Farmers’ Market Box March 24th, 2022

March 22, 2022 Teresa Williams 0 Comments

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Pasta alla Nerano

Serves
If you watched the Stanley Tucci CNN series on Italy, this was what he called life changing pasta; I wouldn’t go that far, but it’s pretty darned delicious. 
 
1/2 inch extra virgin olive oil (see note below)
1 garlic clove, sliced
2 cups thinly sliced zucchini (2 medium or 4 small)
1/2 cup grated Parmigiano Reggiano (the show used aged Provolone, which can be hard to find)
3 tablespoons unsalted butter
1/4 cup finely chopped basil
6 nests tagliatelle or 1/2-pound fettuccine cooked al dente, saving a bit of hot pasta water
salt and pepper

  1. In a large skillet, heat 1/2-inch of extra virgin olive oil, add the garlic, and cook until the garlic is translucent, remove from the pan, add the zucchini, and fry until the zucchini is browned on both sides. You may have to do this in batches, remove the browned zucchini to a pasta bowl, and continue to cook until all the zucchini is fried.
  2. Add 1/4 cup of cheese, the butter, and basil to the pasta bowl with the zucchini.
  3. Add the hot pasta to the bowl, and toss to coat, adding some of the pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Chocolate Zucchini Cake

Makes 1 9-inch Bundt
 
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
  3. Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
  4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
  5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Zucchini Risotto

Serves 4 to 6
 
For the Zucchini
2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped torpedo onion
1 garlic clove, minced
2 zucchini, grated on the large holes of a box grater (or food processor)
Salt and pepper

  1. In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
  2. Add the zucchini, season with salt and pepper, and saute until the zucchini loses most of its moisture. Season with salt and pepper and set aside.
  3. Do-Ahead:  You can make this 2 to 3 days ahead of time, because the zucchini is so delicate, you add it at the last minute when you are making the risotto.

For the Rice
4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed zucchini (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper

  1. In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened.
  2. Add the rice, and toast in the butter and onion mixture.
  3. Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
  4. Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
  5. Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
  6. Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano. Season with salt and pepper and serve garnished with the remaining cheese.
  7. INSTA-POT/Pressure cooker:  reduce the broth to 3 1/2 cups and cook at high pressure for 5 minutes, quick release, then stir in the butter, zucchini, and Parmigiano.
  8. Cook’s Note:  If you don’t’ want to use wine, add 1/2 cup more broth to the pot.

Shrimp and Ginger Stir Fry

Serves 4
 
1 pound medium peeled and deveined shrimp
2 julienned red torpedo onions
a 2-inch piece of ginger (thinly sliced)
2 garlic cloves, minced
1 bunch yu choy cabbage, washed, spun dry and chopped
2 tablespoons oil
1/4 teaspoon ground white pepper
1/8 teaspoon salt
3 tablespoons rice wine
3 tablespoons soy sauce
Steamed rice for serving

  1. Heat a large skillet or wok until it is almost smoking and add 2 tablespoons of oil. Add the ginger and garlic, saute for 15 seconds over high heat. Add the cabbage and stir fry for 1 minutes.
  2. Add the shrimp and onions, and saute till the shrimp begin to turn pink.
  3. Add the wine, and soy sauce, and cover the pan. Let the shrimp cook another 30 seconds, take off the cover, and stir until the shrimp are pink. Serve over rice.

Sauteed Yu Choy

Serves 4
 
1 bunch yu choy washed and spun dry
2 tablespoons vegetable oil
1 tablespoon oyster sauce 
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1/8 teaspoon ground white pepper
1/4 cup finely chopped torpedo onion, using the red part only for garnish

  1. Bring 4 quarts of salted water to a boil.
  2. Heat 1 tablespoon of oil in a small saucepan over low heat for 30 seconds. Stir in the oyster sauce, soy sauce, sesame oil, and white pepper. Bring the mixture to a simmer, then immediately turn off the heat and set aside.
  3. Add 1 tablespoon of oil to the boiling water, add the yu choy and stir gently. The yu choy will turn dark green in color. The blanching process takes only 30 seconds, but if your yu choy has thick stems, or if you like your vegetables to be more tender, you may want to cook them a little longer—up to a minute or so.
  4. Drain the yu choy thoroughly and arrange on a serving platter. Pour off any residual water from the serving platter.
  5. Pour the sauce over the yu choy, garnish with the onions and serve.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4
 
