Farmers’ Market Box April 28th, 2022

This week’s local produce and featured farms:

• Gold Bar Squash – JR Organics
• Red Yams – Fresno Evergreen
• Artichokes – Tutti Frutti Farms
• Bunched Spinach – JR Organics
• Turnips – JR Organics
• Rainbow Beet Greens – Dacquisto Farms
• Cara Cara Oranges – Rancho Del Sol
• Thumbelina Carrots – County Line Harvest

Farmer’s Choice

• English Peas – Tutti Frutti Farms
• Triple Cross Tangerines – Rancho Del Sol

Farmers’ Market Box Recipes:

Roasted Red Yams and Turnips with Thyme Butter

Serves 6
 
1 pound red yams, scrubbed
1 bunch turnips, tops removed, scrubbed
1/4 cup olive oil
1 1/2 teaspoons smoked paprika
2 Tablespoons fresh thyme, chopped
Salt and pepper
1/4 cup unsalted butter, melted

1. Preheat the oven to 400 degrees and cut the yams and turnips into 1/8-inch slices on a mandoline.
2. In a bowl, combine the oil, paprika, thyme, salt, and pepper, and toss the vegetables in the mixture.
3. Arrange the slices vegetables in an oven proof skillet, or cast iron skillet, drizzle with the butter cover and roast for 30 minutes, uncover and roast another 15 to 20 minutes until tender, and golden brown. Allow to rest for 10 minutes before serving.
4. Cook’s Note:  Feel free to substitute sage or rosemary for the thyme.

Miso Maple Glazed Turnips

Serves 4
 
1 bunch turnips, tops removed, and cut into quarters
1/2 cup unsalted butter, melted
2 tablespoons white miso
2 tablespoons maple syrup
Few drops Tabasco, Sriracha or Frank’s hot sauce

1. Preheat the oven to 400 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, whisk together the butter, miso, and maple syrup. Taste for seasoning and add Tabasco or additional maple syrup.
3. Pour over the turnips in the baking dish, cover with aluminum foil and roast for 25 minutes.
4. Uncover and roast another 15 to 20 minutes, until the turnips are tender, and glazed.

Carcioffi alla Romana

Serves 4
 
One pound artichokes
1/3 cup lemon juice
¼ cup white wine
3 cloves garlic
¼ cup loosely-packed fresh parsley leaves, chopped
¼ cup loosely-packed fresh mint leaves, chopped
¼ cup extra virgin olive oil
Fine sea salt, to taste
Freshly-ground black pepper, to taste

1. Using a serrated knife, cut off top of artichoke and bottom-most part of stem.
2. Using a paring knife or sharp vegetable peeler, trim away the tough outer leaves to expose the tender inner leaves and heart. Trim away fibrous outer layer around stem to expose tender inner core (if stem breaks off, that’s okay; just save it and cook it alongside the hearts). Using a spoon, scrape out the inedible, hairy choke in the center of each heart. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
3. Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil. Stuff the artichokes with the garlic mixture.
4. Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
5. Pour in the wine and enough water to reach 2 inches up the side of the pot. Cover the pot with a tight-fitting lid, and simmer over medium heat, lowering the flame if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
6. Check occasionally, and if the pot seems very dry, add water in small amounts.
7. When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.
8. When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.

Vignarola (Roman Vegetable Stew)

Serves 4
This is a typical dish served in spring when artichokes and sweet peas are in abundance in Rome.
 
1 lemon
4 artichokes
6 tablespoons extra virgin olive oil
3 spring onions, thinly sliced
3/4 cup white wine
2 cups shelled English peas
1/2 cup of mint leaves, roughly chopped
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper

1. Cut the lemon in half and set aside. Remove the outer tougher leaves of the artichokes.
2. Using a small, serrated knife, cut off the tips of the artichokes and three-quarters of the stem.
3. Pare away any remaining tough bits from the base of the artichoke and the outer part of the stalk to reveal the white core.
4. Squeeze some lemon juice over the artichokes as you cut.
5. Cut each artichoke half into quarters, removing any hairy choke. Drench them in lemon juice and set aside
6. Heat the oil in a large skillet set over a medium heat. Add the onions and saute them until soft and translucent. Add the artichokes and stir to coat them in oil.
7. Pour over the wine and season with salt and pepper.
8. Cover and cook for 12–15 minutes, stirring occasionally.
9. Add the peas adjust the seasoning, and cook for 2–3 minutes, just enough for them to soften and brighten.
10. Stir in the chopped mint and parsley, remove from the heat, and leave to rest for 10 minutes, and serve warm.

