Farmers’ Market Box December 16th, 2021

December 14, 2021 Teresa Williams 0 Comments

This week’s local produce and featured farms:

Gold Bar Squash – JR Organics
Chinese Eggplant – Her Produce
Satina B Potatoes – Weiser Family Farms
Satsuma Tangerines – Regier Family Farms
White Cauliflower – Black Sheep Produce
Rainbow Carrots – Dacquisto Farms
Blue Lake Beans – JR Organics
Red Russian Kale – Milliken Farms

Farmer’s Choice

Farmers’ Market Box Recipes:

Melting Potatoes

Serves 4

2 tablespoons extra virgin olive oil
1 pound Satina potatoes, scrubbed, and cut into 1/2-inch chunks
1/2 cup chicken or vegetable broth
1 tablespoon finely chopped rosemary
1 teaspoon thyme leaves
2 tablespoons unsalted butter
1 garlic clove slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped Italian parsley

In a large skillet, heat the oil, add the potatoes in a single layer, and cook on high for 2 to 3 minutes flip the potatoes and cook another 2 to 3 minutes.
Pour the broth over the potatoes, add the rosemary, thyme and butter, season with salt and pepper, and cover. Simmer on medium heat for 5 to 7 minutes, until tender.
Uncover, and allow any liquid to evaporate. Garnish with the parsley and serve.

Baked Cauliflower and Goat Cheese Dip

Serves 6

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
Drain thoroughly and season with salt and pepper. Set aside to cool.
In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
Taste for seasoning and adjust using salt or pepper.
Transfer the mixture to the prepared baking dish.
Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Cauliflower with Capers, Raisins and Breadcrumbs

Serves 8 to 10

1 large head cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley

Preheat oven to 400 line 2 baking sheets with silicone, parchment or aluminum foil.
In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper. Roast for 45 minutes until crispy.
Heat the remaining oil in a small saute pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook stirring until the breadcrumbs are golden.
Set aside.
Add chicken broth and anchovy paste to the sauce saute pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Eggplant Polpette

Serves 4
Polpette are small balls of savory mixtures, like meatballs, here is a great recipe for a meatless dish.
You can use Chinese or Italian eggplants in this recipe.

1/4 cup extra virgin olive oil
1 pound Chinese eggplant, stem end trimmed, and cut in half
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment, or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 15 to 20 minutes until the flesh is completely tender.
Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley, and pepper.
Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
Fry the polpette until golden brown, turning them frequently.
Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The polpette can be added to marinara sauce or served plain as an appetizer.
Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.

Roasted Tomato Sauce

Makes about 4 cups

1 pound Roma tomatoes, cored, and cut into quarters
1 pound beefsteak tomatoes, cored, and coarsely chopped
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1/2 cup chopped red spring onion
3 cloves garlic, coarsely chopped
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

Preheat the oven to 375°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, onion, garlic, brown sugar salt, and pepper, being careful not to tear the tomatoes.
Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown.
Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
Cook’s Note: The sauce is delicious with pasta, over chicken, steak, and pork, or as a dipping sauce for the eggplant polpette.
Creamy Tomato Soup: Once the tomatoes have been pureed, remove 2 cups of the puree. In a saucepan, combine the puree with 2 cups chicken or vegetable broth, and 1/2 cup heavy cream. Serve the soup garnished with additional fresh chopped basil or parsley.

Pork and Chinese Eggplant

Serves 4

1/2 pound Chinese eggplant, stem end removed, and cut into bite sized pieces
2 scallions, finely chopped
1 teaspoon grated ginger
2 garlic cloves, minced
2 teaspoon chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons soy sauce
1 tablespoon rice wine (mirin)
1 teaspoon cornstarch
1/2 pound ground pork (or sub in ground chicken or turkey)
3 tablespoons vegetable oil

In a small bowl, mix 3 tablespoons of scallions, ginger, garlic, and chili garlic sauce. Set aside.
In another bowl, mix the vinegar, sugar, and soy sauce.
In another bowl, mix the pork, rice wine and cornstarch.
Heat the oil in a wok, add the eggplant, and cook until the eggplant is soft, about 5 minutes.
Add the pork, and cook, until the pork is no longer pink, and there are no large pieces.
Add the scallion mixture and stir for 1 minute. Add the vinegar mixture, and cook another 2 minutes, until the eggplant is tender. Sprinkle with the remaining scallions and serve.

