Farmers’ Market Box April 21st, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Crudites with Blue Cheese Dip

Serves 6
 
1 cup mayonnaise
1/2 cup sour cream
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Four ounces blue cheese, crumbled

  1. In a medium-size bowl, stir together the mayonnaise, sour cream, Worcestershire, dry mustard, pepper, and garlic powder.
  2. Fold in the blue cheese and stir until blended.
  3. Do-Ahead: At this point, cover and refrigerate for at least 24 hours to let the flavors develop and up to 5 days.

Crudites

8 ball squash, cut into wedges
Cucumbers, cut into rounds
Baby carrots
Fennel, sliced 1/2-inch thick

  1. Arrange the crudites on a serving platter with the dip and serve.

Vegetable Lasagna

Serves 6 to 8

For the Vegetables
 
1/3 cup extra virgin olive oil
4 garlic cloves, minced
1 cup thinly sliced red onion
1/4 cup finely chopped sage leaves
1 bunch black kale, washed, spun dry tough stems removed, and sliced into 1/2-inch ribbons
1 pound 8-ball squash, washed, tops trimmed and diced
1 bunch baby carrots, scraped and finely chopped
1 fennel bulb, wispy ends removed, and finely chopped

  1. In a large skillet, heat the oil, add the garlic, onion, and sage, sauteing until the onion begins to turn translucent. Add the kale, squash, carrots, and fennel, tossing to coat in the oil. Saute until the kale is wilted, the squash begins to color, and the liquid in the pan has reduced.
  2. Transfer the veg to a colander over a bowl and reserve the juices.

For the Pecorino Cream Sauce

5 tablespoons unsalted butter
1 teaspoon grated lemon zest
5 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
Reserved juices from the vegetable saute
3 cups milk
2 cups grated Pecorino Romano cheese
Salt and pepper
1/8 teaspoon ground nutmeg

  1. In a saucier, or saucepan, melt the butter, and saute the zest for 1 minute.
  2. Add the flour and whisk for 2 minutes.
  3. Add the broth, reserved juices, and milk, bring to a boil, and remove from the heat.
  4. Add the cheese and season with salt, pepper, and nutmeg. Set aside to cool.

Quick Marinara

2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar

  1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
  2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.

Assembly

One 12-ounce package no-boil lasagna noodles
Sauteed vegetables (see above)
Pecorino Cream Sauce (see above)
Quick Marinara (see above)
8 ounces whole milk mozzarella (shredded, sliced or torn)
1/2 to 3/4 cup grated Parmigiano Reggiano

  1. Coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
  2. In a bowl, combine the vegetables and cream sauce.
  3. Spread a layer of Marinara into the bottom of the prepared pan. Arrange lasagna noodles to fit on the bottom.
  4. Spread a layer of the vegetable/cream sauce mixture over the noodles, top with some of the mozzarella.
  5. Arrange another layer of noodles atop the vegetable cream sauce, spread some marinara onto the noodles, and another layer of vegetable cream sauce, mozzarella, and top with another layer of noodles.
  6. Repeat the marinara, vegetable cream sauce, mozzarella, and top with another layer of noodles.
  7. Spread a generous layer of marinara over the top, sprinkle with the remaining mozzarella and Parmigiano Reggiano.
  8. Cover and refrigerate overnight if desired or freeze for up to 2 months.
  9. If preparing immediately, preheat the oven to 350 degrees, and bake the lasagna covered for 30 minutes, uncover, and bake another 15 to 20 minutes until bubbling, and the cheese is golden brown. Allow the lasagna to rest for at least 10 minutes before serving.

8 Ball Squash and Kale Enchiladas

Serves 6
 
For the Sauce

2 tablespoons vegetable oil
1 cup thinly sliced red onion
2 cloves garlic,
1 red bell pepper, seeded and cut into thin strips
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon chili powder
3 cups tomato puree, or if you like a chunky sauce, use two 15.5-ounce cans whole plum tomatoes that you have crushed in your hand and their juice

  1. Heat the oil in a large, deep skillet over medium-high heat, add the onion, and cook, stirring, until softened, about 3 minutes. Add the garlic, pepper, cumin, oregano, salt, and chili powder and cook for 3 to 4 minutes, stirring, to prevent the vegetables and spices from sticking or burning, the vegetables should be soft and the garlic and onions, almost translucent.
  2. Add the tomatoes puree and bring to a boil. Reduce the heat to low and simmer until the sauce is thickened, about 30 minutes.
  3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days or freeze for up to 2 months. Serve warm or at room temperature.