Pasta with Pancetta and Red Beet Greens

Serves 6
 
1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch beet greens, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano

1. Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2. In a large skillet, heat the oil, saute the pancetta until crispy.
3. Add the garlic and swirl in the pan for 3 seconds until fragrant.
4. Add the beet greens and cook until the chard is wilted. Season with salt and pepper.
5. When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6. Toss the pasta with the greens in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
7. Serve the pasta garnished with the remaining cheese.

Wilted Spinach Salad

Serves 4
 
One bunch spinach, tough stems removed
2 strips thick cut bacon, finely chopped
1 spring onion, finely chopped using the white part
1 tablespoons brown sugar
2 teaspoon Dijon mustard
2 to 3 tablespoons sherry vinegar

1. Put the spinach into a salad bowl.
2. In a skillet, cook the bacon until crisp, add the onion and saute for 1 minute.
3. Add the brown sugar, mustard and 2 tablespoons vinegar. Bring to a boil.
4. Taste for seasoning adding more vinegar if necessary.
5. Toss the spinach with the dressing and serve.

Chicken Florentine Bake

Serves 6
 
1/2 cup unsalted butter
1/2 cup finely chopped shallots
1 bunch spinach, chopped
1/4 teaspoon ground nutmeg
Salt and pepper
4 half chicken breasts, skin and bones removed, cut into bit sized pieces (OR 4 cups cooked chicken—see note)
¼ cup all-purpose flour
1 1 ½ cups chicken broth
1 cup heavy cream
¼ cup sherry
1 pound Cellentani, rigatoni, or Cavatapi pasta, cooked 2 minutes short of al dente
1/2 cup finely shredded imported Swiss cheese
1/2 cup freshly grated Parmesan cheese

1. Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. In a 10- to 12-inch skillet, melt 3 tablespoons of the butter over medium heat, add the shallots, and cook, stirring, until softened, about 3 minutes. Add the spinach, and nutmeg and cook, stirring, until the spinach is wilted and cooked through, another 3 minutes. Season with salt and pepper, and transfer to a large mixing bowl to cool.
3. Clean out the skillet with a paper towel, melt the remaining butter over medium heat, and sprinkle the chicken with salt and pepper, and sauté in the butter for 3 minutes on each side, until they begin to turn golden brown.
4. Transfer the chicken to the mixing bowl atop of the spinach. Add the cooked pasta to the bowl.
5. Cook’s Note: If you are using cooked chicken no need to saute, just add to the bowl.
6. Stir the flour into the butter in the pan and whisk for 3 minutes. Slowly add the broth, whisking until the sauce comes to a boil. Add the cream and sherry, taste for seasoning and correct with salt and pepper. Pour the sauce over the chicken, spinach, and pasta in the bowl, and stir to blend.
7. Transfer to the prepared baking dish, and sprinkle with the cheeses.
8. Cool, cover and refrigerate for up to 2 days, OR preheat the oven to 350°F, bake the casserole for 35 to 40 minutes, until the sauce is bubbling, and the cheeses are melted and golden brown.

Gold Bar Squash and Shrimp Curry

Serves 4 to 6
 
2 tablespoons vegetable oil
1 cup chopped onion
 Salt and pepper
2 garlic cloves, minced
1 tablespoon grated ginger
1 serrano chile pepper, finely chopped
1 tablespoon turmeric
1 tablespoon fish sauce or light soy sauce
 2 tablespoons lime juice
1 can coconut milk (about 13.5 ounces)
1 pound gold bar squash, cut in 1-inch cubes, slices, or wedges
1 cup shelled English peas
1 pound medium peeled and deveined shrimp
 Mint leaves, for garnish
 Basil leaves, for garnish
 Cilantro sprigs, for garnish
Steamed basmati rice for serving

1. Heat the oil in a large heavy-bottomed saucepan over medium-high heat.
2. Add onion, season with salt and pepper, and cook until softened and translucent, about 5 minutes.
3. Add garlic, ginger, chile, turmeric, fish sauce and lime juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer, and cook until fragrant, 1 to 2 minutes.
4. Add summer squash, shrimp, and peas, and cook until the shrimp are pink, and the vegetables are still a bit firm to the bite.
5. Garnish with mint, basil and cilantro and serve over basmati rice.

