Farmers’ Market Box February 2nd, 2023
This week’s local produce and featured farms:
- Turnips – JR Organics
- Japanese Sweet Potatoes – Fresno Evergreen
- Cara Cara Oranges – Rancho Del Sol
- Arugula – JR Organics
- Oro Blanco Grapefruit – Polito Farms
- Baby Fennel – Black Sheep Produce
- Rainbow Chard – Fresno Evergreen
- Purple Cosmic Carrots – JR Organics
- Gold Beets – Dacquisto Farms
Farmers’ Market Box Recipes
Miso Maple Glazed Turnips
Serves 4 2 tablespoons white miso paste 1/4 cup maple syrup 1/4 cup rice vinegar 2 tablespoons soy sauce 1/4 cup vegetable oil 1 bunch turnips, tops removed, scrubbed, and cut into 1-inch chunks 1 bunch cosmic purple carrots, scrubbed, tops removed, and cut into 1-inch chunks
- Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment. In a large bowl, whisk together the miso, maple syrup, vinegar, soy sauce, and oil.
- Toss the turnips and carrots with the mixture and spread onto the baking sheet.
- Roast the vegetables for 40 minutes, or until tender, turning a few times during the roasting.
- Serve the vegetables hot or at room temperature.
Roasted Smashed Japanese Sweet Potatoes
Serves 6 One-pound Japanese sweet potatoes scrubbed 2/3 cup extra virgin olive oil 1 teaspoon dried thyme 1/2 teaspoon dried sage leaves Salt and pepper One 11-ounce log goat cheese cut into 1/2-inch rounds
- Preheat the oven to 400 degrees. Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
- Line a baking sheet with silicone or aluminum foil.
- In a bowl, mix together the oil, thyme, sage, salt and pepper. Pour half the mixture onto the baking sheet.
- Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
- Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
- Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
- Serve hot.
Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette
Serves 6 One bunch golden beets, tops trimmed, and scrubbed One bunch arugula, cleaned, and spun dry 1 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) 2 Cara Cara oranges, peel and pith removed and segmented 1/2 cup extra virgin olive oil 1/4 cup fresh orange 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. Bake for 30 to 45 minutes 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 salad plates. Thinly slice the beets and arrange over the arugula.
- Thinly slice the buratta and arrange 3 pieces over the beets.
- Arrange the orange slices around the outside of each plate.
- In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.
Save the Greens
Serves 4 Beet greens give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese. 2 tablespoons extra virgin olive oil 2 garlic cloves sliced Pinch red pepper flakes 1 bunch turnip greens, tough stems removed and cut into 1/2-inch ribbons 2 to 4 tablespoons water or broth Salt and pepper
- 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.
- If the skillet is dry add a bit of water or broth, to help wilt the greens.
- Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Orange Glazed Chicken
Serves 6 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 6 chicken breast halves 2 teaspoons extra virgin olive oil 1 tablespoon unsalted butter 1 medium shallot minced 1 cup orange juice 1/3 cup brown sugar 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar
- In a shallow wide dish, combine the flour, salt, and pepper. Dip the chicken breasts into the flour, dusting off any excess.
- In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
- Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.
Cara Cara Orange Upside Down Cake with Whipped Cream
Serves 10 1/2 cup unsalted butter 3/4 cups firmly packed light brown sugar 2 oranges, peel and pith removed, and sliced 1/4-inch thick
- Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
- Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
- Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake 1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened to room temperature 1 1/3 cups sugar 1/2 teaspoon vanilla paste or vanilla extract 1/2 teaspoon orange zest 2 large eggs, at room temperature 2/3 cup sour cream 1/4 cup fresh orange juice 2 cups heavy cream, whipped stiffly for garnish
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
- Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
- Turn the cake out onto a serving platter and serve at room temperature.
- Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Fennel and Apple Salad
Serves 4 3 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar Salt and ground black pepper 1 ½ cup chopped fennel 2 cups Fuji apples, cored and cut into 1/4-inch dice 1/4 cup red onion, minced ¼ cup fresh tarragon leaves, coarsely chopped 1 bunch arugula, washed, spun dry and chopped ½ cup coarsely chopped walnuts, toasted 4 ounces crumbled goat cheese
- In a small bowl, whisk together the oil and vinegar. Season with salt and pepper.
- In a salad bowl, combine the fennel, apples, onion, tarragon, and arugula.
- Toss with the dressing and plate the salad.
- Garnish with walnuts and goat cheese before serving.
Oro Blanco Mostardo
Makes about 2 cups ½ cup finely chopped baby fennel 1 1/2 teaspoons whole mustard seeds 1/2 teaspoon whole fennel seeds 1/4 cup sugar 1/4 cup white wine vinegar 2 tablespoons water 1 Oro Blanco, zested, peel and pith removed, and chopped
- Place fennel, spices, sugar, vinegar, and water into a small saucepot over medium-high heat.
- Add the Oro Blanco flesh to the pot and bring to a boil.
- Simmer for 30 minutes until the mixture is the consistency of maple syrup. Cool, and add the zest.
- Cool and refrigerate for up to 1 month. Use the Mostardo as a condiment with cheeses, or as a relish with grilled poultry or pork.
Oro Blanco Pound Cake
Makes one 9-inch bundt 2 3/4 cup all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup unsalted butter, softened to room temperature 2 1/2 cups sugar 1 teaspoon vanilla extract or paste 1 tablespoon grated grapefruit zest 5 large eggs, at room temperature 1 cup sour cream 1/2 cup fresh Oro Blanco juice
- Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
- Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
- Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
- Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
- Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
- Pour the lemony icing over the cake when the cake is cooled.
- The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Oro Blanco icing If you prefer an icing rather than the glaze, this is simple and works beautifully. 1 1/2 cups confectioners’ sugar 2 to 3 tablespoons Oro Blanco juice
- Whisk the Oro Blanco juice into the sugar and drizzle over the cooled cake.
Pasta with Pancetta and Swiss Chard
Serves 6 1-pound penne or other shaped pasta 3 tablespoons extra virgin olive oil 1/2 cup finely chopped pancetta 3 garlic cloves, minced 1 bunch Swiss chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons Salt and pepper 3/4 cup grated Pecorino Romano
- Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
- In a large skillet, heat the oil, saute the pancetta until crispy.
- Add the garlic and swirl in the pan for 3 seconds until fragrant.
- Add the chard and cook until the chard is wilted. Season with salt and pepper.
- When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
- Toss the pasta with the chard in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
- Serve the pasta garnished with the remaining cheese.
Beans and Greens
Serves 6 2 tablespoons extra virgin olive oil (plus more for garnish) 2 garlic cloves, minced Pinch red pepper flakes 1 bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons One 14.5-ounce can chopped tomatoes 4 cups chicken or vegetable broth Two14.5-ounce cans small white beans, rinsed and drained Salt and pepper
- In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant. Add the chard, and saute for 2 to 3 minutes until wilted.
- Add the tomatoes, and saute for 2 to 3 minutes.
- Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.
- Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.
- Cook’s Note: If you would like to use the beet greens, wash, and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and saute with the chard.
Purple Carrot Muffins
Makes 12 ¼ cup toasted sliced almonds 1 ¼ cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon salt 3 large eggs 3/4 cup sour cream 1/4 cup vegetable oil 1 cup plus 2 tablespoons sugar 1 ¼ cups grated purple carrots 1/2 cup chopped Tango tangerines
- Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
- Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
- Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
- Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
- Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Slow Cooker Chicken with Apples
Serves 6 ¼ cup (1/2 stick) unsalted butter 3 firm cooking apples, cored and cut into wedges 2 medium onions cut into half moons 2 teaspoons dried thyme 2 tablespoons Dijon mustard ¼ cup firmly packed light brown sugar 1 1/2 cups apple cider 2 chicken bouillon cubes or 2 teaspoons chicken stock base 8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces 8 chicken breast halves, skin and bones removed ½ teaspoon freshly ground black pepper ½ cup heavy cream ½ cup finely chopped Italian parsley
- In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the apples, mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
- Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and the apples are tender. Stir in the cream, reserved bacon and parsley and serve on the warm setting.
