Farmers’ Market Box January 26th, 2023

January 25, 2023 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmers’ Choice

Farmers’ Market Box Recipes

Hasselback Pink Lady Apples

Serves 4 to 6

3 tablespoons unsalted butter, divided
3 tablespoons packed brown sugar, divided
3/4 teaspoon ground cinnamon, divided
2 large, pink Lady apples
1 tablespoon all-purpose flour
1 tablespoon old-fashioned rolled oats
  1. Preheat the oven to 400°F.
  2. Melt 1 tablespoon of the butter and cool. Add 1 tablespoon of the brown sugar and 1/2 teaspoon of the cinnamon and stir to combine; set aside.
  3. Peel the apples, then cut each in half through the stem. Use a melon baller or spoon to remove the apple cores.
  4. Place the apples cut side down on a cutting board. Cut parallel slices into the apple, 1/4-inch apart, stopping just before you cut through the bottom.
  5. Brush the butter mixture over top of the apples and between the slices.
  6. Coat a small baking dish with non-stick cooking spray. Place the apples in the baking dish, cut side down. Cover with aluminum foil and bake for 20 minutes.
  7. Cut the remaining 2 tablespoons butter into cubes. Place in a small bowl and add the remaining 2 tablespoons brown sugar, remaining 1/4 teaspoon cinnamon, flour, oats, and a pinch of salt. Use your fingers or a fork to blend the ingredients together to form moist clumps.
  8. After the apples have finished baking, remove the baking dish from the oven and uncover. Carefully sprinkle the streusel over top of the apples, working the streusel between the slices as well.
  9. Increase the oven temperature to 425°F. Place the baking dish back in the oven and bake, uncovered, for 15 minutes more.
  10. Remove the baking dish from the oven. Cool the apples for about 5 minutes before serving. Top with ice cream, unsweetened whipped cream, or crème fraiche.

Chicken Apple Salad with Apple Cider Dressing

Serves 6 to 8

Apple Cider Dressing

1 1/3 cups vegetable oil
1/2 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
In a medium-size bowl, whisk the dressing ingredients until blended. 


4 cups bite-size pieces of cooked chicken cut into bite-size pieces
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
3 pink lady apples, cored and cut into 1/2-inch dice 
4 cups mixed field greens of your choice
1 1/2 cups chopped pecans
  1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
  2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans.  Toss with some of the dressing until everything is coated.  Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.

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.

Baked Stuffed Garnet Yams

Serves 4 to 6

1 pound garnet yams, scrubbed and pricked all over with the tip of a paring knife
1//4 cup unsalted butter
1 cup finely chopped leek, using the white part only
2 teaspoons finely chopped thyme leaves
Salt and pepper
1/2 cup sour cream or Greek Style yogurt
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
  1. Preheat the oven to 400 degrees and roast the yams for 50 to 60 minutes until they are soft when pinched with an oven mitt.  Remove from the oven, cut in half lengthwise, and scoop out the flesh into a mixing bowl.  Reduce the oven temperature to 350 degrees.
  2. While the potatoes are roasting, melt the butter, and saute the leek and thyme leaves, season with salt and pepper and saute until the leeks are golden brown.  Add to the bowl with the yam flesh, stir in the sour cream, and Gruyere cheese, mashing the potatoes till smooth.  Season with salt and pepper, and restuff the yam halves, putting them onto a baking sheet.  Sprinkle with Parmigiano Reggiano and bake for 20 minutes until the cheese is melted.  
  3. Cook’s Note:  Once restuffed, the yams can be cooled, and refrigerated for up to 24 hours.  Bring to room temperature and bake for 20 to 30 minutes. 

Pasta with Mustard Greens

Serves 4 to 6

4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch mustard greens, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano
  1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant.  Add the greens to the skillet and toss in the garlic oil.  Add the broth, cover and simmer 5 minutes until the greens are tender.  Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated. 
  2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
  3. In a small bowl, combine the crumbs with the cheese. 
  4. Plate the pasta, and garnish with the bread crumb mixture. 

