Farmers’ Market Box January 27th, 2022

January 25, 2022 0 Comments

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Honey Thyme Carrots

Serves 4 to 6
1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch carrots, tops removed, peeled, and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream

  1. In a skillet, combine the broth, honey, thyme, and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
  2. Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.

South of the Border Pickled Carrots

Makes 1 quart
1 bunch carrots, tops removed, cut into 1/4-inch thick rounds
2 medium jalapeños, cut into 1/4-inch rounds, seeded
1 small, sweet onion, thinly sliced
2 cloves garlic
2 bay leaves
2 sprigs fresh thyme
1 cup apple cider vinegar
1/2 cup water
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon granulated sugar (optional)

  1. Wash and dry the jars. Wash 2 wide-mouth (8-ounce) jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
  2. Put the vegetables into a medium bowl and toss to combine.
  3. Pack the vegetables into the prepared jars. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jars to the tops of the vegetables. Pack them in as tightly as you can without smashing. Add 1 garlic clove, 1 bay leaf, and 1 sprig of thyme to each jar.
  4. Place the vinegar, water, salt, oregano, and sugar if using in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
  5. Pour the brine over the vegetables filling each one to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  6. Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
  7. Cool the jars and then refrigerate for 24 hours. Let the jars cool at room temperature for 1 hour. Store the pickles in the refrigerator. These intensify in flavor the longer they are refrigerated.

Braised Fennel

Serves 4
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 fennel bulb, wispy ends trimmed, and thinly sliced
2 torpedo onions, thinly sliced, using the red and tender green parts
1/4 cup chicken or vegetable broth
Salt and pepper
2 teaspoons minced flat-leaf parsley

  1. In a large skillet, heat the butter and oil.
  2. Add the fennel and onion, and saute for 3 to 4 minutes until the onions are translucent.
  3. Add the broth to the skillet, and simmer for 4 to 5 minutes until the fennel is tender.
  4. Season with salt and pepper, and sprinkle the parsley over the top, before serving.

Roasted Fennel Pasta Salad

Serves 6
1 pound farfalle, orecchiette, or fusilli pasta cooked 3 minutes short of al dente and drained
1 fennel bulb, root end trimmed, and cut into 8 wedges
4 red torpedo onions, root ends trimmed, and quartered, removing any tough green stalks
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 garlic clove minced
1/2 cup chopped sun dried tomatoes packed in oil, drained, and finely chopped
1/3 cup finely chopped basil
1/4 cup finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano

  1. Put the cooked pasta into a bowl and allow to cool while assembling the rest of the salad.
  2. Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
  3. Toss the fennel and onions with 1/4 cup extra virgin olive oil. Season with salt and pepper and arrange in one layer on the baking sheet. Roast for 12 to 15 minutes until the vegetables are tender. Cool and chop the vegetables.
  4. In a small bowl, whisk together the lemon juice, zest, garlic, and remaining 1/2 cup of olive oil. Season with salt and pepper.
  5. Combine the roasted vegetables, tomatoes, basil, and parsley with the pasta. Toss with the dressing, add the cheese, and season with salt and pepper.
  6. The salad can be refrigerated for up to 24 hours before serving. Remove from the refrigerator about 1 hour before serving.
  7. Cook’s Note:  When tomatoes are in season, substitute 1 cup chopped tomatoes for the sun dried tomatoes. 

Vanilla Blood Orange Panna Cotta

Serves 6
2 teaspoons unflavored gelatin
1/4 cup blood orange juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream

  1. Sprinkle the gelatin over orange juice. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved.
  3. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.

Miso Maple Glazed Apples and Roots

Serves 4
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch carrots, tops removed and scrubbed, cut into 1-inch pieces
1 pound garnet yams, scrubbed, and cut into 1-inch pieces
1 pound pink lady apples, cored, and quartered
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
  2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
  3. Add the yams, carrots and apples to the bowl and toss to coat thoroughly.
  4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through, and they become golden brown.
  5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds and scallions.
  6. Do-Ahead:  You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Red Leaf Salad with Warm Pecan Crusted Goat Cheese and Blood Orange Vinaigrette

Serves 4 to 6
For the Goat Cheese

8 ounces goat cheese
1/2 cup finely chopped pecans

  1. Preheat the oven to 425°F. and line a baking sheet with a silicone baking liner or parchment.
  2. Mash the goat cheese in a small bowl with a fork until smooth.
  3. Form the cheese into six 1 1/2-inch-diameter rounds.
  4. Put the pecans on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
  5. Transfer the cheese to the baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

For the Dressing
1 torpedo onion, finely diced, using only the red part
1 tablespoon Dijon mustard
1/2 cup blood orange juice
2 teaspoons honey
3/4 cup grape seed or vegetable oil
Salt and pepper

  1. In a mixing bowl, whisk together the shallot, Dijon, juice, honey, and oil.
  2. Season with salt and pepper, the dressing will keep in the refrigerator for up to 4 days.

