Farmers’ Market Box January 12th, 2023

January 11, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Roasted Beet Salad with Cara Cara Vinaigrette

Serves 4

One bunch beets, tops removed, and scrubbed
¼ cup cara cara orange juice
¼ cup rice vinegar
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper
4 cups field greens, washed and spun dry
2 cara cara oranges, peel and pith removed, and segmented
  1. Preheat the oven to 400 degrees and put the beets onto a baking sheet.  Cover the beets with aluminum foil, and roast for 50 to 60 minutes, until a paring knife inserted into the center goes in easily.  Cool the beets and slip off the skins.
  2. Dice the beets and put into a small bowl. 
  3. In another bowl, whisk together the juice, vinegar, honey, and oil. Season with salt and pepper.  Drizzle some of the dressing over the beets and toss to coat. 
  4. To assemble the salad, toss the greens with some of the dressing, plate the greens, top with some of the diced the beets, surround the salads with orange segments, and drizzle with any remaining dressing. 

Mediterranean Romanesco Squash Bread

Serves 6

1/2-pound Romanesco squash, shredded
1 teaspoon salt
1 large clove garlic, minced
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
2 ounces goat cheese, crumbled
1/2 cup Kalamata olives, pitted and sliced
  1. Preheat the oven to 350degrees.  Coat the inside of a 9×5-inch loaf pan with non-stick cooking spray. Place the zucchini in a colander in the sink and toss with 1 teaspoon of salt. Let drain while preparing the rest of the recipe.
  2. In a large bowl, whisk the minced garlic with the flour, baking powder, salt, and pepper. In a separate, medium bowl, beat the eggs, then whisk in the milk and olive oil.
  3. Use a rubber spatula to fold the wet ingredients into the dry until barely mixed. Fold in the crumbled goat cheese and the sliced olives.
  4. Press firmly on the zucchini in the colander, pressing out as much water as possible. Quickly fold the zucchini into the batter.
  5. Spread the batter in the prepared loaf pan, and drizzle lightly with olive oil.
  6. Sprinkle the top with flaky salt. Bake for about 45 minutes, or until golden and a skewer inserted in center comes out with a few crumbs attached.
  7. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release.
  8. Turn out loaf onto rack to cool for about 30 minutes.

Romanesco Breakfast Strata

Serves 6 to 8

8 strips thick cut bacon
3 cups day-old sourdough bread, cut into 1/2-inch cubes 
2 cups Romanesco squash, cut ½-inch thick
10 large eggs
1 cup sour cream or Greek style yogurt
1 cup whole milk
2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup finely grated Parmesan cheese 
  1. Preheat the oven to 375 degrees.  Cook the bacon in a large oven-proof skillet, until crispy.  Remove from the heat and transfer the bacon to paper toweling.  Crumble the bacon and set aside.   
  2. Using 2 tablespoons of the bacon fat, add the bread and Romanesco to the skillet and toss in the bacon fat. 
  3. In a bowl, whisk together the eggs, sour cream, milk, mustard, salt, pepper, half the cheese, and the reserved bacon. 
  4. Pour the eggs into the skillet and top with the remaining cheese.
  5. Bake until the eggs are set, and casserole is light golden-brown, 35 to 40 minutes. Let cool for 5 minutes and serve warm. 

Roasted Stuffed Japanese Sweet Potatoes

Serves 4
These are a great side dish to serve with pork or poultry.

