Farmers’ Market Box February 17th, 2022

February 14, 2022 Teresa Williams 0 Comments

This week’s local produce and featured farms:

Garnet Yams – Her Produce
Mustard Greens – Tamai Family Farms
Leeks – Tutti Frutti Farm
Algerian Tangerines – 3 Nuts Farm
Moro Blood Oranges – Bernard Ranches
Thumbelina Carrots – County Line Harvest
Zucchini Squash – Tutti Frutti Farms
Turnips – Tutti Frutti Farms

Farmer’s Choice

Blueberries – J.G. Berries
Cara Cara Oranges – Friends Ranches

Farmers’ Market Box Recipes:

Chicken Wild Rice Soup

Serves 6

1 cup wild rice
2 cups water
4 tablespoons butter
1/2 cup finely chopped leeks, using the white part only
3/4 cup chopped Thumbelina carrots
1/2 cup chopped celery
1/2 pound sliced mushrooms
1 teaspoon dried thyme
1/4 cup all-purpose flour
6 cups chicken broth
1/2 cup heavy cream (this is optional—if you leave it out, sub in more chicken broth)
1 cup diced cooked chicken or turkey

Wash the wild rice and cook according to package directions in the 2 cups of water until just tender, 20 to 30 minutes.
In a medium saucepan, melt the butter and add the leek, carrots, celery, mushrooms, and thyme. Sauté the vegetables for about 3 minutes.
Add the flour and stir until the flour is golden. Gradually add the chicken broth, whisking until the soup is smooth and comes to a boil. Simmer for 10 minutes.
Stir in the chicken and cooked wild rice, simmering until the soup is heated through.
Do-Ahead: At this point the soup can be refrigerated for 3 days, or frozen for about 6 weeks—bring to serving temperature before proceeding.
Add the cream and stir until the mixture comes to serving temperature.

Moroccan Thumbelina Carrot Salad

Serves 4

1 pound Thumbelina carrots, tops removed, and halves
1 cup vegetable broth
1⁄4 cup olive oil
1 garlic clove, minced
2 tablespoon fresh lemon juice
2 tablespoon roughly chopped mint
1/4 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon brown sugar

In a large skillet combine the carrots and broth, bring to a boil, and simmer for 5 minutes until the tender.
Drain and put the carrots into a salad bowl.
Wipe out the same skillet, and saute the garlic in the oil. Add the lemon juice, mint, pepper flakes, cumin, and sugar.
Simmer for 1 minute, and pour over the carrots, toss to coat. Season with additional salt and pepper if needed and serve at room temperature.

Meatless Monday Vegetable Pie

Serves 6

One 10-inch pie crust, either store bought, or home made
1/4 cup unsalted butter
2 garlic cloves, minced
1 cup finely chopped leek, using the white and tender green parts
1 cup grated Thumbelina carrots
1 bunch mustard greens, tough stems removed, washed, spun dry and finely chopped
1 cup diced zucchini
Salt and pepper
Two 5.3-ounce packages Boursin garlic herb cheese
1/2 cup grated Parmigiano Reggiano cheese

Preheat the oven to 400 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
Roll out the pastry to fit the pan, and gently fit it into the pan. Crimp the edges and refrigerate while making the filling.
In a large skillet, heat the butter, saute the garlic for 1 minute, add the leek and saute until softened, about 3 minutes.
Add the carrots, greens and zucchini, season with salt and pepper and saute until the greens are wilted, and the liquid in the pan is evaporated.
Stir in the Boursin and cook until the cheese is melted.
Spread into the pastry shell, and sprinkle with the Parmigiano Reggiano. Bake for 15 minutes, lower the temperature to 350 degrees, and bake another 30 minutes, until the filling is bubbling, and the cheese is golden brown.

