Farmers’ Market Box April 7th, 2022

This week’s local produce and featured farms:

• Red Yams – Fresno Evergreen
• Broccoli – Suncoast Farms
• Algerian Clementine Tangerines – 3 Nuts Farm
• Golden Turnips – The Good Good Farm
• Gold Beets – Tamai Farms
• Leeks – Black Sheep Produce
• Fennel – Dacquisto Farms
• Red Oak Leaf Lettuce – Dacquisto Farms

Farmer’s Choice

• Blueberries – J.G. Berries
• Tahoe Gold Tangerines – Friends Ranches

Farmers’ Market Box Recipes:

Golden Beet Salad

Serves 4 to 6
 
One bunch oak leaf lettuce, washed, spun dry and chopped (remove any tough stems)
One bunch golden beet, 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
2 teaspoons finely chopped shallot
1 cup vegetable oil
Salt and pepper
Two tangerines, peeled and segmented
1 cup crumbled goat cheese

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

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 a dice is nice)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
3. Cook’s Note:  If you have an Insta-pot, beets can be cooked for 15 minutes at high pressure with natural release.

To Assemble

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

Save the Greens

Serves 4
Beets and turnips 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.

Tangerine Shortbread

Makes about 20
 
3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish

1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter, and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.

Hasselback Red Yams

Serves 6
 
6 red yams, scrubbed
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
2 teaspoons finely chopped fresh thyme leaves
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup sour cream
3 torpedo onions, finely chopped using the red and tender green parts

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Slice the yams into 1/8-inch slices, only going down about 3/4 of the way. Arrange on the baking sheet.
3. In a bowl, combine the butter, oil, thyme, garlic, salt, and pepper.
4. Drizzle the butter mixture over the potatoes, making sure to get into each slice.
5. Roast the potatoes for 50 to 60 minutes, until the potatoes are tender. Drizzle with any butter mixture in the pan and serve hot.
6. In a small bowl, combine the sour cream and onions, and serve alongside the potatoes.

Red Yam Hash

Serves 4
 
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds scrubbed red yams 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

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 yams, 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 yam).
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. 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.
7. Serve immediately, with shavings or sprinkles of sharp cheddar cheese, if desired.

Shrimp and Broccoli Stir Fry

Serves 4
 
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons oyster sauce
1 teaspoon chile-garlic sauce
1 teaspoon grated ginger
2 garlic cloves, minced
3 tablespoons vegetable oil
1 pound large shrimp, peeled and deveined
1 bunch broccoli, cut into florets
3 scallions, thinly sliced, using the white and tender green parts
Cooked rice, for serving

1. In a mixing bowl, combine the sugar, cornstarch, soy, oyster sauce, chile garlic, ginger, garlic, and 1 tablespoon vegetable oil. Pour 1/2 of the mixture into a zip-lock bag, add the shrimp, seal the bag, and marinate in the refrigerator for at least 2 hours. Set the rest of the marinade aside.
2. In a large wok or skillet, heat the remaining oil, and stir fry the shrimp until it is white on all sides, push it to the side, add the broccoli and 1/2 the onions, and stir fry another 3 to 4 minutes, until the broccoli is crisp/tender. Toss the shrimp and broccoli together, add the remaining marinade, and cook until the shrimp and broccoli are coated. Serve over rice.

Margaritaville Grilled Chicken

Serves 6 to 8
 
1/4 cup olive oil
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
4 tangerines, peeled, and segmented for garnish

1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
5. Allow the chicken to rest for 5 minutes before serving. Slice the chicken into 1/2-inch slices and garnish with the tangerine segments.

Roasted Salmon Salad with Clementine Vinaigrette

Serves 6
 
1/2 cup extra virgin olive oil
2 tablespoons Old Bay Seasoning
2 1/2 pounds salmon filets
1/4 cup clementine juice
1 tablespoons Dijon mustard
2 tablespoon honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
1 bag mixed lettuce
3 clementines, peeled and segmented

1. Preheat the oven to 400 degrees, and line a sheet pan with parchment, silicone, or aluminum foil.
2. Combine the oil and Old Bay and paint the salmon filets on both sides. Put onto the prepared baking sheet and roast for 10 minutes per inch of thickness, until registering 155 on an instant read meat thermometer. Allow to rest for 5 minutes.
3. While the salmon is roasting, in a small bowl, whisk together the juice, mustard, honey, rice vinegar, and oil. Season with salt and pepper.
4. Put the lettuce into a salad bowl and toss with some of the dressing.
5. Plate the salad, top with some of the clementines, a piece of salmon and drizzle with additional dressing.

Broccoli Potato Soup

Serves 6
 
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped leeks
2 garlic cloves, minced
1 pound Yukon gold potatoes, cut into 1/2-inch dice
3 1/2 cups chicken or vegetable broth
3 cups broccoli florets
1/2 cup grated Parmigiano Reggiano
salt and pepper

1. In a Dutch oven, heat 2 tablespoons of butter with the oil. Saute the onion over medium-high heat, until almost caramelized–this will take about 5 to 7 minutes.
2. Add the garlic and cook another minute.
3. Add the potatoes, and saute for 3 to 4 minutes, until the potatoes have begun to color.
4. Add the broth, and broccoli.
5. Bring to a boil, simmer for 10 to 15 minutes until the potatoes are tender.
6. Add the remaining butter and Parmigiano, season with salt and pepper, and serve warm.