Gold Bar Squash Gratin

Serves 6

1 red spring onion, thinly sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1 cup heavy cream
1 cup whole milk
1/2 pound gold bar squash, ends trimmed and sliced 1/2-inch thick
1 cup fresh breadcrumbs
1/4 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
2 tablespoons melted unsalted butter, or extra virgin olive oil

Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
In a large skillet, combine the onion, salt, pepper, garlic, thyme, cream, milk, and squash. Bring to a boil, and simmer for 10 minutes until the squash is tender.
In a small bowl, combine the breadcrumbs, cheeses, and butter.
Transfer the squash mixture to the baking dish, and sprinkle with the bread crumb mixture.
Bake for 20 to 30 minutes until the casserole is bubbling and the breadcrumbs are golden brown. Allow to rest for 10 minutes before serving

Tangerine Chicken

Serves 4 to 6
This is delicious either hot or at room temperature for a picnic. You will need an oven-proof skillet, cast iron works well here.

1 cup tangerine juice
2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons cornstarch
2 1/2 pounds chicken parts, thighs and drumsticks work well here (you’ll need about 8 pieces)
salt and freshly ground pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1/2 cup finely chopped tangerine peel
2 scallions, finely chopped

Preheat the oven to 400 degrees.
In a mixing bowl, whisk together the juice, vinegar, soy sauce, honey, and cornstarch. Set aside.
Season the chicken liberally with salt and pepper.
Heat the oil in an oven-proof skillet over medium high heat and brown the chicken on all sides. When the chicken is browned, remove to a plate, reduce the heat to medium add the garlic, ginger, and tangerine peel, and saute for 1 minute. Add the sauce and bring to a boil. Return the chicken pieces to the skillet, turning in the sauce. Roast for 15 to 20 minutes, until the chicken registers 165 degrees on an instant read meat thermometer. Sprinkle with the scallions and serve.

Tangerine Cosmo

Serves 4

1/2 cup tangerine juice
1/4 cup fresh lime juice
1/3 cup cranberry juice
1 cup vodka
Ice

In a large pitcher, combine the ingredients, fill the pitcher with ice, and stir to blend.

Tangerine Margaritas

Serves 4 to 6

Lime wedges
Coarse salt
1 cup gold tequila
3/4 cup fresh lime juice
3/4 cup fresh tangerine juice
1/4 cup orange liqueur
Ice

Rub the cut side of the lime on the outside rim of an on-the-rocks glass and dip the rim into coarse salt.
Put the tequila, lime juice, tangerine juice, and orange liqueur into a blender. Add ice to fill. Blend the margarita and pour into the prepared glasses to serve.

Green Bean Salad

Serves 4

1/2 pound green beans, ends trimmed
1/4 cup finely chopped scallions
1/4 cup finely chopped basil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper

Bring 4 quarts of salted water to a boil. Add the beans and cook for 3 to 5 minutes until crisp/tender.
Drain thoroughly, and season with salt and pepper. Add to a salad bowl with the scallions and basil.
In a mixing bowl, whisk together the lemon juice, Dijon mustard and oil. Season with salt and pepper and toss with the beans. Serve at room temperature.

Green Bean Salad with Warm Bacon Dressing

Serves 4

1/2 pound green beans, ends trimmed
6 strips thick cut bacon, cut into 1/2-inch pieces
1/4 cup finely chopped shallots
1/4 cup sherry wine vinegar
3 tablespoons Dijon mustard
1 tablespoon brown sugar

Bring 4 quarts of salted water to a boil. Add the beans and cook for 3 to 5 minutes until crisp/tender.
Drain thoroughly, and season with salt and pepper. Add to a salad bowl.
In a skillet, cook the bacon until it is crispy, add the shallots, and saute until the shallots are softened, about 3 minutes.
Add the wine, mustard, and brown sugar, and stir until blended.
Pour the warm dressing over the beans and toss to coat. Serve warm.

