Farmers’ Market Box March 10th, 2022

This week’s local produce and featured farms:

• Garnet Yams – Her Produce
• Persian Cucumbers – Dassi Family Farms
• Leeks – Tutti Frutti Farms
• Tokyo Turnips – JR Organics
• Gold Nugget Tangerines – Rancho Del Sol
• Casper Kale – County Line Harvest
• Rainbow Chard – Dacquisto Farms
• Thumbelina Carrots – County Line Harvest

Farmer’s Choice

• Smith’s Blood Oranges – Friends Ranches
• Pink Lady Apples – Fair Hills Farm

Farmers’ Market Box Recipes:

Yam Shakshuka

Serves 6
 
1 pound garnet yams, scrubbed
2 leeks, thinly sliced
2 tablespoon fresh lemon juice
3 tablespoons olive oil
Salt and pepper
1/4 cup softened unsalted butter
3 garlic cloves, crushed
1 tsp ground cumin
1 1/2 cups shredded sharp while cheddar cheese
6 large eggs
1 1/2 teaspoons sriracha
Sprigs of cilantro or Italina parsley for garnish

1. Preheat the oven to 400 degrees, prick the potatoes with the sharp tip of a paring knife in several places, and roast them for 50 to 60 minutes, until the potatoes are soften when squeezed with an oven mitt.
2. Put one leek into a small bowl, and sprinkle with the lemon juice and vinegar. Season with salt and pepper and set aside.
3. In a large skillet, melt 2 tablespoons of butter and saute the garlic, remaining leek and cumin for 1 minute until fragrant.  Transfer to a mixing bowl.
4. When the potatoes are cool enough to handle, scoop the flesh from the potatoes and add to the mixing bowl. Mash the potatoes with the garlic butter and 1/2 of the cheese.  Season with salt and pepper.
5. Melt the remaining butter in the same skillet and press the sweet potato mixture into the pan. Make 6 indentations into the mixture and crack an egg into each indentation.  Sprinkle with a bit of Sriracha and the remaining cheese. Cover and cook over medium heat for 6 to 9 minutes until the eggs are done to your preference.
6. Serve the shakshuka garnished with the pickled leeks and sprigs of cilantro or Italian parsley.

Cook’s Note:  the inspiration for this dish came from Yotam Ottolenghi Pantry book

Chipotle Hasselback Garnet Yams

Serves 4
 
1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 chipotle chilis in adobo, finely chopped
1 cup crumbled cotija cheese
1/4 cup finely chopped cilantro for garnish

Crudites with Caramelized Leek Dip

Serves 6
 
3 tablespoons unsalted butter
1 bunch leeks, thinly sliced using the white and tender green parts
1 cup mayonnaise
2 cups grated Gruyere or imported Swiss cheese
Few drops Tabasco
1 pound Persian cucumbers, scrubbed, and cut into quarters
1 bunch baby turnips, tops removed, scrubbed, and cut in half or quarters
1 bunch baby carrots, tops removed, scrubbed, and cut in half or quarters

1. Preheat the oven to 350 degrees.
2. In a skillet, heat the butter, and saute the leeks until they become translucent. Transfer to a bowl and stir in the mayonnaise, cheese, and Tabasco, stirring to blend. Put the dip into an oven-proof dish, and bake
3. for 25 to 30 minutes until the dip is bubbling. Serve the dip with crostini, and crudites.

Casper Kale Slaw

Serves 4 to 6
The secret to great slaw is everything being about the same size.
 
1 bunch Casper kale, tough stems removed, and finely chopped
1/2 cup finely chopped leeks, using the white and tender green parts
1/4 cup finely chopped cilantro
2 pink lady apples, cored, and finely chopped
1 bunch baby carrots, finely diced
4 strips bacon, cooked crisp and crumbled
1/4 cup finely chopped toasted pecans
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons whole grain mustard
1/3 cup vegetable oil
Salt and pepper

1. In a large salad bowl, combine the kale, leeks, cilantro, baby carrots, apples, bacon, and pecans.
2. In a small bowl, whisk together the vinegar, honey, mustard, and oil. Season with salt and pepper.
3. Pour over the kale mixture and toss to coat. The slaw will keep in the refrigerator for up to 8 hours.

