Farmers’ Market Box April 14th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

French Potato Salad

Serves 4 to 6
 
1 pound fingerling red potatoes, scrubbed
1/2 cup finely chopped spring onion
1/4 cup julienned red radish
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup finely chopped basil
Salt and pepper

  1. Put the potatoes into water to cover, bring to a boil, and simmer for 30 minutes until tender.
  2. Cool the potatoes for 20 minutes, then cut into bite sized pieces.
  3. Add the onion and radish to the bowl.
  4. In a small bowl, whisk together the vinegar, mustard, oil, and basil. Season with salt and pepper and pour over the warm potatoes and toss to coat. Serve at room temperature.

Slow Cooker Spanish Tortilla Omelet

Serves 6
 
1 pound red fingerling potatoes
2 tablespoons extra virgin olive oil
2 spring onions, thinly sliced, using the white and tender green parts
1 teaspoon sweet paprika
Salt and pepper
8 large eggs
1/4 cup finely chopped Italian parsley

  1. Put the potatoes into water to cover and bring to a boil. Cook for 20 to 30 minutes until tender, drain, and let cool.
  2. In a medium skillet, heat the oil, and saute the onion and paprika for 3 minutes until the onion beings to soften. Let cool slightly.
  3. Coat the slow cooker with non-stick cooking spray or line with a slow cooker liners. Season with salt and pepper. Spread all the onion over the potato layers, top with the remaining potatoes, sprinkle with salt and pepper.
  4. Whisk the eggs together and season with salt, pepper, and parsley. Pour over the potatoes and onion, cover the slow cooker, and cook on high for 60-70 minutes. Allow to rest uncovered for 10 minutes before serving.

Potato and Swiss Chard Gratin

Serves 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound Yukon gold potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss 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 oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale. Saute the chard until it begins to wilt.
  3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender. Season with salt and pepper.
  4. Combine the cheeses in a bowl.
  5. Transfer the potato mixture to the prepared baking dish and sprinkle with the cheese.
  6. Do-Ahead:  At this point, you can cool, cover, and refrigerate overnight.
  7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
  8. Allow the gratin to rest for 10 minutes before serving.

Romanesco Risotto

Serves 4 to 6
 
For the Zucchini
2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped leek
1 garlic clove, minced
2 Romanesco squash, 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 squash, season with salt and pepper, and saute until the Romanesco 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 Romanesco 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 Romanesco (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.

Romanesco Squash Tots

Serves 6
 
2 large russet potatoes, scrubbed
2 cups grated Romanesco squash
1 large egg
1 1/2 cups shredded cheddar cheese
Salt and Tabasco
Olive oil

  1. 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 squash, egg, and cheese. Season with salt and Tabasco.
  2. Preheat the oven to 400 degrees, and line baking sheets parchment or silicone.
  3. Form the mixture into cylinders using 2 tablespoons of the mixture, and place onto the baking sheets.
  4. Brush with olive oil and bake for 30 minutes, turning once to brown evenly. Serve warm.
  5. Cook’s Note: You can change up the cheese here, using Swiss, or Parmigiano, Asiago, or your favorite.

Best-Darned Carrot Cake Ever!

Makes one 13-by-9-inch cake, or 2 9-inch rounds, or 24 cupcakes
For years I have made this into two 9-inch rounds for Easter, then made the bunny cake out of it. Keep one round for the head. Cut two elliptical pieces from each side of the other round, they will be the ears, then use the leftover piece as the bow tie. Decorate with jellybeans, and licorice strips for whiskers.
 
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, walnuts, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
  3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
  4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
  5. Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
 
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one tangerine
1 teaspoon vanilla paste or extract
Tangerine juice as needed

  1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
  2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
  3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Carrot Salad

Serves 4
 
1 pound carrots, tops removed, and halved
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

  1. In a large skillet combine the carrots and broth, bring to a boil, and simmer for 5 minutes until the tender.
  2. Drain and put the carrots into a salad bowl.
  3. Wipe out the same skillet, and saute the garlic in the oil. Add the lemon juice, mint, pepper flakes, cumin, and sugar.
  4. 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.

Curried Carrot Soup

  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. 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.