1-pound Japanese sweet potatoes scrubbed
1/4-pound bulk sage flavored breakfast sausage
1/4 cup finely chopped scallions, using the white and tender green parts
2 tablespoons unsalted butter softened
Salt and pepper
1 cup shredded Gruyere cheese
  1. Preheat the oven to 400 degrees, prick the potatoes with the sharp end of a paring knife, and roast for 35 to 45 minutes until tender.  Reduce the oven temperature to 350 degrees.
  2. While the potatoes are roasting, in a skillet, cook the sausage until it is no longer pink, breaking up any large pieces.  Add the scallions, and saute for 2 minutes.  Drain and put into a mixing bowl. 
  3. Using an oven mitt, remove the potatoes from the oven and split in half lengthwise.  Carefully remove the flesh and add to the bowl with the sausage.  Set the skins aside.
  4. Add the butter and mash the potatoes with the sausage and scallions.  Add 1/2 cup of the cheese, and season with salt and pepper.  Re-stuff the skins with the sausage mixture, and place on a baking sheet lined with foil, parchment, or silicone.  Sprinkle the remaining cheese over the potatoes and bake for 15 to 20 minutes until the cheese is melted. 

Cider Braised Pork with Apples

Serves 6 to 8

One 4-pound rolled boneless pork loin roast
1/2 cup Dijon mustard
1/2 cup firmly packed light brown sugar
3 tablespoons olive oil
One large onion, thinly sliced
1 1/2 teaspoons dried thyme
1 1/2 cups apple cider
2 beef bouillon cubes
1/4 cup unsalted butter
4 large apples 
2/3 cup firmly packed light brown sugar 
3 tablespoons cornstarch
3 tablespoons water
1/2 cup heavy cream (this is optional, but really rounds out the flavor)
1-pound buttered egg noodles
  1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
  2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn. 
  3. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast.
  4. Add the cider and bouillon cubes to the pan and stir. Bring the cider to a boil, cover the pan, and bake for 45 minutes.
  5. While the pork is cooking prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften but are not mushy.
  6. Remove from the heat and add to the pork in the pan. After 45 minutes, remove the pan from the heat, transfer the pork to a cutting board, and cover with aluminum foil.  
  7. To make the sauce, skim off any fat that may have accumulated on the surface of the sauce, and bring it to a boil. Combine the cornstarch and water in small bowl, and stir into the boiling sauce, whisking until the sauce comes back to a boil and thickens. Add the heavy cream and stir until the mixture boils again.
  8. Slice the roast and add back to the pan to keep warm.  Serve the pork over buttered egg noodles, or mashed potatoes.

Praline Apple Bread Pudding

Serves 6 to 8

1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
4 Gala apples
7 cups torn egg bread or good quality white bread 
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling 
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract
  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. Stir together the melted butter and both sugars in a medium-size bowl.  Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
  3. Peel and core one or two apples (depending on the size) and slice 1/2-inch thick.  Arrange the apple slices on the butter mixture in a decorative pattern.  Set aside.
  4. Peel and core the remaining apples and cut into 1/2-inch dice.
  5. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
  6. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla.  Pour over the bread and apples and mix well with your hands. 
  7. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
  8. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
  9. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes.
  10. Run a knife around the inside of the pan and turn out the pudding onto a serving platter. 

Roasted Salmon with Hoisin Orange BBQ Sauce

Serves 6
Use this BBQ sauce with seafood, pork, or poultry.

6 tablespoons canola oil
2 1/2-pound salmon filet
2 cloves garlic minced
2 teaspoons peeled and grated fresh ginger
Grated zest of 1 orange
1/2 cup hoisin sauce
1 cup soy sauce
1/2 cup fresh orange juice
1 cup ketchup
1/2 cup chicken broth
1 teaspoon toasted sesame oil
6 scallions (white and tender green parts), thinly sliced on the diagonal, for garnish
1/2 cup sesame seeds for garnish
  1. Preheat the oven to 400 degrees.  Put 4 tablespoons of oil into a 13-by-9-inch baking dish and lay the salmon on the oil. 
  2. In a wide-bottomed saucepan or wok, heat the remaining canola oil over medium heat. Add the garlic, ginger, and orange zest and stir-fry until fragrant, about 1 minute. Add the hoisin, soy sauce, orange juice, ketchup, and broth and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. 
  3. Stir in the sesame oil and keep warm.  Pour some of the sauce over the salmon in the baking dish and roast for 10 minutes per inch of thickness. 
  4. When the salmon is done, (registering 150 degrees on an instant read meat thermometer) allow to rest for 5 minutes, serve the salmon with warmed sauce on the side. 

