, heat the oil, add the garlic, zest, and red peppers, and saute for 2 to 3 minutes, don’t let the garlic brown, it should be translucent.
  2. Add the kale, and saute for 3 to 4 minutes, until just wilted.
  3. Add the lemon juice, salt, and pepper, and saute another minute. Serve warm.

Sweet Potato and Kale Saute

Serves 4
 
2 Tablespoons vegetable oil
2 Tablespoons chopped ginger
1/2 cup thinly sliced red onion
2 garlic cloves, minced
salt and freshly ground black pepper
1 1/2 cups O’Henry sweet potatoes scrubbed, and cut into 1/2-inch chunks
1/2 cup vegetable broth
2 tablespoons soy sauce
1 Tablespoons fish sauce
1 Tablespoons brown sugar
1 bunch kale, washed, spun dry, tough stems removed, and chopped

  1. In a wok or large skillet heat the oil, and saute the ginger, onion, and garlic for 2 to 3 minutes, till the onion begins to turn translucent.
  2. Add the sweet potatoes and toss in the mixture. Season with salt and pepper.
  3. Add the broth, fish sauce, and sugar and simmer partially covered for 15 minutes till the potatoes are tender. Stir in the kale, and saute uncovered, until the kale is tender. Serve warm.

Baked Stuffed Sweet Potatoes

Serves 4

1 pound O’Henry sweet potatoes, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper

  1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt. 
  2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
  3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
  4. Add the shallot mixture, cheese, sour cream, and bacon. Season with salt and pepper as needed.
  5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.

Spinach Salad with Warm Bacon Dressing

Serves 2
 
1 bunch Bloomsdale spinach, washed and spun dry
4 strips thick cut bacon, cut into 1/2-inch dice
1/4 cup finely chopped onion
2 tablespoons brown sugar
1 tablespoon Dijon mustard (or whole grain)
2 to 3 tablespoons red wine vinegar
Salt and pepper
1 hard boiled egg, chopped for garnish

  1. Put the spinach in a salad bowl.
  2. In a skillet, cook the bacon until crispy. Remove all but 2 tablespoons of the bacon fat, and saute the onion until translucent.
  3. Add the brown sugar, mustard, and vinegar, and stir until the mixture comes to a boil, and the sugar is melted. Season with salt and pepper. The dressing can be made ahead and then reheated just before serving.
  4. When ready to serve, pour the warm dressing over the salad and toss to coat. Plate the salad and sprinkle each salad with some of the hard boiled egg.

Steakhouse Style Creamed Spinach

Serves 2
 
2 tablespoons unsalted butter
1 garlic clove, minced
1 shallot finely chopped
2 bunches Bloomsdale spinach, washed, spun dry and chopped
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

  1. In a large skillet heat the butter, add the garlic and shallot and saute until the shallot is translucent. Add the spinach and toss in the mixture.
  2. Add the heavy cream, salt, pepper and nutmeg, and simmer for 5 minutes to reduce the cream.
  3. Serve hot.

Slow Cooker Portuguese Sausage and Kale Soup

Serves 6
 
2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions, finely chopped
4 medium carrots, finely chopped
1 bunch kale, tough stems removed, chopped into 1-inch pieces
5 medium cascade potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken broth
2 bay leaves
¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)

  1. In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
  2. Add the kale, potatoes, chicken broth, and bay leaf stirring to combine the ingredients.
  3. Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro/parsley and serve.

Eat Your Greens Shakshuka

Serves 4 to 6
 
3 tablespoons olive oil
1 cup thinly red onion
3 garlic cloves, thinly sliced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and freshly ground black pepper
1/3 cup half-and-half or heavy cream
8 large eggs
1 cup cotija cheese or queso fresco, crumbled
1 avocado, peeled, pitted, and thinly sliced for garnish

  1. In a large skillet, heat the oil, and saute the onion, garlic, and red pepper, until the onions begin to caramelize, about 10 minutes.
  2. Add the chard, and season liberally with salt and pepper. Saute until the chard is wilted.
  3. Add the half and half or cream and stir to blend.
  4. Make 8 indentations into the greens, and crack eggs onto each one.  Season the eggs with salt and pepper, and crumble cheese over each egg. Cover and cook until the eggs are set, about 7 to 8 minutes.
  5. Serve from the skillet, garnished with avocado.

