Farmers’ Market Box December 8th, 2022
This week’s local produce and featured farms:
- Zucchini Squash – JR Organics
- Butternut Squash – Dacquisto Family Farm
- Garnet Yams – Her Produce
- Mustard Greens – Tamai Family Farms
- Cameo Apples – Fair Hills Farm
- Baby Fennel – Paradise Found
- Valencia Oranges – Friends Ranches
- Purple Carrots – Dacquisto family Farms
Farmers’ Choice
- Cara Cara Oranges – Murray Family Farms
- Mexican Cream Guava – Good Hill Farms
- Shinko Pear – Kens Top Notch
Farmers’ Market Box Recipes
Zucchini Parmesan Rice
Serves 8 3 tablespoons unsalted butter 1/2 cup finely chopped onion 2 cloves garlic, minced 4 cups shredded zucchini 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 shakes of Tabasco sauce 2 tablespoons all-purpose flour 1 cup chicken broth 1 1/2 cups heavy cream 3/4 cup long-grain rice 3/4 cup freshly grated Parmigiano Reggiano cheese
- In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
- Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
- Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
- Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
- Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
- Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.
Sausage Stuffed Zucchini
Serves 4 to 6 1 pound zucchini, ends trimmed and cut in half lengthwise ½ pound bulk Italian sweet sausage ½ cup finely chopped onion 2 garlic cloves, minced ½ cup whole milk ricotta cheese 1 cup grated Parmigiano Reggiano (or Pecorino Romano) 2 cups marinara sauce, either store bought or home made
- Using a grapefruit spoon, or a small paring knife, remove the flesh from the zucchini leaving a ½-inch border inside. Chop the zucchini flesh and set aside.
- In a skillet, cook the sausage, onion, garlic and zucchini flesh together, breaking up any large pieces of the sausage. Cook the mixture until the sausage is no longer pink, and the vegetables are softened. Drain any excess fat and put the mixture into a mixing bowl to cool. When the mixture to cold, add the ricotta and ½ of the Parmigiano. Stuff the mixture into the zucchini shells.
- Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and pour 1 cup of marinara into the bottom of the baking dish.
- Arrange the zucchini on top of the marinara, drizzle with the remaining marinara, and sprinkle with the remaining parmigiano. Bake for 25 to 30 minutes until the cheese is bubbling and the zucchini is tender. Allow to rest for 5 minutes before serving.
Butternut Squash and Potato Gratin
Serves 8 4 tablespoons unsalted butter 1/2 cup finely chopped onion 3 garlic cloves, minced 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1 1/2 cups milk 1 1/2 cups heavy cream 2 cups Yukon gold, red bliss or white creamer potatoes, sliced 1/4-inch thick 3 cups peeled and seeded butternut squash, sliced 1/4-inch thick 1 1/2 cups grated Gruyere cheese 1/2 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
- Add the salt, pepper, milk and cream, stirring until blended.
- Add the potatoes and squash and simmer for 5 to 7 minutes, until the squash is almost tender.
- In a bowl, combine the Gruyere and Parmigiano.
- Transfer half the potato/squash mixture to the prepared pan. Sprinkle with some of the gruyere mixture.
- Top with the remaining squash mixture, and sprinkle with the remaining cheese.
- Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
- Allow the gratin to rest for 5 minutes before serving.
Garnet Yam Home Fries
Serves 6 1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces 1/4 cup olive oil or vegetable oil 2 tablespoon packed light brown sugar 3/4 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone. 2. In a large bowl, combine all the ingredients, tossing to coat them evenly. 3. Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.
Garnet Yam Stacks
Serves 6 1 1/2 pounds sweet potatoes 6 tablespoons unsalted butter, melted 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 garlic clove, minced salt and freshly ground black pepper 1/2 cup grated Parmigiano Reggiano 1/4 cup finely chopped Italian parsley
- Preheat the oven to 400 degrees. Coat 12 muffin tins with non-stick cooking spray and set aside.
- Slice the sweet potatoes 1/16-inch thick using a mandoline and place in a bowl.
- Toss the potato slices with the butter, herbs, garlic, 1 teaspoon salt and a few grinds of pepper until the potatoes are evenly coated.
- Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are even with the rim of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 35 minutes.
- Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmigiano and parsley and serve immediately.
Tuscan Winter Soup
Serves 6 to 8 1/2-pound sweet Italian bulk sausage 2 tablespoons extra virgin olive oil 4 garlic cloves, minced 1/2 cup finely chopped onion Pinch red pepper flakes 1 teaspoon finely chopped fresh rosemary (or sage) 1 bunch mustard greens, tough stems removed, and cut into 1/2-inch ribbons One 14.5-ounce can crushed tomatoes and their juice One 14.5-ounce can cannellini beans, drained and rinsed 8 cups chicken or vegetable broth 1/2 cup ditali or other small pasta (small shells work here) 1/4 cup chopped rind from Parmigiano Reggiano Salt and pepper 1/2 cup grated Parmigiano Reggiano for garnish
- In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, onion, red pepper, and rosemary until fragrant and the onion is beginning to soften, about 2 minutes.
- Add the greens, and saute tossing in the garlic oil.
- Add the tomatoes, beans, and broth, and bring to a boil.
- Simmer the soup for 60 minutes until the mustard greens are tender.
- Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.