Fruited Farro Pilaf

Serves 6

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups pearlized farro
1 teaspoon salt
1/2 cup orange juice
2 1/2 cups chicken or vegetable broth
1/2 cup golden raisins
2 Cara Cara oranges, peel and pith removed, cut into segments, and chopped
1/2 cup finely chopped Italian parsley
  1. In a large saucepan, heat the oil, and saute the onion for 2 minutes, until it is softened. 
  2. Add the farro and toss in the oil.  Add the salt, orange juice, and broth, cover, and simmer, for 15 to 20 minutes, until the farro is almost tender.
  3. Add the raisins and simmer another 5 minutes. 
  4. Remove from the heat, add the oranges, and parsley, and serve. 

Sweet Potato Orange Slaw

Serves 4 to 6

3 tablespoons apple cider vinegar
2 tablespoons orange juice
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil
4 cups Japanese sweet potato, peeled and julienned 
3 cups red cabbage, thinly sliced 
1/2 cup Italian parsley leaves, coarsely chopped
2 medium oranges, peel and pith removed, and segmented
1/2 cup pomegranate arils 
1/3 cup toasted walnuts, coarsely chopped
  1. Whisk the vinegar, orange juice, and salt together in a large bowl. Continue whisking while drizzling in the olive oil until the dressing is emulsified.
  2. Add the sweet potato, cabbage, parsley, orange segments, and half of the pomegranate arils to the bowl and toss to evenly coat with dressing. Serve garnished with the remaining pomegranate and walnuts.

Fennel, Carrot and Leek Gratin

Serves 4 to 6

1 fennel bulb, top removed, and julienned
1 pound Nantes carrots, scraped and cut into ½-inch rounds
1 leek, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons fresh thyme leaves
1 1/2 cups heavy cream
6 tablespoons unsalted butter, divided
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
1/4 teaspoon red pepper flakes
1/2 cup chopped pecans
½ cup grated Parmigiano Reggiano
1 cup fresh breadcrumbs
  1. Preheat the oven to 400 degrees and coat the inside of a 2-quart gratin dish with non-stick cooking spray. 
  2. In a large skillet, heat the cream, 4 tablespoons of butter, salt, pepper nutmeg and pepper flakes.  Bring to a simmer until the butter melts.  Add the fennel, leeks, and carrots, and simmer for 5 minutes. 
  3. Transfer to the prepared pan, in a small bowl, combine the pecans, Parmigiano and breadcrumbs.  Sprinkle over the gratin, dot with the remaining butter, and bake for 30 to 40 minutes.  Allow the gratin to rest for 5 minutes before serving.

