Farmers’ Market Box February 3rd, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Potato Leek Soup

Serves 6
This French classic can be served hot or cold.
 
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 pound fingerling potatoes, peeled and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish

  1. In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
  2. Add the potatoes and toss in the butter and leek mixture.
  3. Add the broth and bring to a simmer.
  4. Simmer for 10 to 15 minutes until the potatoes are tender.
  5. Season with salt and pepper.
  6. Puree the soup with an immersion blender.
  7. Add the cream, and season again with salt and pepper.
  8. Serve the soup hot or cold garnished with chopped chives.

Garlic Butter Fingerling Potatoes

Serves 6
 
1 pound fingerling potatoes, scrubbed and cut in half lengthwise
3 tablespoons unsalted butter, melted
3 cloves garlic
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, or silicone.
  2. Put the potatoes into a mixing bowl. Add the butter, oil, salt, and pepper and toss to coat, making sure the potatoes are evenly coated.
  3. Transfer to the baking sheet and arrange in a single layer cut-side down.
  4. Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total.
  5. Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.

Pasta with Leeks

Serves 4 to 6
 
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup unsalted butter
2 tablespoons extra virgin olive oil
2 cups finely chopped leeks, using the white and tender green parts
Salt and pepper
1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth)
1/2 cup creme fraiche
1/4 cup finely chopped Italian parsley
1 cup grated Parmigiano Reggiano

  1. In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and saute for 5 minutes, until the leeks are wilted, and turning translucent.
  2. Add the wine, and simmer to reduce the wine by half. Remove from the heat, and whisk in the crème fraiche and parsley.
  3. Add the pasta to the skillet and toss to coat. Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce. Serve garnished with the remaining cheese.

Braised Chicken with Leeks

Serves 6
 
2 medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon extra virgin oil
2 1/2 tablespoons unsalted butter
1/2 cup ruby port
1/3 cup chicken broth
1/3 cup heavy cream

  1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
  2. Pat chicken dry and season with salt and pepper.
  3. Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
  4. Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
  5. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
  6. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
  7. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
  8. Serve chicken on top of leeks.

Kale and Potato Gratin

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound fingering potatoes, scrubbed, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale. Saute the kale until it begins to wilt.
  3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender. Season with salt and pepper.
  4. Combine the cheeses in a bowl.
  5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
  6. Do-Ahead:  At this point, you can cool, cover, and refrigerate overnight.
  7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
  8. Allow the gratin to rest for 10 minutes before serving.

Kale Salad with Tangerines and Soy Vinaigrette

Serves 4

One kale, washed, spun dry, tough stems removed and chopped
2 tangerines, peeled and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon grated ginger
1 garlic clove, minced
1/2 cup toasted sliced almonds

  1. Put the kale and tangerines into a salad bowl.
  2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic.
  3. Pour the dressing over the kale and tangerines, tossing to coat.
  4. Plate the salad and garnish with almonds.

Chicken, Orzo and Kale Soup

Serves 6
This is a great vehicle for using leftover chicken or turkey. Substitute your favorite bean for the white beans if you like.
 
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving

  1. In a Dutch oven, heat the oil, add the garlic and lemon zest, swirling in the pan for 30 seconds.
  2. Add the kale and toss to coat.
  3. Add the broth, chicken, white beans, and Parmigiano rinds if using.
  4. Simmer the soup for 30 minutes.
  5. Add the orzo, simmer another 12 minutes until the orzo is tender.
  6. Season with salt and pepper, as needed, and serve garnished with Parmigiano Reggiano.

Crostini with Arugula Pesto

Serves 6

Crostini
Makes about 24 pieces
 
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
  2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
  3. Remove from the oven and allow to cool.
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

Arugula Pesto
Makes 1 1/2 to 2 cups
 
1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

  1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
  2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
  3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
  4. Refrigerate for up to 1 week, freeze for up to 3 months.
  5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato grilled steak.

Carrot and Sugar Snap Pea Salad

Serves 4 to 6
 
2 carrots, tops removed, shredded on the big holes of a box grater
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 pound sugar snap peas, strings removed
2/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives

  1. In a large skillet, heat the butter, add the onion and saute for 3 to 4 minutes until softened. Add the sugar snap peas, and the carrots, and saute until the peas are crisp/tender.
  2. Cool completely.
  3. In a bowl, whisk together the oil, vinegar, sugar, mustard, salt, and pepper.
  4. Toss the peas and carrots with some of the dressing, then toss in the bacon and chives, toss again, and serve.

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1 pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice

  1. Heat the oil, add the zest, and saute for 30 seconds. Add the sugar snap peas, and saute the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.

Carrot Cake

Serves 6 to 8
 
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
  3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
  4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
 
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
1 teaspoon vanilla paste or extract
Orange juice as needed

  1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
  2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
  3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Glazed Carrots with Goat Cheese and Honey

Serves 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 bunch carrots peeled, and quartered, and cut into 1-inch lengths
3 garlic cloves crushed
1 thyme sprigs
1 rosemary sprig
1 bay leaves
1/8 teaspoon cumin seeds
1 tablespoons honey
1 tablespoons apple cider vinegar
1 cup chicken stock 
Salt and pepper
1/2 cup Italian parsley
2 tablespoons tarragon
1 garlic clove
1 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
6 ounces goat cheese, crumbled
Fleur de sel

  1. In a large skillet, heat the oil and butter, add the carrots, garlic, thyme, rosemary, bay leaves, and cumin, saute for 3 to 4 minutes until the mixture is fragrant.
  2. Add the honey, vinegar, and chicken broth, and bring to a boil. Simmer until most of the liquid evaporates and the carrots are crisp/tender, about 10 minutes. Season with salt and pepper.
  3. While the carrots are braising, in a food processor, combine the parsley, tarragon, garlic, lemon zest and oil. It will form a paste.
  4. Put the goat cheese into a bowl and combine with the parsley mixture.
  5. To serve, put the carrots into a serving bowl, and sprinkle with the goat cheese mixture and fleur de sel.

Maple Roasted Turnips

Serves 4
 
1 bunch turnips, scrubbed, and cut into 1/2-inch wedges (tops removed)
1/4 cup maple syrup
2 tablespoons dry sherry
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
1/2 cup vegetable or olive oil
Salt and pepper

  1. Preheat the oven to 350 degrees. In a mixing bowl, whisk together the syrup, sherry Dijon, thyme, and oil. Add the turnips, toss to coat and season with salt and pepper.
  2. Arrange the turnips and maple syrup mixture in a 13-by-9-inch baking dish, and roast for 1 hour, turning twice during the baking process. Serve the turnips warm.

Save the Greens Saute

Serves 4
Turnip greens are a major source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.
 
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch turnip greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

  1. In a saute pan, heat the oil, saute the garlic until it is softened, but not browned.
  2. Add the greens and saute until wilted.
  3. Season with salt and pepper and serve warm or at room temperature.

Cheesecake Squares

Serves 6 to 8
 
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded satsuma peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
tangerine segments for garnish

  1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
  2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
  3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
  4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
  5. Use the tangerine segments to decorate each square.
  6. Bring the squares to room temperature before serving.

Arugula Salad with Kumquat Vinaigrette

Serves 4
 
For the Dressing

1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper

  1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
  2. The dressing will keep in the refrigerator for up to 5 days.

For the Salad and to Finish
 
1 bunch arugula, washed, spun dry and chopped
1 cup kumquats, washed in cold water, thinly sliced, seeds removed
Kumquat salad dressing (see preceding recipe)
1/2 cup crumbled goat cheese

  1. In a salad bowl, combine the arugula and kumquats.
  2. Dress the salad with some of the kumquat dressing and plate the salad.
  3. Garnish with a few crumbles of goat cheese.

Panna Cotta with Prosecco Kumquat Sauce

Serves 6
 
2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded

  1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil.
  2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
  3. Serve over ice cream, cake, or panna cotta.

Vanilla Panna Cotta
 
1 envelope unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream

  1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
  2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.

Roasted Brussels Sprouts w/ Pancetta & Balsamic Glaze

Serves 6
 
1 pound brussels sprouts, cut in half, or quartered if large
1/4 pound pancetta, cut into dice
3 garlic cloves, minced
1/2 cup finely chopped red onion
Salt and pepper
1/2 cup extra virgin olive oil
1/3 cup aged balsamic vinegar

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. In a large bowl, combine the sprouts, pancetta, garlic, onion, salt, pepper, and oil, tossing to coat.
  2. Spread evenly onto the baking sheet, and roast for 17 to 22 minutes, turning once halfway, until the sprouts are browned, and the pancetta is crispy.
  3. Remove from the oven, drizzle with the vinegar, and serve.

Brussels Sprout Caesar

Serves 4
 
1/2 pound brussels sprouts, shaved
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup freshly grated Parmigiano Reggiano cheese
1 teaspoon fresh lemon juice
1/2 teaspoons anchovy paste
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoons freshly ground black pepper
1/2 cup shredded Parmigiano Reggiano, for garnish
1/2 cup garlic croutons, for garnish

  1. Put the shaved sprouts into a salad bowl.
  2. In a mixing bowl whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.
  3. Toss with the sprouts, and garnish with the Parmigiano and croutons.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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