Garnet Yam Curry

Serves 6

1 tablespoon vegetable oil
2 teaspoons mild curry powder
2 boneless, skinless chicken breasts, cut into bite-size pieces
1 bunch mustard greens, tough stems removed, cut into 1/2-inch ribbons
2 Garnet Yams, peeled and cut into bite-size pieces
2 cups chicken stock
2 cups coconut milk
1/4 cup finely chopped cilantro or Italian parsley
2 to 3 cups steamed Basmati rice for serving

In a large skillet, or wok, heat the oil, and saute the curry powder for 1 minute. Add the chicken and cook until the chicken is white all over.
Add the greens, and saute until it begins to soften.
Add the sweet potatoes, stock, and coconut milk.
Simmer for 15 to 20 minutes, until the potatoes are tender.
Season with salt and pepper, and garnish with cilantro and serve over rice.

Dirty Rice with Greens

Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 1/2 cups finely chopped red onion
1 rib celery, finely chopped
3 garlic cloves, minced
1/4 pound Andouille or other smoked sausage, cut into 1/2-inch dice
1 cup uncooked long-grain white rice
2 teaspoons dried thyme
2 teaspoons smoked paprika
Pinch cayenne
2 cups chicken or vegetable broth
One bunch mustard or turnip greens, stems trimmed, large ribs removed, and finely chopped
Salt and pepper
2 scallions, thinly sliced using the white and tender green parts
Hot sauce for serving

In a large skillet, melt the butter and oil, saute the onion, celery, and garlic for 3 to 4 minutes until the onion is softened. Add the sausage, rice, thyme, paprika and cayenne, and saute the mixture to toast the rice.
Add the broth and greens, and simmer for 18 to 20 minutes, until the liquid is absorbed, and the rice is tender. Season with salt and pepper, and garnish with the scallions.

Garnet Yam Home Fries

Serves 6

1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
In a large bowl, combine all the ingredients, tossing to coat them evenly.
Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.

Zucchini Tots

Serves 6

2 large russet potatoes, scrubbed
2 cups grated zucchini
1 large egg
1 1/2 cups shredded cheddar cheese
Salt and Tabasco
Olive oil

Cook the potatoes in boiling salted water for 20 minutes until tender. When cool enough peel the potatoes, and grate on the large holes of a box grater. Put into a mixing bowl, add the zucchini, egg, and cheese. Season with salt and Tabasco.
Preheat the oven to 400 degrees, and line baking sheets parchment or silicone.
Form the mixture into cylinders using 2 tablespoons of the mixture, and place onto the baking sheets.
Brush with olive oil and bake for 30 minutes, turning once to brown evenly. Serve warm.
Cook’s Note: You can change up the cheese here, using Swiss, or Parmigiano, Asiago, or your favorite.

Roasted Salmon with Blood Orange Salsa

Serves 6

1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Blood oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup blood orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
In a bowl, combine the oil and Old Bay.
Dip the filets into the oil mixture and arrange on the baking sheet.
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.
In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4

For the Glaze
1 tablespoon extra virgin olive oil
1/2 cup finely chopped leek using the white and tender green parts
1 teaspoon finely chopped garlic
2 chipotles in adobo, minced
2 teaspoons minced sage leaves
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch
3 tangerines, peeled, and segmented

In a saucepan, heat the oil, saute the leek, garlic, chipotles, and sage leaves for 2 minutes.
Add the sugar, juice, zest, and cornstarch.
Bring to a boil, whisking until thickened. Stir in the tangerine segments.
Taste for seasoning adding salt and pepper if necessary.
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

Put the pork tenderloin into a zip-lock bag.
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.
Discard the water in the bag, rinse the tenderloin, and pat dry.
Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
Divide the glaze in half, 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.
Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

Cara Cara Cheesecake

Serves 8

For the Crust
2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar

Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray.
Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan.
Bake for 10 minutes, remove from the oven, and set aside.

For the Batter
Three 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted, and cooled
1 1/2 cups sour cream
4 large eggs

In the bowl of an electric mixer, beat the cream cheese until smooth.
Add the sugar, melted chocolate, sour cream and eggs, beating until smooth.
Pour into the baked crust.
Bake for 45 to 55 minutes, until the center is just set.
Allow to cool in the turned off oven.
When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd. Cover and refrigerate for at least 8 hours.
When ready to serve, bring to a room temperature.