Caramelized Leek and Spinach Tart

Serves 6

1 sheet frozen puff pastry, such as Dufour, thawed according to package directions
2 ounces garlic and herb goat cheese or Boursin, softened
3 leeks, thinly sliced using the white and tender green parts
½ cup grated Parmigiano Reggiano cheese
1 large egg
1 teaspoon water, plus more as needed
2 tablespoons unsalted butter
1/2 teaspoon salt, plus more as needed
2 teaspoons balsamic vinegar
5 cups baby spinach, washed and spun dry
Freshly ground black pepper
2 teaspoons Dijon mustard
  1. Preheat the oven to 425 degrees. 
  2. Unfold the puff pastry onto a sheet of parchment paper. Using a rolling pin, flatten the creases and roll to about an 14×9-inch rectangle. With a sharp knife, lightly score a 1-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Prick holes all over the inside of the border with a fork. Slide the pastry, still on the parchment, onto a baking sheet.
  3. Place 1 large egg in a small bowl, add 1 teaspoon water, and whisk with a fork to combine. Brush the egg onto the border of the puff pastry. Sprinkle 1/4 cup of the Parmesan cheese onto the egg wash. Bake, pushing down the center with a fork halfway through if it puffs up, until golden-brown, flaky, and cooked through, 13 to 15 minutes total. Let cool for 5 minutes.
  4. Meanwhile, heat the butter in a large skillet over medium heat, add the leeks, season with 1/2 teaspoon salt and several grinds black pepper, and cook, reducing the heat if the leeks start to burn, until soft, caramelized, and reduced by half, 20 to 25 minutes.
  5. Add 2 teaspoons balsamic vinegar and scrape up any browned bits. Add 5 ounces baby spinach (about 5 cups) a few handfuls at a time, until wilted, 4 to 5 minutes. Taste and season with more kosher salt. Remove the pan from the heat.
  6. After the pastry has cooled for 5 minutes, spread 2 teaspoons Dijon mustard inside the border. Top with the goat cheese, using your fingers or a knife to spread it as much as possible (it’s okay if it’s not an even layer). Top with the warm leek and spinach mixture and sprinkle with the remaining 2 tablespoons Parmesan cheese.  Bake another 5 minutes and serve warm. 

Collard Green Pesto

Makes about 3 cups

1 bunch collards, tough stems removed, and chopped 
2 large garlic cloves
2 tablespoons chopped green olives
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup chopped pecans, lightly toasted
1/4 cup grated Parmesan cheese
1 teaspoon sherry vinegar
6 tablespoons extra-virgin olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
Big pinch of cayenne pepper or crushed red pepper flakes
  1. Bring a large saucepan of salted water to a boil. Add the collards and cook until tender, 10 to 15 minutes. Drain them in a colander and rinse under cold running water until cool. Drain well and transfer into the bowl of a food processor fitted with the metal blade.
  2. Add the garlic, olives, tomatoes, pecans, cheese, and vinegar and pulse until the mixture is finely chopped. With the machine running, add the oil in a slow, steady stream until the pesto is smooth and thick. Season with the salt, pepper, and cayenne. Serve at room temperature.

Pasta with Roasted Collards, and Japanese Sweet Potatoes

Serves 6

1-pound Japanese sweet potato, peeled, seeded, and cut into bite-sized chunks
1 large red onion, finely chopped
One bunch collard green, tough stems removed, cut into 1/2-inch ribbons
1/3 tight-packed cup fresh basil leaves, chopped
2 tablespoons finely chopped sage
4 garlic cloves, coarsely chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
1 tablespoon brown sugar 
Salt and black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups shredded Asiago cheese
  1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone, parchment, or aluminum foil. 
  2. In a large bowl, combine the sweet potato, onion, collards, basil, sage, garlic, oil, red pepper, and brown sugar.  Season liberally with salt and pepper. 
  3. Spread in even layers on the baking sheets, bake for 30 to 35 minutes, turning the vegetables once or twice during the baking time.  The potato should be tender, and the collards may be crispy. 
  4. Transfer the vegetables to a large serving bowl, add the hot pasta, the 1/2 and 1/2, and half the cheese, tossing coat.  Add more pasta water to make a creamy sauce. 
  5. Season with salt and pepper and serve garnished with the remaining cheese. 

Spigarello Broccoli Quiche

Serves 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 spigarello, tough stems trimmed, and finely chopped
One unbaked 9-inch pie crust, at least 2 1/2 inches deep
6 large eggs
1 cup heavy cream 
5 drops Tabasco
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 cup shredded sharp cheddar cheese
1 cup shredded Asiago cheese
1 cup crumbled goat cheese
  1. Preheat the oven to 375 degrees.  In a large skillet, heat the oil over medium high heat, add the garlic and red pepper flakes. 
  2. Add the broccoli, and saute for 3 to 5 minutes, until the broccoli begins to soften.  Cool the broccoli and arrange in the pie crust. 
  3. In a bowl, whisk together the eggs, cream, Tabasco, mustard, and scallion.  Stir in the cheeses and pour into the pie crust.
  4. Bake for 15 minutes, reduce the heat to 350 degrees, and bake an additional 20 minutes, until the center of the quiche is set.  Remove from the oven and allow to rest for 15 minutes before cutting into wedges and serving.  Quiche can be served, warm or at room temperature.  

