Farmers’ Market Box November 17th, 2022

Weekly Farmers Market Box at Specialty Produce
November 16, 2022 0 Comments

Weekly Farmers Market Box at Specialty Produce

Specialty Produce will be closed on Thanksgiving Day on 11/24. Please plan on picking up your Farmers’ Market box on Wednesday, 11/23, Friday, 11/25, or Saturday, 11/26. Thank you for supporting local farmers!

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Wedge Salad

Serves 4 to 5

One head sweet crisp lettuce, washed and spun dry, cut into wedges
1 1/2 cups mayonnaise
1 cup sour cream
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 to 8 ounces blue cheese, to your taste, 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 4 hours, or up to 5 days.

For the Marinated Onions

4 torpedo onions, thinly sliced (about 2 cups)
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. 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 for at least 8 hours and up to 24 hours.
  4. Drain the onions and serve cold or at room temperature. 


Sweet crisp lettuce, cut into wedges
Blue cheese dressing
6 strips bacon, cooked crisp and crumbled
Marinated onions

  1. Arrange a wedge of lettuce on a salad plate. 
  2. Drizzle with blue cheese dressing, sprinkle with bacon and garnish with marinated onions. 

Japanese Sweet Potato Hash

Serves 4 to 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup torpedo onion, finely chopped
3 garlic cloves, minced
1 pounds 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

  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. 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.
  7. Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

Loaded Cauliflower Soup

Serves 6

1/2 cup unsalted butter
1/2 cup thinly sliced torpedo onion
3 medium carrots, finely diced
1/4 cup all-purpose flour
3 1/2 cups chicken or vegetable broth
1 head cauliflower cut into florets
1 1/2 cups shredded sharp cheddar cheese
Salt and Tabasco
6 strips bacon, cooked crisp, and crumbled for garnish
1/2 cup sour cream, for garnish
3 tablespoons minced fresh chives, for garnish

  1. In a Dutch oven, melt the butter, add the onion and carrots, and sauté until the onion is softened, about 3 minutes.
  2. Sprinkle the vegetables with the flour and cook for 2 minutes. 
  3. Slowly add the broth and bring to a boil. 
  4. Add the cauliflower, and simmer for 5 minutes until the cauliflower is tender. 
  5. Remove the soup from the heat, and add the cheese, stirring to melt the cheese. 
  6. Season the soup with salt and Tabasco. 
  7. To serve, ladle the soup into bowls.  Garnish with bacon, sour cream, and chives. 

Fall Salad with Oranges, Pomegranate and Orange Vinaigrette

Serves 6

4 cups field greens washed and spun dry
1/2 fennel bulb, root end removed, wispy ends discarded, and thinly sliced
1/4 cup orange juice
2 tablespoons pomegranate juice
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1/2 cup Pomegranate arils

  1. In a salad bowl, combine the greens and fennel.
  2. In a small bowl, whisk together the tangerine juice, pomegranate juice, honey, mustard, and oil.  Season with salt and pepper. 
  3. Toss the field greens with some of the dressing and plate the salad.
  4. Decorate the salads with some of the oranges and pomegranate arils. 

Honey Thyme Carrots

Serves 4 to 6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 pound Nantes carrots, peeled and cut into chunks if large
Salt and pepper

  1. In a skillet, combine the broth, honey, thyme, and carrots.  Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.  Season with salt and pepper, remove the thyme sprigs and serve. 

Carrot Pudding

Serves 6

1 bunch Nantes carrots, tops removed, scraped, and cut into 1-inch chunks
1/2 teaspoon grated orange zest
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
1/2 teaspoon baking powder
1/2 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, melted

  1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.  Coat the inside of six 4 to 6 ounce ramekins with non-stick cooking spray.
  2. Steam or boil the carrots, until they are soft. 
  3. Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
  4. Whisk in the zest, sugar, flour, egg, yok, baking powder, milk, cinnamon, nutmeg, cloves, butter, and season with salt. 
  5. Transfer to the ramekins, arrange the ramekins on the baking sheet, bake until the pudding is firm, and lightly browned, about 40 minutes.  Tip the ramekins out onto a serving platter and serve.

