Farmers’ Market Box January 20th, 2022

January 18, 2022 0 Comments

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Salad with Avocado Green Goddess Dressing

Serves 4 to 6
Two heads romaine washed, spun dry and chopped
1 cup mayonnaise
2 ripe avocados, peeled and pitted
1/4 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper

  1. Put the lettuce into a salad bowl.
  2. In a blender or food processor combine the mayonnaise, avocados, chives, basil leaves, lemon juice, zest, garlic, and Worcestershire. Puree the mixture. Season with salt and pepper.
  3. Pour some of the dressing over the lettuce and toss to coat.
  4. The dressing can be refrigerated for up to 5 days. Use it to dress potatoes for potato salad, pasta salad, or as a dip for fresh vegetables.

Scrambled Eggs and Avocado

Serves 4
2 tablespoons unsalted butter
6 large eggs
1/4 cup water
Salt and pepper
1 ripe avocado, peeled, pitted and diced
4 slices bacon, cooked crisp and crumbled
1/2 cup shredded sharp cheddar cheese

  1. Melt the butter in a 10-inch skillet. In a mixing bowl, whisk the eggs with the water, season with salt and pepper.
  2. Add the avocado to the eggs and pour into the hot butter. Cook the eggs until they are set, sprinkle the top with the bacon and the cheese. Serve immediately.

Honey Lavender Dressing

Makes about 1 1/2 cups
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced shallots
1/3 cup honey
1 teaspoon fresh lavender leaves
1 cup mayonnaise
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper

  1. In a small skillet, heat the oil, and saute the shallots until they are translucent. Add the honey and lavender, and simmer for 2 minutes. Cool Completely.
  2. In a small bowl, whisk together the mayonnaise, vinegar, Dijon, and the reserved honey mixture.
  3. Taste for seasoning and adjust using salt or pepper. Store in the refrigerator for up to 1 week.


  1. Secure the stems together with twine or a rubber band and hang them upside down to passively dry.
  2. If you harvested a lot of lavender at once, it is best to create and hang several small bunches rather than one large one.
  3. Once the lavender is dried (7-10 days) remove the buds and store in airtight containers.

Lavender Shortbread

Makes about 2 dozen
1 cup unsalted butter, softened
1/4 cup granulated sugar, plus extra for sprinkling on cookies
1/4 cup powdered sugar
1/4 teaspoon salt
1 cup all-purpose flour
1 cup cake flour
1 teaspoon chopped fresh lavender

  1. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
  2. Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
  3. Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet.
  4. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.

Smashed Roasted Japanese Sweet Potatoes

Serves 6
One pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds

  1. Preheat the oven to 400 degrees.  Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
  2. Line a baking sheet with silicone or aluminum foil.
  3. In a bowl, mix the oil, thyme, sage, salt, and pepper. Pour half the mixture onto the baking sheet.
  4. Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
  5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
  6. Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
  7. Serve hot.

Twice Baked Japanese Sweet Potato Casserole

Serves 4
1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
2 leeks, finely chopped using the white and tender green parts
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 coat the inside of a 9-inch baking dish with non-stick cooking spray.
  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 leeks 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, and the sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
  7. Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Scottish Chicken and Leek Soup

Serves 6 to 8
3 tablespoons unsalted butter
1 1/2 cups thinly sliced leeks, using the white and tender green parts
2 ribs celery, coarsely chopped
3 medium carrots, scraped and coarsely chopped
8 cups chicken broth
3 cups cooked and chopped chicken
1/2 cup pearl barley
Salt and pepper

  1. In a Dutch oven, heat the butter, and saute the leeks, celery, and carrots, until the leeks begin to turn translucent.
  2. Add the broth, chicken and barley and bring to a boil. Simmer for 25 to 30 minutes until the barley is tender. Season with salt and pepper and serve.

