Farmers’ Market Box January 19th, 2023
This week’s local produce and featured farms:
- Tahoe Gold Tangerines – Murray Farms
- Satina Potatoes – Weiser Farms
- Sugar Snap Peas – Milliken Farms
- Red Torpedo Onions – Tutti Frutti Farms
- Rainbow Carrots – Black Sheep Produce
- Conehead Cabbage – Weiser Farms
- Arkansas Black Apples – Cuyama Orchards
- Rainbow Chard – Milliken Farm
- Fremont Tangerines – Garcia Organics
- Meiwa Kumquats – Rancho La Paz De Mi Corazon
- Shinko Pear – Country Rhodes Farm
Farmers’ Market Box Recipes
Cold Sesame Noodle Salad
Serves 6 1 pound linguine, cooked in boiling salted water until al dente and drained 1/4 cup toasted sesame oil 2 tablespoons vegetable oil 2 cloves garlic, minced 2 teaspoons peeled and grated fresh ginger 1/4 cup soy sauce 2 tablespoons Hoisin sauce 1/4 cup creamy peanut butter (don’t use natural) 1/4 cup rice vinegar 2 teaspoons brown sugar 1 cup thinly sliced conehead cabbage, thinly sliced on the diagonal 3 torpedo onions, thinly sliced on the diagonal using the red and tender green parts 1 cup sugar snap peas, ends trimmed, and chopped 2 cups rainbow carrots, cut in julienne 3 medium carrots, cut into julienne 1/2 cup chopped unsalted dry-roasted peanuts 2 tablespoons sesame seeds
- Toss the pasta with 1 or 2 tablespoons of the sesame oil and put into a large salad bowl.
- In a blender or food processor, process together the remaining sesame oil, the vegetable oil, garlic, ginger, soy sauce, hoisin, peanut butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar and adjust. Set aside. The dressing can be refrigerated for up to 1 week.
- Add the cabbage, onions, sugar snap peas, and carrots to the linguine in the bowl. Toss with half of the dressing, until all the noodles and vegetables are coated. At this point the salad can be refrigerated for up to 2 days.
- One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with peanuts and sesame seeds.
Serves 4 to 6 1 pound Satina potatoes, peeled, and cut into 1-inch chunks 6 to 8 Tablespoons butter 3 cups thinly sliced conehead cabbage, cored and cut into 1/2-inch ribbons 1 1/3 cups milk 2 to 3 torpedo onions, finely chopped using the red and tender green part Salt and pepper 1 cup shredded white sharp cheddar cheese
- Put the potatoes into water to cover and bring to a boil. Simmer for 25 to 30 minutes, until tender. Set aside.
- Melt 4 Tbsp of the butter in a large skillet over medium-high heat. Add the cabbage and cook until just wilted, about 5 minutes.
- Combine the milk, scallions, and remaining butter in a saucepan and bring to a simmer over medium heat. Cook for about 2 minutes, then add the cabbage and stir in well. Cover, and set aside.
- Drain the potatoes, return them to their cooking pot.
- Add the cabbage and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Stir in the cheese, season to taste with salt and pepper. Serve warm. Any leftovers can be made into potato cakes and griddled to serve with breakfast.
Slow Cooker Baked Potato Soup
Serves 4 to 6 1/4 cup unsalted butter 2 torpedo onions, finely chopped, using the red and some of the tender green part 1 pound Satina potatoes, scrubbed and diced into ½-inch pieces 4 cups chicken or vegetable broth 1 cup whole milk salt and pepper to taste 2 cups finely shredded sharp cheddar cheese 1 cup finely chopped torpedo onion for garnish 8 strips of bacon, cooked crisp, drained, and crumbled 1 cup sour cream
- In a large skillet, heat the butter, and add the onions, sautéing for 2 to 3 minutes, until they are softened. Transfer to the insert of a 5 to 7-quart slow cooker and add the potatoes and chicken broth.
- Cover the slow cooker and cook on high for 3 hours, or on low for 5 to 6 hours, until the potatoes are tender. Reduce the heat to low and add the milk, cheddar cheese, green onions, and bacon. Cover the slow cooker and cook another hour. Serve the soup garnished with a dollop of sour cream.