For the Filling and Assembly
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 pound 8 ball squash, tops trimmed and grated
1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups corn kernels, either frozen defrosted or cut from the cob
1/4 cup finely chopped cilantro or Italian parsley
Ten 6-inch corn tortillas
2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese

  1. In a large skillet, heat the oil, saute the garlic for 30 seconds, until fragrant.
  2. Add the squash and kale, and saute until the kale is wilted, and the squash liquid has evaporated. Add the corn and toss to combine. Season with salt and pepper.
  3. Add half of the cilantro and set aside.
  4. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Coat the bottom with some of the sauce. Combine the cheeses in a bowl.
  5. Dip a tortilla into the sauce and lay onto a cutting board. Fill with some of the vegetable mixture, sprinkle in some cheese and roll up. Set into the baking dish seam side down. Repeat with the remaining tortillas and spread the remaining sauce over the enchiladas. Sprinkle with the remaining cheese and bake for 30 minutes until the cheese is melted and the sauce is bubbling. Allow to rest for 10 minutes, sprinkle with the remaining cilantro and serve.

Asian Cucumber Salad

Serves 4
 
1 pound cucumbers, scrubbed, and cut into 1/2-inch dice
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon mirin rice wine
2 teaspoons soy sauce
3/4 teaspoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
2 medium scallions, finely chopped using the white and tender green parts
2 tablespoons fresh cilantro leaves
2 tablespoons fresh mint leaves
1 tablespoon toasted sesame seeds for garnish
1/4 to 1/2 teaspoon Asian chile oil for garnish

  1. Put the cucumbers into a colander, and sprinkle with the salt. Let them sweat for about 30 minutes.
  2. In a bowl, combine the vinegar, mirin, soy, fish sauce, sugar, red pepper flakes, sesame oil, scallions, cilantro, and mint. Taste for seasoning adding more soy or sugar to taste.
  3. Pat the cucumbers dry and add to the bowl with the dressing and toss to coat.
  4. Serve garnished with sesame seeds and chile oil if desired.

Roasted Fennel and Shallots

Serves 2 to 4
 
1 fennel bulb, wispy ends removed
1 cup shallots, cut into wedges
1/3 cup olive oil
1 cup tangerine juice
1/2 teaspoon grated tangerine zest
1/2 teaspoon salt
2 teaspoons minced flat-leaf parsley

  1. Preheat the oven to 400 degrees and coat the inside of a gratin dish with non-stick cooking spray.
  2. Cut the fennel into 8 wedges and put the fennel and shallots into the prepared baking dish.
  3. In a small bowl, whisk together the oil, juice, zest, salt, Siracha and parsley.
  4. Pour over the fennel and roast for 10 minutes, turn, and roast another 10 minutes until the vegetables are softened. Serve the vegetables with grilled meats, poultry, or seafood.

Fennel Blood Orange Caprese

Serves 4
 
One fennel bulb, wispy ends removed
8 ounces fresh mozzarella, sliced
4 to 5 blood oranges, peel and pith removed, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
Salt and pepper
1/4 cup blood orange juice
1 cup packed basil, torn

  1. Thinly slice the fennel on a mandoline and arrange alternately with the mozzarella and orange slices on a serving platter.
  2. Drizzle with olive oil, season with salt and pepper, drizzle with orange juice, and sprinkle with the basil. Serve at room temperature.

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.

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.

Tangerine Muffins

Makes 12
 
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel

  1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
  3. In a small bowl, combine the yogurt, egg, butter, and milk until smooth. Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
  4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Tangerine Chipotle Chicken Wings

Serves 4 to 6
 
2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoons grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish

  1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
  2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
  3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

Roasted Salmon with Blood Orange Salsa

Serves 6
 
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Blood oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

Serves 6
 
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Blood oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

Blood Orange Sangria

Serves 4 to 6
 
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
2 blood orange, ends removed, and sliced 1/4-inch thick
2 tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish

  1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, blood orange, tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
  2. For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with a blood orange or lime slice.

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.

Tangelo Cake

Serves 6 to 8
 
1 3/4 cup sugar
10 tablespoons unsalted butter, softened
2 large eggs
3/4 cup sour cream
Grated zest of 1 tangelo
1/2 cup fresh tangelo juice
1 teaspoon vanilla paste or extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda

  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 the bowl of an electric mixer, cream together the sugar and butter until fluffy. Add the eggs, one at a time, then stir in the sour cream, zest, juice, and vanilla. The mixture will look curdled.
  3. Add the flour, baking powder, salt, and soda, stirring until blended.
  4. Pour the batter into the prepared pan and bake for 40 minutes until a skewer inserted into the middle of the cake comes out clean. Let the cake cool completely before sprinkling with confectioners’ sugar.

