Farmers’ Market Box December 22nd, 2022
This week’s local produce and featured farms:
- Satsuma Tangerines – Rancho Del Sol
- Eightball Squash – JR Organics
- Red Beets – Gloria Tamai Farms
- Garnet Yams – Fresno Evergreen
- Leeks – Her Produce
- Mustard Greens – Gloria Tamai Farms
- Japanese Sprouting Cauliflower aka Karifurore – Her Produce
- Yellow Carrots – Dacquisto Family Farms
- Fuji Apples– Fair Hills Farm
Farmers’ Market Box Recipes
Beet Carpaccio with Buratta, Arugula, Tangerine Basil Vinaigrette
Serves 6 One bunch beets, tops trimmed, and scrubbed One bunch arugula, cleaned, and spun dry 2 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) 3 tangerines, peeled, and separated into segments 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
- Preheat the oven to 400 degrees, and place the beets on a baking sheet, cover with aluminum foil and bake for 30 to 45 minutes (small) 40 to 50 minutes (medium) 50 to 60 minutes (large) until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
- Remove the beets from the oven, allow to cool, and peel the beets.
- Arrange the arugula on 6 salad plates. Thinly slice the beets and arrange over the arugula.
- Thinly slice the buratta and arrange 3 pieces over the beets.
- Arrange the tangerines around the outside of each plate.
- 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.
Beet Pasta with Greens and Pancetta
Serves 4 to 6 2 tablespoons extra virgin olive oil One 1/2-inch-thick piece pancetta, cut into fine dice 4 garlic cloves, minced 1/2 cup finely chopped onion (or red scallion) Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons 1 bunch candy striped beets, peeled, cut in half, and thinly sliced Salt and pepper 1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth) 1 cup chicken or vegetable broth 1-pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some of the hot pasta water 1 cup grated Parmigiano Reggiano
- In a large skillet, heat the oil, and cook the pancetta until it is crispy.
- Add the garlic, onion, and beet greens and saute until the greens begin to wilt.
- Add the beet slices and saute turning frequently, until the beets begin to wilt. Season with salt and pepper.
- Add the wine and bring to a boil.
- Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
- Toss the pasta with the sauce and add 1/2 of the cheese to the pan. If the sauce seems dry, add a bit of pasta water to the pan. Serve the pasta garnished with the remaining cheese.
Creamy Basil and Tangerine Dressing
Makes about 2 cups 1/2 cup packed basil leaves 1/3 cup Tangerine juice 1 cup mayonnaise 1/2 cup sour cream Grated zest of one tangerine 1 tablespoon Dijon mustard 1 tablespoon honey Salt and freshly ground black pepper
- In a food processor or blender, combine the basil leaves, juice, mayonnaise, sour cream, zest, mustard, and honey. Process until the mixture is thick.
- Season with salt and pepper, cover and refrigerate for up to 1 week. This dressing is delicious on sturdy greens like romaine and can be a terrific dip for crudités.
Serves 6 to 8 This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too. 2 tablespoons fresh orange juice 2 tablespoons water 1/4 cup Grand Marnier or another orange liqueur One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices 1 1/2 cups raspberry jam 1 pound satsuma tangerines, peeled, and cut into segments 1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below) 2 cups heavy cream 1/3 cup slivered almonds, toasted, for garnish
- In a bowl, combine the orange juice, Grand Marnier, and water. Set aside.
- Cover the bottom of a large glass bowl with a single layer of pound cake slices, cutting them to fit, if necessary. Brush the cake with a little of the Grand Marnier-and-water mixture.
- Spread the slices with some of the jam, then cover with a thin layer of custard and some of the tangerines.
- Continue layering in this manner, making sure to spread the ingredients all the way to the outer edges, so they show on the outside of the bowl. End the layering with a layer of pound cake brushed with Grand Marnier.
- Cover, and refrigerate for at least 8 hours, or up to 24 hours.
- When ready to serve, in a medium bowl, using an electric mixer, whip the cream until it is forms stiff peaks. Spread the cream over the trifle. Sprinkle the almonds over the trifle and serve.
