Farmers’ Market Box November 3rd, 2022

This week’s local produce and featured farms:

• Red Beets – Tamai Family Farms
• Japanese Sweet Potatoes – Fresno Evergreen
• Poblano Peppers – Tutti Frutti Farms
• Torpedo Onions – Tutti Frutti Farms
• Swiss Chard – Fresno Evergreen
• Yellow Wax Beans – JR Organics
• Valencia Oranges – Polito Family Farms
• Arkansas Black Apples – Penryn Orchards
• Fennel – Tamai Family Farms

Farmer’s Choice

• White Pomegranate – Burkart Organics
• Starfruit – Good Hill Farms
• Thai Guava – Good Hill Farms

Farmers’ Market Box Recipes:

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth. 
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency. 
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting. 
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes. 

Red Beet Salad

Serves 4

1 bunch red beets, scrubbed, tops removed
1/4 cup chopped torpedo onions
1/3 cup balsamic vinegar
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 45 to 60 minutes until the sharp tip of a paring knife goes into the beet easily.
3. When the beets are cool enough to handle, slip off the skins, cut the beets into thin wedges and put into a bowl with the onions.
4. In a bowl, whisk together the vinegar, parsley, and oil. Season with salt and pepper.
5. Pour over the beet mixture, and allow to marinate at room temperature, stirring several times, for at least 4 hours.
6. Serve the salad as a with grilled meats, fish, or poultry, or serve over salad greens.

Winter Panzanella

Serves 6

4 cups 1/2-inch bread cubes, cut from stale baguette or similar bread, toasted (350 degrees for 15 minutes)
1/4 cup extra virgin olive oil, plus more for roasting beets and toasting bread
1 bunch beets, tops removed, and scrubbed
1/4 cup balsamic vinegar
3 tablespoons fresh orange juice
1 teaspoon minced garlic chives
Salt and pepper
2 large oranges, peel and pith removed, and segmented
2 cups chopped romaine torn or cut into bite-size pieces
1 bunch arugula, washed, spun dry and chopped
1/2 cup chopped basil
1/2 cup diced celery
4 ounces crumbled feta cheese
1/3 cup white pomegranate arils for garnish

1. Preheat the oven to 400° F. and line a baking sheet with silicone, aluminum foil, or parchment. Put the beets onto the baking sheet, cover with foil, and roast for 45 to 60 minutes, until tender.
2. When the beets are cool enough to handle, slip off the skins and cut into 1/2-inch dice. In a small bowl, whisk the oil, vinegar, orange juice, and garlic chives season with salt and pepper.
3. Place bread cubes, oranges, greens, basil, and celery into a large bowl.
4. Toss with dressing and allow the salad to sit for at least 10 minutes so the bread can soak up the dressing. Stir periodically. Top with beets, cubed feta, and pomegranate seeds before serving.

Swiss Chard Pasta Carbonara

Serves 4 to 6

3 large eggs
3 large egg yolks
6 heaping tablespoons Pecorino Romano
3 heaping tablespoons Parmigiano Reggiano
1/4 teaspoon black pepper and more for garnish
1 ladle hot pasta water (about 1/3 cup)
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
2 garlic cloves minced
Pinch red pepper flakes
1 bunch Swiss chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1 pound buccatini or spaghetti, cooked 3 minutes short of al dente saving some of the hot pasta water
Ground black pepper

1. In a bowl, whisk together the eggs, yolks, cheeses, and black pepper. When the pasta water comes to a boil, add the pasta water to the egg mixture and set aside.
2. In a large skillet, heat the oil, and sauté the pancetta until crispy.
3. Add the garlic and red pepper and sauté one minute until fragrant.
4. Add the chard, and toss in the oil, until it begins to wilt. Season with salt and pepper.
5. When the pasta is ready toss it in the hot skillet with the chard, tossing to coat it.
6. Take the skillet off the stove, add the egg mixture, and continue to toss the pasta, until it is coated with the egg mixture. Add some pasta water if needed to make a creamy sauce.
7. Serve the pasta garnished with more black pepper and additional cheese if desired.

