Farmers’ Market Box May 12th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Swiss Chard Soba Soup

Serves 6
 
2 tablespoons olive oil
2 slices ginger, finely chopped
1 garlic clove, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
2 cups chopped tomatoes, either fresh or canned
1 cup sliced mushrooms
4 cups chicken or vegetable broth
2 teaspoons soy sauce
1/2 teaspoon Chinese black vinegar
8 ounces cooked soba noodles
1/4 teaspoon sesame oil
2 tablespoons finely chopped spring onion using the white and tender green parts

  1. In a Dutch oven, heat the oil, add the ginger and garlic, and swirl in the pan for 30 seconds, till fragrant. Add the chard, and saute till wilted.
  2. Add the tomatoes, and mushrooms, sautéing until the mushroom liquid has evaporated.
  3. Add the broth, soy sauce, and vinegar. Simmer for 20 minutes, add the soba noodles, and simmer another 5 minutes to heat through. Taste for seasoning and adjust. Serve the soup garnished with sesame oil and spring onions.

Turnip and Potato Gratin

Serves 6
 
1 pound red potatoes, and sliced thinly on a mandoline
1 thinly sliced spring onion, using the white and tender green parts
1 bunch gold turnips, peeled, and thinly sliced on a mandoline
1 cup heavy cream
1 2/3 cup milk
1 1/2 teaspoon salt
4 shakes Tabasco
2 cups shredded Gruyere cheese
1/2 cup grated parmesan cheese

  1. Place the potatoes, onions, and turnips in a deep 12-inch skillet, add the cream, milk, salt, pepper, and Tabasco, bringing the mixture to a boil.  Simmer the mixture for 6 to 8 minutes, until just tender, they won’t be cooked through, and they should hold their shape.
  2. Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  3. Transfer half of the potatoes to the baking dish with some of the sauce, sprinkle with half of the Gruyere, cover with the remaining potatoes and sauce, and sprinkle with the remaining cheese.
  4. Preheat the oven to 375 degrees and bake the casserole covered with aluminum foil for 20 minutes, remove the foil and bake an additional 10 to 15 minutes, until the vegetables are tender, and the cheese is golden brown. Allow the casserole to rest for 10 to 15 minutes before serving.

Asian Pickled Vegetables

Makes about 1 quart
 
One bunch orange carrots, trimmed and cut into julienne
One bunch turnips, tops removed, and trimmed, cut into julienne
One bunch chiogga beets, tops removed, peeled, and cut into julienne
2 spring onions, thinly sliced into 1/2 moons using the white and tender green parts
1 cup unseasoned rice wine vinegar
1/2 cup sugar
1 tablespoon salt
Few drops of Sriracha (optional)
1/4 cup finely chopped cilantro or Italian parsley

  1. In a bowl, combine the ingredients, cover, and refrigerate overnight. Drain the marinade and refrigerate for up to 5 days. Serve on sandwiches, or with Asian main courses.

Beet Carpaccio with Buratta, Arugula, Tangerine Basil Vinaigrette

Serves 6
 
One bunch chiogga beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 tangerines, peeled and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh tangerine juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

  1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
  2. Remove the beets from the oven, allow to cool, and peel the beets.
  3. Arrange the arugula on salad plates. Thinly slice the beets and arrange over the arugula.
  4. Thinly slice the buratta and arrange 3 pieces over the beets.
  5. Arrange the tangerine segments around the outside of each plate.
  6. In a small bowl, whisk together the oil, juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

Kung Pao Style Cauliflower Stir Fry

Serves 4
 
For the Sauce

2 tablespoons Hoisin sauce
3 tablespoons or soy sauce
1 tablespoon Chinese black vinegar or distilled white vinegar
1 tablespoon Asian chile-garlic paste
1 teaspoon cornstarch
1 teaspoon Asian sesame oil

  1. In a small bowl, whisk together the ingredients, and set aside.

For the stir-fry
 
2 tablespoons vegetable oil
1 medium head cauliflower cut into 1-inch florets
1/4 cup water
2 carrots, cut into julienne
2 teaspoons minced fresh ginger
1/2 cup roasted peanuts
1 cup spring onion, thinly sliced using the white and tender green parts
Steamed rice, for serving (optional)

  1. In a large skillet, or wok, heat the oil, add the cauliflower and carrots, stir frying for 4 to 5 minutes until the vegetables are crisp/tender.
  2. Add the ginger and stir fry another 2 minutes.
  3. Add the sauce and cook until the sauce is thickened.
  4. Garnish with the onion and serve over steamed rice.

Roasted Cauliflower Tacos

Serves 4
 
1 head cauliflower, cut into florets
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish
Pickled Onions, for garnish

  1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
  2. In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat.
  3. Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned. Remove from the oven.
  4. Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions.

Pickled Onions

Makes about 4 cups
These are a great garnish for tacos, burgers, sandwiches, and salads.
 
1 bunch spring onions, root end trimmed, and sliced 1/4-inch thick into half moons
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
  2. Drain the marinade and refrigerate for up to 5 days.