Vanilla Custard Add 1/4 cup Grand Marnier or orange juice to the custard for the trifle 1/3 cup sugar 1/4 cup cornstarch 3 cups whole milk 6 large egg yolks 2 teaspoons vanilla paste or extract
- In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
- Remove from the heat and stir in the vanilla. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
- Do-Ahead: At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.
Frozen Tangerine Crush Cocktails
Serves 4 1 cup crushed ice 1 1/2 cups tangerine juice 6 ounces vodka 4-ounce grand Marnier (or another orange liqueur One 12-ounce can lemon-lime soda like sprite or 7UP Tangerine twist for garnish a sprig of fresh mint
- In a blender, combine the ice, tangerine juice, vodka, and Grand Marnier. Blend until pureed. Pour 1/2 cup of the mixture into a glass and top off with soda.
- Garnish with a twist of tangerine peel or fresh mint.
Tangerine Pecan Cake with Cream Cheese Frosting
Serves 8 to 10 3 large eggs, beaten 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla paste or extract 1 cup segmented, chopped tangerines 2 cups chopped ripe bananas (about 3 bananas) 1 cup chopped pecans, toasted 3 cups all-purpose flour, plus more for pans 2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon
- Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In the bowl of an electric mixer, combine the eggs, oil, and vanilla.
- Add the remaining ingredients and beat until just combined.
- Pour into the prepared pan and bake for 45 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool completely, before frosting.
Cream Cheese Frosting One 8-ounce package cream cheese, softened 1/2 cup unsalted butter, softened 5 cups confectioners’ sugar 2 to 3 tablespoons tangerine juice to thin
- In the bowl of an electric mixer, beat together the cream cheese and butter.
- Add the sugar, a cup at a time, beating until smooth.
- Add tangerine juice to flavor and thin the frosting. Frost the cooled cake.
Couscous Salad with Tangerines and Raisins
Serves 6 2 cups plain couscous 1/2 teaspoon saffron, crushed in the palm of your hand 2 cups hot chicken or vegetable broth 1/2 cup extra virgin olive oil 1/4 cup tangerine juice 1/4 cup rice vinegar 1/4 cup finely chopped red scallion 1/2 cup sliced almonds 1 cup tangerine segments, chopped 1/2 cup golden raisins Salt and pepper
- Put the couscous into a heat proof bowl. Add the saffron to the broth and stir. Pour the broth over the couscous and stir. Cover the bowl with plastic wrap and let stand for 5 minutes. Fluff the couscous and allow to cool.
- In a small bowl, whisk together the oil, tangerine juice, rice vinegar, and scallions. Pour over the couscous and stir to blend.
- Add the almonds, tangerine segments, and raisins. Toss to blend, and taste for seasoning. Adjust using salt or pepper. Serve the salad cold or at room temperature.
Orzo Stuffed Eight Ball Squash
Serves 4 to 6 6 eight ball squash, scrubbed, and top 3/4-inch removed 1/4 cup extra virgin olive oil 1 garlic clove, minced 1 small shallot, finely chopped Inside of squash, coarsely chopped 8 cherry tomatoes cut into quarters 1 1/2 cups cooked orzo pasta, or leftover cooked long grain rice 1 tablespoon finely chopped fresh mint 1/2 cup crumbled feta cheese Salt and pepper to taste
- Using a sharp knife cut out the inside of the squash, leaving 1/4-inch all the way around. Coarsely chop the interior that has been removed and set aside.
- If the squash doesn’t sit flat, cut the bottom to stabilize it. Put the squash into a microwavable container and pour 1/2 cup of water in the bottom. Cover and cook for 3 minutes on high, until the zucchini just begins to soften. Remove from the dish and allow to cool slightly.
- Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray. Using a pastry brush, brush the insides of the zucchini with some of the olive oil.
- In a large skillet, heat the remaining oil, and sauté the garlic, and shallot for 1 minute.
- Add the chopped squash, and tomatoes, and cook for 3 to 5 minutes, until the mixture begins to thicken, as the liquid from the vegetables begins to evaporate.
- Remove from the heat and put into a bowl.