Layered Ranch Salad

Serves 6
 
One head romaine lettuce, washed, spun dry and chopped
1 spring onion, thinly sliced
4 red radishes, scrubbed, thinly sliced
1 cup thinly sliced Nates carrots
1/2 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper
1 Bacon Avocado

  1. In a large salad bowl, layer the vegetables in the order given.
  2. In a mixing bowl, whisk together the mayonnaise, sour cream, herbs, salt, lemon zest and black pepper. Pour over the salad, seal with plastic wrap, and refrigerate until ready to serve.
  3. When ready to serve, peel, seed and dice the avocado and toss with the salad.

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

  1. In a saucepan, heat the oil, saute the leek, garlic, chipotles, and sage leaves for 2 minutes.
  2. Add the sugar, juice, zest, and cornstarch.
  3. Bring to a boil, whisking until thickened. Stir in the tangerine segments.
  4. Taste for seasoning adding salt and pepper if necessary.
  5. 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. 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.
  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.

Tangerine Roast Chicken

Serves 6
 
1 4-pound whole chicken cut into serving pieces
Salt and pepper
2 garlic cloves, thinly sliced
6 rosemary sprigs
3 tangerines, washed and quartered
1/4 cup extra-virgin olive oil
1/2 cup dry white wine
1/2 cup tangerine juice
1/3 cup honey
Salt and freshly ground pepper
1/2 cup chicken stock or low-sodium broth

  1. Preheat the oven to 400 degrees, generously season the chicken with salt and pepper.
  2. In a large bowl, combine the garlic, rosemary, tangerine quarters, oil, wine, tangerine juice, and honey.
  3. Pour over the chicken nestling the tangerine quarters in between the chicken pieces. Roast for 30 minutes, turn the chicken, add the chicken broth, and roast another 30 minutes until the chicken registers 165 degrees on an instant read meat thermometer. Transfer the chicken to a serving platter, and cover with aluminum foil. Pour the juices into a saucepan, and bring to a boil, simmering for 5 minutes to reduce the sauce. Strain and serve warm alongside the chicken.

Tangerine Glazed Ham

Serves 6 to 8
 
One 7-9 pound spiral sliced ham
2 cups tangerine juice
1/4 cup Dijon mustard
1 1/2 cups firmly packed brown sugar
1/4 cup unsalted butter
1/4 cup finely chopped sage or thyme leaves

  1. Preheat the oven to 325 degrees. Put the ham into a heavy duty roasting pan.
  2. In a saucepan combine the juice, mustard, brown sugar, butter, and sage leaves, bringing the mixture to a boil.
  3. Paint some of the glaze onto the ham, cover tightly with aluminum foil, and roast for 1 hour.
  4. Remove the foil, and paint with more of the glaze, and bake another 15 to 20 minutes until the glaze is bubbling. Serve any leftover glaze warm on the side.
  5. Cook’s Note: This glaze is also delicious on pork and chicken. 

Chard Shakshuka with Avocado

Serves 6 to 8
 
3 tablespoons olive oil
2 spring onions, thinly sliced using the white and tender green parts
2 garlic cloves, thinly sliced
1 large bunch Swiss chard, stems removed, and leaves cut into 1/2-inch ribbons
Salt and pepper
⅓ cup half-and-half or heavy cream
8 large eggs
¼ teaspoon black pepper, plus more as needed
3 ounces cotija cheese or queso fresco, crumbled (about 3/4 cup)
1 avocado, sliced, for serving
1 small jalapeño, thinly sliced, for serving
 Chopped cilantro, for serving
 Cholula or hot sauce for serving
 Corn tortillas, toasted, for serving
1 lime, cut into wedges, for serving

  1. Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 3 minutes. Add the garlic and cook until fragrant.
  2. Raise the heat to medium-high, add the chard and cook until wilted.
  3. Season with salt and pepper, pour in the half-and-half and stir to blend.
  4. Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño, and cilantro. Serve with Cholula, toasted tortillas, and lime wedges.

Avocado Toast

Serves 2 to 4
 
2 slices of toasted French Batard (Bread & Cie)
1 Bacon avocado, peeled and seeded
1/4 cup finely chopped spring onion
Few drops Cholula or Tabasco
1 to 2 teaspoons olive oil
2 tablespoons finely chopped cilantro
Season with salt and pepper
Few slices of red radish for garnish if desired

  1. In a bowl, mash the avocado, add the onion, Cholula, olive oil, and cilantro.
  2. Spread the mash over the toast, and garnish with a few slices of red radish.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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