Kale Mac and Cheese

Serves 6
 
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch Casper kale, tough stems removed, and finely chopped
1 pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 sweet onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic, and pepper flakes in the skillet for 30 seconds until fragrant.
3. Add the kale, and saute until the kale is wilted. Season liberally with salt and pepper. Turn the mixture into a large mixing bowl and add the pasta.
4. In a large saucepan, melt the butter, and saute the onion, sugar, salt, and pepper until the onions begin to caramelize.
5. Add the flour, and whisk for 2 minutes, cooking the flour. Gradually add the broth and milk and bring to a boil. Season with salt and Tabasco.
6. Remove from the stove and stir in the cheeses.
7. Pour the mixture over the pasta and broccoli and stir to blend. Transfer to the prepared baking dish. In another small bowl, combine the panko and Parmigiano. Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown. Allow to rest for 5 minutes before serving.

Tangerine Cheesecake

Serves 8
 
For the Crust

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

1. Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray.
2. Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan. 
3. 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

1. In the bowl of an electric mixer, beat the cream cheese until smooth.
2. Add the sugar, melted chocolate, sour cream, and eggs, beating until smooth.
3. Pour into the baked crust.
4. Bake for 45 to 55 minutes, until the center is just set.
5. Allow to cool in the turned off oven.
6. 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.
7. When ready to serve, bring to a room temperature.

Tangerine Curd

Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh tangerine 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. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

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

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.
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.

Bahn Mi Meatballs with Turnip and Cucumber Slaw

Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of slaw.

For the Meatballs
 
1/2 pound ground pork
1/2 pound ground chicken or turkey
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
1 leek, finely chopped, using the white part only
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Oil for frying

1. In a mixing bowl, combine the ingredients, until blended.
2. Using a portion scoop form into golf ball sized meatballs.
3. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown.  When cooked through, remove to paper toweling, and drain thoroughly.

For the Slaw

1 cup julienned turnip
3 baby carrots scrubbed, and cut into julienne
2 cups julienned Persian cucumber (skin on)
1/4 cup finely chopped cilantro
1 leek, finely chopped, using the white and tender green parts
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce

1. In a bowl, combine the vegetables.
2. In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
3. Pour over the slaw and toss to coat.
4. Spread the slaw onto a serving platter and top with the meatballs.

Lemon Cucumber Dip

Makes about 4 cups
 
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill, chopped
1/4 cup finely chopped chives
4 Persian cucumbers, finely chopped
freshly ground black pepper
1 cup crumbled feta cheese

1. In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta.
2. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.

Farro with Rainbow Chard

Serves 4
 
1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
Pinch red pepper
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts

1. Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes.  Drain thoroughly put into a bowl and set aside.
2. In a large skillet, heat the oil, add the garlic, onion, and red pepper, saute until the onion begins to soften.
3. Add the chard and toss until the chard wilts. Season with salt and pepper.
4. Add the chard to the farro and toss to combine.
5. Add the Parmigiano and toss again.
6. Garnish the Farro with the pine nuts.

Sicilian Greens

Serves 4
This dish is equally delicious when using kale, or collards.
 
4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

1. In a large skillet, heat the oil, add the raisins, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the chard are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Blood Orange Margaritas

Serves 6
 
2 cups blood orange juice
1/2 cup fresh lime juice
2/3 cup Cointreau or Triple Sec
1 1/4 cups silver tequila
Blood orange wedges
Kosher salt
Blood orange slices for garnish

1. In a large pitcher, mix the blood orange juice with the lime juice, Cointreau, and silver tequila. Refrigerate until chilled, at least 30 minutes.  
2. Spread a small mound of salt on a small plate. Moisten the outer rim of 6 margarita glasses with the orange wedge, then dip the rims into the salt to lightly coat.
3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice.
4. Cook’s note:  you can also serve these over ice, or blend with ice in a blender.

Blood Orange Caprese

Serves 4
 
1 pound blood oranges, peel and pith removed, and sliced 1/2-inch thick
Two balls fresh mozzarella, sliced
1 basket cherry tomatoes, cut in half
1/4 cup finely chopped basil
Salt and freshly ground black pepper
1 cup extra virgin olive oil
1/3 cup red wine vinegar

1. Arrange the oranges and mozzarella overlapping and alternating on a serving platter.
2. Scatter the tomatoes and basil over the oranges and mozzarella.
3. Season with salt and pepper.
4. In a bowl, whisk together the oil and vinegar, and pour over the salad. Serve at room temperature.

Tart Tatin

Serves 6 to 8
 
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
8 to 10 Pink Lady apples, peeled, cored, and quartered

1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick.  Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half, and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large, rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest