Farmers’ Market Box December 29th, 2022

December 27, 2022 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Oro Blanco Sangria

Serves 4 to 6

1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Sauvignon Blanc
2 Oro Blanco grapefruits peel and pith removed, and sliced 1/4-inch thick
2 Cara Cara oranges, peel and pit removed, and sliced 1/4-inch thick
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange, lemon, or lime slices for garnish
  1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved.  Add the wine, grapefruit, oranges, and Triple Sec.  Cover and refrigerate for at least 4 hours, or overnight. 
  2. For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water.  Serve garnished with an orange, lemon, or lime slice.

Oro Blanco Strawberry Pie

Serves 6

1 1/2 cups graham cracker crumbs 
2 tablespoons sugar
5 tablespoons unsalted butter, melted
  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
  2. In a bowl, combine the graham cracker crumbs, sugar and butter. 
  3. Put into the prepared pan, pressing evenly into the bottom and sides. 
  4. Bake for 10 minutes.  Cool on a rack while making the filling.
For filling

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Oro Blanco juice
  1. In a mixing bowl, whisk together the milk, yolks, and juice. 
  2. Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set.  Remove from the oven and allow to cool completely and store in the refrigerator. 
For the Strawberries and Finishing
Cook’s Note: This is delicious with blackberries or blueberries if you prefer them.  

1 cup sugar
1/2 cup Oro Blanco juice
2 cups strawberries, hulled
2 cups heavy cream, whipped stiffly for garnish
  1. In a saucepan, combine the sugar and juice, bring to a boil, and simmer for 10 minutes until syrupy.  Cool completely. 
  2. When the pie is chilled, put the strawberries on top of the pie in a decorative pattern.  Brush the berries with the cooled syrup. Refrigerate for at least 1 hour before serving.
  3. When ready to serve, slice the pie, and garnish with whipped cream. 
  4. Any leftover syrup is great in cocktails.

Apple Breakfast Cake

Makes one 9-inch Bundt

1 1/2 cups canola or vegetable oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored, and chopped Cameo apples
1 cup chopped pecans or walnuts 
1/2 cup golden raisins (optional)
  1. Preheat the oven to 350°F. Coat a tube or Bundt pan with nonstick cooking spray. 
  2. With an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.  Add the apples, pecans, and raisins, if using, and stir until incorporated. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes. 
  3. Place the pan on a rack and let cool for 25 minutes; then remove the cake from the pan and let cool completely on the rack.
Do-Ahead: At this point, you can freeze for up to 6 weeks.
Variation: This recipe makes 36 dense cupcakes, which can be served like muffins for a brunch. Or, for dessert, split them open and cover with ice cream and caramel sauce, or frost with Cream Cheese Frosting. Bake the cupcakes until a skewer tester inserted in the center comes out clean, 35 to 40 minutes. 