Mediterranean Greens

Serves 4

One bunch red Russian kale, washed, spun dry, tough stems removed, and cut into 1/-2inch ribbons
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
4 garlic cloves, sliced
Pinch red pepper flakes
1/3 cup chicken or vegetable broth
Salt and pepper

Bring 4 quarts of salted water to a boil and blanch the greens in the water. Drain thoroughly and set aside.
In a large skillet, heat the oil, and cook the pancetta until crispy. Add the garlic and red pepper, and saute until the garlic is translucent.
Add the greens, and broth, and simmer for 15 minutes, turning frequently, until the liquid in the pan is absorbed.
Season the greens with salt and pepper and serve

Kale and Apple Slaw

Serves 6

    3 tablespoons white miso paste
    2 tablespoons fresh lemon juice
    1 tablespoon rice wine vinegar
    1/2 teaspoon toasted sesame oil
    3 tablespoons sugar
    2 tablespoons extra virgin olive oil
    1/4 teaspoon ground white pepper
    1 bunch kale tough stems removed and cut into 1/2-inch ribbons
    1 pink lady apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
    2 medium rainbow carrots, grated on the large holes of a box grater (about 1/2 cup total)

In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.

Rainbow Carrot Salad

Serves 4 to 6

1 bunch rainbow carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

In a bowl, combine the carrots, scallions, and tangerines.
In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Roasted Rainbow Carrots with Carrot Top Pesto

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
2 tablespoons honey
1 teaspoon ground cumin

Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin.
Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto 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

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

Guava Syrup

Makes about 1 1/2 cups
To prepare guavas, cut off the ends, then cut in half, and scoop out the seeds.
4 guavas
1 cup water
1/4 cup sugar

Put the guavas, water and sugar into a saucepan, and simmer for 30 minutes.
Push the mixture through a sieve, and return to the saucepan, bringing to a boil. Simmer another 10 minutes.
Cool, cover and refrigerate for up to 1 month.
Use Guava syrup in drinks (margaritas, Bellini) over pancakes and French toast or ice cream.

Guava Jelly

3 cups guavas, peeled and chopped
3 cups water
1 tablespoon apple cider vinegar
3/4 cup sugar
1/3 cup lime juice
1 teaspoon salt

Place all the ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
Remove from heat and let cool. Pour mixture through a fine mesh sieve to separate out the seeds. Using a large spoon, press down on the solids to release the juices.
Return the now seedless mixture back to the saucepan and return to a boil. Reduce heat to medium-low and let simmer for 40 minutes or until thickened.
Remove from heat and let cool. Pour into jars and refrigerate until use. The jelly will thicken as it cools.

Guava Cake

1 pound fresh ripe Mexican guava
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1 1/2 sticks (12 ounces) unsalted butter, softened
1 cup dark brown sugar
5 eggs, separated

Preheat oven to 350 degrees and coat the inside of a bread pan with non-stick cooking spray.
In a bowl, sift together the flour, baking powder and cinnamon.
Trim the top and bottom off the guava and cut in half. Using a small spoon, scoop out and discard the seeds. Chop the flesh into a small dice.
You should have about 1 1/2 cups of chopped guava.
Using an electric mixer with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating for several minutes until it becomes light and fluffy.
One at a time, add the egg yolks, beating until each one is fully incorporated before adding the next. Pour in the flour mixture and beat on medium-low speed until the flour is just incorporated, being careful not to overmix. Fold in the chopped guava by hand.
In a separate bowl, beat the egg whites until they hold soft, glossy peaks. Stir 1/3 of the egg whites into the batter and mix until you no longer see the whites to lighten the batter. Gently fold in the remaining whites.
Scrape the batter into the prepared pan and bake for 55 to 60 minutes. Allow to cool completely before slicing.

Pink Lady Apple Streusel Muffins

Makes 12
For the Muffins

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored, and diced

Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted

For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)

Tart Tatin

Serves 6 to 8

1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
8 to 10 Pink Lady apples, peeled, cored, and quartered

Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
When you have a snug layer, cut the remaining apples in half, and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
Transfer the skillet to the baking dish to the baking sheet.
Cover the apples with the pastry, loosely tucking in any overhang.
Bake for 30 to 40 minutes, until the basket is baked through and puffed.
Cover the skillet with a large, rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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