Potatoes with Spring Onion Dressing

Serves 4 to 6
 
One pound red potatoes, scrubbed
2 cups sliced spring onions, using the white and tender green parts
1/4 cup packed basil
2 tablespoons Worcestershire sauce
1 cup mayonnaise
1/2 cup sour cream or Greek Style yogurt
Few drops tabasco
2 teaspoons lemon zest
2 tablespoons (or more) lemon juice
Salt and pepper
Chopped basil or Italian parsley for garnish

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender.
  2. Cut the potatoes into bite sized pieces and put into a serving bowl.
  3. In a food processor, combine the remaining ingredients, and puree.
  4. Season with salt and pepper and pour over the warm potatoes. Serve garnished with chopped basil or Italian parsley.

Curried Root Vegetable Stew

Serves 4
 
2 tablespoons canola oil
2 spring onions, finely chopped
4 cloves garlic minced
1 tablespoon minced ginger
1 tablespoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper or to taste
2 cups vegetable or chicken broth
1 15-ounce can coconut milk
3 medium carrots peeled and cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
2 medium turnips peeled and cubed
1 bunch rainbow chard, tough stems removed and coarsely chopped
Salt and freshly ground black pepper
Steamed basmati rice for serving
Finely chopped spring onion for garnish

  1. In a Dutch oven, heat the oil, and saute the onions, garlic, ginger, turmeric, cumin, coriander, and cayenne until the mixture is fragrant.
  2. Add the broth and coconut milk and stir to combine.
  3. Add the vegetables, and simmer, covered for 30 to 40 minutes until the root vegetables are tender.
  4. Season with salt and pepper and serve with steamed rice garnished with spring onions if desired.

Crostini with Balsamic Cherries

Serves 4 to 6
 
Balsamic Cherries
 
2 tablespoons unsalted butter
1/2 pound Brooks cherries, pitted and chopped
1/2 cup sugar
1/2 cup aged balsamic vinegar

  1. In a saucepan, melt the butter, add the cherries and sugar, and saute until the cherries begin to soften, about 3 minutes. Add the vinegar, and simmer for 2 minutes.
  2. Allow the mixture to cool, cover and refrigerate for up to 5 days.

Crostini and Assembly

Makes about 24 pieces
 
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
1/2 cup whole milk ricotta

  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.
  5. When ready to serve, spread the ricotta onto the crostini, and top with some of the cherries.

Cherry Amaretto French Toast

Serves 6 to 8
 
2 cups pitted sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
Two 8-ounce containers mascarpone
2 tablespoons Amaretto di Saronno
2 tablespoons sugar
8 large eggs
1 1/2 cups heavy cream
1/2 cups sugar
2 tablespoons Amaretto di Saronno
1 teaspoon ground cinnamon
One 8-ounce loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced
1/2 cup sliced almonds for garnish
1/4 cup unsalted butter
cinnamon sugar for garnish

  1. Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
  2. In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
  3. In another bowl stir together the mascarpone, Amaretto, and sugar.
  4. Spread over the cherries in the pan.
  5. In another bowl, whisk together the eggs, heavy cream, sugar, and cinnamon.
  6. Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
  7. I was able to do 2 layers. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate at least 8 hours, or up to 36 hours.
  8. Remove the casserole dish from the refrigerator 30 minutes before baking.
  9. Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.

Pork Tenderloin with Peach Barbecue Sauce

Serves 4 to 6
 
For the Sauce

1 tablespoon canola oil
3/4 cup chopped torpedo onion, using the red part only
1 1/2 tablespoons minced fresh jalapeño
1 pound fresh peaches, peeled, pitted, and chopped
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon light brown sugar
1/8 teaspoon dry mustard
Salt and pepper

  1. In a saucepan, heat the oil, and saute the onion and jalapeno for 2 minutes.
  2. Add the peaches, vinegar, bourbon, honey, mustard, sugar, and dry mustard.
  3. Bring to a boil, and simmer for 30 minutes until thickened.
  4. Using a potato masher or immersion blender, smooth out the sauce. At this point, the sauce can cooled, covered, and refrigerated for up to 1 week.

For the Pork
 
Two 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 tenderloins into a large 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 tenderloins on all sides.
  5. Generously brush with the 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.

Peach Tart Tatin

Serves 4 to 6
 
5 large yellow peaches halved and pitted
2 tablespoons plus ⅓ cup sugar
2 tablespoons unsalted butter
1/4 cup bourbon
1/4 teaspoon salt
1 teaspoon vanilla bean paste
1 sheet frozen puff pastry, defrosted

  1. Preheat the oven to 400 degrees.
  2. Toss the peaches and 2 tablespoons sugar in a large bowl; let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
  3. Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” cast iron skillet.
  4. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes.
  5. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes.
  6. Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again later, so don’t worry.
  7. Add salt and stir in the vanilla.
  8. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Return peaches to skillet and arrange skin side down; remove skillet from heat.
  9. Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10” round. Drape over peaches and tuck edges into pan.
  10. Bake until pastry begins to puff, 20–25 minutes. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer.
  11. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter and serving with vanilla ice cream.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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