To Assembling the Salad

One head red leaf lettuce washed and spun dry, and torn into bite sized pieces
Vinaigrette (see preceding recipe)
2 blood oranges, peel and pith removed, and sliced into 1/2 moons
Warm Goat Cheese rounds (see preceding recipe)

  1. Arrange the lettuce in a large salad bowl. Toss with some of the dressing, plate the salad, and arrange the orange slices on top of the salad.
  2. Arrange a goat cheese round on the oranges, and drizzle with a bit more dressing before serving.

Seared Shrimp with Blood Orange Buerre Blanc

Serves 4

For the Buerre Blanc

4 blood oranges
1/4 cup dry white wine
1 torpedo onion, minced
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces
Salt and pepper

  1. Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
  2. In a small saucepan, bring the grapefruit juice, wine, onion, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
  3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
  4. Add another tablespoon of butter before the previous piece has completely melted until you have used all the butter. Stir in the chopped fruit segments and season with salt and pepper.
  5. If you wish, you may add some of the whole segments upon serving.

Cook’s Note:  This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.

For the Shrimp
2 pounds U15 shrimp, peeled, deveined, and blotted dry
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish

  1. Season the scallops with salt and pepper.
  2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the shrimp, and cook without moving them for 11/2 to 2 minutes.
  3. Turn the shrimp and cook another 2 minutes until the shrimp just turn pink on each side.
  4. Spoon some of the buerre Blanc onto the plate, and top with the shrimp, sprinkling with a few chopped chives for garnish.

Marinated Red Torpedo Onions

Makes about 4 cups
1 bunch red torpedo onions
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Trim the root end of the onions, and slice thinly, using the red bulb and tender green parts. Place the onions in a glass bowl.
  2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
  3. Do-Ahead: At this point, cover and refrigerate at least 4 hours, and up to 24 hours.
  4. Drain the onions and serve cold.

Cook’s Note:  The onions are terrific on burgers, salads, and tucked into sandwiches.

Pink Lady Flatbread

Serves 6
1 package flatbread
1/2 pound sliced sharp cheddar cheese
1/4 pound thinly sliced prosciutto, julienned
1 to 2 pink lady apples, cored and thinly sliced
2 to 4 tablespoons honey
fresh basil leaves for garnish

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment. 
  2. Lay the flat bread on the baking sheet, and top with the cheddar, prosciutto, and apple slices.
  3. Drizzle with honey and bake for 10 to 12 minutes until the cheese is melted. Garnish with fresh basil leaves, cut into serving sizes, and serve warm.

Red Russian Kale Frittata

Serves 6
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup thinly sliced red torpedo onion, using the red part only
1 bunch red Russian kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
1 1/2 teaspoon salt
1/2 teaspoon Tabasco
1 cup shredded Asiago cheese
1 cup shredded Italian fontina cheese

  1. Preheat the oven to 350 degrees.
  2. In a large ovenproof skillet, or a 10-inch cast iron skillet, heat the oil, saute the garlic and onion for 2 to 3 minutes, add the kale, season with salt and pepper and saute until the kale is wilted, about 4 minutes.
  3. In a large bowl, whisk together the eggs, salt, and Tabasco. Add 1/2 of the cheeses, and pour into the skillet, lifting the kale to make sure the eggs reach the bottom of the pan.  Top with the remaining cheeses and bake for 20 minutes until just set in the middle. Allow to rest for 10 minutes before cutting into wedges. This is delicious hot, or at room temperature.