Marinated Torpedo Onions

Makes about 4 cups

1 bunch torpedo onions
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. Trim the root end of the onions, and slice thinly, using the red bulb and tender green parts. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate at least 4 hours, and up to 24 hours.
4. Drain the onions and serve cold.

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.

Poblano Cornbread

Serves 6

1 medium poblano chile
7 tablespoons unsalted butter, melted
1/2 cup finely chopped red onion
1/2 cup thawed frozen corn kernels, or fresh cut from the cob
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 large eggs
1 1/4 cup grated pepper jack cheese

1. Light a grill or preheat the broiler. Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes. Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel and seed the poblano and cut it into 1/4-inch dice.
2. Preheat the oven to 350 degrees and coat the inside of an 8-inch round cake pan with non-stick cooking spray.
3. Add 1 tablespoon of butter to a skillet.
4. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the poblano and corn and cook until heated through, about 1 minute.
5. In a large bowl, whisk the flour with the cornmeal, sugar, baking powder and salt. Add the 6 tablespoons of melted butter along with the milk and eggs and whisk until just incorporated.
6. Fold in the poblano-corn mixture and 3/4 cup of the pepper jack cheese. Scrape the batter into the prepared cake pan and sprinkle the remaining 1/2 cup of cheese on top.
7. Bake the cornbread for 35 minutes, until the top is light golden, and a toothpick inserted in the center comes out clean.
8. Transfer the cornbread to a rack to cool for 20 minutes. Run a knife around the edge of the cornbread, turn it out onto the rack and let cool slightly. Cut the cornbread into wedges and serve warm.

Poblano Butter

Makes about 3 cups

1 pound poblano chilies
3/4 pound unsalted butter, softened
3 garlic cloves, minced
2 tablespoons lime juice
1/4 cup packed cilantro
Salt and pepper

1. Light a grill or preheat the broiler. Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes. Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel and seed the poblano and put into the work bowl of a food processor.
2. Add the butter, garlic, lime juice and cilantro to the work bowl and process until smooth.
3. Taste for seasoning adding salt or pepper as needed.
4. Roll into a 1-inch in diameter log and wrap in plastic wrap. Store in a zip-lock bag in the refrigerator for up to 7 days, or in the freezer for up to six months.
5. Use the butter on grilled meats, poultry, and seafood, as well as vegetables and slathered on French bread and grilled. The butter is also a great “flavor bomb” — stir into rice, or pasta.

Zucchini and Poblano Salsa

Makes about 3 cups

2 cups chopped cherry or grape tomatoes
1 medium zucchini, finely chopped
1 poblano pepper, seeded and chopped
1/2 cup chopped torpedo onion
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lime juice

1. Combine all the ingredients in a glass bowl and toss to coat. Cover and refrigerate for at least 4 hours.
2. This is a great dip for chips, or as a garnish for roasted/grilled meats and poultry.

Stuffed Poblano Chilies

Serves 4 to 6

6 poblano peppers
1 cup shredded mild cheddar
1 cup shredded Pepper Jack cheese
2 cups chopped cooked chicken
1/2 cup fresh salsa
1/2 cup sour cream + additional for garnish
2 tablespoons chopped fresh cilantro
1 tablespoon diced green onion
2 tablespoons lime juice
1 cup cooked white rice

1. Preheat the broiler and line a baking sheet with aluminum foil. Wash the poblano peppers and place them on the baking sheet.
2. Broil about 4-5 minutes on each side. You want to see the skin blacken and start to bubble.
3. Remove the peppers from the oven, cover with a towel and let cool for about 10-15 minutes.
4. Once the peppers are cool, peel off the skin and cut a slit on the top of the pepper under the stem and down the length of the pepper, removing the inside and seeds. Reduce the oven temperature to 350 degrees.
5. While the peppers are roasting, in a large bowl, combine the cheeses, chicken, salsa, sour cream, cilantro, onion, lime juice and rice.
6. Stuff the mixture into the peppers, and roast for 25 to 30 minutes until the cheese is melted. Serve with additional sour cream and salsa on the side.