Spigarello Mac and Cheese

Serves 8

For the Topping

1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley
  1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.
For the Macaroni
4 Tbs. unsalted butter
2 Tbs. olive oil 
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups chicken or vegetable broth     
11/2 cups whole milk
 2 cups finely shredded Italian Fontina cheese
 3/4 cup crumbled soft goat cheese
 A few drops Tabasco, salt to taste
 1-pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
 1 bunch spigarello, finely chopped
  1. Preheat the oven to 350°F.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds.  Add the spigarello, and saute for 2 to 3 minutes until wilted. 
  3. Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil.  Remove from the heat. 
  4. Whisk in the cheeses, and season with Tabasco and salt. 
  5. Place the macaroni in a bowl and pour in the spigarello cheese sauce.  Stir to blend. 
  6. Transfer to the prepared baking dish and spread the topping over the top of the casserole. 
  7. Do-Ahead:  At this point, the casserole can be cooled, covered, and refrigerated overnight.  Bring to room temperature before baking. 
  8. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown. 

Margaritaville Chicken

Serves 6

1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce 
1/4 cup chopped fresh cilantro, or Italian parsley, plus extra for garnish
8 skinless, boneless chicken breast halves
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
  1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
  2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
  3. Diva Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
  4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
  5. Serve garnished with thinly sliced oranges and chopped cilantro.

Lime Pound Cake

Makes two loaves

1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
1 teaspoon lime oil or grated zest of 3 limes
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh lime juice 
3/4 cup buttermilk (or 3/4 cup whole milk with 1 teaspoon lemon juice added)
  1. Preheat the oven to 350 degrees.  Coat two 8-inch loaf pans with non-stick cooking spray.
  2. Cream the butter and sugar together in the bowl on an electric mixer until light and fluffy. Add the eggs one at a time, and the lime oil, or zest. 
  3. Add the flour, baking powder, soda, and salt to the bowl. 
  4. In a measuring cup, combine the lime juice and buttermilk, and with the mixer on low, begin to add the buttermilk to the bowl, beating until the batter begins to come together and is smooth.  Stop the mixer a few times to scrape down the sides. 
  5. Divide the batter between the two pans, and bake for 1 hour, until a cake tester comes out clean.
  6. Cool the cakes for 15 minutes, then remove from the pans. 

2 cups sifted confectioner’s sugar
1/4 cup fresh lime juice or bottled key lime juice
  1. Whisk together the sugar and lime juice with a wire whisk.  Pour over the top of the cakes and allow the glaze to drizzle down the sides.  

Pink Guava Smoothie

Serves 2

½ pound pink guava, chopped
1 cup hulled strawberries
½ cup coconut milk
1 star fruit, sliced
½ cup orange juice
1 cup ice
  1. Combine all the ingredients in a blender, and puree.  Serve in frosted glasses. 

Butter Lettuce Salad with Pink Guava Vinaigrette

Serves 4

One head butter lettuce, washed, and spun dry and separated into leaves
2 Cara Cara oranges, peel and pith removed, and segmented
1 cup chopped pink guava
¼ cup orange juice
¼ cup rice vinegar
½ cup vegetable oil
Salt and pepper
1 star fruit, sliced, for garnish
  1. Arrange the lettuce on salad plates, and top with some of the Cara Cara orange segments. 
  2. In a blender or food processor puree the guava, orange juice, vinegar, and oil.  Season with salt and pepper. 
  3. Drizzle over the salad, garnish with sliced star fruit and serve. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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