Farmers’ Market Box February 10th, 2022

This week’s local produce and featured farms:

• Red Beets – Tamai Family Farms
• Torpedo Red Onions – Tutti Frutti Farms
• Blue Lake Beans – Tamai Family Farms
• Gold Nugget Tangerines – Regier Family Farms
• White Cauliflower – Black Sheep Produce
• Assorted Lettuce – Paradise Found
• Rainbow Chard – County Line Harvest
• Red Potatoes – Weiser Family Farms

Farmer’s Choice

• Thai Guava
• Valentine Pomelo – Rancho Del Sol

Farmers’ Market Box Recipes:

Beet Salad with Gorgonzola

Serves 4 to 6
 
1 bunch red beets, tops removed, scrubbed
1/4 cup thinly sliced red torpedo onions, using the red part only
1/4 cup aged balsamic vinegar
2 tablespoons tangerine juice
2 tablespoons finely chopped basil
1/2 cup extra virgin olive oil
Salt and pepper
One head lettuce, washed, spun dry and chopped
1 to 2 gold nugget tangerines peeled, and segmented for garnish
1/2 cup crumbled gorgonzola dolce for garnish

1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets, thinly slice, and put into a bowl with the torpedo onions.
3.  In a mixing bowl, whisk together the vinegar, juice, basil, and oil. Season with salt and pepper. Pour some of the mixture over the beets and let marinate at room temperature for 1 hour.
4. When ready to serve, toss the lettuce with the dressing, plate the salad, garnish with the beets.
5. Arrange the tangerines around the outside of the salads, crumble the gorgonzola over the beets, and drizzle with any remaining dressing.

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.

Green Beans Nicoise

Serves 4
 
1 pound green beans, ends snipped, and cut into 1-inch pieces
Salt and pepper
3 tablespoons lemon juice
1 garlic clove, minced
2 tablespoons thinly sliced torpedo onion
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/4 cup pitted, chopped Kalamata olives for garnish

1. Bring 4 quarts of salted water to a boil, and simmer the beans for 3 to 4 minutes, until crisp-tender. 
2. Drain and toss with salt and pepper.
3. In a bowl, whisk together the juice, garlic, torpedo, mustard, and oil. Season with salt and pepper.
4. Toss the beans with the dressing, and garnish with the olives. Serve warm or at room temperature.

Greek Green Beans

Serves 4
 
3 tablespoons extra virgin olive oil
2 red torpedo onions, finely chopped, using the red and tender green parts
4 cloves of garlic, thinly sliced
pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
1 cup dry white wine
1 pound green beans, ends trimmed, and cut into 1-inch pieces
Salt and freshly ground black pepper
1 cup crumbled Feta

1. In a Dutch oven, heat the oil, and saute the onion, garlic, and red pepper. Add the tomatoes and wine, bring to a simmer, add the beans, and simmer for 35 to 45 minutes until the beans are tender.
2. Season with salt and pepper, stir in the feta and serve warm or at room temperature.

Lettuce Salad with Tangerines, and Ginger Soy Dressing

Serves 4
 
One head of lettuce, washed, spun dry and chopped
3 tangerines peeled and segmented.
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons sesame seeds for garnish

1. Put the lettuce and the tangerines into a salad bowl. In another bowl, whisk together the oil, soy sauce, vinegar sugar, ginger, and garlic.
2. Toss the salad with some of the dressing, and garnish with sesame seeds.

Sicilian 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

1. Preheat oven to 400 line 2 baking sheets with silicone, parchment, or aluminum foil. 
2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper.  Roast for 45 minutes until crispy.
3. 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.
4. Set aside.
5. 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.
6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Buffalo Cauliflower

Serves 4
 
1 head cauliflower, cut into florets
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup hot sauce, such as Frank’s Red Hot sauce
2 tablespoons Sriracha (Asian chile sauce)
1/2 cup unsalted butter, cut into small pieces
crumbled blue cheese for garnish

1. preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment paper.
2. Toss the florets with the oil, salt, and pepper. Spread evenly in one layer onto the baking sheet. Roast for 20 to 25 minutes turning once during the cooking time. The edges of the cauliflower will have turned golden to golden brown.
3. While the cauliflower is roasting, combine the hot sauce and Sriracha in a saucepan, over medium heat, whisk in the butter until the butter is melted.  Keep warm.
4. When the cauliflower is roasted, transfer to a serving bowl, and toss with the hot sauce mixture.  Serve garnished with blue cheese crumbles.