Sheet Pan Roasted Gold Bar Squash

Serves 6
 
One pound gold bar squash, scrubbed, ends trimmed
Salt and pepper
1/4 cup extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into 1/2-inch dice
3 garlic cloves, minced
1/4 cup thinly sliced basil
1/3 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. Slice the squash 1/4-inch thick, and sprinkle with salt and pepper.
3. In a bowl, stir together the oil, pancetta, and garlic, add the squash, and toss to combine.
4. Spread the squash onto the baking sheet in an even layer and roast for 15 minutes, until the squash begins to turn golden.
5. Sprinkle with the cheese and basil and roast another 5 to 10 minutes until the cheese is melted.

Pea Pesto with Crostini

Serves 6
 
Crostini
Makes about 24 pieces
 
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Pesto

1 cup shelled English peas
1 garlic clove
1/4 cup packed basil leaves (or try mint)
1/4 cup pine nuts
1/4 cup grated Parmigiano Reggiano cheese
1 teaspoon grated lemon zest
1/3 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the peas, garlic, basil, pinenuts, Parmigiano and lemon zest. Pulse on and off to break up the nuts and garlic.
2. With the machine running, slowly pour in the olive oil until it forms a paste. Season with salt and pepper and serve on the crostini.

Chocolate Cara Cara Orange 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 orange zest
2 Tablespoons orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Orange 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, orange 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.

Orange Syrup

1 cup Orange Juice
1 cup sugar
Grated zest of 1 Orange

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.

Tangerine Cheesecake Squares

Serves 6 to 8
 
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded satsuma peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
tangerine segments for garnish

1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
5. Use the tangerine segments to decorate each square.
6. Bring the squares to room temperature before serving.

Chicken Salad with Tangerines and Candied Almonds

Serves 6
 
1 head romaine lettuce, washed, spun dry and chopped
2 carrots, shredded
3 tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. In a salad bowl, combine the lettuce, carrots, tangerines, and chicken.
2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.

For the Almonds
 
1/2 cup sugar
1 1/2 cups sliced almonds

1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat. Cook until the almonds begin to turn golden.
2. Remove from the skillet to a plate and when cool enough to handle, break them apart. The almonds will keep in the freezer for up to 1 month.

Roast Cara Cara Pork Loin

Serves 6 to 8
 
For the Orange Glaze

1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup Bourbon
1 tablespoon cornstarch
3 cara cara oranges, peel and pith removed, and segmented

1. In a saucepan, combine the orange juice, brown sugar, Dijon mustard, and bourbon. Bring to a boil, add the cornstarch, and bring to a boil, stirring until the sauce is thickened. Add the orange segments.
2. Divide the glaze in half, reserving the glaze with the oranges for serving.

For the Pork

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/4 cup extra virgin olive oil
One 4 to 5 pound boneless pork loin roast

1. Preheat the oven to 350 degrees. In a bowl, combine the salt, garlic, thyme, ginger, pepper, and oil. Rub all over the pork roast and put the roast into a heavy duty roasting pan. Roast for 1 hour.
2. Paint the roast with the glaze and roast another 20 to 25 minutes until the internal temperature registers 150 degrees on an instant read meat thermometer.
3. Allow the roast to rest for 10 to 15 minutes before slicing and serving drizzled with the remaining glaze and oranges.

Ginger Carrot Soup

Serves 6
 
1 tablespoon olive oil
1/2 cup chopped sweet yellow onion
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
3 cups peeled and chopped Thumbelina carrots
2 cups vegetable or chicken broth
1 cup coconut milk
Salt and pepper

1. In a Dutch oven, heat the oil, saute the onion, garlic and ginger until the onion is translucent.
2. Add the carrots, and saute another minute or two.
3. Add the broth and coconut milk, simmer for 15 to 20 minutes until the carrots are tender.
4. Season with salt and pepper.
5. Puree the soup with an immersion blender and serve.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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