Ginger Garlic Sauteed Mustard Greens

Serves 2 to 4

2 tablespoons toasted sesame oil
1 garlic clove, minced
1/2 teaspoon grated ginger root
1 bunch mustard greens, tough stems removed, washed, spun dry and chopped
1/2 cup vegetable broth, or water
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
Toasted sesame seeds for garnish
  1. In a large skillet or wok, heat the oil with the garlic and ginger, swirl in the pan for 30 seconds till fragrant. 
  2. Add the greens, tossing to coat with the oil. 
  3. Add the broth, sugar, soy sauce, and vinegar, and saute till the greens are tender, about 3 minutes, tossing frequently to combine. 
  4. Serve hot, or at room temperature garnished with sesame seeds. 

Honey Thyme Carrots

Serves 4 to 6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch carrots, peeled and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream
  1. In a skillet, combine the broth, honey, thyme, and carrots.  Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender. 
  2. Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve. 

Slow Cooker Tangerine Pudding Cake

Serves 6

2 cups tangerine segments
4 large eggs, separated
grated zest of one orange or tangerine
1/3 cup orange juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
  1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
  2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

Baked Cauliflower and Goat Cheese Dip

Serves 6

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip
  1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray. 
  2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes. 
  3. Drain thoroughly and season with salt and pepper. Set aside to cool. 
  4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
  5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower. 
  6. Taste for seasoning and adjust using salt or pepper. 
  7. Transfer the mixture to the prepared baking dish. 
  8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed. 
  9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables. 

Roasted Cauliflower Tacos

Serves 4

1 head cauliflower, cut into florets
3 garlic cloves, minced
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish 
Pickled Onions, for garnish
  1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
  2. In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat.
  3. Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned. Remove from the oven.
  4. Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions.
  1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
  2. In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat.
  3. Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned. Remove from the oven.
  4. Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions.
Serves 6 to 8

3 tablespoons unsalted butter
1/2 cup finely chopped leek using the white and tender green parts
3 cups zucchini, stem and root ends removed, and coarsely grated
Salt and pepper
One 7-ounce can dice green chiles, drained
8 large eggs, beaten
1/4 cup all-purpose flour
3 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
  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 a skillet, melt the butter, add the leek and zucchini to the pan, and saute until the zucchini loses its moisture. Season with salt and pepper. Cool the mixture and put it into a mixing bowl with the chiles. 
  3. Stir in the chiles, eggs, flour, and the cheeses. 
  4. Transfer to the prepared baking dish and bake for 45 to 50 minutes until the frittata is set.  Allow to rest for 10 minutes before cutting into squares. 

Zucchini Feta Bruschetta

Serves 4 to 6

3 medium zucchini, ends trimmed and shredded on a box grater
Zest and juice of one lemon, plus more juice to taste
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup crumbled feta
¼ cup finely chopped mint
¼ cup finely chopped ill
1 baguette, sliced into thin rounds and toasted
  1. Put the zucchini into colander, and sprinkle with salt.  Press out any excess liquid from the zucchini and place into a bowl. 
  2. Add the lemon zest and juice, olive oil, salt, and pepper. Toss to combine.
  3. Gently fold in feta and herbs and taste for seasoning, adding additional lemon juice, salt, or pepper if necessary.
  4. Serve on toasted baguette slices, or over grilled chicken. 

Spicy Zucchini Chicken Stir-Fry

Serves 4 to 6

For the sauce

3 tablespoons tamari or soy sauce
1 tablespoon grated or minced fresh ginger
1 tablespoon chili-garlic sauce
1 tablespoon hoisin sauce
2 teaspoons toasted (Asian) sesame oil

Stir all the ingredients together in a small bowl and set aside.  