- If you don’t have a slow cooker, use a Dutch oven, saute the onions as directed, add the potatoes and broth simmer over medium heat for 30 to 45 minutes until the potatoes are tender.
- Add the milk, reduce the heat, add the remaining ingredients, and simmer another 10 minutes. Serve dolloped with sour cream.
Serves 4 to 6 One conehead cabbage, cored and thinly sliced on a mandoline 3 tangerines, peeled, and segmented 1 cup mayonnaise 3 tablespoons tangerine juice 2 tablespoons rice vinegar 2 tablespoons sugar or honey Salt and pepper
- In a large salad bowl, combine the cabbage and tangerine segments
- In another bowl, whisk together the mayonnaise, tangerine juice, rice vinegar, and sugar. Season with salt and pepper. Pour over the cabbage mixture and toss to coat. Refrigerate until ready to use—the slaw will keep in the fridge for 2 days.
Shanghai Pork with Conehead Cabbage Slaw
Serves 6 For the Pork One 6-pound boneless pork shoulder 1 cup white sugar 1 cup salt 7 tablespoons brown sugar
- Put the pork onto a cutting board. In a bowl, combine the sugar, salt, and brown sugar, and rub all over the meat. Wrap in plastic wrap and refrigerate at least 6 hours or overnight.
- Put the meat into a slow cooker (or alternatively preheat the oven to 300 degrees, and roast for 6 hours) and cook on high for 5 hours or on low for 10 hours, until the pork is fork tender.
- Remove from the slow cooker and measure out 2 cups of the broth skimming off any fat.
- Remove the fat from the meat, and shred, covering with aluminum foil.
For the Sauce 1/4 cup vegetable oil 2 ½ cups thinly sliced torpedo onion, using the red and white parts ½ cup peeled, minced fresh ginger 1/4 cup light soy sauce 2 teaspoons sherry vinegar 2 cups pork juice 1/4 cup hoisin sauce
- In a saucepan, heat the oil, saute the onion, ginger, and garlic until fragrant, about 1 minute. Add the soy sauce, vinegar, pork juice, and hoisin sauce.
- Simmer for 10 minutes, until thickened. Taste for seasoning and adjust using more soy sauce.
For the Slaw One conehead cabbage, cored, and cut into 1/2-inch ribbons 2 torpedo onions, thinly sliced 1 cup rainbow carrots, carrots, julienned 2 tangerines, peeled, segmented, and chopped 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 2 teaspoons sugar 1/4 cup tangerine juice 2 tablespoons vegetable oil Salt and pepper 2 tablespoons toasted sesame seeds, for garnish
- In a salad bowl, combine the bok choy, onions, carrots, and tangerines.
- In a small bowl whisk together the vinegar, sesame oil, sugar, tangerine juice, and vegetable oil. Season with salt and pepper.
- Toss with the slaw, and garnish with toasted sesame seeds. The slaw will keep in the refrigerator for up to 24 hours.
To Serve Ten to twelve 6-inch flour tortillas Shredded pork Sauce Slaw
- Heat the tortillas, and fill with pork, some sauce, and slaw, wrapping the tortilla around the filling.
- Any leftover pork and sauce can be refrigerated for up to 5 days or frozen for up to 6 months.
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 tangerine juice 1/4 cup soy sauce 2 teaspoons light brown sugar 2 teaspoons tangerine zest 1/4 teaspoon ground white pepper 2 tablespoons cornstarch mixed with 2 tablespoons water 2 torpedo onions finely chopped for garnish
- Combine the cornstarch and soy sauce in a bowl. Toss the chicken with the mixture and set aside.
- In a wok or skillet, heat the oil, and brown the chicken breast strips on all sides, remove from the wok.
- If more oil is needed, add a tablespoon to the wok. Saute the ginger and garlic until fragrant.
- Add the sriracha, vinegar, juice, soy sauce, sugar, and zest to the wok.
- Stir to blend and bring to a boil.
- Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with chopped torpedo onions.