1 pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter, melted
2 tablespoons white miso
2 tablespoons maple syrup
Few drops Tabasco or Frank’s hot sauce

  1. Preheat the oven to 400 degrees, a prick the potatoes with the sharp point of a paring knife in several places. Roast for 50 to 60 minutes.
  2. In a bowl, whisk together the butter, miso, and maple syrup. Taste for seasoning and add Tabasco or additional maple syrup.
  3. When the potatoes are soft, remove from the oven, place on a plate, split in half, drizzle with the miso maple butter, and serve.

Japanese Sweet Potato Hash

Serves 6
 
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
  2. Melt the butter and olive oil in a large skillet over medium-high heat.
  3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
  4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
  5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
  6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
  7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
  8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

Butter Lettuce Salad with Creamy Onion Dressing

Serves 6
 
One head red butter lettuce, washed, spun dry and chopped
1/4 cup chopped red torpedo onion, using the red and tender green parts
1 clove garlic, roughly chopped
1/4 cup mayonnaise
2 tablespoons vegetable oil
2 tablespoons cream, or half-and-half
2 tablespoons apple cider vinegar
1/2 teaspoon salt
Freshly ground black pepper

  1. Put the lettuce into a salad bowl.
  2. In the food processor or blender, combine the remaining ingredients and puree. Season with salt and pepper and dress the salad. Refrigerate any remaining dressing for up to 7 days.

Butter Lettuce Tangerine Salad with Soy Dressing

Serves 4
 
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 bunch red butter lettuce, washed and spun dry
1/4 cup thinly sliced red torpedo onion
3 tangerines, peeled, and separated into segments
1/3 cup toasted sliced almonds for garnish.

  1. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic, until thickened.
  2. Put the lettuce, onion, and tangerines into a salad bowl, and toss with the dressing. Plate the salad and serve each portion garnished with some of the almonds.

Chocolate Tangerine Ricotta Cheesecake

Serves 6 to 8
For the Crust
 
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted

  1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
  2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
  3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
  4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
  5. Bake the crust until it smells nutty and fragrant about 10 min.
  6. Set the baked crust on a rack and let cool.
  7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

For the Filling
    1 1/2 cups whole-milk ricotta
    3 oz. cream cheese, at room temperature
    3/4 cup granulated sugar
    2 Tbs. unbleached all-purpose flour
    1/4 tsp. table salt
    3 large egg yolks
    1 Tbs. finely grated tangerine zest
    2 Tablespoons tangerine juice
    1 Chocolate Wafer cookie crust, baked and cooled
    tangerine Syrup, cooled

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the ricotta and cream cheese.
  3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
  4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
  5. Add the egg yolks, zest, and juice.
  6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
  7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
  8. Let cool completely on a rack.
  9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with orange Syrup.

Tangerine Syrup
1 cup tangerine juice
1 cup sugar
Grated zest of 1 tangerine

  1. In a small saucier, combine the ingredients and bring to a boil.
  2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest and cool the syrup.

Stir Fry Tangerine Chicken

Serves 4 to 6
 
1 pound boneless chicken thighs cut into chunks
1/4 teaspoon sesame oil
1/8 teaspoon white pepper
1/4 teaspoon garlic powder
¼ teaspoon salt
1 teaspoon rice wine
1/4 cup cornstarch
1 ½ cup canola or vegetable oil (for shallow frying the chicken)
For the sauce

1 tablespoon canola or vegetable oil
3 dried red chili peppers
3 to 4 pieces tangerine peel
2 star anise
1/4 cup fresh tangerine juice
1/4 cup chicken stock
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon soy sauce
2 tablespoons cornstarch (mixed into slurry with 2 tablespoons water)
2 torpedo onions sliced on an angle into 1 1/2-inch pieces
Steamed rice for serving

  1. Toss the chicken in the sesame oil, white pepper, garlic powder, salt, and rice wine; set aside for 20 minutes.
  2. Put the cornstarch in a shallow bowl and heat the oil in a wok until it reaches 350 degrees.
  3. Dredge the chicken pieces in cornstarch and fry until golden.
  4. Transfer to a plate lined with paper toweling.
  5. Heat a wok over medium heat and add a tablespoon of oil. Add the dried chili peppers, tangerine peel, and star anise, and toast for about 20 seconds, being careful not to burn the aromatics. Add the orange juice, chicken stock, vinegar, sugar, and soy sauce.
  6. Bring the sauce to a simmer and gradually add the cornstarch slurry, stirring constantly.
  7. When the sauce is thick enough to coat a spoon add the chicken and onions. Toss quickly and serve over steamed rice.