Salmon and Leek Pie

Serves 6
1/4 cup unsalted butter
3 medium leeks, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed well
2 garlic cloves, minced
Grated zest of 1 lemon
Salt and ground white pepper
6 tablespoons all-purpose flour
3 cups seafood stock or clam juice
1 1/2 cups whole milk
2 tablespoons lemon juice
1 cup frozen peas, defrosted
4 cups cooked salmon skin removed (see note) cut into chunks
¼ cup chopped fresh dill leaves
pinch ground nutmeg
pinch cayenne pepper
1 piece puff pastry, rolled 11-12-inches round

  1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch wide, 2-inch deep pie pan with non-stick cooking spray.
  2. In a large skillet, heat the butter, and saute the leeks, garlic, and zest for 3 to 5 minutes until the leeks begin to wilt. Season with salt and pepper.
  3. Add the flour and cook for 2 to 3 minutes. Add the stock or clam juice, milk, and lemon juice, and bring to a boil. Stir in the peas, salmon, and dill, season with nutmeg, cayenne, additional salt, and pepper if needed.
  4. Transfer the filling to the prepared pie plate, and cover with the pastry. Crimp the edges of the pastry and cut a few slits into the top of the pastry to vent.
  5. Bake for 20 to 30 minutes until the pastry is golden brown and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving.

Southern Collard Greens

Serves 4
6 slices thick cut bacon, finely chopped
1 cup finely chopped sweet yellow onion
1/2 pound smoked ham, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
1 bunch collard greens, washed tough stems removed, and chopped
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon pepper

  1. In a Dutch oven, cook the bacon until crisp, add the onion, ham, and garlic, and saute until the onion begins to caramelize, about 7 minutes.
  2. Add the broth, greens, vinegar, and sugar, and simmer, covered for 1 1/2 hours until the collards are tender.
  3. Season with salt and pepper and serve.

Caldo Verde

Serves 6
2 tablespoons extra virgin olive oil, plus more for garnish
1/2 pound Portuguese sausage, cut into 1/2-inch rounds
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
One bunch collard greens, tough stems removed, and coarsely chopped
6 cups chicken or vegetable broth
3 medium Yukon gold (or red) potatoes, cut into 1-inch chunks (peel or not—your choice)
Salt and pepper

  1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat and begins to brown. Remove all but 2 tablespoons of the fat, add the garlic, red pepper, and onion and saute for 3 to 4 minutes until the onion begins to soften. 
  2. Add the kale, and saute another 3 minutes, until it begins to wilt. Season with salt and pepper, add the broth and potatoes, bring to a boil, and simmer, uncovered for 30 to 40 minutes until the potatoes are tender. Season the soup with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Zucchini Risotto

Serves 4 to 6
For the Zucchini
2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped leek
1 garlic clove, minced
2 zucchini, grated on the large holes of a box grater (or food processor)
Salt and pepper

  1. In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
  2. Add the zucchini, season with salt and pepper, and saute until the zucchini loses most of its moisture. Season with salt and pepper and set aside.
  3. Do-Ahead:  You can make this 2 to 3 days ahead of time, because the zucchini is so delicate, you add it at the last minute when you are making the risotto.

For the Rice
4 tablespoons unsalted butter
1/4 cup finely chopped leek using the white part only
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed zucchini (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper

  1. In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened. 
  2. Add the rice, and toast in the butter and onion mixture.
  3. Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
  4. Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
  5. Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
  6. Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano.  Season with salt and pepper and serve garnished with the remaining cheese.

Zucchini Squash Fritters

Serves 4
1 pound zucchini squash, scrubbed, and coarsely grated
1 large egg, and one egg yolk, beaten
1 cup breadcrumbs
1 cup grated Parmigiano Reggiano or Pecorino Romano
1 garlic clove, minced
1 leek, finely chopped, using the white and tender green part
Salt and pepper
Oil for frying

  1. Put the squash into a colander and sprinkle with the salt. Let sit for 10 minutes. Squeeze out the moisture, and transfer to a bowl.
  2. Add the egg, breadcrumbs, Parmigiano, garlic, and scallion to the squash. Season with salt and pepper.
  3. Heat 1/2 inch of oil in a large skillet, form the zucchini mixture into 1 to 2-inch patties, and fry on one side till golden brown, turn and fry on the other side till golden brown.  Drain on paper toweling and serve warm. These can be kept warm in a 250-degree oven for up to 1 hour.