Butternut Squash and Mustard Green Gratin
Serves 6 This dish is delicious with mustard greens, kale, spinach, Swiss chard, or other greens. The balance of the sweet squash and the savory greens is delicious. This dish can be frozen for about 1 month. 4 tablespoons unsalted butter 1/2 cup finely chopped onion 3 garlic cloves, minced One bunch mustard green, tough stems removed, and chopped 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1/4 teaspoon freshly grated nutmeg 1 1/2 cups milk 1 1/2 cups heavy cream 4 cup butternut squash, sliced 1/4-inch thick 1 1/2 cups grated Gruyere cheese 1/2 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
- Add the greens, and season with the salt and pepper. Saute until the greens are wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
- Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
- In a bowl, combine the Gruyere and Parmigiano.
- Transfer half the squash and greens to the prepared pan. Sprinkle with some of the gruyere mixture.
- Top with the remaining squash mixture, and sprinkle with the remaining cheese.
- Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
- Allow the gratin to rest for 5 minutes before serving.
Fennel, Apple and Carrot Slaw
Serves 4 to 6 On bunch baby fennel, ends trimmed, and julienned 3 Cameo apples, cored, and julienned 1 bunch purple baby carrots, tops removed and julienned 2 tablespoons apple cider 1 teaspoon cider vinegar 1 teaspoon honey ¼ to 1/3 cup vegetable oil Salt and pepper
- In a salad bowl, combine the fennel, apples, and carrots.
- In a small bowl, whisk together the cider, vinegar, honey and oil. Season with salt and pepper, and pour over the vegetables, tossing to coat.
- The slaw will keep in the fridge for up to 24 hours before serving.
Mom’s Apple Pie Cake
Serves 6 to 8 6 medium-size apples, cored, peeled, and sliced 2 teaspoons ground cinnamon 2 tablespoons sugar 2 teaspoons fresh lemon juice To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl. Batter 1 1/2 cups (3 sticks) unsalted butter or margarine, melted 2 cups unbleached all-purpose flour 2 cups sugar 2 large eggs 1 1/2 cups pecan halves
- Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
- To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
- Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
- Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.
Cider Braised Pork with Apples
Serves 6 2 tablespoons oil 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper One 4-pound rolled boneless pork loin roast 2 tablespoons unsalted butter 2 large, sweet onions cut in half and thinly sliced into half-moons 4 Cameo apples, peeled, cored, and cut into 1/2-inch wedges 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1 teaspoon dried thyme 1/3 cup firmly packed light brown sugar 1 1/2 cups apple cider 1/2 cup beef broth 1/2 cup chicken broth 3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
- Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
- Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 6 minutes. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
- Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
- Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
- Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary.
- Add the apples and onions back to the sauce.
- Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours.
Orange Martini
Serves 2 4 ounces Vodka 2 ounces Orange Liqueur 2 ounces Orange Juice 2 ounces Simple Syrup 1 teaspoon grated Orange Zest 2 tablespoons raw sugar 1. In a cocktail shaker, combine the vodka, liqueur, juice and simple syrup. Add ice cubes and shake to blend. 2. Combine the zest with the sugar, dip the rim of each glass with the mixture and strain the martinis into the glass.
Valencia Orange Bundt Cake
Serves 8 This cake works every time; I make it with whatever citrus I have on hand, so try it with lime, lemon, grapefruit, and blood oranges. 2 3/4 cup all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup unsalted butter, softened to room temperature 2 1/2 cups sugar 1 teaspoon vanilla extract or paste 1 tablespoon grated orange zest 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh orange juice
- Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest if using.
- Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
- Pour the icing over the cake when the cake is cooled.
- The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Orange Glaze 1 1/2 cups confectioners’ sugar 2 to 3 tablespoons fresh orange juice
- Whisk the juice into the sugar and drizzle over the cooled cake.
Winter Cara Cara Orange Salad
Serves 4 to 6 4 cara cara oranges, peel and pith removed, and sliced ½-inch thick 1 bunch baby fennel, julienned 1 cup Castronova olives, drained, pitted and chopped ¼ cup capers, drained 2/3 cups extra virgin olive oil ¼ cup red wine vinegar Salt and pepper
- Arrange the oranges and fennel on a serving platter. Scatter the olives and capers over the oranges.
- Drizzle with the oil and vinegar. Season with salt and pepper and serve at room temperature.
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)
- Cut guavas in half and scoop out the seeds.
- Soak the seeds in 1 cup of the water.
- Place the guavas in a saucepan with the remaining water.
- Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.
- Stir often to prevent scorching and sticking to the pot.
- Strain the water from the seeds-it will be slightly mucilaginous-and add to the cooked guavas.
- Discard seeds.
- Grind the guavas through a food mill and measure pulp.
- Add an equal amount of sugar.
- 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.
- Remove from heat and beat with a wooden spoon for 10 minutes or until the mixture forms a heavy paste.
- Turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper.
- Set in a cool place for 24 hours.
- To store, turn the paste out of the pan and wrap it securely in foil.
Slow Cooker 5-Spice Asian Pears
Serves 6 These pears are a simple dessert or can be used to surround a pork or poultry roast as a garnish. 1/4 cup unsalted butter, melted 3/4 cup firmly packed light brown sugar 1/4 cup dry sherry 1/2 teaspoon 5 spice powder 1/2 cup pear nectar 4 firm Asian pears, peeled, cored and cut in half
- In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
- Add the pears to the slow cooker, turning them in the liquid to coat them. Cover and cook on high for 2 ½ hours until tender. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.
- The syrup from the pears is delicious over vanilla ice cream, or plain pound cake.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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