Salanova Lettuce Wraps

Serves 6
 
3 cloves garlic, peeled
1 quarter-size slice fresh ginger, peeled
1 bunch baby carrots, tops removed
One 8-ounce can water chestnuts, drained
4 skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons rice wine or seasoned rice vinegar
1/2 cup soy sauce
2 tablespoons vegetable oil
6 scallions (white and tender green parts), chopped
2 teaspoons toasted sesame oil
One head Salanova cored, washed, spun dry, and leaves separated

  1. Put the garlic, ginger, and water chestnuts in a food processor and pulse until chopped.
  2. Transfer to a large bowl.
  3. Add the chicken to the food processor and pulse until finely chopped.
  4. Transfer to the bowl and add the cornstarch, rice wine, and 2 tablespoons of the soy sauce. Stir to blend.
  5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight
  6. In a large skillet or wok, heat the oil over high heat. Add the chicken mixture and stir-fry, breaking it up as you stir. When cooked through, transfer to a bowl and stir in the scallions and sesame oil.
  7. Place 2 tablespoons of the chicken mixture in a lettuce leaf and roll the lettuce around it. Repeat until you’ve used up all the filling. Place the rolls on a platter and serve. Or serve the chicken with the lettuce for a do-it-yourself bar.

Salanova Salad with Blood Orange Vinaigrette and Warm Pecan Crusted Goat Cheese

Serves 4
 
one 11-ounce log goat cheese
1/2 cup extra virgin olive oil
1/2 cup chopped pecans
One head Salanova, washed and spun dry
3 tablespoons blood orange juice
3 tablespoons aged balsamic vinegar
1/3 cup extra virgin olive oil
3 blood oranges, peel and pith removed, and sliced 1/2-inch thick

  1. Divide goat cheese 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with olive oil and turn to coat completely. Cover and refrigerate 8 hours or overnight.
  2. Preheat oven to 400°F and line a baking sheet with parchment, silicone, or aluminum foil. Remove cheese rounds from oil, and coat thoroughly with the pecans.
  3. Transfer to the baking sheet. Bake until golden brown and bubbly, 10 to 12 minutes. Allow to cool for 10 minutes.
  4. Put the Salanova into a salad bowl.
  5. In a small bowl, whisk together the orange juice, vinegar, and oil. Season with salt and pepper.
  6. Plate the salad, garnish with blood orange slices, and 2 goat cheese rounds.

Wok Seared Tangerine Shrimp

Serves 4
 
1 teaspoon cornstarch
Salt
1 pound large peeled and deveined shrimp
3 tablespoons tangerine juice
1 tablespoon minced tangerine zest
1 tablespoon hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1 teaspoon chile-garlic sauce
1 large garlic clove, very finely chopped
1 teaspoon very finely chopped fresh ginger
3 tablespoons vegetable oil
Three 8 ball squash halved lengthwise and thinly sliced crosswise on the diagonal
1 bunch baby carrots, thinly sliced on the diagonal

  1. In a large bowl, mix the cornstarch with 1/2 teaspoon of salt. Add the shrimp and toss to coat.
  2. In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and chile-garlic paste.
  3. In another small bowl, combine the tangerine zest with the chopped garlic and ginger.
  4. In a wok or large skillet, heat 1 1/2 tablespoons of the oil over high heat until smoking. Add the shrimp in a single layer and cook without stirring until they are pink, about 3 minutes. Turn and cook until the shrimp are pink, transfer to a plate and cover with aluminum foil.
  5. Add the remaining 1 1/2 tablespoons of oil to the wok along with the tangerine zest mixture and cook until fragrant, about 30 seconds.
  6. Add the squash, and carrot and cook until the vegetables are crisp-tender, about 4 minutes. Stir the tangerine sauce and add it to the wok. Cook the sauce until slightly thickened, about 30 seconds. Return the shrimp to the wok, stirring just until heated through, and serve.

Shaved Brussels Sprout Salad

Serves 4
 
1/2 cup Greek yogurt
1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/2 cup chopped chives
1/4 cup chopped dill
Salt
Freshly ground pepper
1/2 pound raw brussels sprouts, finely shredded in a food processor
1 fennel bulb, wispy ends removed and shredded
1/2 cup toasted pine nuts

  1. In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper.
  2.  Add the brussels sprouts, and fennel, and toss to coat. Garnish with the pine nuts and serve.

Maple Glazed Brussels Sprouts

Serves 4
 
2 tablespoons vegetable oil
1/2 pound brussels sprouts halved lengthwise
Salt and freshly ground pepper
4 tablespoons unsalted butter softened
1 tablespoon light brown sugar
2 tablespoons pure maple syrup
1 tablespoon cider vinegar

  1. Heat the vegetable oil in a large skillet or wok until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes.
  2. Add the butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar.
  3. Using a slotted spoon, transfer the brussels sprouts to a bowl.
  4. Bring the cooking liquid to a boil over high heat until thickened slightly, about 2 minutes. Pour the sauce over the sprouts and serve.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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