Rhubarb Custard Pie

Serves 6
2 (9-inch) pie dough rounds (see recipe below)
1 cup (7 ounces) sugar
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 pound rhubarb, trimmed, halved lengthwise, and chopped

  1. Roll out the pie dough to 11-inch rounds and coat the inside of a 9-inch pie plate with non-stick cooking spray. Lay the first pie crust into the pie plate and refrigerate both doughs for 30 minutes.
  2. Preheat oven to 375 degrees. Whisk sugar, eggs, flour, salt, and nutmeg in large bowl.
  3. Stir in rhubarb.
  4. Scrape filling into prepared pie shell. Brush border of dough with water, then arrange top crust over filling. Crimp edges of pie. Cut four 1-inch slits near center of pie.3
  5. Bake until juices are bubbling, and crust is golden brown, about 50 minutes. Cool completely on wire rack, about 4 hours. Serve. Refrigerate any leftover pie.

All Butter Pie Crust
Makes one 9-inch pie crust
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling

  1. In a large bowl, stir together the flour, salt, and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
  7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
  8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.

Rhubarb Crumble Bars

Serves 6
8 ounces (2 cups) rhubarb, cut into roughly 1/3-inch-thick pieces
1 cup brown sugar, divided (plus a little extra for sprinkling)
1 tablespoon lemon juice
2 3/4 cups (12 1/3 ounces) all-purpose flour, divided
6 ounces (12 tablespoons) cold, unsalted butter
3 ounces cream cheese
1/2 teaspoon salt
1 large egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract

  1. Preheat the oven to 350°F. coat a 9-inch square pan with nonstick cooking spray.
  2. Combine the rhubarb, lemon juice, and 1/4 cup of the sugar in a large bowl.
  3. Set this aside to macerate while you make the crust and streusel.
  4. Place 2 1/2 cups of the flour into the bowl of a food processor. Cut the butter into 5 large chunks and add to the flour along with the cream cheese, salt, and remaining 3/4 cup of cane sugar. Pulse to combine the mixture until moist and crumbly, with no chunks of butter remaining.
  5. Remove 1 2/3 cups of this crumbly mixture from the food processor and set it aside for the streusel topping.
  6. To the rest of the mixture still in the food processor, add the remaining 1/4 cup of flour, egg, baking powder, and vanilla. Blend until it just starts to come together to form a dough.
  7. Press the dough evenly into the lined pan. Bake for 10 minutes until slightly risen.
  8. Strain the fruit to remove the excess liquid.
  9. Spread the fruit in an even layer over the surface of the partially baked crust. Sprinkle the reserved streusel topping over the surface of the fruit and then sprinkle on a little browner sugar. Bake again for 40 to 50 minutes until the topping is golden-brown.
  10. Let cool for 20 minutes before cutting into squares. The bars will keep refrigerated for 1 week.

Pasta with Mustard Greens and Sausage

Serves 6
One pound penne, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 pound bulk sweet Italian sausage
2 tablespoons extra virgin olive oil
2 teaspoons chopped garlic
One bunch mustard greens, tough stems removed and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Pecorino Romano

  1. In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Drain the fat from the skillet, add the oil, and saute the garlic and greens with the sausage. Add the broth and cook until the greens are tender about 5 minutes.
  2. Drain the pasta and toss in the skillet with the sausage and greens. Add 1/2 of the cheese, and some of the hot pasta water to skillet, to make a creamy sauce. 
  3. Serve the pasta garnished with the remaining cheese.