For the stir-fry 

1 pound zucchini, cut into ½-inch thick half moons
2 tablespoons canola or vegetable oil
1 pound ground chicken, turkey, or pork
Salt and freshly ground black pepper
1/4 cup thinly sliced scallions
Steamed rice, for serving
  1. Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact.
  2. Add 1 tablespoon of the oil around the pan, add the chicken, and season with salt and pepper. Let cook undisturbed for 30 seconds, then break the chicken into small, bite-sized pieces and continue stir-frying until it’s cooked through and golden-brown, about 5 minutes.
  3. Transfer the chicken to a plate.
  4. Drizzle the remaining 1 tablespoon of oil in the pan, add the zucchini, and spread out into one even layer. Let cook undisturbed for 30 seconds. Stir-fry the zucchini until browned and crisp/tender, about 5 minutes more.
  5. Return the chicken to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the zucchini begins to look glossy, about 30 seconds more.
  6. Garnish with the scallions and serve over rice.

Chicken Breasts with White Port Sauce on Braised Leeks

Serve 8

4 medium leeks, with coarse green ends trimmed
2 tablespoons butter 
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
  1. Split leeks lengthwise to within ½ inch of their roots.  Rinse under cold water.  Drain and cut into 1-inch lengths.  Melt butter in a 4-quart saucepan. 
  2. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.  Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks.  Keep warm while preparing chicken.
8 chicken breast halves, boned and skinned
Ground pepper
1 cup port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces
  1. Pat the chicken dry, and season with salt and pepper.  Pour port and broth into a large saute pan.  Arrange chicken breasts in a single layer.  Cut a piece of aluminum foil to fit pan and place directly on the chicken. 
  2. Cook over high heat until chicken is firm to the touch.  NO MORE THAN 8 MINUTES! 
  3. Transfer to plate to cover loosely with aluminum foil. 
  4. Boil liquid over high heat until reduced to 1/4 cup. 
  5. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another.  Adjust seasoning.  Spoon leeks onto platter and chicken breasts over them.  Drizzle with sauce.

Crudites with Caesar Dip

Serves 6

1 cup mayonnaise
1 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
  1. In a mixing bowl, whisk together all the ingredients, until blended.  Cover and refrigerate for at least 4 hours.  Serve with crudites. 
  2. In your box this week there are zucchini, cauliflower, carrots, and Brussels sprouts.  Clean and cut into dipping size pieces.  This dip is also delicious over cooked vegetables, like cauliflower, and baked potatoes. 

Pomelo Bars

Serves 6

For the shortbread crust

10 tablespoons unsalted butter
3 tablespoons powdered sugar
2 tablespoons granulated sugar
1 1/4 cups all-purpose flour

Preheat the oven to 325 degrees, and coat the inside of an 8-inch baking pan with non-stick cooking spray. 
In a large bowl, whisk together both sugars and set aside. In a stand mixer cream the butter with the sugars for 2-3 minutes until fluffy. Add 3/4 cup flour and mix until blended. Add the remainder of the flour and mix again until just incorporated.
Press dough into the prepared pan. Bake for 30 minutes or until the edges just turn golden brown. 

For the pomelo filling

6 large egg yolks
3/4 cup sugar
3/4 cup pomelo juice (1 1/2 large pomelos)
zest from 1 Meyer lemon
5 tablespoons butter, softened
3 tablespoons powdered sugar, for garnish
  1. Whisk the egg yolks and the sugars in a medium-sized saucepan.  Stir in the pomelo juice and butter and turn on the burner to medium heat.
  2. Stir the mixture constantly for about 8 minutes or until it thickens just enough to coat the back of a wooden spoon. Your mixture should never come to a full boil if you’re stirring constantly.
  3. When the pomelo curd is thick enough to coat your wooden spoon, remove from the heat source and pour through a strainer to remove chunkier particles that will inevitably develop. Stir in the lemon zest.
  4. Once the shortbread crust is fully baked, take it out of the oven and lower the oven temperature to 300 F. Pour the pomelo mixture on top of the crust.
  5. Return the pan to the oven and bake for 16-18 minutes or until the filling looks set but still slightly wiggles.
  6. Cool the pomelo bars in the pan for at least one hour. Dust with sifted powdered sugar and slice into squares.
  7. Store in an airtight container at room temperature for up to 3 days.
  8. Cook’s Note:  No Meyer lemon?  No worries, sub in ½ teaspoon lemon extract. 

