Farmers’ Market Box January 6th, 2022

This week’s local produce and featured farms:

• Orange Carrots – Dacquisto Farms
• Lee Tangerines – Friends Ranches
• White Avalanche Beets – Dacquisto Farms
• Rainbow Chard – Fresno Evergreen
• White Cauliflower – Black Sheep Produce
• Fuji Apples – Cuyama Orchards
• Sugar Snap Peas – Dacquisto Farms
• Mixed Kale – Dacquisto Farms

Farmer’s Choice

• Alaskan Fingerling Potatoes – Weiser Family Farms
• Brussels Sprouts – Two Peas in a Pod

Farmers’ Market Box Recipes:

Cauliflower Couscous

Serves 6
 
One white cauliflower
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 to 11/2 cups chicken or vegetable broth
Salt and pepper
2 tablespoons finely chopped Italian parsley, basil, tarragon, or sage for garnish

1. Cut the cauliflower into large pieces. Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chop it into pieces and add it with the florets.
2. Transfer the cauliflower to a food processor. Transfer the cauliflower to a food processor fitted with the blade attachment. Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
3. Pulse the cauliflower until completely broken down.
4. Process the cauliflower in 1-second pulses until completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
5. Pull out any unprocessed pieces. Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
6. The “couscous” will keep in zip-lock bags in the refrigerator for 3 days, or can be frozen for up to 2 months.
7. In a skillet, heat the oil, saute the garlic and onion until the onion is translucent.
8. Add the cauliflower and 1/2 cup broth, simmering until the cauliflower is tender, about 5 minutes.
9. Season with salt and pepper and serve garnished with chopped herbs.

Loaded Cauliflower Casserole

Serves 6
Think “loaded baked potatoes” and you’ll see the similarity.  You can change up the flavors here, subbing in chorizo for the bacon, and pepper jack for the cheddar, and red onion for the scallions. Or you can use marinara or pizza sauce in place of the cheese sauce, mozzarella, and Parmigiano for the cheddar for a pizza pie version. Lots of ways to make this your own.
 
1 head cauliflower cut into bite-size florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 strips bacon cooked crisp, crumbled and saving the drippings
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 cups grated sharp white or yellow cheddar cheese
Few drops Tabasco
3 thinly sliced scallions, using the white and tender green parts
1/3 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2. In a bowl, combine the cauliflower, salt, pepper and 3 tablespoons of bacon drippings, tossing to coat.
3. Spread into the pan, and roast for 15 minutes.
4. While the cauliflower is roasting, heat 3 tablespoons of bacon drippings in a saucepan, and whisk in the flour, cooking for 2 to 3 minutes. 
5. Add the milk, and whisk until smooth and the mixture boils.
6. Remove from the heat, and whisk in the bacon, Tabasco, and half of the scallions.
7. Pour over the cooked cauliflower, and sprinkle with the remaining cheese.
8. Roast another 15 minutes and serve hot.

Carrot and Apple Slaw

Serves 4 to 6
 
One bunch orange carrots, grated or julienne
3 Fuji apples, cored and cut into julienne
1/4 cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2/3 cup canola oil
Salt and pepper
1 cup crumbled blue cheese

1. In a salad bowl, combine the carrots and apples.
2. In another bowl, whisk together the cider, vinegar, brown sugar, mustard, and canola oil. Season with salt and pepper.
3. Toss with the vegetables, add the blue cheese, and re-toss to combine. Serve cold.

Sweet and Spicy Carrots

Serves 4 to 6
 
1 bunch carrots, scarped, ends trimmed, cut into 1/2-inch thick rounds
2 tablespoons olive oil
1 teaspoon Sriracha
1 tablespoon honey
1 garlic clove, smashed
1/4 cup lemon juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Toasted sesame seeds, for garnish

1. Steam the carrots for 5 minutes until crisp/tender. Cool slightly.
2. In a bowl, whisk together the oil, Sriracha, honey, garlic, lemon juice, cilantro, and parsley.
3. Pour over the carrots and toss to coat. Sprinkle with sesame seeds and serve at room temperature.