Cara Cara Curd
Makes about 3 cups

1 1/4 cup sugar
6 large eggs
1/2 cup fresh Cara Cara orange juice
1/2 cup chilled butter, cut into 1/2-inch cubes

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.
Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
Cool, and refrigerate, the curd will set up in the refrigerator. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Blood Orange Sangria

Serves 6 to 8

1/2 cup superfine sugar
1 1/2 cups hot water
2 limes, thinly sliced
3 blood oranges, thinly sliced
Ice cubes
1 cup Triple Sec
One 750-ml bottle red wine
One liter sparkling water
One blood orange, thinly sliced for garnish

Put the sugar in a medium-size heat-proof bowl and pour the water over it, stirring to dissolve.
Add the limes and oranges.
Do-Ahead: At this point, cover and let sit at room temperature at least 4 hours or refrigerate overnight.]
Fill one pitcher with 2 cups of ice. Pour in 1/2 cup of the sugar syrup, and fruit. Add the Triple Sec and wine, stirring gently.
To serve, fill wine glasses 1/2 full and top off with the sparkling water. Garnish with a blood orange slice.

Lamb and Guinness Stew

Serves 6

3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
Salt and pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
4 tablespoons vegetable oil
4 cups sliced leeks using the white and tender green parts
2 teaspoons dried thyme
1 bunch Thumbelina carrots, tops trimmed and cut in half
1 bunch turnips, tops trimmed, and cut into wedges
One 12-ounce can Guinness
2 cups beef broth
1 cup chicken broth
Salt and pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened

Put the lamb into a mixing bowl, season with salt and pepper, and toss with the garlic and flour.
In a Dutch oven, heat the oil, and brown the lamb a few pieces at a time, to avoid crowding.
Remove the browned meat to a plate and add the leeks, and thyme, sautéing until the leeks are tender, and beginning to turn golden brown.
Add the meat back to the pan, along with the carrots and turnips, add the Guinness and broths, bring to a boil, and simmer for 1 1/2 hours, until the lamb and vegetables are tender. Season with additional salt and pepper if needed.
In a small bowl, mixing together the butter and flour and stir into the simmering stew, bringing the mixture back to a boil, as it thickens. Serve the stew with crusty bread and a green vegetable.

Turnip Gratin

Serves 6

One bunch turnips, tops removed (see save the greens) and thinly sliced
1 1/2 cups milk
1/2 cup heavy cream
2 garlic cloves
1 cup finely chopped leeks, using the white and tender green parts
Salt and pepper
1 1/2 cups shredded Gruyere or Swiss cheese
1/4 cup grated Parmigiano Reggiano

Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
In a large skillet, heat the milk, cream, garlic, and leeks for 2 minutes. Add the turnips, salt and pepper and simmer for 10 minutes until the turnips are tender.
Transfer to the baking dish and sprinkle with the cheeses.
Bake for 30 to 40 minutes until the gratin is bubbling and the cheese is golden brown.
Allow to rest for 10 minutes before serving.

Save the Greens Saute

Serves 4
Turnip or beets greens are a great 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 or beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

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

Blueberry Scones

Makes 8

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Preheat the oven to 400 degrees and line a baking sheet with silicone or parchment.
Sift together the flour, baking powder, salt, and sugar.
Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on the baking sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until golden brown. Let the scones cool a bit before you apply the glaze.

Cara Cara Glaze
1/2 cup Cara Cara orange juice
2 cups confectioner’s sugar
1 tablespoon unsalted butter, softened

In a small bowl, combine the ingredients until pourable, adding more juice if needed.
Drizzle over the scones and serve.

Blueberry Orange Coffee Cake

Serves 8

For the Streusel
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds

In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.

For the Cake
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon orange extract
½ teaspoon grated orange zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup blue berries

Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, extract, and zest, beating until the mixture is combined.
Add the flour, baking powder, soda, and salt, beating on low speed until blended.
With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the springform and serving.
Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes. The cake stays moist for about 3 days, stored in an airtight container at room temperature.
Double-Up: My friends Ellen and Dan Einstein own the Sweet 16th Bakery in Nashville and they double this recipe and bake it in a 13-by-9-inch baking pan, for the same amount of time. This double recipe will serve an army and makes a great potluck take along!

@Diane Phillips Diane Phillips Blog: Cucina Divina
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