Chopped Salad with Avocado Chipotle Dressing

Serves 6

For the Dressing

2 ripe avocados
3 tablespoons fresh lemon juice
1 1/2 cups mayonnaise
1 tablespoon honey
1 clove garlic, minced
1 1/2 teaspoons salt
2 chipotle chilis, finely chopped
1/3 cup chopped red torpedo onions (red and tender green parts)

  1. To make the dressing, peel and pit the avocadoes and place the pieces in a blender or food processor. Add the lemon juice, mayonnaise, honey, garlic, salt, and chipotles and process until smooth. Add the scallions and pulse to break them up.
  2. Do-Ahead: At this point, cover and refrigerate for at least 24 hours and up to 3 days. Stir before using.

For the Salad
2 heads romaine lettuce, washed, spun dry and chopped
2 cups assorted cherry tomatoes (yellow and red if possible), cut in half
4 cups cubed (1/2-inch) cooked chicken (1/2-inch cubes)
One red bell pepper, cored, and chopped
One yellow bell pepper cored, and chopped
1/2 cup finely chopped red torpedo onion, using the red part only
1 cup shredded queso fresco

  1. When ready to serve, assemble the salad, in a large salad bowl, combine the greens, tomatoes, chicken, peppers, and onion in a large salad bowl.
  2. Add some of the avocado dressing and toss to coat evenly. Add the queso fresco and toss again.

Avocado Hummus

Serves 4
2 ripe avocados, peeled, pitted, and coarsely chopped
One 14.5-ounce can chickpeas, rinsed, drained
1/3 cup tahini
1/4 lime juice
1 garlic clove
1 teaspoon salt
1/4 teaspoon ground cumin
1 cup packed cilantro leaves
1 tablespoon finely chopped jalapeno
2 tablespoons olive oil, plus more for garnish
1/4 cup finely chopped torpedo red onions for garnish
Pita chips for serving
Tortilla chips for serving

  1. In a food processor, combine the avocado, chickpeas, tahini, lime juice garlic, salt, cumin cilantro and jalapeno. Process on and off to break up the chickpeas, with the machine running pour in the oil and process until smooth. Taste for seasoning and adjust using salt and pepper.
  2. Transfer to a serving bowl, drizzle with a bit of oil, sprinkle with scallions, and serve with pit chips or tortilla chips.

Avocado Soup

Serves 4 to 6
1 tablespoon unsalted butter
½ cup finely chopped leek, using the white and tender green part
1 garlic clove, minced
6 cups chicken or vegetable broth
2 ripe avocados, peeled, pitted and chopped
1 teaspoon lime juice
1 cup heavy cream
1/4 cup chopped cilantro
Salt and Tabasco or Cholula

  1. Heat the butter in a Dutch oven over medium heat. Add the leek and garlic, cook for about 2 minutes until the leek and garlic are softened.
  2. Add the broth, lime juice and avocado, simmer for 5 to 7 minutes.
  3. Add the cream and cilantro. Taste for seasoning and adjust using salt and Tabasco or Cholula.
  4. Using an immersion blender, puree the soup, and serve.
  5. The soup can be served warm or cold.

Red Leaf Salad with Thai Guava Vinaigrette

Serves 4
2 Thai guava, peeled and seeded, cut into 1/4inch pieces
1/4 cup balsamic vinegar
1 piece star anise
6 Tablespoons grapeseed or vegetable oil
Salt and pepper
1 head red leaf lettuce, washed, spun dry and chopped
1/4 cup finely chopped red torpedo onion, using only the red part
1/4 pound Ricotta salata shaved

  1. Put the guava, vinegar, star anise and 2 tablespoons of water into a saucepan.  Bring to a simmer and simmer for 10 minutes.
  2. Remove the star anise, and put the mixture into a blender, and puree. With the machine running, gradually add the oil until the mixture emulsifies. Season with salt and pepper.
  3. Put the lettuce and onions into a salad bowl. Toss with some of the dressing, and garnish with the ricotta salata.

Guava Fruit Salad

Serves 6
1/2 chopped and seeded guava
1 Cup chopped pink lady apple
1/2 Cup chopped Pineapple
1/2 Cup quartered Cherry Tomatoes
1/2 Cup halved Seedless Grapes
1 Thai chili, seeded and finely chopped
3 Tablespoons fresh Lime juice
2 Tablespoons Fish Sauce
2 Tablespoons brown sugar

  1. In a mixing bowl, combine the guava, apple, pineapple, tomatoes, and grapes.
  2. Add the chili, lime juice, fish sauce and sugar, and toss to combine.
  3. Allow to stand at room temperature for an hour before serving or refrigerate for up to 8 hours before serving.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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