Turkey Breast Roulade Stuffed w/ Apple & Cranberry Sage Stuffing

Serves 8

One 1-pound loaf of firm white sandwich bread, cut into cubes
1/2 cup unsalted butter
1 cup finely chopped onion
1 cup finely chopped celery
1 tablespoon finely chopped sage
1 cup finely chopped peeled and cored Cameo apple
1 cup dried cranberries
Salt and pepper
1 large egg
1/2 to 1 cup chicken broth
One boneless turkey breast with skin (about 5 to 6 pounds)
Salt and pepper
1/2 cup dry sherry
1/3 cup soy sauce
1 bay leaf
2 cups apple cider
3 tablespoons cornstarch mixed with 3 tablespoons water
1 cup heavy cream
  1. Preheat the oven to 350 degrees and arrange the bread cubes on a baking sheet.  Bake for 10 to 15 minutes until the cubes are toasted.  Cool and transfer to a mixing bowl. 
  2. In a skillet, heat half of the butter, and saute the onion, celery, sage, and apple until the onion begins to soften and turn translucent, about 7 minutes.  Add the cranberries, and saute another 2 minutes. 
  3. Transfer to the bowl with the bread cubes, season with salt and pepper, add the egg, and 1/4 cup of the broth, stirring to combine. 
  4. The cubes should hold together, add more broth until the bread cubes hold together.  Set aside or refrigerate overnight. 
  5. Increase the temperature to 400 degrees. 
  6. If your turkey breast doesn’t come boned, lay the breast skin side down on a cutting board. If the backbone is still attached to the breast, cut it away with poultry shears.
  7. Next, locate the wish bone in the V-shaped neck end of the breast.
  8. Using a boning knife, scrape the meat away from the bone and remove the bone.                 
  9. Remove the rib cage and breastbone by cutting between the ribs and the meat at one edge of the breast.
  10. Scrape the knife as close to the rib bones as possible, and as the bones come free, pull back on them to make cutting between the bones and meat easier. Continue until you reach the breastbone.
  11. Scrape the point of the knife along the breastbone and use your thumb to free the meat. Be careful not to cut through the meat and skin at the ridge of the breastbone (the meat is very thin here).
  12. Once you bone half the breast, scrape along the other side of the breastbone and along the ribs until the entire rib cage and breastbone can be freed in one piece.
  13. Put the breast between two pieces of plastic and pound the breast until it is 1-inch thick all over. 
  14. Spread the stuffing over the inside of the breast, leaving a 1-inch border on all sides.  With the short side nearest you, fold the short end over the stuffing, gently pressing on the stuffing, then roll up the breast tightly. 
  15. Arrange seam side down, and tie with butcher’s twine or silicone bands. 
  16. Melt the remaining butter and add the sherry and soy sauce.  Arrange the turkey in a roasting pan, brush with the soy, sherry butter sauce.  Roast for 30 to 40 minutes, until the turkey breast is golden brown.  Add the sherry butter sauce, bay leaf and 1 cup of cider to the roasting pan.  Cover the roasting pan with aluminum foil and continue roasting until the center of the roulade registers 170 degrees on an instant read meat thermometer, about 35 to 40 minutes.
  17. Transfer the roulade to a cutting board and let rest, loosely covered with foil for 15 minutes before slicing. 
  18. Pour the juices from the turkey through a sieve into a saucepan, skim off any surface fat.   Bring to a boil. 
  19. Whisk in the remaining cider, and the cornstarch mixture.  Bring to a boil and whisk until thickened.
  20. Stir in the cream, and season with salt and pepper. 
  21. Slice the turkey and serve with the warm sauce. 

Brussels Sprouts Gratin

Serves 4 to 6

2 tablespoons unsalted butter
1 cup thinly sliced leeks, white and light green parts only
2 garlic cloves, minced
1/2-pound Brussels sprouts, ends trimmed, shredded
2 cups heavy cream
1 cup shredded Gruyère cheese
1/2 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon minced, fresh thyme
Pinch ground nutmeg
1/2 cup panko
2 tablespoons extra virgin olive oil
  1. Preheat the oven to 425°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the leeks to the pan and cook for 4 minutes. Add the garlic and cook for 1 minute longer.
  3. Transfer the leek mixture into a large bowl along with the shredded Brussels, toss to combine.
  4. Using the same skillet, add the cream, Gruyere, 1/4 cup parmesan, salt, pepper, thyme, and nutmeg.
  5. Bring to a simmer stirring continuously until cheese melts and the sauce is thickened, about 3 minutes.
  6. Pour the sauce over sprouts and leeks and toss to coat.
  7. Transfer the sprouts mixture into the prepared 9-inch baking dish. Bake for 15 minutes. 
  8. In a small bowl, combine the panko with remaining 1/4 cup parmesan and remaining 3 tablespoons of oil.
  9. Scatter bread crumb mixture over sprouts and return to oven until golden brown, 5 minutes.

