Farmers’ Market Box March 17th, 2022

This week’s local produce and featured farms:

• Sugar Snap Peas – Milliken Family Farm
• Black Kale – Tamai Farms
• Spinach – JR Organics
• Gold Beets – Tamai Farms
• Nantes Carrots – County Line Harvest
• Anjou Pears – See Canyon
• Red Round Potatoes – Weiser Family Farms
• Spring Onions – Black Sheep Produce

Farmer’s Choice

• Dancy Tangerines – Garcia Organics
• Meiwa Kumquats – Rancho La Paz De Mi Corazon

Farmers’ Market Box Recipes:

Red Potato and Kale Gratin

Serves 6
 
4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch kale, tough stems discarded and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
1 pound red potatoes, scrubbed, sliced 1/4-inch thick
2 spring onions, thinly sliced, using the white and tender green parts
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano 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 butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the potatoes and spring onions, simmer for 5 to 7 minutes, until the potatoes are almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the potatoes and kale to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining potato mixture, and sprinkle with the remaining cheese.
8. Do-Ahead:  At this point, the gratin can be cooled, covered, and refrigerated for up to 24 hours.
9. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
10. Allow the gratin to rest for 5 minutes before serving.

Red Potato Salad

Serves 4 to 6
 
1 pound red potatoes, scrubbed
2 ribs celery, finely chopped
1 spring onion, finely chopped, using the white and tender green parts
1/2 teaspoon distilled white vinegar
1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
2 teaspoons grated lemon zest
2 to 3 tablespoons milk
1/4 cup finely chopped fresh dill
Salt and pepper
1/2 teaspoon sweet paprika for garnish

1. Put the potatoes into salted water to cover and bring to a boil. Simmer for 25 to 30 minutes until tender.
2. Drain the potatoes and cool completely.
3. Peel the potatoes if you prefer or leave the skins on and cut the potatoes into bite sized pieces and place in a large mixing bowl.
4. Add the celery and spring onion to the bowl, tossing the potatoes to distribute the vegetables.
5. Add the vinegar, oil, and pepper to the potatoes, and toss to coat.        
6. In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest, stirring in the milk to thin the dressing. Stir in the dill, add some of the mayonnaise mixture to the potatoes, stirring to coat. Taste the potatoes for seasoning adding salt and pepper if necessary.
7. Do-Ahead: At this point cover and refrigerate the salad and leftover dressing for at least 4 hours, or up to 24 hours.
8. Thirty minutes before serving, stir the potatoes, and add more dressing if necessary. Serve the potato salad cold, garnished with paprika.

Tuscan Beans and Greens

Serves 6
An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it is prepared when the ingredients all get to know each other.
 
3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch black kale, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2. Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper.

Spinach and Golden Beet Salad

Serves 4
 
One bunch spinach, washed, spun dry and chopped (remove any tough stems)
One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup tangerine juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1 spring onion, finely chopped using the white and tender green parts
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese
2 tangerines, peeled and segmented

To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use)

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad some dice is nice J)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.

To Assemble

1. Put the spinach into a salad bowl.
2. In a small mixing bowl, whisk together the tangerine juice, vinegar, mustard, spring onion, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the spinach and toss to coat. Plate the salad, arrange some of the beets over the spinach, and top with some crumbled goat cheese and tangerine segments and drizzle with a bit of the dressing.

Honey Thyme Carrots

Serves 4
 
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 tablespoons honey
2 teaspoons dried thyme
1 bunch Nantes carrots, scrubbed, scraped, ends trimmed and cut into quarters
1/2 cup chicken or vegetable broth
Salt and pepper

1. In a skillet, melt the butter with the oil, honey, and thyme.
2. Add the carrots and broth, and simmer for 7 to 10 minutes turning the carrots to cook evenly. Season with salt and pepper and serve.

Nantes Carrot Salad

Serves 4 to 6
 
1 bunch Nantes carrots, coarsely shredded
2 spring onions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments, and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. In a bowl, combine the carrots, spring onions, and tangerines.
2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Pear Upside Down Cake

Serves 6 to 8
To make this ahead, bake the cake, and then cool to room temperature. Cover and refrigerate overnight. Re-warm, covered with aluminum foil in a 350 degree oven for 10 minutes to loosen the caramel. Then turn out onto a serving platter.
 
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored, and thinly sliced (I’m fond of red pears, since they don’t disintegrate)

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.

For the Cake
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
Vanilla ice cream for serving

1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.

Pear Mascarpone-Stuffed French Toast w/ Spiced Pear Syrup

Serves 8 to 10
For the Pear Sauce
This sauce is equally delicious on cake, or over ice cream
 
1/4 cup unsalted butter
1/2 cup firmly packed brown sugar
1 pound firm pears, peeled, cored, and diced
1 cup pear nectar
1/2 teaspoon ground cinnamon
Pinch ground nutmeg

1. In a large skillet heat the butter, and sugar, until the sugar melts.
2. Add the pears, nectar, cinnamon, and nutmeg.
3. Simmer until the pears are softened. Set aside. If you are making this ahead it will keep in the refrigerator for up to 5 days, or frozen for 2 months.