Shrimp and Fried Cauliflower Rice

Serves 6
 
1/4 cup sesame oil
2 large eggs, lightly beaten
3 cups cauliflower rice
1 pound large shrimp (31-35 count), peeled and deveined
3 cups broccoli florets
1 medium red bell pepper, finely chopped
3 garlic cloves, sliced
1 teaspoon grated ginger
3 tablespoons soy sauce or tamari
1 tablespoon Mirin
1 tablespoon rice vinegar
½ teaspoon ground pepper
2 tablespoons toasted sesame seeds for garnish

1. In a large skillet or wok, heat 2 teaspoons of oil over high heat.  Add the eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
2. Add the remaining 2 teaspoons of oil to the pan, add the cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.
3. Add 2 teaspoons of oil to the pan add the shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.
4. Add the remaining 2 tablespoons oil to the pan add the broccoli, bell pepper, ginger and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), Mirin, vinegar, and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower, and shrimp, and serve garnished with sesame seeds.

Beans and Greens

Serves 6
If you have any rinds from Parmigiano Reggiano, add them with the broth. They give the sauce a nice balance of flavor.
 
2 tablespoons extra virgin olive oil (plus more for garnish)
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can chopped tomatoes
4 cups chicken or vegetable broth
Two14.5-ounce cans small white beans, rinsed and drained
Salt and pepper

1. In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale, and saute for 2 to 3 minutes until wilted.
2. Add the tomatoes, and saute for 2 to 3 minutes.
3. Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.
4. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.
5. Cook’s Note:  If you would like to use the beet greens, wash, and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and saute with the chard. 

Roasted Rosemary Purple Potatoes

Serves 4 to 6
 
1 1/4 pounds purple potatoes, scrubbed, and cut into quarters
1/3 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper

1. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone. 
2. In a bowl, combine the potatoes, oil, rosemary, salt, and pepper, tossing to coat the potatoes.
3. Spread out onto the prepared baking sheet.
4. Roast for 45 to 50 minutes, turning a few times to brown evenly.
5. Serve warm.

Smashed Herb Roasted Purple Potatoes 

Serves 4
 
1 pound Peruvian purple potatoes, scrubbed
2/3 cup olive oil
2 garlic cloves, minced
2 tablespoons mixed dried herbs such as oregano, basil, thyme, marjoram, sage
Salt and pepper
1 1/2 cups crumbled goat cheese

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment paper.
2. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender. Drain and allow to cool slightly.
3. Combine the oil with the herbs and garlic. Pour half the mixture onto the baking sheet.
4. Put the potatoes onto the oil mixture, using an oven mix, push down on the potatoes to flatten then.
5. Pour the remaining oil over the flattened potatoes, sprinkle with the goat cheese and roast for 20 to 30 minutes until browned and crispy on the edges. Allow to rest for 10 minutes before serving.

Pomelo Curd

Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh pomelo juice
1/2 cup chilled butter, cut into 1/2-inch cubes

1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice. Place over medium heat and whisk until the mixture thickens, and almost boils.
2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4. Cool, and refrigerate, the curd will set up in the refrigerator.
5. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Roasted Salmon with Pomelo Salsa

Serves 4 to 6
 
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
2 pomelos, peel and pith removed, segmented and chopped
1/2 cup finely chopped spring onion, using the white part only
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup pomelo juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil and Old Bay.
3. Dip the filets into the oil mixture and arrange on the baking sheet.
4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
5. In a bowl, combine the pomelo, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
6. Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.

Guava Cake

1 pound fresh ripe 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

1. Preheat oven to 350 degrees and coat the inside of a bread pan with non-stick cooking spray.
2. In a bowl, sift together the flour, baking powder and cinnamon.
3. 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 very small dice.
4. You should have about 1 1/2 cups of chopped guava.
5. 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.
6. 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.
7. 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.
8. Scrape the batter into the prepared pan and bake for 55 to 60 minutes. Allow to cool completely before slicing.

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

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

@Diane Phillips Diane Phillips Blog: Cucina Divina
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