Mustard Green Frittata

Serves 4 to 6
3 tablespoons extra-virgin olive oil
1 cup finely chopped leek, using the white and tender green parts
2 garlic cloves, minced
1 bunch mustard greens, stems discarded and leaves coarsely chopped
salt and freshly ground pepper
8 large eggs, beaten
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano

  1. Preheat the oven to 350 degrees. In a large oven-proof skillet, heat the oil, add the onion and garlic, and saute for 5 to 7 minutes until the onion is translucent.
  2. Add the greens, and saute till the greens are wilted, about 3 minutes.
  3. Season greens with salt and pepper, our over the eggs, and mix the vegetables together with the eggs.
  4. Sprinkle the top with cheese and bake for 8 to 10 minutes until the center is just set. Remove from the oven and allow to rest for 5 minutes before serving.

Pasta with Broccoli Pesto

Serves 6
3 garlic cloves
1/2 cup pine nuts
1 cup grated Parmigiano-Reggiano
1 pound broccoli, stalks removed, and florets chopped
2/3 to 1 cup extra virgin olive oil
Salt and freshly ground black pepper
1 pound shaped pasta like farfalle, penne, shell or gnocchi pasta cooked al dente saving hot pasta water
Salt and pepper

  1. In a blender or food processor combine the garlic, pine nuts, 3/4 cup of the cheese and broccoli florets. Pulse on and off to break up the garlic, nuts, and broccoli.
  2. With the machine running, slowly add the olive oil, first using 2/3 cup, and adding more if needed to form a loose paste. Season with salt and pepper.
  3. Drain the pasta, and toss with the pesto, using some of the hot pasta water to make a creamy sauce. Season with salt and pepper, and serve the pasta garnished with the remaining cheese.

Broccoli Cheese Soup

Serves 6
One bunch broccoli, stalks trimmed and cut into florets
3 tablespoons unsalted butter
2 leeks, finely chopped, using the white and tender green parts
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1/2 cup milk, heavy cream or half and half (optional)
Salt and pepper
1 1/2 cups shredded sharp cheddar cheese

  1. Bring 4 quarts of salted water to a boil, add the broccoli, and cook for 3 minutes until crisp/tender. Drain thoroughly.
  2. In a Dutch oven, heat the butter, add the leeks and saute for 3 to 4 minutes until softened. Add the flour and cook for 2 to 3 minutes.
  3. Slowly add the broth, and bring to a boil, whisking until thickened. Add the broccoli and milk (if using)
  4. Bring to a boil, and simmer 5 minutes. Remove from the heat and stir in the cheese until melted.
  5. Season with salt and pepper and keep the soup warm until serving.
  6. Cook’s Note:  Make sure to add the cheese off the heat, since some cheeses can separate when the heat is too high.

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 zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated zest
2 tablespoons vegetable oil
1 cup thinly sliced torpedo 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.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4
For the Glaze
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
1/4 cup finely chopped cilantro
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch
2 tangerines peeled, and segmented

  1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and cilantro for 2 minutes.
  2. Add the sugar, juice, zest, and cornstarch.
  3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary and stir in the tangerine segments.
  4. Cool the glaze, cover, and refrigerate for up to 5 days, or you can use it immediately.

For the Pork
One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

  1. Put the pork tenderloin into a zip-lock bag.
  2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
  3. Discard the water in the bag, rinse the tenderloin, and pat dry.
  4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
  5. Generously brush with the chipotle glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
  6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
  7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

Tangerine Curd

Makes about 2 cups
6 large egg yolks
3/4 cup tangerine juice
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup unsalted butter, cut into tiny bits

  1. In a saucepan, combine the yolks, juice, sugar, and cornstarch and cook over medium high heat for 4 to 5 minutes until the mixture is thickened. Remove from the heat, and whisk in the butter
  2. Combine juice, sugar, cornstarch, and zest in 1 1/2-quart saucepan; cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil and is slightly thickened and bubbly. Remove from heat.
  3. Whisk in the butter, until it melts. Transfer to a bowl, and place plastic wrap directly onto the tangerine curd. Cool and refrigerate for up to 2 weeks or freeze for up to 4 months.
  4. Tangerine curd is delicious on scones, toast, English muffins, cheesecake, or as a filled with layer cakes.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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