Potato and Yellow Bean Salad

Serves 4 to 6

1/2 pound fingerling potatoes, scrubbed
1/2 pound yellow beans, ends trimmed, and cut into 1-inch lengths
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1/4 cup finely chopped basil
2 tablespoons Dijon mustard
Salt and pepper

1. Bring 6 quarts of salted water to a boil, add the potatoes, and cook for 30 minutes, add the beans, and cook another 5 minutes until the beans are tender. Drain thoroughly and transfer the vegetables to a salad bowl. Cut the potatoes into bite sized pieces. Season with salt and pepper.
2. In a bowl, whisk together the vinegar, oil, basil, and mustard. Season with salt and pepper.
3. Pour over the potatoes and beans and toss to coat. Serve at room temperature.

Warm Yellow Bean Salad with Bacon Vinaigrette

Serves 4

1 pound yellow wax beans, ends trimmed, and cut into 1-inch pieces
6 strips thick cut bacon cut into 1/2-inch pieces
2 garlic cloves, minced
1/2 cup thinly torpedo onions
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Salt and pepper

1. Bring 4 quarts of salted water to a boil and cook the beans for 4 minutes until crisp/tender. Drain and season with salt and pepper.
2. In a skillet, cook the bacon until crisp, add the garlic and onions, and cook until they are softened, about 2 minutes. Add the vinegar, sugar, and Dijon, and bring to a boil. Taste for seasoning and adjust.
3. Pour over the beans and serve warm or at room temperature.

Apple Fennel Salad with Gorgonzola

Serves 4

One head butter lettuce, washed, spun dry and separated into leaves
Four Arkansas black apples, peeled, cored, and cut into julienne
1 fennel bulb, wispy ends removed, cut into julienne
1/2 cup crumbled gorgonzola cheese
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup vegetable oil
Salt and pepper

1. Put the lettuce leaves onto salad plates.
2. In a salad bowl, combine the apples, fennel, and cheese.
3. In a small bowl, whisk together the vinegar, mustard, honey, and oil. Season with salt and pepper.
4. Toss the apples and fennel with the dressing, and mound into the butter lettuce leaves.
5. Drizzle with a bit of the remaining dressing and serve.

Arugula Fennel Salad

Serves 4

1 zucchini or cucumber, thinly sliced
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
2/3 cup chopped dill
1/3 cup olive oil
1 to 2 teaspoons finely chopped garlic chives
2 tablespoons honey
1/3 cup orange juice
Salt and freshly ground black pepper
One bunch arugula, washed and spun dry
1/2 cup toasted pine nuts
1/2 cup feta cheese

1. In a salad bowl, combine the zucchini or cucumber with the fennel, and dill.
2. In a small bowl, whisk together the oil, garlic chives, honey, and orange juice. Season with salt and pepper.
3. Pour some of the dressing over the fennel and zucchini. Toss to coat. And let stand at room temperature for 30 minutes.
4. Toss the arugula with the remaining dressing, add to the zucchini and fennel, toss with the pine nuts and feta, and serve.

Valencia Orange Blueberry Bread Pudding

Serves 8

1 cup sugar
Grated zest of 1 orange
1 teaspoon orange 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, zest, extract, 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.

For the Orange Syrup

3 cups orange juice
2 cups sugar

1. In a saucepan bring the ingredients to a boil, and simmer for 15 to 20 minutes, until thickened. Cool, cover and refrigerate until ready to use. Serve warm over the bread pudding.