Swiss Chard and Artichoke Dip
Serves 6 2 tablespoons extra virgin olive oil 2 garlic cloves, minced 2 teaspoons grated lemon zest 2 shallots, finely chopped 1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons One 10-ounce package frozen artichoke hearts, defrosted and chopped 2 tablespoons lemon juice 2 cups mayonnaise 1 1/2 cup shredded imported Swiss cheese 1/2 cup grated Parmigiano Reggiano One round loaf unsliced sourdough bread
- Preheat the oven to 350 degrees.
- In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
- Add the Swiss chard, and saute until the chard is wilted.
- Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
- Cool the mixture.
- In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend.
- Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.
Slow Cooker Italian Wedding Soup
Serves 6 For the Soup 8 cups chicken broth One bunch rainbow chard, coarsely chopped Parmigiano Reggianno cheese for garnish
- Place the broth, and chard into the insert of a 5 to 7-quart slow cooker.
- Cover and cook on low while preparing the meat balls.
Meat Balls Makes about 16 to 20 1-inch meatballs 1 pound ground turkey 2 slices soft crusted Italian bread ¼ cup milk 1 medium shallot chopped finely 1/8 teaspoon freshly grated nutmeg 1 teaspoon salt ½ teaspoons freshly ground black pepper 1/3 cup grated Parmigiano Reggianno cheese 2 tablespoons finely chopped Italian parsley 1 egg, beaten Salt and pepper
- In a large mixing bowl, pour the milk over the bread, and allow it to soak in.
- Add the remaining ingredients into the bowl, and stir together until the mixture is combined, being careful not to compact it.
- Using a small portion scoop, form the meat balls into 1-inch balls, and drop into the slow cooker containing the broth and vegetables.
- Cover the slow cooker and cook the soup for 5 hours on low, until the meatballs float on the surface.
- Remove any foam that may have formed on the top of the soup, season with salt and pepper and serve the soup garnished with freshly grated Parmigiano Reggianno cheese.
Sugar Snap Pea and Satina Salad
Serves 4 1 pound Satina potatoes, scrubbed 1/2-pound sugar-snap peas, ends trimmed 2 tablespoons Dijon mustard 3 tablespoons red-wine vinegar, plus more for serving ½ cup extra virgin olive oil, plus more for serving Salt and pepper ¾ cup loosely packed mint leaves 1/2 cup grated Pecorino Romano
- Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender.
- While the potatoes are cooking, chop the sugar snap peas and put into a salad bowl.
- In a small bowl, whisk together the mustard, vinegar, and oil. Season with salt and pepper. Add the mint and pecorino and let stand at room temperature.
- When the potatoes are tender, slice them 1/2-inch thick and add to the salad bowl.
- Toss the potatoes and peas with the dressing and serve at room temperature.
Arkansas Black Apple Coffee Cake
Makes one 9x13-inch cake For the streusel topping 8 tablespoons (1 stick) unsalted butter 1 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon grated or ground nutmeg 1/2 teaspoon salt
- Melt the butter, add 1 tablespoon ground cinnamon, 1/2 teaspoon grated or ground nutmeg, and 1/2 teaspoon salt to the melted butter and stir until combined and the salt is melted.
- Add1 cup all-purpose flour, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar and stir with a fork until evenly moistened and a variety of crumb sizes form. Do not mix into a paste of uniform consistency. Refrigerate until the butter firms up, at least 10 minutes.
For the Cake 12 tablespoons (1 1/2 sticks) unsalted butter 2 large eggs 1 cup sour cream 4 Arkansas black apples, peeled, cored, and chopped 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 cup whole milk 1 tablespoon vanilla paste or extract 1 cup granulated sugar 1 cup packed light brown sugar 1 teaspoon salt
- Preheat the oven to 350°F. coat the inside of a 9×13-inch baking pan with non-stick cooking spray.
- Cut the butter into small pieces and put into the bowl of an electric mixer.
- Place 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon baking soda in a large bowl and whisk to combine.
- Add the eggs, sour cream, 1/2 cup milk, and 1 tablespoon vanilla extract to a medium bowl and whisk to combine.