Mixed Kale and Apple Salad with Sesame Ginger Dressing

For the Dressing
1 garlic clove, minced
1 teaspoon grated ginger
3 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon honey
5 tablespoons canola oil
2 tablespoons sesame oil

1. In a mixing bowl, whisk together the garlic, ginger, vinegar, soy sauce, honey, canola, and sesame oils. Refrigerate for up to 5 days.

For the Salad
1 bunch mixed kale, washed, spun dry and tough stems removed
2 Fuji apples, cored, and thinly sliced
2 tangerines, peeled, and segmented
3 thin slices red onion cut into 1/2-moons
2 tablespoons toasted sesame seeds

1. Put the kale, apples, tangerines, and onion into a salad bowl. Toss with the sesame ginger dressing, and garnish with the sesame seeds.

Roasted White Beet and Tangerine Salad

Serves 4 to 6
 
1 bunch white avalanche beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
2 tablespoons tangerine juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 head butter lettuce, washed spun dry and separated into leaves
2 tangerines, peeled and separated into segments
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.  Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour. 
5. Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Surround the lettuce with the tangerine segments drizzle with the remaining dressing 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, served on crostini with cheese, or stirred into rice.

Beef Stir Fry with Sugar Snap Peas

Serves 4
 
1 pound lean beef, cut into 1/4-inch strips
1/4 cup soy sauce
2 teaspoons toasted sesame oil, more for garnish
1/2 teaspoon freshly ground black pepper
1/2 pound sugar snap peas, trimmed
3  scallions, thinly sliced, using the white and tender green parts
2/3 cup chicken broth
3 tablespoons Mirin rice wine
1 tablespoon cornstarch
3 tablespoons peanut or canola oil
4 garlic cloves, minced
 Steamed rice for serving
2 tablespoons toasted sesame seeds for garnish

1. In a medium bowl, mix beef, 2 tablespoons soy sauce, sesame oil, salt and pepper. Set aside.
2. Thinly slice sugar snap peas crosswise into disks.
3. In a small bowl, mix chicken broth, Mirin, 2 tablespoons water, remaining 2 tablespoon soy sauce and cornstarch.
4. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
5. Add remaining tablespoon oil to skillet and when hot, add garlic and scallion until lightly browned, about 1 minute.
6. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with additional sesame oil, and sesame seeds.

Roasted Chard and Carrot Pasta

Serves 6
 
1/4 cup extra virgin olive oil
1/8 pound pancetta, finely diced
3 garlic cloves, smashed
8 sage leaves, coarsely chopped
One onion, finely chopped
1 bunch rainbow chard, tough stems removed, leaves cut into 1/2-inch ribbons
1 bunch rainbow carrots, finely chopped
Salt and pepper
One pound shaped pasta like farfalle, penne, rigatoni, or shells, cooked 3 minutes short of al dente saving some of the hot pasta water
1/2 cup 1/2 and 1/2 or hot pasta water
1 1/2 cups grated Parmigiano Reggiano
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
2. In a large bowl, toss together the oil, pancetta, garlic, sage, onion, chard, and carrots. Season liberally with salt and pepper.
3. Spread onto the baking sheet and roast for 20 minutes, turn the vegetables and roast another 10 minutes, until the carrots are tender.
4. Toss the pasta with the vegetables add the 1/2 and 1/2 or pasta water and 1 cup of cheese to make a creamy sauce.  Serve the pasta garnished with the remaining cheese.

Beans and Greens

Serves 6
Wondering what to do with the rind from Parmigiano Reggiano? It is totally edible but can be rock hard.  I store mine in a Ziplock bag in the freezer and then use them in soups, sauces, stews, and side dishes, once cooked, they are chewy, and add a delicious flavor to dishes.
 
4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini or small white 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 chard and toss to coat in the oil.
3. Add the beans, broth, and rind (if using) and simmer, covered for 20 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
4. Season with salt and pepper and serve.

Apple Pie Bars

Serves 6
 
3 cups all-purpose flour
1 cup sugar
1 teaspoon salt
3 sticks cold unsalted butter, cut into cubes
3/4 cup toasted chopped pecans
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Pulse flour, sugar, and salt in a food processor with the blade attachment to mix.
3. Add butter and pulse until mixture resembles coarse sand.
4. Put 1 1/2 cups in a medium bowl and mix in pecans and cinnamon. Cover and refrigerate.
5. Pour remaining mixture into prepared pan and spread in an even layer, then press into bottom of pan and 1/2 inch up the sides.
6. Bake until golden brown and dry to the touch, 20 to 25 minutes. Cool on a wire rack. Raise oven temperature to 375 degrees.