Apple Streusel Muffins
Makes 12 For the Muffins 2 cups (9 ounces) all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 2 large eggs, room temperature 1 cup packed dark brown sugar 8 ounces sour cream or Greek Style yogurt 1 teaspoon pure vanilla paste or extract 1/2 cup (4 ounces) unsalted butter, melted and still warm 2 medium-sized baking apples, peeled, cored, and diced into 1/2-inch pieces
- Preheat oven to 400°F. coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
- Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, sour cream, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
- Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.)
- Stir in the chopped apples. Fill each muffin tin all the way to the top with batter; set aside while preparing the streusel.
For the streusel 3/4 cup all-purpose flour 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 1/4 teaspoon fine sea salt 1/4 cup (2 ounces) unsalted butter, melted
- For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
- Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
Do-Ahead: The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)
Tango Tangerine Cheesecake Squares
Serves 6 to 8 1/2 cup butter, softened 1/2 cup packed brown sugar 1 1/3 cup all-purpose flour 3 8-ounce cream cheese, softened 2/3 cup granulated sugar 2 eggs 1/2 cup whipping cream 1 tablespoon finely shredded satsuma peel 1/3 cup tangerine juice 1 teaspoon vanilla paste, or vanilla extract Tango tangerine segments
- Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
- In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
- Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
- Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
- Use the tangerine segments to decorate each square.
- Bring the squares to room temperature before serving.
New Year Waldorf Salad
Serves 6 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 mixing bowl, whisk together all the ingredients, season with salt and pepper. Set aside or refrigerate for up to 4 days.
Salad 4 cups bite-size pieces of cooked chicken 4 ribs celery, finely chopped 2/3 cup golden raisins 1/4 cup finely chopped red onion 4 large apples, cored and cut into 1/2-inch dice One package mixed salad greens 1/2 cup toasted chopped walnuts
- In a bowl, combine the chicken, celery, raisins, onion, and apples. Toss with some of the dressing.
- In another bowl, toss the salad greens with dressing, and plate the salad greens. Mound the chicken mixture onto the salad greens, and garnish with toasted walnuts.
Sautéed Sugar Snap Peas
Serves 2 to 4 2 tablespoons unsalted butter 1/2 cup finely chopped leek, using the white and tender green parts 1/2-pound sugar snap peas, ends trimmed Salt and pepper ¼ cup finely chopped mint
- In a large skillet, heat the butter, and saute the leeks for 1 to 2 minutes, until softened.
- Add the sugar snaps, season with salt and pepper, and toss in the pan until the sugar snaps are crisp/tender, garnish with mint, and serve.
Sugar Snap Pea Salad
Serves 4 ½ pound sugar snap peas, stems snipped off and strings removed if needed 2 tablespoons orange juice 2 tablespoons rice vinegar 1 teaspoon honey ½ teaspoon soy sauce 1 scallion (white and green parts), sliced thin ½ teaspoon minced fresh ginger 2 tablespoons sesame oil 2 teaspoons toasted sesame seeds
- Bring 4 quarts of salted water to a boil, add the peas, and cook for 1 to 2 minutes, until crisp/tender. Shock in ice water to stop the cooking and drain thoroughly.
- In a small bowl, whisk together the orange juice, vinegar, honey, soy sauce, scallion, ginger, and oil. Pour over the peas and toss to coat. Garnish with sesame seeds and serve at room temperature.