Pancetta Roasted Brussels Sprouts

Serves 4

1/2 cup extra virgin olive oil
One 1/2-inch-thick piece pancetta, cut into fine dice
2 garlic cloves, minced
1-pound purple Brussels sprouts, quartered
Salt and pepper
1/2 cup aged balsamic vinegar
1.	Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
2.	In a mixing bowl, combine the oil, pancetta, garlic, Brussels sprouts, salt, and pepper.  
3.	Spread onto the baking sheet, and roast for 15 to 20 minutes---the outer leaves should be a bit golden brown.  Remove from the oven, transfer to a serving platter/bowl, and drizzle with the balsamic vinegar.  

Japanese Sweet Potato Cakes

Serves 4 to 6

1-pound Japanese sweet potatoes
1 teaspoon grated ginger
¼ cup cilantro, finely chopped
½ teaspoon coarsely ground black pepper
1/4 teaspoon red pepper flakes, (add a bit more if you prefer it spicy)
1 1/2 teaspoon ground cumin
2 tablespoons cornstarch
1 cup panko crumbs
vegetable oil for frying
  1. Preheat the oven to 400 degrees, Prick the sweet potatoes all over with the point of a sharp parking knife, and bake for 40-45 minutes until tender. Cool slightly then halve and scoop the flesh out into a large mixing bowl.
  2. Add the ginger, coriander, pepper, red pepper flakes, cumin and corn starch and mash everything together. Season with a little salt then divide into 20 cakes. Dip each cake in breadcrumbs and pat to stick. Chill for 20 minutes.
  3. Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the potato cakes in batches and fry for 3-4 minutes on each side until light brown and crisp. Serve with raita. (See recipe below)
For the Raita

½ cup plain yogurt
½ cup chopped seeded English hothouse cucumber
2 tablespoons chopped fresh cilantro
2 teaspoons chopped green onions
¼ teaspoon ground coriander
¼ teaspoon ground cumin
  1. Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

Slow Cooker 5-Spice Sweet Potatoes

Serves 4 to 6

1-pound Japanese sweet potatoes, scrubbed and cut into 1/2 –inch thick slices
¼ cup (1/2 stick) unsalted butter, melted and cooled slightly
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons rice wine (Mirin) or dry sherry
2 tablespoons light brown sugar
1 teaspoon five spice powder
  1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray or line it with a slow cooker liner, according to the manufacturers’ directions. 
  2. Arrange the sweet potatoes in the slow cooker. 
  3. In a mixing bowl combine the remaining ingredients and pour over the potatoes in the slow cooker.  Cover and cook on low for 5 ½ to 6 hours, until the sweet potatoes are tender when pierced with the tip of a sharp knife. Serve the sweet potatoes on the warm setting. 

Cauliflower Cake

Serves 6
This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More.  This version works well and is a beautiful centerpiece for Meatless Monday.  

2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
2 leeks, finely chopped, white part only
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper
  1. Preheat the oven to 400°F.  Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan.  Set aside.
  2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft.  They should come apart when speared with a fork.  Drain and season with salt and pepper. 
  3. In a skillet, heat the oil, and saute the leeks until softened.  Add the turmeric, and saute another minute.  Set aside to cool. 
  4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt, and pepper.  Whisk until smooth.  Add the cauliflower and stir to combine. 
  5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving.  Serve warm or at room temperature. 

Adapted from: Plenty More, by Yotam Ottolenghi

Holiday Minestrone

Serves 8

3 tablespoons extra virgin olive oil
2 leeks, finely chopped, using the white and tender green parts
4 Nantes carrots, scraped and chopped
3 ribs celery, chopped
1 cup heirloom cherry tomatoes, quartered
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped sage leaves
½ cup white wine 
6 cups chicken or vegetable broth
1 bunch rainbow chard, tough stems removed, and cut into ½-inch ribbons
1 head cauliflower, cut into small florets
Rind from Parmigiano Reggiano, chopped (optional, but adds great flavor)
2 cups cooked small pasta, such as ditali, small shells or pennette
Salt and pepper
Extra virgin olive oil for serving
  1. In a Dutch oven, heat the oil, add the leeks, carrots, and celery, and cook until the leek begins to soften. 
  2. Add the tomatoes, rosemary, and sage leaves, and cook another 3 minutes. 
  3. Add the white wine and bring to a boil to concentrate the flavor.
  4. Add the broth, chard, cauliflower, and Parmigiano rind if using.  Simmer, partially covered for 30 to 40 minutes until the vegetables are tender.  Add the cooked pasta and bring to serving temperature.  Season with salt and pepper, and drizzle with extra virgin olive oil to serve. 