- When the vegetables have cooled a bit, add the pasta or rice, mint, and feta, and stir until well combined.
- Mound the mixture into each eight-ball squash and place the squash into the prepared pan.
- Do-Ahead: At this point, the squash can be covered, and refrigerated for up to 24 hours, or bake, covered for 10 minutes, uncover, and bake for another 10 minutes. Serve warm or at room temperature.
Cook’s Note: This recipe lends itself to interpretation; if you would like to add bits of leftover seafood, or chicken, reduce the amount of orzo or rice by 1/2 cup.
Pasta with Mustard Greens and Sweet Sausage
Serves 4 to 6 3 tablespoons extra virgin olive oil; more as needed 1/2-pound sweet Italian sausage, casings removed, meat crumbled 1/2 cup finely chopped red onion 1 bunch mustard greens, tougher stems removed, leaves roughly chopped 2 small cloves garlic, minced Pinch dried red pepper flakes Kosher salt and freshly ground black pepper 1/4 cup dry white wine, such as Sauvignon Blanc, or Pinot Grigio 2/3 cup chicken or vegetable broth 1-pound dried penne 2 Tbs. balsamic vinegar; more to taste 1/2 cup pine nuts, lightly toasted 1/2 cup grated Parmigiano-Reggiano
- Bring a large pot of salted water to a boil for cooking the pasta.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage; cook, breaking it up and stirring with a wooden spoon, until browned and cooked through, 7 to 10 minutes.
- With a slotted spoon, remove the sausage and set aside.
- If the pan seems a bit dry, add enough oil so there’s about 3 Tbs. fat in the pan. Return the pan to medium heat, add the onion, and cook until just tender, 3 to 5 minutes, stirring and scraping up any browned bits with a wooden spoon.
- Add the mustard greens, garlic, and pepper flakes, season with salt and pepper, and toss until it begins to sizzle, about 1 minute.
- Add the broth, cover, and simmer, stirring occasionally, until the greens are tender, 6 to 8 minutes.
- Meanwhile, cook the pasta until just tender.
- Reserve 1 cup of the pasta water and then drain the pasta, leaving drops of water clinging to it.
- Add the pasta and 1/4 cup of the cooking water to the skillet, using more of the water if needed.
- Return the sausage to the pan and add the balsamic vinegar. Heat gently for a few minutes to let the flavors meld.
- Add the pine nuts and half of the Parmigiano, and taste for salt and pepper.
- Add a bit more of the cooking water if the pan seems dry.
- Serve warm, passing the remaining Parmigiano at the table.
Mom’s Apple Pie Cake
Serves 8 8 medium-size apples, cored, peeled, and sliced 2 teaspoons ground cinnamon 2 tablespoons sugar 2 teaspoons fresh lemon juice 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
- To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
- 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.
Spiced Apple and Mascarpone Stuffed French Toast
Serves 8 For the Apple Sauce This sauce is equally delicious on cake, or over ice cream 1/4 cup unsalted butter 1/2 cup firmly packed brown sugar 1/2-pound Fuji apples, peeled, cored, and diced 1 cup apple cider 1/2 teaspoon ground cinnamon Pinch ground nutmeg
- In a large skillet heat the butter, and sugar, until the sugar melts.
- Add the apples, cider, cinnamon, and nutmeg.
- Simmer until the apples are softened. Set aside. If you are making this ahead it will keep in the refrigerator for up to 5 days, or frozen for 2 months.
For the French Toast 1/2 cup light brown sugar 1 teaspoon ground ginger 3 Fuji apples, peeled, cored, and sliced 6 large eggs 1 cup heavy cream 1/2 cup granulated sugar 1/8 teaspoon ground nutmeg 2 tablespoons brandy 6 cups torn challah or egg bread 1 cup mascarpone cheese 1/4 cup cinnamon sugar
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a bowl whisk together the brown sugar, ginger, apples, eggs, cream, granulated sugar, nutmeg, and brandy.
- Add the challah or egg bread and press down to soak the bread.
- Transfer half of the mixture to casserole dish. Spread the mascarpone on the bread mixture, and top with the remaining bread mixture. Sprinkle with the cinnamon sugar, cover and refrigerate at least 8 hours, or overnight.