For the French Toast
 
1/2 cup light brown sugar
1 teaspoon ground ginger
2 to 3 ripe pears, peeled, cored, and sliced
6 large eggs
1 cup heavy cream
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons brandy
6 cups torn challah or egg bread
1 cup mascarpone cheese
1/4 cup cinnamon sugar

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl whisk together the brown sugar, ginger, pears, eggs, cream, granulated sugar, nutmeg, and brandy.
3. Add the challah or egg bread and press down to soak the bread.
4. Transfer half of the mixture to casserole dish. Spread the mascarpone on the bread mixture, and top with the remaining bread mixture. Sprinkle with the cinnamon sugar, cover and refrigerate at least 8 hours, or overnight.
5. Preheat the oven to 350 degrees. Allow the casserole to come to room temperature, set onto a baking sheet to catch any drips and bake covered for 30 minutes, uncover, and bake another 15 minutes until the casserole is puffed and golden. Allow to rest for 15 minutes to set up, serve in a pool of the warm pear sauce.

Beef and Vegetable Stir Fry

Serves 4 to 6
For the Beef
 
12 ounces flank steak (sliced ⅛-inch thick into 2- to 3-inch pieces)
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon cornstarch
2 teaspoons vegetable oil

1. Mix together the marinade ingredients with the beef until well-coated and set aside for 30 minutes or overnight.

For the Stir Fry
 
1 bunch spinach, washed, spun dry and chopped
1/2 pound sugar snap peas ends trimmed
½ cup beef broth
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil
½ teaspoon grated ginger
2 garlic cloves, minced
1 tablespoon Shaoxing wine
2 teaspoons cornstarch (mixed with 1 tablespoon water)
Steamed rice for serving
1/4 cup finely chopped spring onion for garnish

1. In a small bowl, mix the beef broth, sesame oil, soy sauces, oyster sauce and sugar, and set aside.
2. Heat a wok or large skillet on high heat and spread 2 tablespoons of oil around the perimeter to coat.
3. Once the wok and oil start to smoke, add the beef, and spread the beef in one even layer. Sear for 30 seconds.
4. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef to a plate.
5. Over high heat, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds and add the garlic. Add the Shaoxing wine.
6. Next, add the snap peas and the spinach, and stir fry 30 seconds until the spinach is wilted.
7. Stir in the beef and your prepared sauce mixture.
8. Stir fry everything in a circular motion so the beef and vegetables combine.
9. Pour the cornstarch slurry in the center of the wok while stirring, stirring to coat all the vegetables.
10. Serve the stir fry over steamed rice and garnish with chopped spring onions.
11. Cook’s Note:  This same prep can be used for chicken or firm tofu.

Tangerine Chipotle Chicken Wings

Serves 6
 
2 tablespoons vegetable oil
One medium red onion finely chopped
6 chipotle chilies in adobo, finely chopped
1 teaspoon ground cumin
1 teaspoon tangerine zest
2 cloves garlic minced
1 1/2 cups tangerine juice
½ cup honey
½ cup ketchup
3 pounds chicken wing drummettes
½ cup finely chopped cilantro

1. Preheat the oven to 375 degrees, line baking sheets with aluminum foil, parchment, or silicone. Arrange a rack in each baking sheet.
2. In a saucepan, heat the oil, saute the onion, chipotles, cumin, zest, and garlic for 2 minutes until the onion is softened.
3. Add the tangerine juice, honey, ketchup, and cilantro, simmer for 10 minutes.
4. Cool the sauce.
5. Put the drummettes into a bowl. Toss with the cooled sauce and arrange on the racks on the baking sheets.
6. Roast for 25 minutes, turn the wings, and roast another 20 to 25 minutes until cooked through.
7. Remove from the oven and serve warm.

Tangerine Kumquat Bars

Serves six
 
One-half pound Meiwa kumquats, halved and seeded
1/4 cup tangerine juice
2 cups all-purpose flour
1 cup unsalted butter, melted
1/2 cup confectioner’s sugar
1 cup flour
2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 tsp baking powder
Confectioner’s sugar for garnish

1. Preheat oven to 350 degrees and coat a 9×13 baking pan with non-stick cooking spray.
2. Put the kumquats and tangerine juice into a blender, and puree pour into a mixing bowl.
3. In a large bowl, mix together 2 cups flour, butter, 1/3 cup confectioner’s sugar until incorporated.
4. Press dough evenly onto the bottom of the prepared pan and bake for 20 minutes, or until edges start to turn golden brown.
5. While the crust is in the oven, whisk together the kumquat purée, 1 cup flour, sugars, eggs, and baking powder until incorporated.
6. Pour filling over hot crust and return to the oven.
7. Bake for 20 to 25 minutes until puffed and set in the middle. Allow the bars to cool completely before cutting into squares. Dust with confectioner’s sugar before serving.

Kumquat Vinaigrette

Makes 1 cup
Pairs well with romaine, butter, or mixed greens
 
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.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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