Porchetta

Serves 6 to 8
 
One 4-pound rolled boneless pork loin roast
8 cloves garlic, peeled
2 tablespoons dried rosemary
1 teaspoon dried sage
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
Pinch of red pepper flakes (optional)
1 bulb fennel, root end trimmed, and feathery ends cut off
One cup thinly sliced leeks, using the white and tender green parts
2 tablespoons unsalted butter
1/2 cup finely chopped leeks, using the white and tender green parts
1 1/2 cups dry white wine
1 cup chicken or vegetable broth
2 teaspoon cornstarch

1. Combine the garlic, rosemary, sage, oil, salt, black pepper, and red pepper, if using, in a food processor or blender and process until the garlic is smooth.
2. Cut the meat in half lengthwise but not all the way through, leaving about 1/2-3/4 inch intact.
3. Season the inside and outside of the meat with the rub, reserving about 2 tablespoons.
4. [At this point, cover tightly with plastic wrap and refrigerate at least 12 hours and up to 36 hours. Bring to room temperature before roasting.]
5. Thinly slice the fennel, mix with the remaining rub, add the 1 cup of leeks, and refrigerate until ready to proceed.
6. Preheat the oven to 300 F. Spread the fennel mixture over the inside of the pork and roll up.
7. Tie the roast at 1-inch intervals with kitchen string or silicone bands.
8. Preheat a large ovenproof skillet over medium heat and brown the meat on all sides. Transfer the pan to the oven and roast until an instant-read meat thermometer registers 155 F when inserted in the center, about 12 minutes per pound.
9. Remove from the oven, cover with aluminum foil, and let rest for 20 minutes.
10. In the skillet, melt the butter, add the leeks, and saute until the leek is softened.
11. Add the wine and bring to a boil. Simmer for 5 minutes to concentrate the flavor. Add the broth and cornstarch and simmer until the mixture is thickened.
12. Slice the meat thinly and serve napped with the sauce.

Fennel Apple Salad

Serves 4
 
1 fennel bulb, wispy ends removed, root trimmed, and thinly sliced on a mandoline
Two thin slices red onion, separated
2 crisp apples, cored, and thinly sliced into wedges
1 cup toasted chopped walnuts
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/3 cup vegetable oil
Salt and pepper
Shaved Pecorino Romano cheese for garnish

1. In a salad bowl, combine the fennel, onion, apples, and walnuts.
2. In a small bowl, whisk together the vinegar, mustard, sugar, and oil. Season with salt and pepper.
3. Toss with the vegetables and garnish with shaved Pecorino.

Maple Braised Gold Beets and Turnips

Serves 6
 
1 pound gold turnips, peeled and diced
1 bunch golden beets, tops removed, peeled, and diced
6 tablespoons unsalted butter
3/4 cup chicken stock
1/3 cup pure maple syrup
1 tablespoon cider vinegar
salt and freshly ground pepper
1/4 cup chopped Italian parsley for garnish

1. In a large skillet or braising pan, melt the butter over medium heat. Continue to cook until it begins to foam and bubble and has a nutty aroma. Once the butter begins to turn a golden brown, add the turnips and beets and toss to coat.
2. Add the chicken stock, maple syrup, and cider vinegar to the skillet and cover.
3. Increase heat to high and bring the mixture to a boil; cook for 10 minutes.
4. Remove the cover and continue to cook until the sauce is thickened and shiny, and the vegetables are tender, approximately 7-10 minutes. Turn off heat. Season with salt and pepper to taste. Garnish with Italian parsley.

Loaded Mashed Golden Turnips

Serves 4
 
1 pound golden turnips, peeled and cut into quarters
1/4 cup unsalted butter
1/4 cup finely chopped leek
1/3 cup sour cream or Greek style yogurt
4 strips thick cut bacon, cooked crisp and crumbled
1 cup shredded cheddar cheese
Salt and pepper

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. Put the turnips into water to cover, season with salt and bring to a boil.
3. Simmer until tender, about 15 minutes.
4. Drain the turnips and put into a mixing bowl.
5. In a small skillet, heat the butter, and saute the leek, until it is softened, about 3 minutes.
6. Add to the turnips in the bowl.
7. Mash the turnips and butter together, adding the sour cream until a smooth mash is obtained.
8. Stir in the bacon season with salt and pepper and transfer to the prepared baking dish.
9. Sprinkle the cheese over the mash and bake for 20 to 25 minutes until the cheese is melted, and bubbling.

Lemon Blueberry Bread Pudding

Serves 8
 
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.

Blueberry Almond Cake

Serves 6 to 8
 
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

1. 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.

Cake

½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, black berries, or a combination) either frozen (do not defrost) or fresh

1. Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. 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, beating until the mixture is combined.
3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4. 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.
5. 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.
6. 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:  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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