Pomegranate Sangria

Serves 6

1 1/2 cups grapefruit juice
1/2 cup orange juice
One bottle rose wine
1/2 cup pomegranate juice
1 cup sugar
3 tangerines, peeled, and separated into segments
1/2 cup pomegranate arils

1. In a large bowl, combine the juices, wine, and sugar. Chill the mixture for at least 4 hours.
2. When ready to serve, pour the mixture into a pitcher, add the tangerines and pomegranate arils, and serve over ice.
3. Cook’s Note: To juice pomegranates, pulse them in a blender, then push through a fine mesh sieve to extract the juice. Juice can then be used for vinaigrettes or simmered down with sugar/honey for syrup.

Guava Fruit Salad

Serves 6

1/2 chopped and seeded guava
1 Cup chopped Arkansas Black apple
1/2 Cup chopped Pineapple
1/2 Cup quartered Cherry Tomatoes
1/2 Cup halved Seedless Grapes
1 Thai chili, seeded and finely chopped
3 Tablespoons fresh Lime juice
2 Tablespoons Fish Sauce
2 Tablespoons brown sugar

1. In a mixing bowl, combine the guava, apple, pineapple, tomatoes, and grapes.
2. Add the chili, lime juice, fish sauce and sugar, and toss to combine.
3. Allow to stand at room temperature for an hour before serving or refrigerate for up to 8 hours before serving.

Star Fruit Salad

Serves 4

4 cups salad greens
1 small star fruit, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup red-wine vinegar
2 tablespoons honey
1/3 cup vegetable oil
Salt and pepper

1. In a salad bowl, combine the greens, star fruit and onion.
2. In a small bowl, whisk together the vinegar, honey, and oil.
3. Season with salt and pepper.
4. Toss the greens with the dressing and serve.

Holiday Cheesecake with White Pomegranate

Serves 8 to 10

Cheesecakes freeze beautifully, and you can make this one now and then serve it during the holidays.

For the Crust

3 cups Chocolate wafer cookies, finely crushed
1/2 cup salted butter, melted
3 tablespoons sugar

1. Preheat the oven to 350 degrees and coat the inside of a springform pan with non-stick cooking spray.
2. In a bowl, combine the ingredients, and press into the bottom and up the sides of the pan. Bake for 10 minutes. Cool for 30 minutes. Lower the oven temperature to 325 degrees.

For the Cheesecake

Five 8-ounce packages, cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1 teaspoon vanilla paste or extract
4 ounces Bittersweet Chocolate, melted
1 tablespoon coffee liqueur (such as Kahlua)
1 teaspoon instant espresso granules
2 cups pomegranate arils

1. Beat the cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes.
2. Gradually add sugar and flour, beating until smooth.
3. Add eggs and egg yolks, 1 at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
4. Remove 2 cups of batter into a medium bowl. Pour the remaining batter portion into prepared crust; spread evenly.
5. Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended. Dollop over plain cheesecake batter in prepared crust, and swirl to marble the chocolate mixture. (Pan will be very full.) Place springform pan on a rimmed baking sheet.
6. Bake at 325°F until center is almost set but center still jiggles slightly when pan is touched, 1 hour and 5 minutes to 1 hour and 15 minutes. Turn off the oven and allow the cheesecake to cool. Remove to a wire rack, and cool completely, about 2 hours.
7. Cover pan loosely with aluminum foil, and chill 8 to 12 hours. Or, cool completely, and freeze for up to 6 months. Defrost in the refrigerator before serving.
8. Sprinkle the arils over the cheesecake and serve.

White Pomegranate Tabouleh

Serves 6

2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate arils
1 cup diced, cored, unpeeled Bosc pears
1/2 cup diced red onion
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Salt and pepper
1 cup toasted chopped walnuts

1. In a salad bowl, combine the parsley, arils, pears, and onion.
2. In another bowl, whisk together the honey, lemon juice, and olive oil. Season with salt and pepper.
3. Toss the salad with the dressing and garnish with walnuts.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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