Rainbow Chard Crostini with Buratta

Serves 4-6

For the Chard

2 tablespoons extra virgin olive oil
2 garlic cloves sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
Toasted bread for crostini
8 ounces buratta, torn
Extra virgin olive oil for serving
Fleur de sel for serving
1.	In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted.  
2.	If the skillet is dry add a bit of water or broth, to help wilt the greens.  
3.	Season the greens with salt and pepper if needed and serve warm.  
4.	To serve, spread some of the chard onto the crostini and top with a bit of buratta.  Drizzle with extra virgin olive oil and fleur de sel if desired.  

Crostini with Carrot Pesto

Serves 6

For the Crostini
Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
  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.
For the Carrots

1 bunch Nantes carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano 
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving
  1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
  2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
  3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
  4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
  5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
  6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.
Carrot Top Pesto

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
  1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
  2. Pulse on and off to break up the garlic and nuts.
  3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
  4. Refrigerate for up to 7 days or freeze for up to 6 months.
  5. Cook’s Notes: 
    1. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
    2. Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry.
    3. Add a bit of vinegar or lemon juice to make a vinaigrette.

Cara Cara Orange Cake

Serves 6

10 tablespoons unsalted butter, softened
1 3/4 cup sugar
2 large eggs
3/4 cup sour cream or Greek Yogurt
1 teaspoon Cara Cara zest
1/2 cup Cara Cara orange juice
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups heavy cream, whipped stiffly, for garnish
2 cups sliced strawberries, for garnish
  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat the butter until soft, add the sugar, and beat until fluffy.
  3. Add the eggs one at a time, until incorporated.
  4. Add the sour cream, zest, and juice.
  5. Add the dry ingredients and beat until smooth.
  6. Pour into the prepared pan, and bake 40 minutes, until a skewer inserted into the center comes out clean.
  7. Allow the cake to cool and serve garnished with whipped cream and sliced strawberries.

Cara Cara Orange and Oro Blanco Marmalade

Makes about 3 pints

2 Oro Blanco
4 Cara Cara oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin
  1. Using a swivel peeler remove the zest from the fruit and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water and bring to a boil. Simmer for 30 minutes. Drain the zest and reserve the water. 
  2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
  3. Slice the fruit in half, and then slice into 1/4-inch half-moon slices.
  4. Add the fruit, zest, and sugar to the zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer. 
  5. Add the pectin and remove from the heat.
  6. Skim any foam from the top of the marmalade and stir gently.
  7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
  8. The marmalade can be canned, in canning jars if desired. 

Kumquat Vinaigrette

Makes 1 cup
Pairs well with romaine, butter, or mixed greens

1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
  1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
  2. The dressing will keep in the refrigerator for up to 5 days.

Panna Cotta with Prosecco Kumquat Sauce

Serves 6

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1-pound kumquats, thinly sliced and seeded
  1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil. 
  2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender.  Cool completely.
  3. Serve over ice cream, cake, or panna cotta. 
Vanilla Panna Cotta

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream
  1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
  2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4-ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours.  Unmold onto a pool of the kumquat syrup.

Roasted Fresh Catch with Tomatoes

Serves 4 to 6

2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut, or seabass
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 tablespoons aged balsamic vinegar
1 basket cherry tomatoes, stemmed and cut into quarters
1 cup thinly sliced leeks, using the white and tender green parts
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt
  1. Preheat the oven to 400 degrees. 
  2. Arrange the fish in a 13-by-9-inch baking dish. 
  3. In a bowl, combine the remaining ingredients, and spread over the fish. 
  4. Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer.  Remove from the oven and allow to rest for 5 minutes before serving. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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