Not Your Mama’s Thanksgiving Bean Casserole

Serves 6

3 tablespoons unsalted butter
1 cup small pearl onions, cut in half
1/2 pound mushrooms
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons cream sherry
Pinch of ground nutmeg
Salt and freshly ground black pepper to taste
8 cups water
1 pound yellow wax beans, ends trimmed, and cut into 1-inch lengths

  1. In a 10-inch skillet over medium heat, melt the butter. Add the onions and cook, stirring, for 3 minutes.  Add the mushrooms and cook, stirring a few times, until the liquid from the mushrooms has evaporated.  Sprinkle the flour over the mushrooms and onions and stir until blended.  Cook stirring for 2 to 3 minutes until the flour is cooked.
  2. Gradually stir in the broth and whisk until it comes to a boil.  Add the cream and sherry and cook, stirring, until the sauce thickens.  Add the nutmeg and season with salt and pepper.
  3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Reheat gently before continuing.
  4. Bring the water to a boil in a large saucepan, add the wax beans, and return the water to a boil. Cook the beans until crisp-tender, about 3 minutes. Drain the beans.
  5. Drain, cover, and refrigerate overnight. Reheat, covered, in the microwave for 3 minutes or plunge into boiling water for 1 minute and drain before continuing.
  6. To serve, place the warm green beans in a serving dish and pour the warm sauce over them.

Miso Maple Braised Turnips

Serves 2

One bunch Japanese turnips, scrubbed, and quartered, greens saved for another use
2 tablespoons white miso
2 tablespoons maple syrup
1/4 cup vegetable oil
1/4 cup finely chopped torpedo onion, using only the tender green part for garnish

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a bowl, combine the miso, syrup, and oil, add the turnips, and toss to coat. 
  3. Arrange on the baking sheet in one layer. 
  4. Roast for 12 to 15 minutes until the turnips are tender and beginning to brown. 
  5. Remove from the baking sheet, and garnish with the chopped onion.

Apple Streusel Muffins

Makes 12

For the Muffins

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Cameo apples, peeled, cored, and diced

  1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
  2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
  3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
  4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the Streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted

  1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
  2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
  3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using).

Apple Pie Sundaes

Serves 4 to 6

For the Streusel

1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner.  In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas.  Add the pecans and stir to blend.
  2. Transfer the mixture to the baking sheet and break up any bits that are large.  Bake the crumble for 10 to 15 minutes, or until golden brown.  The streusel may just form one big block on the baking sheet.  Cool it completely, before breaking it up. 
  3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months.  Defrost and bring to room temperature before using.

For the Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 cameo apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

  1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted. 
  2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes.  Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days.  Reheat before serving.


1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

  1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
  2. Top with a scoop of ice cream, more streusel, and another scoop of ice cream. 
  3. Top with more apple pie filling and sprinkle with some of the streusel topping.  Garnish with whipped cream and serve.  Repeat for the rest of the sundaes.

Caramelized Apple, Onion, and Sausage Breakfast Casserole

Serves 6 to 8

2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
3 medium apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

  1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray. 
  2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes.  Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize.  Transfer to a large mixing bowl. 
  3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink.  Transfer the sausage to the mixing bowl with the onions and apples. 
  4. Add the bread and cheese to the bowl. 
  5. In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended. 
  6. Pour over the sausage and bread mixture, pressing down to saturate the bread. 
  7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted.  Allow to rest for 5 minutes before cutting into portions. 
  8. Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

Braised Cranberry Orange Pork Loin

Serves 6

2 tablespoons extra virgin olive oil
Salt and pepper
One 3 to 4 pound pork loin trimmed of fat
One sweet yellow onion, such as Vidalia, cut into 1/2-inch slices
Grated zest of 1 orange
2 teaspoons dried thyme
One 14-ounce can whole berry cranberry sauce
1/2 cup orange juice
2 oranges, peel and pith removed, and sectioned