- Add 1 cup granulated sugar, 1 cup packed light brown sugar, and 1 teaspoon salt to the butter in the stand mixer. Beat with the paddle attachment on medium speed until lightened in color fluffy, about 7 minutes. Scrape down the sides and bottom of the bowl. With the mixer on low speed, add half of the flour mixture and beat until mostly incorporated. Add the milk mixture and beat until just combined. Scrape down the sides and bottom of the bowl.
- Return the mixer to low speed, add the remaining flour mixture, and beat until just combined. Stop the mixer, add the apples, and fold in by hand with a flexible spatula.
- Transfer the batter to the prepared baking pan and smooth the top. Crumble the chilled streusel evenly over the top.
- Bake until the cake is lightly browned, and a toothpick inserted into the center comes out clean, 58 to 63 minutes. Place the pan on a wire rack and cool completely, about 3 hours. Cut into squares and serve straight from the pan.
Serves 4 3 Tablespoons unsalted butter, softened to room temperature. 1/4 cup packed light or dark brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 cup old-fashioned whole rolled oats 4 large apples, washed, cored, and patted dry 2 tablespoons chopped pecans or walnuts
- Preheat oven to 375 degrees.
- Using a handheld or stand mixer with a paddle attachment, or simply using a fork or spoon, beat/mash the butter, sugar, cinnamon, and nutmeg together until combined. Stir in the oats, then the nuts. Set aside.
- Place cored apples in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling into each apple, filling all the way to the top. Pour warm water/apple cider, or juice into the pan around the apples. The water helps prevent the apples from drying out and burning.
- Bake for 40-45 minutes or until apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be.
- Remove apples from the oven and, if desired, baste the outside of the apples with juices from the pan. This adds a little moisture to the skin, but it’s completely optional.
- Serve warm with salted caramel, whipped cream, or ice cream. Cover and store leftovers in the refrigerator for up to 2 days.
Roasted Rainbow Carrots and Asian Pears
Serves 4 1 bunch rainbow carrots, tops removed, scrubbed, and cut into quarters 2 Asian pears, cored, and sliced 1/2-inch thick (about the thickness of the carrots) 1/4 cup honey 2 teaspoons ground cumin 1/2 cup vegetable oil Salt and pepper
- Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
- In a bowl, combine all the ingredients, and toss to coat.
- Spread onto the baking sheet in an even layer and roast for 15 to 20 minutes until the carrots are tender.
- Remove from the oven, serve warm or at room temperature.
Grilled Asian Pear, Arugula and Blue Cheese Sandwich
Serves 4 Unsalted butter, softened 8 slices sourdough or French bread 1/2-inch thick 1 cup gorgonzola cheese, softened 1/4 cup cream cheese, softened 1 teaspoon Worcestershire sauce 2 Asian pears, cored, and sliced 1/4-inch thick 1 bunch arugula, washed, spun dry and chopped
- Preheat a griddle or grill pan. Spread butter onto slices of bread.
- In a small bowl, combine the cheese, cream cheese, and Worcestershire.
- Spread the cheese mixture onto the unbuttered side of the bread.
- Top with pear slices and some of the arugula.
- Top with another slice of bread, butter side up.
- Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.
- Cut the sandwiches in half and serve.
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
- In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil.
- Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
- 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
- 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.
- Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
- 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. Serve with the kumquat syrup.
Tangerine, Kumquat and Walnut Salad
Serves 4 3 tangerines, peeled and separated into segments 6 kumquats (about 2 ounces), thinly sliced, and seeds removed 4 stalks celery, thinly sliced 2/3 cup chopped walnuts 1 to 2 tablespoons tangerine juice 2 tablespoons extra-virgin olive oil Freshly ground pepper Shaved Pecorino Romano cheese
- Combine the tangerines, kumquat slices, celery, and walnuts in a salad bowl.
- Drizzle the salad with the juice and oil and sprinkle with freshly ground pepper.
- Toss to coat the fruit and vegetables and plate the salad.
- Garnish each serving with some of the Pecorino Romano.