- Preheat the oven to 350 degrees. Allow the casserole to come to room temperature, set onto a baking sheet to catch any drips and bake covered for 30 minutes, uncover, and bake another 15 minutes until the casserole is puffed and golden. Allow to rest for 15 minutes to set up, serve in a pool of the warm apple sauce.
Not Your Mama’s Yams
Serves 4 to 6 1 pound Garnet Yams, scrubbed 3 tablespoons unsalted butter 1/2 cup finely chopped red onion 3 to 4 tablespoons milk or cream 4 strips thick cut bacon, cooked crisp and crumbled Salt and pepper 1 cup shredded sharp white cheddar cheese
- Preheat the oven to 400 degrees and prick the potatoes with the sharp tip of a paring knife several times. Roast the yams, for 1 hour until the yams are soft when squeezed with an oven mitt.
- Cool slightly, slit the tip down the center, and remove the flesh to a mixing bowl.
- In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
- Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato masher, add some cream or milk to make a smooth mixture. Stir in the bacon and cheese. Taste for salt and pepper and adjust.
- Refill the potato skins and set onto a baking sheet. Bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork, or seafood.
Braised Chicken with Leeks
Serves 6 2 medium leeks (white and pale green parts only) 4 boneless skinless chicken breast halves (1 1/2 pounds total) 1/2 tablespoon extra-virgin oil 2 1/2 tablespoons unsalted butter 1/2 cup ruby port 1/3 cup chicken broth 1/3 cup heavy cream
- Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
- Pat chicken dry and season with salt and pepper.
- Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
- Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
- Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
- Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
- Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
- Serve chicken on top of leeks.
Crudites with Caesar Dip
Serves 4 One bunch baby carrots, tops removed, and scrubbed ½ pound sprouting cauliflower, cut into bite sized pieces 4 to 6 eight ball squash, tops removed and cut into wedges 1 cup mayonnaise 2 garlic cloves minced 1/4 cup sour cream 2 to 3 tablespoons fresh lemon juice 2 to 3 tablespoons Worcestershire sauce 1/4 cup freshly grated Parmigiano Reggiano cheese
- Arrange the baby carrots, sprouted cauliflower, and eight ball squash on a platter cover and refrigerate.
- In a small mixing bowl, combine the remaining ingredients. Taste for seasoning and add more lemon juice or Worcestershire to taste.
- Cover and refrigerate the dip for at least 2 hours, or up to 1 week.
Slow Cooker Five Spice Poached Asian Pears
Serves 4 These make a nice garnish for roasted pork or poultry for the holidays. The syrup can be cooled and frozen, used in cocktails, or over ice cream. ½ cup (1 stick) unsalted butter, melted 1 ½ cups firmly packed light brown sugar ½ cup dry sherry 1 teaspoon 5 spice powder 1 cup pear nectar 8 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.
Slow Cooker Red Wine Poached Pears
Serves 4 to 6 1 cup full bodied red wine 1 cup ruby port 1 ½ cups firmly packed light brown sugar 1 cinnamon stick 6 large Asian pears, cored and cut in half
- Combine the wine, port, brown sugar, and cinnamon in the insert of a 5 to 7-quart slow cooker.
- Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears.
- Cover and cook on high for 2 to 2 ½ hours, until the pears are softened. Uncover the slow cooker and allow the pears to come to room temperature.
- Carefully remove them from the cooker and arrange them on a platter.
- Strain the sauce into a saucepan, discarding any solids.
- Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature.
Makes about 2 cups Use the syrup over ice cream, pound cake, or in cocktails. It will freeze for up to 6 months. 1-pound Mexican cream guavas, peeled, seeded, and chopped 1 ½ cups sugar 3 cups water 1 vanilla bean (split and seeds scraped) 1 cinnamon stick
- Put the ingredients into a saucepan and bring to a boil. Simmer for 30 minutes, remove from the heat, and allow to cool.
- Strain the liquid into a clean glass jar, cover and refrigerate for up to 1 week or freeze for up to 6 months.