Blue Cheese Caesar Salad

Serves 4
 
One head romaine, washed, spun dry and cut into 1-inch ribbons
1/2 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 1/3 cups olive oil
1 1/2 cups crumbled Gorgonzola cheese or your favorite blue cheese
2 cups garlic croutons

  1. Put the lettuce into a salad bowl.
  2. In a mixing bowl, whisk together the lemon juice, garlic, Worcestershire, Dijon, pepper, oil, and blue cheese.
  3. Season with salt if needed.
  4. Toss the salad with some of the dressing, add the croutons and toss again.

Caesar Salad

Serves 4
 
One head romaine, washed and spun dry, chopped
1 cup mayonnaise
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
1/2 cup freshly Shredded Parmigiano Reggiano cheese
2 cups garlic croutons

  1. Put the romaine into a large salad bowl.
  2. In a mixing bowl, whisk together the mayonnaise, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.
  3. Toss with the romaine, add the cheese and croutons and re-toss before serving.

Cherimoya Sorbet

Serves 4
 
3/4 cup granulated sugar
2 to 3 large ripe cherimoya
2-1/2 tablespoons fresh lime juice
1/2 teaspoons finely grated lime zest
salt

  1. In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat.
  2. Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes.
  3. Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds.
  4. In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.)
  5. Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine.
  6. Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours.
  7. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.

Roasted Tangerine Pomegrante Chicken

Serves 6
 
2 tangerines, zest finely grated, juiced
1 cup pomegranate juice
1-1/2 teaspoons dried thyme leaves
1/8 teaspoons ground cinnamon
Freshly ground black pepper
6 tsp. canola oil
Kosher salt
3/4 cup chicken broth
2 O’Henry sweet potatoes, peeled and cut into 1-inch pieces
One bunch baby turnips, scrubbed and sliced on the diagonal 1/4 inch thick
1 red onion, peeled and cut into 3/4-inch-thick wedges
4-lb. chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
2 tangerines, peeled and separated into segments, for garnish
1/2 cup pomegranate arils for garnish

  1. Preheat the oven to 400°F.
  2. In a medium saucepan, combine the orange juice and pomegranate juice. Bring to a boil over medium heat and reduce to 1/4 cup, about 15 minutes.
  3. Add 1/2 teaspoon of the thyme, the cinnamon, and 1/4 teaspoon pepper.
  4. Divide the mixture between two small bowls. To one bowl add 2 teaspoons of the oil and 1/2 tsp. salt.
  5. To the other add the chicken broth, all but 1 teaspoon of the orange zest, and 1/4 teaspoon salt.
  6. Line a baking sheet with silicone, or aluminum foil.
  7. Scatter the sweet potatoes, turnips, and onion over the bottom of a baking sheet.
  8. Toss with the remaining 4 teaspoon. of oil and 1 teaspoon thyme.
  9. Arrange the chicken pieces, skin side up, on top of the vegetables and brush with all of the juice-oil mixture. Roast for 30 minutes.
  10. Remove the pan from the oven and reduce the temperature to 375°F. Pour the juice-broth mixture around the chicken pieces.
  11. Return the pan to the oven and roast until the vegetables are tender and an instant-read thermometer registers 165°F in several pieces of chicken, 20 to 30 minutes.
  12. Transfer the chicken to a warmed platter. Use a slotted spoon to arrange the vegetables and walnuts around the chicken. Sprinkle the vegetables with a little salt and sprinkle the remaining orange zest overall. Arrange the tangerines and arils over the chicken.
  13. Tilt the roasting pan so that the juices gather in one corner. With a large, shallow spoon, skim as much fat as possible from the pan sauce. Season the sauce to taste with salt and pepper and pour into a pitcher to pass at the table.

Tangerine Shortbread

Makes about 20
 
3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish

  1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a mixing bowl, combine the sugar, zest, butter, and vanilla.
  3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
  4. Evenly press the dough into the prepared pan.
  5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
  6. Cool the shortbread and cut into squares.

Spinach and Tangerine Salad with Soy Dressing

Serves 4
 
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 bunch Bloomsdale spinach, washed and spun dry
1/4 cup thinly sliced red onion
3 Kishu tangerines, peeled, and separated into segments
1/3 cup toasted sliced almonds for garnish.

  1. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic, until thickened.
  2. Put the spinach, onion, and tangerines into a salad bowl, and toss with the dressing. Plate the salad and serve each portion garnished with some of the almonds.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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