  1. In a large Dutch oven, heat the oil.  Season the pork with salt and pepper and brown the pork in the pan.  Remove from the pan.
  2. Add the onion, zest, and dried thyme, to the pan, and sauté for 2 to 3 minutes, until the onion begins to soften. 
  3. Add the cranberry sauce, orange juice, and oranges to the pan. 
  4. Add the pork loin back into the pan, and simmer, covered for 1 1/2 to 2 hours, until the pork is cooked through and tender.
  5. Remove the pork from the sauce and allow to rest for 10 minutes before carving. 
  6. Using an immersion blender, puree the sauce (this is an optional step) Taste the sauce for salt and pepper and adjust. 
  7. Serve the pork napped with some of the sauce, with extra warmed sauce on the side. 

Orange Chicken

Serves 4 to 6

1/4 cup cornstarch
2 tablespoons soy sauce
3 chicken breasts cut into thin strips
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons sriracha
1 1/2 tablespoons rice vinegar
1 1/4 cups orange juice
1/4 cup soy sauce
2 teaspoons light brown sugar
2 teaspoons orange zest
1/4 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 scallions finely chopped for garnish

  1. Combine the cornstarch and soy sauce in a bowl.  Toss the chicken with the mixture and set aside.
  2. In a wok or skillet, heat the oil, and brown the chicken breast strips on all sides, remove from the wok. 
  3. If more oil is needed, add a tablespoon to the wok.  Sauté the ginger and garlic until fragrant.
  4. Add the sriracha, vinegar, orange juice, soy sauce, sugar, and orange zest to the wok.  Stir to blend and bring to a boil. 
  5. Add the cornstarch mixture and bring to a boil. 
  6. Add the chicken to the wok and stir to combine. 
  7. Serve over rice garnished with scallions. 

South of the Border Brunch Casserole

Serves 8

1 pound chorizo sausage, removing the casing
½ large onion finely chopped
½ red bell pepper finely chopped
5 cloves garlic, minced
1/2 cup torpedo onions thinly sliced
1/2 cup finely chopped, seeded floral gem peppers
¼ cup cilantro finely chopped
12 large eggs, beaten
8 ounces Pepper Jack cheese shredded
8 ounces cheddar cheese shredded
3 cups half-and-half
½ teaspoon Cholula or hot sauce
9 corn tortillas torn

  1. Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. In a large skillet, cook the sausage, breaking up any large pieces.  Add the onion, pepper, and garlic, onion, and floral gem peppers, cooking until the vegetables are tender. 
  3. Transfer the mixture to a large mixing bowl and cool.
  4. Add the cilantro, eggs, half of the cheeses, half and half, Cholula, and tortillas, stirring to combine. 
  5. Pour into the casserole dish, sprinkle with the remaining cheeses, cover and refrigerate overnight. 
  6. Remove from the refrigerator 45 minutes to an hour before baking.
  7. Preheat the oven to 350 degrees, and bake the casserole for 45 to 55 minutes, until set. 
  8. Allow to rest for 5 minutes before cutting into squares. 

Mexican Cream Guava Paste

Makes 1 1/2 cups

1/2 pound guavas, peeled
1 1⁄2 cups water
2 cups sugar (more or less)

  1. Cut guavas in half and scoop out the seeds.
  2. Soak the seeds in 1 cup of the water.
  3. Place the guavas in a saucepan with the remaining water.
  4. Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
  5. Stir often to prevent scorching and sticking to the pot.
  6. Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
  7. Discard seeds.
  8. Grind the guavas through a food mill and measure pulp.
  9. Add an equal amount of sugar.
  10. Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick and a little jelly tested on an ice cube can be lifted off in one piece.
  11. Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
  12. Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
  13. Set in a cool place for 24 hours.
  14. To store, turn the paste out of the pan and wrap it securely in foil.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest

Share this post:

Leave a Reply

Your email address will not be published.