A Pitcher of Palomas

Serves 6

2 ½ cups pomelo or grapefruit juice
⅓ cup fresh lime juice
2 tablespoons simple syrup 
1 ¼ cups tequila or vodka
1 cup club soda or sparkling water
Sriracha salt or Kosher salt 
Grapefruit slices or wedges and fresh basil for garnish
  1. In a large pitcher, combine the pomelo or grapefruit juice, lime juice, simple syrup, tequila or vodka, and club soda and stir to combine. Keep in the fridge until ready to serve.
  2. Using a lime or lemon, rub the rim of the glasses with the fruit.  Place a couple of tablespoons of coarse salt in rimmed plate.   Dip each glass into the salt, making sure it coats the rim fairly evenly. Fill the glasses with ice and pour the drink into the glasses. Garnish with the citrus wedge or slice and a basil leaf or two.
  3. Dry January version:  omit the tequila/vodka and increase simple syrup to ¼ cup and add 2 cups club soda or sparkling water.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 bunch WaWa Quing bok choy, root end removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2-pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finely chopped using the white and tender green parts
  1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant. 
  2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt.  Add the chicken, broth, miso if using, linguine and soy sauce. 
  3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender. 
  4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions. 

Asian Chopped Salad

Serves 4 

1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium orange carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
3 tangerines, peeled, and segmented
2 to 3 cups shredded cooked chicken 
1/4 cup rice vinegar
2 tablespoons tangerine juice
3 tablespoons soy sauce
1 teaspoon grated ginger 
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish
  1. In a salad bowl, combine the bok choy, carrots, scallions, tangerines, and chicken.
  2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil.  Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
  3. Toss the salad with the dressing, and garnish with sesame seeds. 

Shaved Brussels Sprouts and Apple Salad

Serves 4

12 ounces Brussels sprouts
2 pink lady apples, thinly sliced
4 teaspoons freshly squeezed lemon juice
4 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons grapeseed or other neutral oil
1/4 cup toasted pecans, chopped
  1. Shave the Brussels sprouts by gripping the stem end with your fingers and using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. (Alternatively, you can use a food processor to shave the sprouts. Trim and discard the stems and use the slicing blade of the food processor to finely shred the sprouts.) Place the shaved sprouts in a large bowl.
  2. Place the apple slices in a small bowl and toss with 2 teaspoons of the lemon juice to prevent browning; set aside.
  3. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is dark brown and smells nutty.
  4. Immediately pour a heat-proof bowl to stop the cooking. Let cool slightly.
  5. Place the vinegar, honey remaining 2 teaspoons lemon juice, and salt in a small bowl and whisk to combine. While whisking constantly, slowly drizzle in the brown butter until the dressing is thick and emulsified. Whisk in the oil. Taste and season as needed.
  6. Pour the dressing over the Brussels sprouts and mix in thoroughly with your hands. Add the apples and nuts and toss to combine.

Roasted Brussels Sprouts with Balsamic Glaze

Serves 4

1/4 cup extra virgin olive oil
1/2-pound brussels sprouts, quartered
Salt and pepper
Aged Balsamic vinegar
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a large bowl, combine the oil, sprouts, salt, and pepper, and arrange in one layer on the baking sheets.
  3. Roast for 12 minutes, turn, and roast another 15 minutes, until the sprouts are tender. 
  4. Do-Ahead:  At this point, you can cool, cover, and refrigerate the sprouts overnight.  Before serving, toss in a skillet to warm them up and then serve.
  5. Remove from the baking sheets to a serving bowl, and drizzle with aged balsamic vinegar.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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