Curried Carrot Soup

Serves 4
 
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

  1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
  2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
  3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Swiss Chard Orzo Soup

Serves 4 to 6
 
2 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 cup torpedo onion, chopped, using the red and tender green parts
2 stalks celery, finely diced
3 carrots, finely diced
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken or vegetable broth
1/2 cup Parmigiano Reggiano rinds, chopped (optional)
1/2 cup orzo
 Salt and freshly ground pepper

  1. In a Dutch oven, heat the oil and saute the garlic, and onion until the onion is softened, about 3 minutes.
  2. Add the celery, carrots, and Swiss chard, and saute until the Swiss chard begins to wilt.
  3. Add the broth and rinds if using. Simmer for 15 minutes.
  4. Add the orzo, simmer another 10 to 12 minutes until the orzo is tender.
  5. Season with salt and pepper. Serve drizzled with olive oil.

Swiss Chard “lasagna”

Serves 6
This is a terrific way to use up the stalks from Swiss chard.
 
1 bunch Swiss Chard, stalks cut and reserved, leaves chopped, washed, and spun dry
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese Parmigiano Reggiano
1 cup grated Pecorino Romano
1/4 pound Prosciutto di Parma, finely chopped
1/4 cup chopped parsley
salt and pepper

  1. Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, drain thoroughly and cool to room temperature.
  2. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
  3. In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and saute until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.
  4. Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.

Roasted Balsamic Brussels Sprouts

Serves 4
 
1/2 pound Brussels sprouts, cut in half or quarters if large
3 garlic cloves, minced
1/2 cup extra virgin olive oil
Salt and pepper
1/4 to 1/3 cup aged balsamic vinegar

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the sprouts, garlic, and oil, season with salt and pepper, and spread onto the baking sheet.
  3. Roast for 15 minutes, turn and roast another 5 to 10 minutes, until the sprouts begin to turn golden brown.
  4. Transfer to a serving platter, and drizzle with balsamic vinegar to serve.

Garlic Parmesan Brussels Sprouts

Serves 4
 
1/2 pound Brussels sprouts, cut in half or quartered if large
1/2 cup olive oil
1 teaspoon dried oregano
3 garlic cloves, minced
1/2 cup grated Parmigiano Reggiano cheese
Salt and 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 sprouts, oil, oregano, garlic, Parmigiano, salt, and pepper. Toss until coated, then spread out onto the baking sheet.
  3. Bake for 20 minutes, turn, then cook another 5 to 10 minutes until golden brown. Serve warm.

Pomelo Paloma

Serves 6
 
lime wedge
Sriracha salt or coarse salt
1 1/2 cups pomelo or grapefruit juice
1/4 cup fresh lime juice
2 tablespoons honey or agave
1 cup tequila or vodka
1 cup club soda or sparkling water
Grapefruit twists and fresh basil for garnish

  1. Rub the rim of 6 rocks glasses with lime. Dip the rims into sriracha salt or coarse salt.
  2. In a pitcher, combine the pomelo juice, lime juice, honey, and tequila.
  3. Fill the rocks glasses with ice, fill the glass halfway with the pomelo mixture, top off with sparkling water and serve garnished with a twist, or basil leaves.

Pomelo Salsa

Makes about 2 cups
 
1 cup chopped pomelo, peel and pith removed, segmented, and chopped
1/4 cup finely chopped torpedo onion, using the red part only
1/4 cup chopped cilantro or Italian parsley
Pinch red pepper flakes
1/4 cup pomelo juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

  1. Combine all the ingredients, taste for seasoning and adjust using salt and pepper. This salsa is delicious with grilled or roasted poultry, and fish.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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