For the Apples
 
1 pound Fuji apples peeled, cored and cut into 1/8-inch slices
1 tablespoon lemon juice
¼ cup unsalted butter (1/2 stick)
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup grams sugar

1. Toss  the apples with the lemon juice in a large bowl. Melt butter in a large sauté pan set over medium-high heat. Stir in cinnamon, nutmeg, and sizzle for 15 seconds.
2. Add apples and cook, stirring often, until just starting to soften, about 5 minutes.
3. Add sugar and stir well. Cook, stirring occasionally, until all liquid releases from the apples then evaporates, 10 to 15 minutes. The mixture should be quite dry and the apples tender, but not sticking to the pan. Remove from heat and cool.
4. Spread apple filling evenly over crust and press down gently to get rid of any gaps between the apple slices. Uncover the reserved walnut mixture and break off pebble-sized pieces. Arrange pieces in a lattice or striped pattern over filling or scatter evenly on top.
5. Bake until the topping is golden brown, 45 to 50 minutes. Cool completely in pan on a rack.
6. When cooled, cut into squares, and serve.

Pancetta Roasted Balsamic Brussels Sprouts

Serves 4
 
1/2 pound brussels sprouts, ends trimmed, and quartered
1/4 cup finely chopped shallot
2 garlic cloves, minced
1/4 pound pancetta, finely diced
Salt and pepper
1/2 cup extra virgin olive oil
1/3 cup aged balsamic vinegar

1. Preheat the oven to 375 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, mix together the sprouts, shallot, garlic, pancetta, salt, pepper and oil.  Spread the mixture onto the baking sheet and roast for 30 minutes, turning once, until the sprouts are golden brown.
3. Remove to a serving bowl, and drizzle with the vinegar to serve.

Brussels Sprouts Salad with Warm Bacon Vinaigrette

Serves 4
 
4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely diced
1/4 cup red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon brown sugar
Salt and pepper
1/2  pound Brussels sprouts, trimmed, halved, and sliced thin
1 cup finely shredded red cabbage
2 ounces Ricotta Salata, shaved into thin strips using vegetable peeler

1. In a skillet, cook the bacon, until crispy, remove from the pan, add the shallot to the skillet and saute till the shallot is translucent.
2. Add the vinegar, mustard, and sugar to the skillet, and whisk to blend.
3. Add the sprouts and cabbage, and saute for 2 minutes to wilt the vegetables.
4. Transfer to a serving bowl, garish with the bacon and ricotta salata.

Braised Lemon Parsley Fingerling Potatoes

Serves 2 to 4
 
1/2 pound fingerling potatoes, scrubbed
2 tablespoons extra-virgin olive oil
1 scallion, thinly sliced, using the white and tender green parts
2 garlic cloves, minced
Salt and pepper
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

1. Arrange the potatoes in a skillet in one layer. Add the remaining ingredients, bring to a simmer, and simmer for 15 to 20 minutes until the potatoes are tender. Season with salt and pepper, and serve. 

Potato Hash

Serves 4
 
1/2 pound fingerling potatoes, scrubbed and cut into 1/2-inch dice
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
2 garlic cloves
Salt and freshly ground black pepper
1/2 teaspoon sweet paprika
2 tablespoons finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, add the potatoes and baking soda, simmer for 10 minutes.  Drain well and set aside.
2. In a large skillet, heat the oil and butter, add the onion, bell pepper and garlic, and saute until the onion begins to turn golden brown.
3. Add the potatoes to the skillet, tossing to coat in the garlic/oil mixture. Saute for 5 to 8 minutes, turning frequently, till the potatoes are nice browned. Season with salt, pepper and paprika, and serve garnished with Italian parsley.
4. Cook’s Note:  if you’d like, you can crack 4 eggs over the potatoes and bake them at 350 degrees for 6 to 10 minutes until done to your liking.   

@Diane Phillips Diane Phillips Blog: Cucina Divina
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